6 Reviews

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!

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COOKGIRl November 09, 2010

It tastes amazing! Thanks so much for this recipe!

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TheKillerBurrito July 05, 2009

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.

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happyday49 October 18, 2008

I had mixed thoughts about this bread...on the one hand I liked it but on the other I found that the banana and the orange flavours didn't go quite well together.

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Ginger Rose January 02, 2008

Delicious! A hearty flavor filled loaf with wonderful old fashioned taste. I added the optional 1/2 cup currants. The honey, bananas and orange made for flavor plus. I needed extra baking time but ovens vary so it is just a matter of using the old 'tooth pick test' We all enjoyed, definitely a repeatable. Filed with the keepers! Thank you for sharing.

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Gerry October 21, 2006

A wonderful moist, flavorful bread--dense and hearty, just the way I like it. I used half regular whole-wheat flour (graham type) and half white whole-wheat; skipped the optional raisins/currants. I did have to bake quite a bit longer, but I opted for an 8 1/2 X 4 1/2-inch pan and think I should have chosen a 9 X 5. I would suggest making this bread a day in advance, as it was good the day it was baked, but even better the next day. The honey gives it wonderful moistness, and I loved the orange flavor. Thanks for sharing the recipe!

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GaylaJ October 19, 2006
Banana/Orange Bread