Vegan Banana Orange Nut Loaf

I have to admit that I am not much of a baker. Though I have come a long way from not even having baking powder, to baking my own breads at home, I still have that fast pulse effect right before I start to bake.  Fancy desserts, gourmet cakes & the beautiful decorations which I so longingly stare at, are still beyond me. May be some day…..

This recipe is however an exception. Many years back, I had saved a piece of Domino’s Sugar bag. On the back was a recipe for a banana bread. That was the first ever bread I baked & baked only that for the many years that followed. Since then the recipe has taken different twists & turns getting better every time. This is where I am today with this particular recipe… more fruits, more flavor & a Vegan version. A really healthy bread that I love to have when I am having breakfast with a tall glass of orange juice. My old treasured bread goes to the BBD #18 : Quick Breads hosted my Mansi of Fun & Food, started by started by Zorra of Kochtopf.


  1. 3.5 cups of whole wheat flour (Enriched Flour can also be used)
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. A pinch of salt
  5. 2 cups mashed ripe bananas (about 4 large)
  6. 1/2 Cup ground flaxseed
  7. ¼ cup Olive Oil
  8. 1 teaspoon vanilla extract
  9. 4 big oranges  Blended + the zest of the oranges
  10. ½ cup Walnuts or pecans (or any nuts)
  11. 1 cup Raisins/Craisins/Any Assorted dry fruits


Preheat oven to 350 degrees F.

Grease and flour a 12 inch fluted tube pan.

Sift Flour, salt & baking soda.

Blend the oranges into to a puree. Add the flaxseed to it & combine.

Mash the bananas & mix to the orange & flaxseed. Add oil, vanilla extract to this.

Combine these with the sifted flour mix. with a wooded spoon. It will not be a runny dough.

Stir until just blended.

Coat/dust the nuts,  zest, craisins shake off excess flour and gently fold them in the mixture in the bowl.

Pour the mixture into the prepared pan.

Bake for one hour to one and a half hour or until a toothpick inserted in the center of the cake comes out clean.

Cool 15 minutes in pan. Turn on to rack to cool completely.

Lovely nutty, fruity bites & fresh flavors ! I could not ask for more. Enjoy!  Sending the bread to JFI: Wheat hosted at Roma’s Space. JFI is a monthly food blog event started by Indira of Mahanandi.

Related Posts:
Spiced Apple Ginger Bread
Vegetable & Fruit Whole Grain Bread
Tomato, Herb Jalapeno & Cheese Bread

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