Fresh Orange Hummingbird Banana Loaf Cake With A Buttermilk Glaze – a delicious recipe with Orange Hummingbird Banana, eggs, light brown sugar, vegetable oil, dark rum, buttermilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Preheat oven to 350F.", "Mix together all dry ingredients except the light brown sugar and pecans in a small bowl.", "Peel and mash bananas until they are almost liquid. I use a potato masher.", "Zest the orange. Supreme the orange and then break the segments into bite sized pieces.", "In a large bowl, whisk together the eggs and the light brown sugar until they are light and frothy. Add in the rum and the buttermilk stirring until incorporated. Gradually add in the oil. Stir in the mashed bananas, orange segments and orange zest.", "Fold the remaining dry ingredients, except the pecans, into the wet mixture. Once incorporated, pour into 2 greased 4""x6"" loaf pans. One large loaf pan works fin too.", "Sprinkle the pecans on the top of each loaf and bake for 40 minutes or until a cake tester comes out clean. Bake for longer if using a large loaf pan.", "Cool on wire rack for 10 minutes and then remove from pan and continue cooling.", "Make the glaze by adding the buttermilk to the sifted powdered sugar. Stir vigorously to remove any clumps. Pour on top of each loaf.", "Enjoy!"]
1261
kcal
Calories
68
g
Fat
155
g
Carbs
16
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: Orange Hummingbird Banana Loaf Cake, 2 large eggs, 1 cup light brown sugar, 1/2 cup vegetable oil, and more.
Yes, Fresh Orange Hummingbird Banana Loaf Cake With A Buttermilk Glaze falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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