Jazz up your classic banana bread with peaches, blueberries and walnuts. Perfect with a cup of tea, this loaf will go down a treat.
Serves1010
Cook time50 mins50 minutes
Prep time15 mins15 minutes, + Cooling time
+ Cooling time
To start, preheat the oven to 180 degrees Celsius. Then grease a 10 centimetre by 24 centimetre loaf pan. Line the base and sides with baking paper, allowing the sides to overhang. Now, add the flour, baking powder and sugar to a large bowl and stir until combined, breaking up the sugar.
Next, mash the bananas with a fork. Place in a large jug. Add the lightly whisked eggs, oil and buttermilk and whisk until well combined. Add to the flour and stir to combine. Stir in the chopped peach, blueberries and walnuts. Pour into the prepared pan and smooth the surface. Top with sliced peaches and sprinkle with extra sugar. Pop in the oven and bake for 45 to 50 minutes or until a skewer inserted comes out clean.
Remove from the oven and set aside in the pan for 10 minutes before transferring to a wire rack to cool. Meanwhile, make the peach icing. Place chopped peaches and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally for five minutes or until the peach is tender. Remove from the heat and cool slightly.
Transfer to a small food processor and blend until smooth. Then strain through a fine sieve into a small bowl. Discard any solids. Stir in the icing sugar and tint with a little pink food colouring.
To finish, drizzle the banana bread with the icing. Take your banana bread to the next level with pops of peach, blueberries and walnuts.
Ingredients
2 cups (300g) self-raising flour
1/2 tsp baking powder
1 cup (220g) brown sugar
2 Coles Australian Free Range Eggs, lightly whisked
1/2 cup (125ml) vegetable oil
1/2 cup (125ml) buttermilk
2 large overripe bananas, mashed
1 yellow peach, stoned, finely chopped
150g blueberries
1/3 cup (35g) walnuts, coarsely chopped
1 yellow peach, extra, stoned, thinly sliced
Brown sugar, extra, to sprinkle
Peach icing
1/2 small yellow peach, stoned, coarsely chopped
1 tbs lemon juice
1 cup (160g) icing sugar mixture
Pink liquid food colouring
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 180°C. Grease a 10cm x 24cm (base measurement) loaf pan. Line base and sides with baking paper, allowing sides to overhang. Combine the flour, baking powder and sugar in a bowl.
Step 2
Whisk the egg, oil, buttermilk and banana in a large jug until well combined. Add to flour mixture. Stir to combine. Stir in the chopped peach, blueberries and walnut. Spoon into the prepared pan and smooth the surface. Top with the sliced peach and sprinkle with extra sugar.
Step 3
Bake for 45-50 mins or until a skewer inserted in the centre comes out clean. Set aside in the pan for 10 mins before transferring to a rack to cool completely.
Step 4
Meanwhile, to make peach icing, place peach and lemon juice in a saucepan over medium heat. Cover and cook, stirring occasionally, for 5 mins or until peach is tender. Remove from heat. Cool slightly. Transfer to a blender and blend until smooth. Strain through a fine sieve into a bowl. Discard solids. Stir in icing sugar. Tint with a little food colouring.
