Hello and happy Monday! If you follow me on Instagram (and if you don’t, why the heck not?? Hit the icon here on the blog or find me at @livinginsuagr.blog) you may have seen this recipe on my stories over the weekend, because I just couldn’t wait to share! This bread is slightly sweet and stays moist on the inside due to the mashed banana and orange juice added to the batter.
That along with the slightly spicy bite of the grated ginger, makes this bread hard to resist! My husband loves to toast this bread in the morning and cover it with almond butter. Me I’m a purist, so I just like it straight up. To each his own.
Anyway! Let’s get into the recipe!
Heres what you’ll need:
- 1/3 Cup butter, unsalted
- 2/3 Cup Sugar
- 2 eggs
- 1 3/4 Cup AP Flour
- 2 3/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp orange extract
- 1 tsp orange zest
- 1 tsp fresh ginger, grated
- 1 Cup Ripe banana, mashed
- 1/4 Cup orange juice
So to get started, preheat your oven to 350F. In the bowl of your stand mixer, beat the butter until light and fluffy. Slowly add the sugar and continue to combine until the mixture is pale yellow.
In in a separate bowl, combine the flour, baking powder and salt. Whisk to combine.
Additionally, mash the ripe banana’s (it took approximately 3 medium size bananas to make one cup) with the orange juice. Set aside.
*Tip: I bought a bunch of brown banana’s from the grocery store — they’re the best ones! And I peeled them and placed them in a ziplock bag and froze them. They’re great for making banana bread, smoothies, pancakes…anything you’d like to put bananas in!
Now back to the bread, add the eggs, one at a time, to the butter sugar mixture. Follow with the extracts, zest, and ginger. Combine.
*Tip: to peel the ginger, use a spoon to scrape off the thin skin. Use a grater to finely grate the ginger.
Now, alternate 1/3 of the dry with half of the wet ingredients (banana & orange) and alternate until all ingredients are combined.
Pour the batter into a prepared loaf pan, greased and lined with parchment paper.
Place in a 350F oven and bake for 1 hour or until a toothpicks comes clean from the center. Allow to cool for 20 minutes in the pan. Remove and cool completely.
Slice and serve immediately or store in and airtight container for up to 3 days.