{"id":27876,"date":"2013-01-03T21:50:34","date_gmt":"2013-01-04T02:50:34","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=27876"},"modified":"2013-01-03T22:42:05","modified_gmt":"2013-01-04T03:42:05","slug":"orange-banana-bread%e3%82%aa%e3%83%ac%e3%83%b3%e3%82%b8%e3%83%90%e3%83%8a%e3%83%8a%e3%83%96%e3%83%ac%e3%83%83%e3%83%89","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=27876&lang=en","title":{"rendered":"Orange Banana Bread
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Orange Banana Bread<\/strong><\/p>\n

I always liked banana bread but the additional orange flavor made this banana bread so refreshing! I used this recipe<\/a> and added orange zest. I cut the recipe in half and used my smaller loaf pan. I like this pan as it’s tall and so pretty. Bread and cakes bake very well in this pan. I bought this from Amazon Japan but I believe it was made in France.<\/p>\n

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\u30aa\u30ec\u30f3\u30b8\u30d0\u30ca\u30ca\u30d6\u30ec\u30c3\u30c9<\/strong><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Orange Banana Bread I always liked banana bread but the additional orange flavor made this banana bread so refreshing! I used this recipe and added orange zest. I cut the recipe in half and used my smaller loaf pan. I like this pan as it’s tall and so pretty. Bread and cakes bake very well […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,8,10],"tags":[],"class_list":["post-27876","post","type-post","status-publish","format-standard","hentry","category-bread","category-breakfast","category-dessert"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27876","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=27876"}],"version-history":[{"count":26,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27876\/revisions"}],"predecessor-version":[{"id":27992,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/27876\/revisions\/27992"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=27876"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=27876"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=27876"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}