Orange Banana Bread

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
8 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • Nonstick cooking spray
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1 cup sugar
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups ripe mashed bananas (about 4 bananas)
  • 1/4 cup butter, melted
  • 1/3 cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 tablespoon orange zest
  • 1/2 teaspoon ground cinnamon
  • Sliced bananas, for garnish
  • Optional Garnishes:
  • Peanut butter
  • Honey
  • Cream cheese
Directions

Preheat the oven to 350 degrees F. Spray a 9-by-5 inch baking pan with nonstick cooking spray.

In a large bowl, combine the flours, sugar, baking soda and salt. In another large bowl, combine the bananas, butter, yogurt, vanilla extract and eggs whisking until smooth. Fold the flour mixture into the butter mixture until well incorporated. Stir in the orange zest and ground cinnamon.

Pour into the prepared pan. Bake until a wooden pick inserted in the center comes out clean, about 50 minutes. Garnish with bananas. Then if you like, spread on a bit of peanut butter, honey or cream cheese.


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4.6 35
Very easy to follow, so tasty...my boyfriend loved it! item not reviewed by moderator and published
This is an excellent recipe. It's moist and tasty, and I liked the orange so much I'm going to add more the nest time I make it. Thank you! item not reviewed by moderator and published
Excellent recipe - the orange zest is the kicker. Next time around I'll try adding walnuts. item not reviewed by moderator and published
Great moist bread that always makes me proud to serve. I use sour cream in place of yogurt which doesn't make the bread taste any different item not reviewed by moderator and published
Great and delicious banana bread! item not reviewed by moderator and published
Just made this, exchanged the butter (sorry Paula with oil and reduced the sugar to 3/4 cup added walnuts. Fantastic. The orange zest really makes the difference! Needed to bake for a full hour. item not reviewed by moderator and published
I just found this recipe and I know this will delicious. Anything from Paula Dean is divine. item not reviewed by moderator and published
After reading about this recipe being "gooy" in the middle. I added 1/4 cup of chopped walnuts. The nuts absorbed the liquids. Baked it for 55min at 350. Perfect, yummy and oh so fattening lol item not reviewed by moderator and published
So, I made this and it was really good! It was a tad bit gooy in the middle, but it was still good. I drizzled honey on top of it, and it was really good. I even turned it into French Toast in the morning! item not reviewed by moderator and published
Yummy! I didn't have orange zest but I did have lemon peel. I don't know how it could be any better. Definitely a keeper. Now, back to the gym. Lol!! item not reviewed by moderator and published
This was the best tasting banana bread I have ever had. My husband loved it. I used all ingredients except did not have yogurt so I used sour cream (and cross my fingers need another 15 mins more cooking time I assume it was because of the sour cream but after reading the reviews almost all said need more cooking time. Thanks Paula and Food Network for all the FREE recipes item not reviewed by moderator and published
This bread is delicious and a great way to use up those overripe bananas! I baked it a little longer because the first time I made it, I thought it was a little "soggy" in the center. The recipe can also be used to make cute little muffins as well! item not reviewed by moderator and published
It's so much tastier than plain old banana bread! I didn't have three of the ingredients on hand, namely the whole wheat flour, plain yogurt, nor an orange to zest, but it was still delicious. I used only all-purpose flour, strawberry yogurt (no strawberry taste imparted, and 1/2 teaspoon of orange extract, and I can't imagine it tasting better. Actually, I'll probaby put some walnuts and pecans in the batter next time. I did have to increase the cooking time. After 50 minutes, I lowered the temperature to 300, covered the top with foil and cooked it an additional twenty minutes. Had I not, it would have been mush. Highly recommend this, it's almost as easy as the box versions but so much better!! item not reviewed by moderator and published
Oh I could hug Paula for this recipe.. Made half in loaf rest as muffins also adde walnuts to batter... Garnished with lil sweet butter... Heaven item not reviewed by moderator and published
This turned out great but i have to agree with some of the other reviewers that it took about 20 more mins to fully bake. It was worth it and very yummy! Also goes good with coconut ice cream and honey drizzled over it. Did not change a thing and it was perfect item not reviewed by moderator and published
This is very good and moist. I used spelt flour plus a little water because I didn't have wheat flour and it was great. It did take longer to cook that the recipe says but all of my banana bread recipes have in the past as well. I'm sure it's my oven but I see some others are saying it turned out like pudding. Try cooking it until a toothpick comes out clean. Mine took 20 minutes longer to bake but it was worth the extra wait. item not reviewed by moderator and published
The texture was off, dry on outer, soggy in the middle.The flavor was disappointing. I ended up throwing over half of it away. item not reviewed by moderator and published
