Orange rind and juice delicately flavor this bread. For a quick breakfast, spread toasted slices of this bread with reduced-fat cream cheese and top with thinly sliced strawberries, peaches, or kiwi.
2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups mashed ripe banana (about 3 bananas)
1 1/2 tablespoons grated orange rind
3 tablespoons fresh orange juice
1/3 cup chopped walnuts
How to Make It
Preheat oven to 350º.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.
Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute). Add eggs, 1 at a time, beating well after each addition. Add banana, rind, and juice; beat until blended. Add flour mixture; beat at low speed just until moist. Stir in walnuts; spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
I made this vegan-ized. Earth Balance baking stick instead of the butter and organic, unsweetened applesauce in place of the egg (3 T=1 egg). I also substituted 1 cup of wheat pastry flour for 1 cup of the white flour. It turned out delicious. I did need the full 1 hour and 5 minutes baking time. Will definitely make this often
This recipe was awesome! I did make a small change, by adding pecans instead of walnuts. I also added about 1 cup of pecans to the recipe. 1/2 went in the batter, and the other 1/2 I sprinkled on top of both batches before I baked them. My loaf pan was small so it made 2 batches. Next time I would like to add a bit more fresh orange juice and a bit more zest. I only got a hint of orange when it was done. ALSO! Keep an eye on your cake while baking, it can brown quick so I put aluminum foil on mine till about the last 15 minutes or so. Hope this helps someone.
The loaf hasn't even cooled and I can already tell you it is a keeper. I was looking for a lower-cal recipe than I usually use, AND one that would use some of our fresh-picked Florida oranges. The oranges are too seedy and bitter to eat plain, but are great in this recipe. We're not big on nuts in bread so I left them out.