I’m loving this tasty twist on traditional banana bread — Orange-Swirled Banana Bread! Orange marmalade is baked inside a moist, dense banana bread that is topped with a simple orange powdered sugar glaze, and if you ask me, it’s worthy of being featured on any bed-and-breakfast or brunch menu! Banana bread has always been a favorite with our family, and I’ve had a hard time deviating from our tried-and-true recipe from my vintage Better Homes and Garden Cookbook until I attempted this version. Very tasty, indeed!
- There are a few tips for making delicious banana bread. The most important one is that you must use VERY ripe bananas to get the best flavor. The skins should have plenty of brown spots on them and the banana flesh should not be so firm that the bananas are not easily mashed with a fork. The second tip is to wrap the banana bread tightly with aluminum foil and/or plastic while it is still warm. Place the wrapped loaf in the refrigerator to cool completely before slicing — this results in a deliciously moist, dense texture.
Our family enjoys eating banana bread warm, so it’s difficult to keep from slicing it straight out of the oven if everyone is home when I’m baking! No matter — this bread is delicious even if you skip the wrap and cool method. To serve any leftovers warm as well, individual banana bread slices can be reheated for about 20 seconds in a microwave without getting “rubbery”.
Speaking of brunch menus, here are a few of my other favorite breakfast breads that you may also enjoy:
- Peach Streusel Muffins
- Blueberry Scones
- Banana-Chocolate Chip-Coconut Muffins
- Espresso Hazelnut Pull-Apart Mini Bread
- Orange-Swirled Banana BreadIngredients
- 1 1/4 cups sugar
- 1/2 cup butter or margarine softened
- 2 eggs
- 3 small or 2 large very ripe bananas mashed
- 1/2 cup plain greek yogurt
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 6 tablespoons orange marmalade divided
- 1/2 cup powdered sugar
- 2-3 tablespoons orange juice
Recipe NotesRecipe adapted from Betty Crocker online
Preheat oven to 350 degrees. Line bottom of a 9x5x3 inch loaf pan with parchment paper and spray with cooking spray.
Combine sugar and butter until creamy. Add eggs, one at a time, and combine well. Add bananas, Greek yogurt, and vanilla, beating until smooth.
Stir in flour, baking soda and salt just until moistened -- do not over mix!
Pour one-third of batter into the loaf pan. Drop 2 tablespoons of marmalade on top of batter and gently swirl with a knife. Gently pour another one-third of batter on top and add another 2 tablespoons of orange marmalade and swirl with a knife. Top with remaining batter.
Bake on rack in lowest position, about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Wrap bread in aluminum foil and then in plastic wrap and place in refrigerator to cool completely, about 2 hours.
Make glaze by combining powdered sugar, 2 tablespoons orange marmalade, and orange juice. Stir until smooth. Adjust amount of orange juice for desired consistency. Pour or drizzle glaze over top of cooled bread. Slice and serve.