Preheat the oven to 350°F (180°C). Line a 9-inch x 5-inch loaf pan with parchment paper. Lightly oil the paper. Set aside.

Peel and mash the bananas using a fork. Measure the exact amount required: 1 cup + ½ cup of mashed bananas. If you have leftovers, freeze them in Ziploc bags and use them in a smoothie later. Set aside.

Open the can of peach and measure ⅓ cup of liquid from the can. Set aside for later in the recipe.

Pat dry the peach slices with absorbent paper. Pack 1 cup of peach slices in a measuring cup, then place on a chopping board and use a sharp knife to chop into small pieces - about the size of a blueberry.

Place the pieces of peaches in a small bowl, add 2 tablespoons of flour, and stir to coat. It will look like a floury paste, that's ok.

In a large mixing bowl, add the mashed bananas, peach juice from the cane, light olive oil, and vanilla extract if used. Whisk until well combined.

Stir in the self-raising flour, cinnamon if used, and stir with a rubber spatula until a thick batter forms.

Fold in coated peach pieces, and stir to evenly incorporate.

Transfer the batter into the loaf pan.

Bake the bread on the center rack for 55-65 minutes at 350°F (180°C) until a toothpick inserted in the middle of the bread comes out clean or with only a tiny crumb on it. Foil the loaf pan after 40 minutes, to prevent the top to brown too fast.

Lift the hanging part of parchment paper to release the bread onto a cooling rack.

Let the bread cool for about 1-2 hour before slicing.