Orange-Swirled Banana Bread

• Refrigerated

  • 2 Eggs

• Condiments

  • 1/2 cup Butter or margarine
  • 6 tbsp Orange marmalade

• Baking & Spices

  • 2 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Powdered sugar
  • 1 tsp Salt
  • 1 1/4 cups Sugar
  • 1 tsp Vanilla

• Drinks

  • 2 tbsp Orange juice

• Dairy

  • 1/2 cup Greek yogurt, plain

• Other

  • 3 Small or 2 large very ripe bananas, mashed

Found on lifeloveandgoodfood.com

Description

Ingredients

• 1 1/4 cups sugar
• 1/2 cup butter or margarine, softened
• 2 eggs
• 3 small or 2 large very ripe bananas, mashed
• 1/2 cup plain greek yogurt
• 1 teaspoon vanilla
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 6 tablespoons orange marmalade, divided
• 1/2 cup powdered sugar
• 2-3 tablespoons orange juice

Directions

• Preheat oven to 350 degrees. Line bottom of a 9x5x3 inch loaf pan with parchment paper and spray with cooking spray.
• Combine sugar and butter until creamy. Add eggs, one at a time, and combine well. Add bananas, Greek yogurt, and vanilla, beating until smooth.
• Stir in flour, baking soda and salt just until moistened -- do not over mix!
• Pour one-third of batter into the loaf pan. Drop 2 tablespoons of marmalade on top of batter and gently swirl with a knife. Gently pour another one-third of batter on top and add another 2 tablespoons of orange marmalade and swirl with a knife. Top with remaining batter.
• Bake on rack in lowest position, about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan. Wrap bread in aluminum foil and then in plastic wrap and place in refrigerator to cool completely, about 2 hours.
• Make glaze by combining powdered sugar, 2 tablespoons orange marmalade, and orange juice. Stir until smooth. Adjust amount of orange juice for desired consistency. Pour or drizzle glaze over top of cooled bread. Slice and serve.