banana orange loaf

Name: Banana Orange Loaf
Prep time: 1 h
Cook time: 1 h 15 min
Yield: 1
Cuisine: Canadian
Ingredients: 1 1/4 cup(s) white sugar; 3/4 cup(s) melted margarine (or sub.butter); 3 large eggs; 1 cup(s) banana mashed (about 3 lg); 1/3 cup(s) orange juice (fresh or carton); 21/2 cup(s) all purpose flour or whole wheat can be sub.or mix of 50/50; 2 teaspoon(s) baking soda; 1 teaspoon(s) salt; 1/2 cup(s) chopped nuts (walnuts or pecans) roast nuts add more flavour; 1/2 cup(s) quality seedless raisins; 1 tablespoon(s) grated orange zest

35 Pinches 2 Photos

Arleena Kolundzic

Penticton, BC

Updated on Oct 12, 2016

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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Yummy honey marmalade glazed Banana Orange Loaf, loaded with roasted nuts and plump seedless raisins. Great as an afternoon treat served with fresh brewed tea, coffee or beverage of your choice..

prep time 1 Hr

cook time 1 Hr 15 Min

method Bake

yield 1 large loaf

Ingredients

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

How To Make banana orange loaf

Step 1

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

Step 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.
Step 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.
Step 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)
Step 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.
Step 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 :)
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