I saved this to three folders, bread, dessert & breakfast. I'll try dipping the bread in an egg wash & frying it like french toast item not reviewed by moderator and published
Fantastic, made it as banana bread muffins. Kids loved it. item not reviewed by moderator and published
Probably the best banana bread I've had (sorry, Mom!. Super easy to make; I did have to put it back in the oven for an extra 5 minutes or so, but it stayed moist for over a week, which is great if you don't want to share : item not reviewed by moderator and published
I made the Orange Banana Bread and it turned out wonderful. Everyone at my daughter work love it. I made some like a square cake and 12 muffins. Out of this world. I am going to make it for my daughter baby shower only in the small muffin tin and sprinkle with power sugar. Thanks Paula for the recipe. Wish i could meet you. item not reviewed by moderator and published
Absolutely divine. Left it in a bit too long (was distracted watching the athletics in London but it still turned out beautifully. Moist and tasty. Will surely try this again. Maybe use less sugar and put some raisins soaked in rum in the batter next time. I am Jamaican after all, need some rum!! item not reviewed by moderator and published
Amazing recipe. Thanks Paula for this one. I had been craving for Orange bread since a long time and got tired of searching suitable and easy recipes online. Here's the superb recipe I'd been waiting for ! I made exactly what the recipe says but used 3/4 cup sugar instead of one cup and whole wheat flour instead of all purpose flour and it still came out wonderful. This is a yummy as well has healthy recipe and kids are gonna love it ! This one's a keeper and I'm gonna make this again and again and again ! item not reviewed by moderator and published
This has to be the absolute best in banana bread -- sooooooo moist. My grandson called and asked for more, plus he wanted the recipe for his mom! I keep it refrigerated because of the moisture during this hot weather in NC. I'm going to play around with substituting Truvia for the sugar -- will start with half and half, then do 100% next. Thanks for a super terrific recipe. item not reviewed by moderator and published
I am convinced this should be my go-to banana bread recipe since I can't stop eating it! I doubled the vanilla extract & cinnamon and probably had a heaping tablespoon of orange zest. I also added 1 cup of chocolate chips. I baked it for about 40 minutes in a greased/floured bundt pan and it came out perfectly moist, extremely flavorful! Definitely a keeper! item not reviewed by moderator and published
From the Caribbean and our banana breads have a different texture (more like bread. Is the bread supposed to be of a pudding texture? item not reviewed by moderator and published
This bread came out so moist and was very delicious! I loved the layer of flavor the orange zest gave to the bread. My family loved this recipe and ate the whole thing in 2 days. I did use whole-wheat pastry flour (instead of regular whole wheat flour and substituted light sour cream for the plain yogurt, since that is what I had on hand. item not reviewed by moderator and published
I added a bit of orange extract since the other reviews said it needed extra orange flavor and switched half the sugar out for Splenda. It will make four mini loaves and they were great, especially considering that this is a fairly low fat recipe! I also drizzled on some leftover orange cream cheese frosting since I knew Paula wouldn't have wanted that to go to waste! item not reviewed by moderator and published
This was my first time using wheat flour, so I was a little skeptical. The recipe came out great . I used Greek yogurt. It came out extremely moist . My family loved it . item not reviewed by moderator and published
I am only giving this bread four stars because I didn't think there was enough orange flavor. I will try adding more zest next time. Other than that, I thought the cake was delicious with a nice dense texture. I like the addition of the whole wheat flour, yogurt and cinnamon and using less butter. It's a keeper!! item not reviewed by moderator and published
Great recipe. Thanks Paula. I made them as muffins , the recipe makes 12 of them. I also added less sugar since my bananas were really ripe. Only addition I made was 1/4 tsp of ground nutmeg. Orange is a wonderful addition to this. Great for breakfast. item not reviewed by moderator and published
The orange zest and cinnamon make this bread delicious! I would also reduce the sugar to at least 3/4 cup of sugar. item not reviewed by moderator and published
I made the recipe as written but baked it in the extra-large muffin tins for 25 minutes. The recipe made 9 muffins just a little more than half full. The orange is a very nice touch and I'll be making this instead of other banana bread recipes from now on. item not reviewed by moderator and published
Great Recipe! I made it a little healthier though. Substituted butter with Apple Butter. Reduced 1 cup all-purpose flour to 3/4 cup and added 1/4 cup wheat bran. You need to bake this for about 65 minutes. Next time, I will try reducing sugar to 3/4 cup since the bread is pretty sweet with 1 cup of sugar. item not reviewed by moderator and published
This was amazing! We made it gluten free and minus the orange. Amazing!!! item not reviewed by moderator and published
I added crushed pecans and it came out great. It also freezes well item not reviewed by moderator and published

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