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

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.

How to Make It

Step 1

Preheat oven to 350º.

Step 2

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Step 3

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.

Ratings & Reviews

daneanp's Review

planetgreece003
June 22, 2013
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

SanTanCook's Review

MrsQuiche
January 12, 2013
Slight taste of orange in the banana bread was great. My daughter asked me to make extra for her teacher.

GayleR's Review

daneanp
December 27, 2011
This is the best of the CL banana bread recipes I have tried recently. Nice fruity flavor. I left out the nuts. Also next time I won't cook it the whole 1 hour 5 minutes, it was a little overdone.

MrsQuiche's Review

TripleTreat
November 21, 2011
Such a refreshing twist on tired old banana bread. I also added some flax seed and wheat germ to the bread to bump up the nutritional value.

planetgreece003's Review

GayleR
August 09, 2011
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.

TripleTreat's Review

SanTanCook
December 30, 2010
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.

1Mischa's Review

1Mischa
December 07, 2009
Takes every bit of an hour to an hour to 10 minutes. VERY good recipe tho. I added fresh squeezed orange juice and craisins to it. Definitely will make again!