Meg Makes | Banana bread perfect for leftover peaches

Meg Makes | Banana bread perfect for leftover peaches

My mom is a prolific gardener, which means she often shares fruits and vegetables for me to freeze and enjoy later.

At this time of year, I try to start pulling out the last of those stashes, because I don't want them to go bad.

Plus, I'll need room to freeze a new harvest.

I made this recipe with frozen homegrown peaches, although you could use canned peaches and their juice and enjoy similar results.

It's not terribly different from other banana bread recipes, but the peaches and dates give it a little something special.


1/2 stick butter, softened

1/2 cup granulated sugar

2 eggs

2 ripe bananas

2 cups chopped peaches and juice

1/2 cup plain Greek yogurt

1 teaspoon vanilla

2 cups all-purpose flour

1/8 teaspoon salt

1 teaspoon baking soda

1 cup chopped dates

1/2 cup chopped walnuts

3 tablespoons cinnamon sugar

Heat oven to 350. Grease three 9-by-5-inch loaf pans.

Cream butter and sugar together, then mix in eggs. Add bananas, mashing them in. Stir in peaches, yogurt and vanilla.

Gradually mix in flour, salt and baking soda, then fold in dates and walnuts.

Pour batter into pans and sprinkle with cinnamon sugar. Bake for one hour or until a toothpick comes out clean.

Meg Dickinson is a communications professional who spends many waking hours daydreaming about food. To submit a recipe, email

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Topics (2):Food, People