Orange and Wheat Banana Bread

Susan Feliciano


I developed this bread based on a basic banana bread recipe from King Arthur Flour, but made a few changes, such as the addition of orange juice and grated orange peel. I also adjusted the leavening to get a nice high rise. I love using the Tea Bread pan I got from King Arthur for this recipe. Chop the nuts very fine. I used pecans, but walnuts are also nice in this bread. Be sure to use the correct amount of bananas. It took 5 medium bananas this time for me to get 2 cups mashed.

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16-18 slices


15 Min


1 Hr 10 Min




2 c
mashed ripe bananas, about 4-5
1/2 c
vegetable oil
1 c
2 large
1/4 c
orange juice
1 tsp
grated orange zest
1 c
whole wheat flour
1 c
all purpose flour
1 1/4 tsp
baking soda
3/4 tsp
baking powder
1/2 tsp
1/2 c
chopped pecans


4 Tbsp
2 Tbsp
grated orange zest

Directions Step-By-Step

Preheat oven to 350°F. Generously grease a 9" x 5" loaf pan, or a long tea bread pan (12" x 4" x 2"). Set aside.
In your mixing bowl, with paddle attachment, mash the bananas. Mix in the oil, sugar, eggs, orange juice, and 1 teaspoon grated orange zest.
Combine the flours, soda, baking powder, salt, and nuts in a medium bowl and stir well by hand. Add in two parts to the liquid ingredients, stirring after each addition on low speed.
Stir together TOPPING ingredients in a small bowl until well blended. Sprinkle half on the bottom of the prepared loaf pan. Scoop the batter into the prepared pan, and sprinkle the remaining topping mixture evenly over the top of the batter.
Bake the bread for 65-70 minutes, until a tester inserted in center comes out clean. Cool in pan 10 minutes, then turn out onto rack and finish cooling. Slice when completely cool.

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Dietary Needs: Dairy Free
Hashtag: #whole wheat