Name: Peaches and Cream Banana Bread
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 10
Cuisine: British
Ingredients: 1 peach, de-stoned and cubed; 400g ripe banana (3 large or 4 medium bananas); 75g coconut sugar; 2 tbsp (30ml) light olive oil; 60g runny, smooth almond butter or tahini; 45g thick coconut yoghurt; 1 tbsp lemon juice; 1 tsp vanilla essence; 210g + 1 tsp plain or GF plain flour; 25g vegan white chocolate or vanilla protein powder; 1 ½ tsp baking powder; ½ tsp bicarbonate of soda; 1 tsp cinnamon; A pinch of salt; 10g coconut sugar; 1 tsp cinnamon; 240g thick coconut yoghurt; 40g vegan white chocolate or vanilla protein powder; 1 peach, de-stoned and thinly sliced; 1 tbsp desiccated coconut

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This Peaches and Cream Banana Bread is fruity, light and so moist topped with a delicious coconut yoghurt “cream” frosting and lots of fresh peaches. Add on a cinnamon crunchy top for a perfect summer bake.

I am obsessed with peaches this summertime so I just had to make this month’s banana bread recipe themed around these summery stoned fruits. They are so delicious when in season, and even though these ones were slightly firmer, they bake up beautifully and make the best summery bake. This is also inspired my by love for peach crumble or streusel, too, as it has a crunchy cinnamon sugar top, so it’s the best of a few desserts in one.

A loaf of Peaches and Cream Banana Bread on a wooden board — Peaches and Cream Banana Bread

Why will I love this banana bread?

This loaf is so delicious:

Fruity, fresh and sweet
Moist, tender and so fluffy
Light, creamy and cinnamon
Made with wholesome ingredients
Lighter and healthier than other banana breads
Naturally vegan and easily gluten-free and nut-free
Egg-free and dairy-free (of course)
Easy to make in one bowl
Great for summertime
A delicious afternoon tea cake or dessert
Great for all the family
Topped with a luscious coconut yoghurt protein mousse “cream”
Also topped with a crunchy cinnamon sugar top

If you already love the sound of this loaf then skip ahead to the recipe card below. Or, read on for more information on the recipe and method.

A loaf of banana bread with a crumble top and peaches — Cinnamon sugar topped peach banana bread

Sliced peaches, yoghurt and coconut on top of banana bread — Cinnamon sugar topped peach banana bread

What ingredients do I need?

This loaf is made of a few simple ingredients and you can see my favourite brands and products in the “shop the recipe” section.

For the banana bread:

Peaches: the obvious ingredient for this month’s recipe. I like to use them slightly before they are ripe, so they are firmer going into the batter so they don’t sink as much or make the batter too wet. Chop the peaches into small cubes for inside the batter and slice the other peach into slices for on top.
Ripe banana: the second obvious ingredient for a banana loaf. Make sure the banana is as ripe as possible so they are softer, sweeter and easy to mash. I always weigh the bananas as they vary so much in size and weight.
Coconut sugar: for sweetness and a rich caramel flavour and colour, coconut sugar is my favourite. You can also use other sugars like agave, caster or golden caster sugar.
Light olive oil: just a splash for a lovely moist loaf. You can use a darker olive oil, sunflower oil and coconut oil, if you prefer.
Runny smooth almond butter: almond and peach work so well together but you can also use cashew or peanut butter or swap for tahini or sunflower seed butter to make this nut-free. The important thing is that it is smooth and runny.
Thick coconut yoghurt: for a moist, delicious loaf, I love using natural or vanilla Cocos Organic yoghurt. This is thick and creamy like a Greek-style yoghurt which is perfect for adding fat to loaf cakes.
Lemon essence: for a tang of flavour.
Vanilla essence: for flavour.
Plain or gluten-free flour: to keep the loaf moist and light, use plain flour or you can also try this with wholemeal or spelt flour, too. To make this gluten-free, use your preferred 1:1 baking flour blend with xanthan gum in to help bind the batter.
Vegan protein powder: for flavour, sweetness and texture I love to bake with protein powder from Macromike. I like the caramelised white chocolate or vanilla buttercream here and you can save 10% off everything with my code AMB-AMY.
Raising agents and salt: for rise and flavour.
Cinnamon: this adds a peach crumble vibe to this banana bread.

Close up of Peaches and Cream Banana Bread — Peaches and Cream Banana Bread

A slice leaning up against a loaf of Peaches and Cream Banana Bread — Peaches and Cream Banana Bread

For the frosting:

Thick coconut yoghurt
Vegan protein powder
Desiccated coconut

Can I use other frostings?

Yes, you can also top this loaf with:

A few slices of Peaches and Cream Banana Bread — Peaches and Cream Banana Bread

A slice of Peaches and Cream Banana Bread next to the loaf — Peaches and Cream Banana Bread

Is this gluten-free and nut-free?

This bake is easily gluten-free, as long as you use your preferred 1:1 baking blend of flour with a binder in like xanthan gum. To keep this nut-free, swap the almond butter for tahini or sunflower seed butter and check your other ingredients like protein powder and yoghurt.

The side of a loaf of Peaches and Cream Banana Bread with slices — Slices of banana bread with peaches and yoghurt

A half eaten slice of Peaches and Cream Banana Bread on a plate with a fork — Slices of banana bread with peaches and yoghurt

How do I make this?

This banana bread is easy to make:

Chop the peaches and toss with flour: this helps keep the peaches in the middle of the batter without sinking to the bottom.
Stir together the sugar and cinnamon: for the crunchy top.
Mash the bananas well: till smooth.
Whisk together all the wet ingredients: till smooth.
Sift in the dry ingredients: and whisk to a thick batter.
Spoon 1/3 of the batter into a line loaf tin: and smooth over.
Sprinkle over ½ the peaches: and top with 1/3 more batter. Add on the remaining peaches and then the rest of the batter.
Sprinkle over the cinnamon sugar: and place into the oven.
Bake for 50 to 55 minutes: until well-risen and golden brown. Cool fully before frosting.
Whisk together the yoghurt and protein: for the frosting.
Spread the frosting over the cake and top with the peaches and coconut: and enjoy.

How long will this last?

Once decorated, slice and serve this cake for the next 2-3 days (or longer) and keep it in a sealed container in the fridge. You can also freeze this loaf, without the yoghurt frosting, for 1 month, wrapped well. Allow to defrost before decorating.

A slice of Peaches and Cream Banana Bread in front of a board — Peaches and Cream Banana Bread

What else can I make?

If you are looking for other banana bread recipes, how about my: