Contributing Writer: Leslie Cates from The Cozy Little Kitchen
There is something about the cold winter weather that brings some of the best baking out of me! If you’re stuck inside where it’s warm and cozy, why not have some bread baking in the oven to waft it’s comforting aroma around the house. This delicious banana bread with orange glaze is the very thing to have ready for a quick breakfast or perfect to accompany your cup of afternoon coffee. It’s so moist and tender–because of the cake flour– that it would be a wonderful dessert, too!
This banana bread is slightly different from other recipes because it has fresh orange juice and orange zest in it! The orange seems to add a brightness to the recipe that you don’t often find with banana bread. I add a simple orange glaze to really finish it off and make the it incredibly moist! I actually think it tastes better the second day when the glaze soaks in and has time to blend with the banana flavor. It’s good to bake this the night before, and your family can wake up to a fresh loaf of bread on a frosty morning to savor and enjoy!
Moist Banana Bread with Orange Glaze
Recipe Origin: Keeping Good Company Cookbook
Makes 2 Loaves
2 c. sugar
1 c. (2 sticks) butter, room temperature
6 very ripe medium bananas, peeled and mashed
4 eggs, well beaten
1 Tbsp. fresh orange juice
2 tsp. freshly grated orange zest
2 1/2 c. cake flour
2 tsp. baking soda
1 tsp. salt
Orange Glaze:
1/2 c. powdered sugar
1 Tbsp. fresh orange juice
Mix together the sugar and orange juice with a whisk until blended. If you want the glaze a bit thicker add more sugar a teaspoon at a time. If you want it thinner, add more juice. Simple and delicious!
Preheat oven to 350 degrees F.
Cream sugar and butter until light. Add bananas, eggs, orange juice, and zest. Mix well.
Sift together dry ingredients and fold in banana mixture.
Divide between two greased 9×5 inch loaf pans.
Bake for 45-50 minutes, until firm in the middle and clean toothpick.
Pour the orange glaze over the warm bread. Allow to sit for a few minutes–if you can wait!–before slicing and eating.
To store, remove the loaves from the pan and wrap tightly in plastic wrap. The bread should easily come out of the pans. It freezes well, too.
Enjoy!
Can’t wait to try it!
Would it be rude to email this recipe to people who make DRY banana bread?
It’s the worst to take a bite of bread that looks delicious but is dry. I made it and it’s MOIST! Glad you shared.