Having kids who love summer fruits always makes me buy lots of them at the Sunday framer's market...Hi Kent! Yes, that much fruit that we are now on a first name basis with the farmer. One family can only eat so many stone fruits before we turn into one, so naturally what to do with the over ripe fruit that you don't want to waste. Banana bread of course! Who says banana bread just has to have a lonely old banana or two. Brown some butter, add a peach, mix it up. Dreams really can come true!
Peaches, brown sugar, bananas....perfection.
Mom's "helper" mashing up the bananas. I use a potato masher and tend to like to have some clumps and bits of the banana in the bread for some texture.
Peaches chopped for the bread and then sliced for the top. Try not to eat them all while you are prepping.
Adapted from Joy The Baker
Makes one loaf
6 ounces of unsalted butter, melted and browned
2 cups flour
3/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/4 cup plan yogurt any fat content is fine. ( I had low fat vanilla yogurt on hand and it worked great.)
3 medium mashed bananas
1/2 cup diced peaches and about 10 to 12 thin sliced peaches for the topping.
Preheat oven to 350 F. Grease a 9x5 loaf pan and set aside.
Melt the in a saucepan over medium heat. The butter will melt and bubble. It will then start to smell nutty as it cooks. Keep an eye on the pan and swirl as the butter cooks. Once it is brown and nutty remove from the heat and transfer to a bowl. Set aside to cool.
In another bowl, whisk flour, sugar, baking soda, salt, cinnamon and cloves together. In a medium bowl whisk both eggs, vanilla extract, and yogurt. Add the mashed bananas. Once the butter has cooled whisk in the browned butter.
Add the butter mixture to the dry ingredients. Fold together to make sure all is incorporated well. Fold in the diced peaches. Fold all together but try not to over mix. Add the batter to the prepared loaf pan and then top with the sliced peaches.
Bake for about 50 minutes or until a cake tester (or skewer) inserted into the center of the bread comes out clean. Remove from the oven and allow to rest before cooling completely on a wire rack.
The bread will last for about 3 days wrapped at room temperature. You can also freeze it for later.