Banana Orange Raisin Bread
Submitted by tamynet
A bright, citrusy banana bread with orange juice, orange zest, wheat germ, and raisins. Made with egg whites and minimal oil for a lighter loaf. 17 reviews and a 4.5 average rating.
YIELD
16 servingsPREP
10 minCOOK
60 minREADY
70 minOrange zest is the ingredient that lifts this banana bread out of the ordinary.
Fresh orange juice and grated zest give every slice a bright, citrusy note that plays off the sweet mashed banana and plump raisins. Wheat germ adds a nutty, toasty depth while boosting the nutritional profile.
The recipe uses one whole egg plus two egg whites and just a third cup of oil, keeping things lighter than your average banana bread without sacrificing moisture. With 17 reviews averaging 4.5 stars, this one has earned its spot as a reliable keeper.
Kitchen Tips
- Mix the wet into the dry just until moistened. Overmixing makes quick bread tough and dense
- Swap raisins for chopped dried figs for a more complex, jammy sweetness
- Zest the orange before juicing it. Always easier that way
- Cool the loaf in the pan for 10 minutes before turning out. It firms up enough to handle without crumbling
Ingredients
Directions
Heat oven to 350?F. Spray 9 x 5-inch loaf pan with non-stick cooking spray.
In a large bowl combine dry ingredients, mixing well; add to dry ingredients. Mix just until moistened. Pour into prepared pan.
Bake 60 to 70 minutes or until wooden pick inserted in the center comes out clean.
Cool 10 minutes; remove from pan. Cool completely.
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