Banana Peach Oatmeal Bread (GF)





On the way back from Melbourne, I knew I was coming down with a cold already. Bugger and I was right, only feeling like I’m on the mend 4 days later. Thankfully before the cold hit its worst, I managed to bake this beautiful hearty bread. It has definitely come in handy in the morning when I had energy only to toast a piece and slather it with butter, peanut butter and a drizzle of honey for breakfast, before I crawled back into bed again.

I am a sucker for bread so this one was no exception. It did turn out slightly harder than I expected though (just remember it is not a cake!) but once toasted, it was just beautiful and nice.

Banana Peach Oatmeal Bread (GF)


  • 3/4 cup toasted quinoa flour
  • 3/4 cup brown rice flour
  • 3/4 cup tapioca flour
  • 1 cup gluten-free rolled oats
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup banana, mashed ( 3 bananas)
  • 1/3 cup honey
  • 2/3 cup milk of choice
  • 1 large, organic egg or 2 smaller eggs
  • 2 large, ripe peaches, halved with pits removed
  • Oats for sprinkling


  1. Preheat oven to 350 degrees F. Grease a 9″ loaf pan with non-stick cooking spray, then layer it with parchment paper.
  2. In a small mixing bowl, whisk together dry ingredients and set aside.
  3. In a larger mixing bowl, beat together wet ingredients (minus the peaches). Add dry to the bowl and mix until incorporated.
  4. Peel peaches, then dice three of the halves, and thinly slicing the fourth half. Fold diced bits into dough.
  5. Transfer dough to loaf pan, smoothing with the back of a rubber spatula. Arrange peach slices on top and sprinkle with additional oats (optional).
  6. Bake on center rack for 60 – 75 minutes, until a knife inserted in the center comes out clean. Remove from oven, let cool in pan for 5 minutes, then transfer to a wire rack and cool completely. Resist the urge to slice into it, the loaf needs to be completely cool or it may be slightly gummy inside.
  7. Slice and serve immediately, or wrap slices in tinfoil and freeze for later.

Adapted from:





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