Banana Bread With Peaches
Part of my learning curve for quick breads had to do with the pans.
Some 9″ by 5″ loaf pans hold 6 cups and others hold 8 cups. The difference is the measurement at the bottom of the pan. If you use one of the 6 cups and there is too much batter for it, you will end up with a muffin top that can burn around the edges.
For this recipe, you want a 9″ by 5″ metal loaf pan that measures 9″ by 5″ both at the bottom and the top. Professional pans are this way. Safeway carries an inexpensive one by Goodcook.
Banana Bread With Peaches
Ingredients
- 9 ounces (2 cups) flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cups light brown sugar, packed
- 1/2 cup butter, melted
- 2 large eggs, room temperature
- 1/3 cup orange juice
- 1 1/2 cups, about 4, very ripe bananas, mashed with a fork
- 1 teaspoon vanilla extract
- 1/2 cup dried peaches, cut in small pieces (If you are using unsulfured dried peaches, sometimes they are very tough and you will need to cook them in 1/3 cup for 15 to 30 minutes until they are softened and the liquid has cooked away. I like to add 1 tablespoon of honey to the water.)
- 1/2 cup chopped walnuts
Instructions
Cut out a piece of parchment paper to fit the bottom of a 9″ by 5″ loaf pan (see note at the top of the post about the right pan for quick breads). Butter the pan, lay the parchment on the bottom, and butter the parchment.
Place the flour, baking soda, baking powder and salt into a large bowl and mix together. Place the sugar, butter, eggs, orange juice, bananas and vanilla in another bowl and beat with a whisk until blended.
Pour the wet ingredients over the dry and stir them just until mixed. Fold in the peaches and walnuts and pour batter into the prepared pan.
Bake in a 350 degree oven for 55 to 60 minutes until top bounces back when you press it.
Let cool 10 minutes, then invert on to a baking rack, remove the parchment, turn back over and let cool completely.
This bread can be made ahead of time and frozen. It also keeps for a week in the refrigerator.
These are pictures of two of the 10 “Christmas in Malta” Nativities on display now at the Museum of the Bible in Washington D.C.
