Banana Orange Loaf

Name: Banana Orange Loaf
Yield: Makes one 9- × 5-inch (2 L) loaf | Cuts into 16 to 20 slices
Ingredients: ⅔ cup (160 mL) golden raisins; 2 tsp (10 mL) xanthan gum; 2 eggs; 1½ cups (375 mL) puréed ripe bananas (2 to 3 bananas); 2 tsp (10 mL) baking powder; ½ cup (125 mL) potato flour; ⅔ cup (160 mL) packed light brown sugar; ½ cup (125 mL) vegetable oil; 1 cup (250 mL) orange juice; 1 tsp (5 mL) ground cinnamon; ½ tsp (2 mL) salt; 2 tsp (10 mL) finely grated orange zest; 2 cups (500 mL) brown rice flour

Preparation info

Makes
one 9- × 5 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This recipe makes a tall loaf, so it cuts into lots of servings. It also freezes well, so you can wrap up half of the baked loaf to freeze and save for a later date.

Ingredients

2 eggs
1½ cups (375 mL) puréed ripe bananas (2 to 3 bananas)

Bread
Gluten-free
Vegetarian

Method

Preheat the oven to 350°F (175°C) and grease a 9- × 5-inch (2 L) loaf pan.
Whisk the eggs in a large bowl. Whisk in the bananas, orange juice, oil, brown sugar, and zest until combined. In a separate bowl, sift the rice flour, potato flour, xanthan gum