Before Mother’s Day I bought the usual 16 tons of fruit my family consumes over a weekend, including several bananas.
But, as things happened, Covid called off the visit and I was left with 16 tons of fruit, including several bananas.
I used up the bananas in a couple of banana breads, including this one, to which I added orange marmalade. The marmalade added a nice tangy flavor and also a lovely, tender texture. Have a slice with creamy sweet butter for a real treat!
Banana Bread with Orange Marmalade
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 cup sugar
1/2 cup orange marmalade
1/3 cup vegetable oil
2 large eggs
3 medium very ripe bananas
1/4 cup orange juice
1 teaspoon vanilla extract
Preheat the oven to 350 degrees. Grease a 9”x5”x3” loaf pan. Mix the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a bowl and set it aside. Beat the sugar, marmalade and vegetable oil in a mixer (or with a handheld mixer and bowl) set at medium speed for 2-3 minutes or until the mixture is light and fluffy. Add the eggs one at a time, beating after each addition. Mash the bananas and add them to the sugar mixture. Beat thoroughly until the ingredients are well blended. Add the flour mixture and beat for 1-2 minutes to blend the ingredients thoroughly. Stir in the juice and vanilla extract. Pour the batter into the prepared pan. Bake for 50-55 minutes or until a cake tester inserted into the center comes out clean. Cool the bread in the pan 15 minutes. Remove the bread from the pan and let it cool on a cake rack.
Makes one bread serving 8-10