Rating: 4.5 stars
7 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 5

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.

Recipe by Cooking Light September 2003

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Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350º.

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  • 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.

Nutrition Facts

178 calories; calories from fat 27%; fat 5.4g; saturated fat 2.2g; mono fat 1.3g; poly fat 1.5g; protein 3.1g; carbohydrates 30.5g; fiber 1.2g; cholesterol 34mg; iron 1mg; sodium 170mg; calcium 11mg.
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