Preheat oven to 350 degrees. Coat a loaf pan in cooking spray.

Make the flax egg by whisking together the ground flaxseed and water. Set aside.

Mash the bananas. Dice your 2 peaches, and set them aside on a plate.

Mix the whole wheat flour, salt, baking powder, baking soda, and 1 TSP of cinnamon together.

In another mixing bowl, beat the 1/2 cup of brown sugar and coconut oil for 30 seconds until smooth.

Add in the bananas, vanilla and flax egg, and mix again.

Slowly beat the dry ingredients into the wet mixture until combined well.

Drain any excess moisture that the peaches have released, then gently fold them into the batter.

Pour the batter into the muffin tin. If using, arrange peach slices on top and gently press into the batter.

Combine the remaining 1/4 TSP cinnamon and 2 TBSP brown sugar. Sprinkle the cinnamon sugar mixture on top.

Bake for 30 minutes. Lightly tent the banana bread with tin foil, and bake for another 20 minutes, or until the bread passes the toothpick test.