Breads Breakfast/Brunch Uncategorized

Fuzzy Navel Tea Bread

Fuzzy Navel Tea Bread
Fuzzy Navel Tea Bread

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


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


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

Fuzzy Navel Tea Bread
Fuzzy Navel Tea Bread
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