This is a delicious bread that uses beautiful peaches in combination with bananas.  I like to have a small dice for the peaches so the bread does not ft too watery, especially if peaches are juicy.  I reserve an extra banana and peach for the top of the bread.  It makes  for a beautiful presentation and I love the flavor of the cartelized fruit on the top.  I can always make use of overripe bananas that would otherwise go to waste.  I have borrowed the technique of microwaving the bananas and cooking down the liquid extracted in the process from Cook’s illustrated.  It definitely intensifies the banana flavor in the bread and helps to create a delicious bread. The bread refrigerates well if you don’t eat it right away!

Makes 1 loaf

Ingredients:

  • 13⁄4 cups flour
  • 3⁄4 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 6 overripe bananas (one reserved to slice atop bread, optional)
  • 2 large eggs
  • 1 stick unsalted butter, melted
  • 2 teaspoons baking soda
  • 2 teaspoons vanilla
  • 1 teaspoon cinnamon
  • 2 cups diced nectarines, small dice, plus thinly sliced peaches for top of bread (optional)

Directions:

Preheat oven to 350. Spray an 8” x 41⁄2 ” loaf with cooking spray. In a mixing bowl, whisk together all dry ingredients.

Place 5 bananas in a large, microwaveable bowl or 6 cup measuring cup, cover with plastic and pierce Saran Wrap with a knife several times to create vent holes. Place covered bananas in microwave for 5 minutes. Remove and strain bananas with sieve collecting all juices (you will have about 1⁄2-3⁄4 of a cup). Allow bananas to strain for about 10 minutes.

Heat collected banana juice in a small saucepan until reduced to 1⁄4 cup. Add butter to melt, whisk in eggs, vanilla and mashed bananas and stir to combine.

Add wet ingredients to dry ingredients and stir just until combined. Fold in diced nectarines.

Pour batter into prepared pan. Slice remaining banana and thinly sliced nectarines on top of bread. Bake for 50-55 minutes or until tester is inserted and comes out clean. Remove from oven and allow to cool for 5 minutes.

Invert bread on cooling rack and sprinkle with 2 tablespoons sugar. Allow to cool completely and slice.  Enjoy!