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

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 12, 2009

      This is really yummy. I had fresh cranberries so I used that. I cut them in half and used 3/4 cup. I used 1/2 cup splenda and 1/4 cup sugar. I used maybe only 1/4 cup pecans cause that's what I had. I cooked it for 70 minutes and it was perfect. I like the texture and the taste is great. Thanks Parsley :) Made for Market tag

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    • on September 09, 2009

      This was wonderful! I couldn't resist cutting a slice only 10 minutes out of the oven because I was anxious to know how it tasted. The orange flavor improved after it cooled, but I still think I might zest an orange into the batter next time, just for a little extra oomph!

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    • on February 25, 2007

      This is a very nice bread. I liked the orange flavor. I used pecans and 1/2 cup cranberries and 1/2 cup chopped dried apricots. I think the apricots were extra good in this! I baked it for 70 minutes but found it it overcooked around the edges and a little dry. Also the ingredients are out of order which made the recipe harder to follow.

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    • on August 28, 2005

      Very nice! I used half Splenda and half wholewheat pastry flour. It makes a flavorful, pretty quick bread to serve anytime. Thanks, Carole in Orlando

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    Nutritional Facts for Banana Orange Nut Bread

    Serving Size: 1 (1092 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 3573.1
     
    Calories from Fat 1617
    45%
    Total Fat 179.7 g
    276%
    Saturated Fat 35.9 g
    179%
    Cholesterol 634.5 mg
    211%
    Sodium 3416.0 mg
    142%
    Total Carbohydrate 444.0 g
    148%
    Dietary Fiber 21.8 g
    87%
    Sugars 177.5 g
    710%
    Protein 60.6 g
    121%

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