Reviewed: Feb. 5, 2012

This was really great, I also added a pureed orange and cut back the flour as suggested by other reviewers. I will likely add more banana or cut back on orange puree as I didn't get much banana flavor with those changes. thanks for a great recipe!

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Reviewer:

jessfl14

Reviewed: Oct. 6, 2011

This was a hit! Perfect texture and great combo of flavors. Followed the recipe, only adding the zest of 1 1/2 oranges and substituting 1/2 cup of raisins and 1/2 cup of dried cherries for the walnuts. Also, used freshly squeezed orange juice. Everyone really enjoyed this and it will be a repeat soon. Thanks for sharing!

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3 users found this review helpful

Reviewer:

abapplez

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Cooking Level: Intermediate

Home Town: Annandale, Virginia, USA

Living In: Spotsylvania, Virginia, USA

Reviewed: Aug. 21, 2011

This bread was moist but I felt like it lacked flavor. I decreased the flour by 1/4 cup and added the zest of 2 oranges along with fresh squeezed juice of about 4 oranges. I could taste a hint of the orange but I just think there is something else missing here.

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Reviewer:

Kathleen13

Cooking Level: Beginning

Home Town: Detroit, Michigan, USA

Reviewed: Aug. 4, 2011

Moist, slight tang to it, delicious. Be careful not to over-stir.

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3 users found this review helpful

Reviewer:

Emmalee

Reviewed: May 10, 2011

Wonderful recipe with a few alterations. I cut back the sugar to 1 cup and substituted dark chocolate chips for nuts. I also added the orange zest, a teaspoon of vanilla and tsp of cinnamon. I will try next time with 3/4 cup sugar since it was very sweet. I brought a loaf to work and everyone loved the orange zest flavor. It was gone in a couple of hours. The bread came out very moist and was still good after a couple of days!

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Reviewer:

Sarah B

Living In: Kyle, Texas, USA

Reviewed: Apr. 5, 2011

This would be a 5 star recipe but for the fact that the orange flavor is almost nonexistent. I made it a second time and added a pureed whole large orange, which added zest and also the juice the recipe calls for. It gave fantastic orange flavor to this otherwise lovely banana bread recipe.

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7 users found this review helpful

Reviewer:

CC♥'s2bake

Home Town: Calgary, Alberta, Canada

Reviewed: Mar. 11, 2011

When I chose this recipe, I thought what an unusual combination of flavors, and was attracted to the low amount of oil called for. In the end, the bread was moist and delicios, but the orange flavor was undetectable. I mean, I was really trying to taste it, but I couldn't. I think the OJ adds moisture to the bread, but not any flavor.

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Reviewer:

mominml

Cooking Level: Intermediate

Home Town: Las Vegas, Nevada, USA

Living In: Moses Lake, Washington, USA

Reviewed: Jan. 26, 2011

I made this one evening and brought it to work the next day... The result was fantastic. I added the Zest from 1 large Navel orange. I would add more bananas the nex time, and maybe chocolate chips.

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Reviewer:

Dee

Cooking Level: Expert

Reviewed: Jan. 22, 2011

I like how easy this was to make. I dont like how sweet it was. I cut out all the white flour and used 2.5 cups of whole wheat flour. I also added a little bit of extra orange juice and some orange zest. I'm glad I did. Next time I think I'll cut out some of the sugar or try using honey as a sweetner.

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Reviewer:

clevercook

Reviewed: Dec. 18, 2010

Wow it is a great recipe. Personally, I don't rate original recipes with 5 stars if I make recommended modifications. If you like orange rolls this recipe is for you. This recipe created a moist, firm, non-oily bread that had great texture! I think this is one of the best bread recipes that I have found. With a few modifications this is a 5 star, perfect recipe. As someone had suggested, reducing the flour to by 1/2 cup and adding orange zest. I used what I had in the pantry and subed chopped pecans, melted crisco and used one perfect banana and one overly ripe banana. I made 3 small loafs with this recipe and they all looked just like the picture.

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7 users found this review helpful