Banana-Orange Muffin Bread

This moist, fruit-filled breakfast bread tastes heavenly fresh from the oven, but it also freezes beautifully to serve with coffee when those unplanned guests come to call.


  • 2 cups all-purpose flour
  • 1/2 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1   egg
  • 1/4 cup butter or margarine, melted
  • 1 teaspoon orange zest
  • 1/3 cup orange juice
  • 2 tablespoons butter or margarine
  • 2 tablespoons sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon orange zest


  1. Preheat oven to 400°F. Using Kitchen Spritzer, lightly spray bottom of Stoneware Loaf Pan with vegetable oil. For bread, combine flour, sugar, baking powder, baking soda and salt in Classic Batter Bowl. Mash bananas in Small Batter Bowl. Add egg, butter, orange zest and juice; mix well. Add banana mixture to dry ingredients; mix just until dry ingredients are moistened. Pour into prepared Pan. For streusel, combine butter, sugar, flour and orange zest in small bowl; mix with Pastry Blender until mixture resembles coarse crumbs. Sprinkle streusel over batter. Bake 40-45 minutes or until wooden pick inserted in center comes out clean. 


  • 1 loaf
    12  servings

Nutrients per serving:

Approximately 200 calories and 7 grams of fat per serving

Cook's Tips:

For best results, cool the bread in the Loaf Pan on a Stackable Cooling Rack 10 minutes. Then loosen the sides of the bread from the Pan with a knife and turn the loaf out onto the Cooling Rack to cool completely.

To freeze the baked loaf, wrap the cooled loaf in heavy-duty aluminum foil, or place in a resealable plastic bag, and freeze for up to 3 months. Let stand at room temperature to thaw.


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