Recipe Corner By Christine Vartanian Datian



2 cups all-purpose flour

1 cup light or dark brown sugar

1/2 cup canola oil

1/2 cup apple sauce

2 large eggs, beaten

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2 ripe bananas, mashed

2-3 tablespoons fresh orange juice

1 tablespoon honey

1 1/2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon and 1 teaspoon vanilla extract

1 cup chopped walnuts, pecans, or slivered almonds

2 tablespoons fresh grated orange rind


Heat oven to 350 degrees.

  1. In a large bowl, beat the brown sugar, oil and applesauce together until smooth.
  2. Add the eggs and bananas and mix well. Add the flour, orange juice, honey, baking soda, baking powder, cinnamon, and vanilla, and mix completely. Add the nuts and orange rind, if desired.
  3. Pour into a well-greased 9×5 inch loaf pan and bake at 350 degrees for about one hour. Remove from oven and let cool on iron rack. Top with Nutmeg Glaze, slice, and serve.


Nutmeg Glaze

1 1/2 cup powdered sugar

1/4 cup orange juice concentrate

1/4 teaspoon nutmeg

2 tablespoons toasted coconut (optional)

In small bowl, combine the powdered sugar, orange juice concentrate, and nutmeg together until smooth. Add the toasted coconut, if desired. Pour or spread over bread as glaze.

Christine’s recipes have been published in the Fresno Bee, Sunset and Cooking Light Magazines, and at

For Christine’s recipes that have been published in Sunset and Cooking Light Magazines, go to: <



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