This super easy banana orange bread is perfect for a family breakfast. It's a fluffy bread made with over-ripe bananas and fresh orange juice.
This banana bread with a slight orange flavor is an alternative to the traditional banana bread.
Easy to bake, this fluffy and simple banana bread flavored with orange juice brings this bread to the next level.
It's such a comforting bread that everyone loves and will soon become a favorite in your house. It's a great recipe to get rid of those overripe bananas taking up space on your kitchen counter and the perfect bread for a family breakfast or an afternoon snack!
To make the base of the batter you need simple ingredients such as flour, sugar and eggs. Add mashed bananas, orange juice, orange zest and cinnamon powder to the batter and you'll have one of the most and delicious breads you've ever made. Mix all the ingredients and bake for just 40 minutes! Let cool and serve a slice of this bread with a cup of coffee!
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INGREDIENTS FOR EASY BANANA ORANGE BREAD
Here you'll find all the ingredients needed to make this recipe:
Dry ingredients:
Delicious bananas - Mashed bananas. Adds flavor and is the main ingredient of this recipe.
All-purpose flour - Gives consistency and is the base of the batter.
Granulated sugar - To sweeten and flavor.
Cinnamon powder - Adds aroma and flavor.
Baking powder - Rising agent.
Wet ingredients:
Orange juice and orange zest - Adds a very nice fresh flavor.
Eggs - Makes the cake more soft and fluffy.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE EASY BANANA ORANGE BREAD
Step 1: Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces).
Step 2: Smash the bananas with a fork.
Step 3: Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs and the orange zest until obtain a homogeneous mixture. Add the orange juice, smashed banana, cinnamon powder and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
Step 4: Pour the batter into the prepared tin. Bake until a toothpick inserted in the center comes out clean, about 40 minutes. If the top of the bread starts to brown too much, cover the bread with aluminum foil.
Step 5: Remove the bread from the oven and allow to cool for 30 minutes.
Step 6: Remove from the pan and place the bread onto a wire rack or rectangular serving platter. Allow to cool to room temperature and serve.
RECIPE TIPS
1. Place the oven rack in the middle. This allows the hot air to circulate evenly around the batter, resulting in even cooking.
2. When the bread is done, do not open the oven door all the way. Leave the door slightly open and wait 5 to 10 minutes so that the heat enters the kitchen and there is no temperature shock that causes the bread to collapse (the time depends on the season of the year, if it is summer leave it for about 5 minutes, if it is winter 10 minutes).
3. Some tips to prevent the bread from sinking:
If the bread is taken out of the oven before it is fully cooked in the center, it can collapse as it cools. Use a toothpick to test whether the bread is cooked, it should come out clean when inserted into the center of the bread.
Do not open the oven door while the bread is cooking, sudden temperature changes can also affect the bread structure, leading to the bread sinking.
Always make sure to preheat the oven before placing the bread in the oven.
4. For extra flavor you can add some ingredients like vanilla extract or maple syrup to the bread batter.
FREQUENTLY ASKED QUESTIONS
How do you store this banana orange bread?
Allow the bread to cool completely before storing. Wrap the bread tightly in plastic wrap or aluminum foil to prevent it from drying out.
Place the wrapped banana orange bread in an airtight container or in a plastic bag (You can also cut the bread into slices and store individually).
Never store the bread at room temperature for more than 2 days.
Can I add chocolate chips to the cake batter?
Absolutely! Fold the flour and baking powder with a spatula and then the chocolate chips. You can also sprinkle chocolate chips over the batter before baking.
150 grams (2/3 cup) granulated sugar (or light brown sugar)
1/2 teaspoon cinnamon powder
1 teaspoon baking powder
Directions
Preheat the oven to 180ºC (350ºF). Grease a loaf tin with butter (or cooking spray) and dust the inside of the tin with some flour (hold and rotate the pan so that the flour coats all surfaces). You can line the loaf tin with parchment paper.
Smash the bananas with a fork (or potato masher).
Using a hand mixer or stand mixer fitted with whisk attachment, beat on medium speed the sugar, eggs and the orange zest until obtain a homogeneous mixture. Add the orange juice, smashed banana, cinnamon powder and mix for 2 to 3 minutes until it’s nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a creamy and homogeneous mixture.
Pour the batter into the prepared tin. Bake until a toothpick inserted in the center comes out clean, about 40 minutes (the time depends on the oven). If the top of the bread starts to brown too much, cover the bread with aluminum foil.
Remove the bread from the oven and allow to cool for 30 minutes.
Remove from the pan and place the bread onto a wire rack or rectangular serving platter. Allow to cool to room temperature and serve.
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