Orange Banana Bread
A moist and flavorful banana bread infused with orange zest and raisins, perfect for breakfast or snack, combining fruity sweetness and wholesome grains.
Ingredients
Instructions
- In a large bowl, beat together the butter and brown sugar until creamy; add eggs, one at a time, beating well after each addition.
- Beat in mashed banana and grated orange peel.
- Stir together whole wheat flour, all-purpose flour, salt, and soda.
- Mix the dry ingredients into the butter mixture with the orange juice.
- Stir in raisins and spread batter in a well-greased 9 x 5-inch loaf pan.
- Bake in a 350°F oven for 1 hour or until a wooden pick inserted in the center comes out clean.
- Invert bread onto a wire rack to cool before slicing.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar, as it enhances the sweetness and moisture of the Orange Banana Bread. If you prefer a nutty texture, feel free to add chopped walnuts or pecans to the batter. For a gluten-free option, substitute the whole wheat and all-purpose flour with a gluten-free flour blend, adjusting the liquid as needed.
Serving Suggestions
This Orange Banana Bread is delicious on its own or served with a dollop of cream cheese or butter. It pairs beautifully with a cup of tea or coffee for a delightful breakfast or snack. For a fun twist, try serving it alongside a fresh fruit salad or with a scoop of vanilla ice cream for dessert.
Storage & Reheating
Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. To reheat, simply slice and warm in the microwave for a few seconds or toast for a slightly crispy exterior.
Nutrition & Diet Analysis (per serving)
Each serving of Orange Banana Bread contains roughly 237 calories, with 2g protein, 58g carbohydrates, and 1g fat. It is a good source of vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 922mg per serving (40% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work well in this recipe. Just thaw them completely, drain any excess liquid, and mash them before adding to the batter. They will provide the same moisture and sweetness as fresh bananas.
What can I substitute for orange juice?
If you don't have orange juice, you can substitute it with apple juice or even a splash of lemon juice. However, keep in mind that this will slightly change the flavor profile of the bread, but it will still be delicious!
How can I tell when the bread is done baking?
The bread is done when a wooden pick inserted into the center comes out clean, without any wet batter clinging to it. Additionally, the top should be golden brown and the edges should slightly pull away from the sides of the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).