Orange Raisin Five Spice Banana Bread. What a wonderful combination of flavours in this heavenly scented banana bread. Another great use for ripe bananas.
Orange Raisin Five Spice Banana Bread
We experiment quite a bit with our favorite banana bread recipe. We’ve developed chocolate versions, added white chocolate or chocolate chips and all have turned out well.
Give ripe bananas a brand new life!
This is another great version that would make a delicious addition to any lunchbox or brown bag lunch. It would also be especially enjoyed when served warm at a weekend brunch.
Orange Raisin Five Spice Banana Bread crinkle cakes
As with any of our great versions of banana bread, we sometimes make them in little, muffin sized loaf pans. They are a great addition to packed lunches or as a grab and go morning treat.
We always call these little loaves crinkle cakes, small snack cakes that I remember from my childhood.
If you like this recipe, be sure to check out out collection of Favourite After School Cookies!
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Originally published November 2012. Updated May 2019 to include new photos and update nutritional information.
Orange Raisin Five Spice Banana Bread
Orange Raisin Five Spice Banana Bread - what a wonderful combination of flavours in this heavenly scented banana bread. Another great use for ripe bananas.
Ingredients
- 1/2 cup white sugar
- 1/2 cup brown sugar
- ½ cup vegetable oil
- 2 eggs, beaten
- 3 medium ripe bananas, mashed
- 2 cups flour
- 1 tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- 1 tsp Chinese five spice powder (See note for substitute)
- 1/4 cup orange juice
- zest of one orange finely minced
- 1/2 cup raisins
Instructions
- Preheat oven to 350 degrees F.
- Beat sugar and oil in a bowl. Add eggs, mashed banana and orange zest.
- Sift together dry ingredients and fold into banana mixture alternately with orange juice.
- Fold in raisins.
- Pour batter into 1 large greased loaf pan (about 9x5) and sprinkle the tops with turbinado sugar if desired for a little extra crunch.
- Bake for 45 minutes to an hour depending upon pan size. A toothpick inserted in the center which comes out clean is the best indicator that the loaf is fully baked.
Notes
In this recipe, if you don't have five spice powder, you can use 1/2 tsp cinnamon, 1/4 tsp cloves and 1/4 tsp allspice or nutmeg instead.
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Nutrition Information
Yield
16Serving Size
1 sliceAmount Per Serving Calories 210Saturated Fat 6gCholesterol 20mgSodium 163mgCarbohydrates 34gFiber 1gSugar 16gProtein 3g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.
Marsha Gainey
Sunday 13th of December 2020
Yummy and moist. Great with a cup of coffee or glass of milk. But I would like more orange flavor as well as more five-spice flavor. If I make it again, I will increase the five spice as well as play around with the amount of orange juice. I used 1/4 cup regular white sugar and 1/4 cup Splenda as well as 1 cup AP flour and 1 cup whole-wheat flour. All of my raisins ended up in the bottom third of the loaf; next time, I'll flour the raisins before adding them in. In a 9x5-inch dark metal loaf pan, it took 1 hour and 20 minutes to bake.
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