Banana Orange Loaf

Arleena Kolundzic


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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1 large loaf


1 Hr


1 Hr 15 Min




1 1/4 c
white sugar
3/4 c
melted margarine (or sub.butter)
3 large
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
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

Preheat oven to 350 degrees:
Combine sugar and margarine (or butter). Add eggs one at a time, mixing well after each addition.
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.
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.
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)
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.
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