Best Banana Orange Loaf Recipes

BANANA/ORANGE BREAD

Banana/Orange Bread image

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

Ingredients

2 cups whole wheat flour or 2 cups kamut
1 teaspoon cinnamon, ground
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, chopped
1/2 cup raisins (optional) or 1/2 cup currants (optional)
3 ripe bananas, mashed
2 eggs, well beaten
1 teaspoon vanilla (pure or extract)
1 cup pasteurized honey
1 tablespoon orange rind
2 large oranges, juice and pulp of

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

BANANA BREAD RECIPE WITH ORANGE GLAZE

Banana Bread Recipe with Orange Glaze image

This super simple banana bread is made with over-ripe bananas and orange juice - it's a bright, uniquely flavored quick bread that everyone loves!

Provided by Marye Audet-White

Categories Breakfast Bread

Time 1h30m

Number Of Ingredients 14

Ingredients

1 1/2 cups granulated sugar
1/4 cup butter (melted)
2 eggs
3 bananas (very ripe - mashed (1 1/4 cups approximately))
3/4 cup orange juice
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon orange zest
1/2 teaspoon salt
1 cup walnuts (chopped)
1 cup Confectioner's sugar (powdered sugar)
1/4 teaspoon orange zest
1 to 2 tablespoons orange juice

Steps:

Preheat oven to 325F
Melt butter and let it cool so that it's comfortably warm to the touch.
Combine the sugar, melted butter, and eggs and mix well.
Stir in bananas and orange juice.
Combine the dry ingredients and add to banana mixture - mix gently just until moistened.
Stir in walnuts.
Pour into two greased 8x4-in. loaf pans.
Bake at 325 for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes in pan then remove from pans to a wire rack to cool completely.
Mix glaze ingredients together until spreadable and then spread on warm bread.

Nutrition Facts : Calories 287 kcal, Carbohydrate 51 g, Protein 4 g, Fat 7 g, SaturatedFat 2 g, Cholesterol 7 mg, Sodium 208 mg, Fiber 1 g, Sugar 30 g, ServingSize 1 serving

BANANA ORANGE NUT BREAD

Banana Orange Nut Bread image

The OJ and dried cranberries add just a little something to make it a somewhat different banana bread.

Provided by Parsley

Categories Quick Breads

Time 1h25m

Yield 1 loaf

Number Of Ingredients 10

Ingredients

2 1/2 cups sifted all-purpose flour
3/4 teaspoon salt
1/2 cup shortening
3 eggs
1/2 cup orange juice
4 teaspoons baking powder
3/4 cup chopped pecans or 3/4 cup chopped walnuts
3/4-1 cup dried cranberries
3/4 cup sugar
1/2 cup mashed banana

Steps:

Preheat oven to 350. Lightly grease and flour one 9x5x3" loaf pan.
Sift together flour, baking powder and salt. Stir in chopped nuts, and dried cranberries. Set aside.
Cream shortening, add sugar, beat until light and fluffy. Add eggs, one at a time, beating after each addition. Add mashed banana and orange juice.
Slowly beat the set aside dry ingredients into creamed mixture. Mix well.
Pour into prepared loaf pan.
Bake at 350 degrees for 70-75 minutes.
Cool 25-30 minutes before removing from pan.

Nutrition Facts : Calories 3573.1, Fat 179.8, SaturatedFat 35.9, Cholesterol 634.5, Sodium 3416.1, Carbohydrate 444.1, Fiber 21.8, Sugar 177.6, Protein 60.6

ORANGE BANANA NUT BREAD

Orange Banana Nut Bread image

Make and share this Orange Banana Nut Bread recipe from Food.com.

Provided by Mom2Rose

Categories Quick Breads

Time 1h5m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups sugar
3 tablespoons vegetable oil
2 eggs
3 medium ripe bananas, mashed (about 1-1/4 cups)
3/4 cup orange juice
3 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup chopped walnuts

Steps:

In a mixing 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 two greased 8-in. x 4-in. x 2-in. loaf pans.
Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean.
Cool for 10 minutes; remove from pans to a wire rack to cool completely.

Nutrition Facts : Calories 131.2, Fat 4.1, SaturatedFat 0.5, Cholesterol 11.6, Sodium 117.4, Carbohydrate 22, Fiber 0.9, Sugar 11.3, Protein 2.3

BANANA ORANGE LOAF

Banana Orange Loaf image

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

Ingredients

1 1/4 c white sugar
3/4 c melted margarine (or sub.butter)
3 large eggs
1 c banana mashed (about 3 lg)
1/3 c orange juice (fresh or carton)
21/2 c all purpose flour or whole wheat can be sub.or mix of 50/50
2 tsp baking soda
1 tsp salt
1/2 c chopped nuts (walnuts or pecans) roast nuts add more flavour
1/2 c quality seedless raisins
1 Tbsp grated orange zest

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 :)