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    You are in: Home / Recipes / Banana/Orange Bread Recipe
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    Banana/Orange Bread

    Banana/Orange Bread. Photo by Cookgirl

    1/3 Photos of Banana/Orange Bread

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    45 mins

    45 mins


    The beauty of this recipe is its versatility. Experiment as you wish with the ingredients. Some people like raisins or currant in their loaves (I do not, but that should not stop anyone). This recipe is a delicious, healthy version of an old standby, and one which the entire family can enjoy. The following recipe has batter sufficient for one loaf; I have doubled the ingredients to create two loaves and bake them at the same time. Eat one, and freeze the other. Enjoy. IMPORTANT: Please note nut ingredients. Omit nuts if there are allergy implications. This recipe was originally created by Tracy Holly, General Manager of the Cory Holly Institute. She writes for national magazines and is a lifestyle coach, lecturer and emcee. Tracy is a health and fitness activist and believes in natural medicine. Tracy is the author of "THE ATHLETE'S COOKBOOK", teaches Latin and ballroom dancing, and competes in Masters' Level Ms Fitness and natural body building. Tracy's recipe appears in the current issue of VISTA Magazine; a Canadian Health Publication.

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    Serves: 10-12



    Units: US | Metric

    Dry Ingredients

    Wet Ingredients

    • 3 ripe bananas, mashed
    • 2 eggs, well beaten
    • 1 teaspoon vanilla (pure or extract)
    • 1 cup pasteurized honey
    • 1 tablespoon orange rind
    • 2 large oranges, juice and pulp of


    1. 1
      Preheat oven to 375°F.
    2. 2
      Mix all the dry ingredients together in a large bowl.
    3. 3
      Add all wet ingredients in a blender and mix for 15 seconds.
    4. 4
      Add the blended ingredients to the dry ingredients and mix well.
    5. 5
      Pour mixture into a well-greased bread pan and place on middle rack in preheated oven.
    6. 6
      Bake for approximately 45 minutes.
    7. 7
      Insert toothpick to test for doneness (it should come out clean).
    8. 8
      Cover the loaf with foil if it is starting to brown too quickly on top.
    9. 9
      Let cool for 30 minutes and then enjoy.

    Ratings & Reviews:

    • on November 09, 2010

      The only problem I have with this recipe is the amount of honey indicated. I cut the sugar in half and used part unbleached white. Opted for a medley of dried fruit: dates, blueberries, cranberries, tart cherries. Hazelnuts and pecans for walnuts. I was expecting this to taste dry with all that whole wheat flour but surprisingly it was not. Delicious with a slather of cream cheese!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 05, 2009


      It tastes amazing! Thanks so much for this recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 18, 2008


      This is wonderful stuff, and totally guilt free. I make mine in a bundt pan. It's the only banana bread I ever make. Just as good as the fattening kind.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Banana/Orange Bread

    Serving Size: 1 (134 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 327.0
    Calories from Fat 83
    Total Fat 9.2 g
    Saturated Fat 1.1 g
    Cholesterol 42.3 mg
    Sodium 179.4 mg
    Total Carbohydrate 59.9 g
    Dietary Fiber 5.7 g
    Sugars 36.1 g
    Protein 7.1 g

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