Best Orange Banana Quickbread
Orange Banana Quickbread recipe
Yield
12 servingsPrep
10 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | ounces |
orange juice, concentrated
|
|
| 2 | large |
bananas
very ripe |
|
| 2 | large |
eggs
|
|
| 2 | cups |
self-rising flour
|
|
| 2 ½ | teaspoons |
pumpkin pie spice
|
|
| 1 | teaspoon |
baking soda
|
|
| 4 | tablespoons |
raisins, seedless
or chocolate chips, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 173.4 | ml/g |
orange juice, concentrated
|
|
| 2 | large |
bananas
very ripe |
|
| 2 | large |
eggs
|
|
| 473 | ml |
self-rising flour
|
|
| 13 | ml |
pumpkin pie spice
|
|
| 5 | ml |
baking soda
|
|
| 6E+1 | ml |
raisins, seedless
or chocolate chips, optional |
|
Directions
Thaw orange juice but don't dilute.
Combine it with peeled bananas and eggs in an electric mixer bowl.
Beat until fluffy.
Stir flour, spice, and baking soda together and add to mixing Beat 1 minute.
Stir in raisins or chocolate chips if using. Spoon into a nonstick 5 by 9 inch loaf pan.
Bake in a preheated 350℉ (180℃) F oven 30 to 35 minutes, until a knife inserted in the center comes out clean.
