Fresh southern flavors with a west coast twist. This time of year our kitchen is full of fresh oranges from a tree in our California urban garden. Fresh off the tree - awesome. Working that freshness into a banana cake loaf - even more awesome! I love the flavors of a traditional hummingbird cake. Here is an easy twist on the old classic using a garden fresh orange. This recipe was originally adapted from Joanne Chang's, Flour's Famous Banana Bread. —carrie
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.