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Nutrition Facts
Serving Size 1 (161g) Recipe makes 10 servings
Calories 327
Calories from Fat 83		(25%)
Amount Per Serving		%DV
	Total Fat 9.2g	14%
	Saturated Fat 1.1g	5%
	Monounsaturated Fat 1.5g
	Polyunsaturated Fat 5.9g
	Trans Fat 0.0g
Cholesterol 42mg		14%
Sodium 179mg		7%
Potassium 376mg		10%
Total Carbohydrate 59.9g		19%
	Dietary Fiber 5.8g	23%
	Sugars 36.1g
Protein 7.2g		14%
detailed view... how is this calculated?

Banana/Orange Bread

Recipe #189086 | 1½ hours | 45 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
Oct 4, 2006

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.

SERVES 10 -12 , 1 loaf (change servings and units)

Ingredients

Dry Ingredients

2 cups whole wheat flour or kamut
1 teaspoon cinnamon, ground
1 teaspoon baking powder
1 teaspoon baking soda
1 cup walnuts, chopped
1/2 cup raisins (optional) or currant (optional)

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

Directions

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

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Featured Reviews for This Recipe

From: TheKillerBurrito

On Jul 5, 2009

It tastes amazing! Thanks so much for this recipe!

0 people found this review helpful

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From: happyday49

On Oct 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.

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From: Gerry

On Oct 21, 2006

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.

3 people found this review helpful

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From: GaylaJ

On Oct 19, 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!

3 people found this review helpful

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