Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Orange rind and juice delicately flavor this bread. For a quick breakfast, spread toasted slices of this bread with reduced-fat cream cheese and top with thinly sliced strawberries, peaches, or kiwi.
Ingredients[]
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 1/4 cup butter, softened
- 2 large eggs
- 1 1/2 cups mashed ripe banana (about 3 bananas)
- 1 1/2 tablespoons grated orange rind
- 3 tablespoons fresh orange juice
- 1/3 cup chopped walnuts
- Cooking spray
Directions[]
- Preheat oven to 350°.
- Lightly spoon flour into dry measuring cups, and level with a knife.
- Combine flour, baking soda, and salt, stirring with a whisk.
- Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 1 minute).
- Add eggs, 1 at a time, beating well after each addition.
- Add banana, rind, and juice; beat until blended.
- Add flour mixture; beat at low speed just until moist.
- Stir in walnuts; spoon
- batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray.
- Bake at 350° for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean.
- Cool 10 minutes in pan on a wire rack; remove from pan.
- Cool completely on wire rack.
Yield: 1 loaf, 16 slices (serving size: 1 slice)