A few over-ripe bananas recently prompted me to think about making banana bread, but I also had a couple of over-ripe peaches and I thought, “I love my banana-peach-oj smoothie. Why not make a banana-peach-orange tea bread?” and Fuzzy Navel Tea Bread was born. To give it a real orange punch, I included orange zest from an entire (albeit small) orange. This bread works as well during the summer as it would as a Christmas gift. The orange zestiness of it is reminding me of Christmas. You could healthy it up a bit by reducing the sugar and substituting a portion of the all-purpose flour with whole wheat flour, but I was really going for a sweet, delicate quick bread best enjoyed with afternoon tea (or at breakfast or brunch, of course).
Fuzzy Navel Tea Bread
One loaf
Ingredients
8 Tbsp unsalted butter, room temperature (+ butter for greasing pan)
2 cups All-Purpose Flour
1 tsp salt
1 1/2 tsp baking powder
1 cup sugar
2 eggs
2 very ripe bananas
2 very ripe peaches
zest of one orange
2 Tbsp fresh orange juice
Method
1. Preheat oven to 350˚F. Use butter to grease one medium loaf bread pan and set aside.
2. Mix dry ingredients and set aside. Put peaches in a blender and pulse until well mashed. Transfer to a bowl and mash in the bananas using a potato masher or a fork. Add zest of one orange (I used a microplane zester/grater) and mix thoroughly with bananas and peaches. In a medium bowl, cream the butter. Beat in the eggs, one at a time and then beat in the fruit mixture and orange juice.
3. Gently stir the wet mixture into the dry ingredients. Don’t over mix.
4. Pour batter into loaf pan and bake for 50-60 minutes. Test with a toothpick, which should come clean when inserted.
Tools I used in this recipe can be found at Amazon.com:
10 replies on “Fuzzy Navel Tea Bread”
How brilliant is this? What a great idea!
Looks delicious! I love the mix with the different fruits, it gives a nice twist
That looks FANTASTIC. I have some apricots I bought for something else but didn’t use, so I’m going to try those instead of peaches. Once peaches come into season, though, I’m trying them for sure!
Now, all we need to do is add peach schnapps and one can have their favorite cocktail for dessert!
Thank you for this recipe.
I can tell without even tasting it first that this is going to be one of my favorite breads. Truly, this looks fabulous!
I just made it this morning with apricots, and it was damn good! Can’t wait til I have some peaches to make it that way.
Now that is sheer alchemy out the kitchen! I will definitely go with wholewheat flour, and even add some chopped seeds, nuts & maybe sultanas to the mix, making it more of a fruit loaf. Yum.
This sounds wonderful, unfortunately, peaches are not in season right now! Could one use canned peaches for this recipe? Most likely I would use the ones packed in their own juice, or light syrup. I am hoping that will work because I don’t know if I can wait for peaches to be in season!
I think it’s worth a try! Just dice them in to little pieces.
Very good write-up. I definitely love this website.
Thanks!