Orange Banana-Nut Bread

recipe
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.

Yield:

1 loaf, 16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 178
Caloriesfromfat 27 %
Fat 5.4 g
Satfat 2.2 g
Monofat 1.3 g
Polyfat 1.5 g
Protein 3.1 g
Carbohydrate 30.5 g
Fiber 1.2 g
Cholesterol 34 mg
Iron 1 mg
Sodium 170 mg
Calcium 11 mg

Ingredients

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
Cooking spray

Preparation

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.

September 2003
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