Banana Orange Loaf

Arleena Kolundzic

By
@ArthriticBaker

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!


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Serves:

1 large loaf

Prep:

1 Hr

Cook:

1 Hr 15 Min

Method:

Bake

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

Directions Step-By-Step

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 :)

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: Canadian
Hashtag: #quick-bread