Banana Tea Loaf

Course : Breads
Serves: 18
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2 medium bananas -- ripe, mashed
1/2 cup canola oil like Crisco
2 large eggs
2 tablespoons frozen orange/pineapple. conc.
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon orange peel
1 spray cooking spray

Preparation / Directions:

I used 1 large egg white plus 6 tbsp. egg substitute, 1/8 tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel. Preheat oven to 350 F. Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray. In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel. Stir dry ingredients together and then stir them into banana mixture until just blended. Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned. Cool in a pan for 5 minutes, then transfer to a wire rack. Slice the first sample while the loaf is still warm. Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well. Slice is smaller than a slice of regular bread (about half size).


Nutritional Information:

1/18 recipe = 1 bread, 1 fat Joslin Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg potassium.

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