Banana Orange Loaf Recipes
BANANA/ORANGE BREAD
The beauty of this recipe is its versatility. Experiment as you wish with the ingredients. Some people like raisins or currant in their loaves (I do not, but that should not stop anyone). This recipe is a delicious, healthy version of an old standby, and one which the entire family can enjoy. The following recipe has batter sufficient for one loaf; I have doubled the ingredients to create two loaves and bake them at the same time. Eat one, and freeze the other. Enjoy. IMPORTANT: Please note nut ingredients. Omit nuts if there are allergy implications. This recipe was originally created by Tracy Holly, General Manager of the Cory Holly Institute. She writes for national magazines and is a lifestyle coach, lecturer and emcee. Tracy is a health and fitness activist and believes in natural medicine. Tracy is the author of "THE ATHLETE'S COOKBOOK", teaches Latin and ballroom dancing, and competes in Masters' Level Ms Fitness and natural body building. Tracy's recipe appears in the current issue of VISTA Magazine; a Canadian Health Publication.
Provided by TOOLBELT DIVA
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Mix all the dry ingredients together in a large bowl.
- Add all wet ingredients in a blender and mix for 15 seconds.
- Add the blended ingredients to the dry ingredients and mix well.
- Pour mixture into a well-greased bread pan and place on middle rack in preheated oven.
- Bake for approximately 45 minutes.
- Insert toothpick to test for doneness (it should come out clean).
- Cover the loaf with foil if it is starting to brown too quickly on top.
- Let cool for 30 minutes and then enjoy.
Nutrition Facts : Calories 327.1, Fat 9.2, SaturatedFat 1.1, Cholesterol 42.3, Sodium 179.4, Carbohydrate 59.9, Fiber 5.8, Sugar 36.1, Protein 7.2
ORANGE BANANA NUT BREAD
I like this recipe because the orange juice gives the nut bread such a bright flavor and also makes it moist. -Barbara Roethlisberger, Shepherd, Michigan
Provided by Taste of Home
Time 1h5m
Yield 2 loaves (12 slices each).
Number Of Ingredients 10
Steps:
- In a bowl, combine the sugar, oil and eggs; mix well. Stir in bananas and orange juice. Combine the dry ingredients; add to banana mixture, beating just until moistened. Stir in walnuts. Pour into 2 greased 8x4-in. loaf pans. , Bake at 325° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes; remove from pans to a wire rack to cool completely. Freeze option: Securely wrap cooled loaves in foil; freeze. To use, thaw at room temperature.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 16mg cholesterol, Sodium 164mg sodium, Carbohydrate 29g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA ORANGE LOAF
This recipe is from 'Woman's Day' magazine, June 1977 issue. I've been making this for 39 years, and has truly become a family favourite. Today, as I share this from my handwritten copy, we will enjoy it as much as the first time I made this ...back in 1977 :) I hope y'all enjoy it as much as we do!
Provided by Arleena Kolundzic
Categories Cakes
Time 2h15m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees: Combine sugar and margarine (or butter). Add eggs one at a time, mixing well after each addition.
- 2. Add mashed bananas and orange juice. Mix well. Add combined dry ingredients, mixing until just moistened. Stir in (roasted) chopped nuts and orange zest and raisins.
- 3. Pour into a greased and floured 9x5 inch loaf pan. Bake for 1 hour and 15 min., or until a cake tester inserted in centre comes out clean.
- 4. Cool in pan for 5-10 minutes then remove from pan. While loaf is still HOT, cover loaf with a few tablespoons of fresh honey or marmalade or both. Smear over top (it will melt and be easy to spread)
- 5. A touch of fresh orange juice may be added to mix of honey and marmalade. Be sure to GLAZE HEAVY. Sprinkle with coarse white sugar.
- 6. Finish cooling on rack for approx. 2-3 hrs. Cover loosely while cooling. When completely cool, wrap well in plastic wrap and foil. May be stored in freezer up to 2 months. Store in fridge for 1-2 wks. Store on shelf for approx.2-3 days. (you will want to eat before the time is up :)
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