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Banana raisin bread

I’ve made banana bread using this recipe several times and I think I’ve finally found the one I like the most. I love this recipe for its simplicity – no need for any fancy equipment! Recipe was adapted from SimplyRecipes and adjusted to my liking (aka not too sweet). This one contains some dried fruit/ nuts, I’ll include adjustments if you want to leave them out. Note: The featured image is a version with walnuts and no raisins.
INGREDIENTS

  • 2 to 3 very ripe bananas, peeled
  • 1/3 cup melted butter
  • 1.5 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup of granulated sugar
  • 1 large/ xlarge egg, beaten
  • 1.5 teaspoon vanilla extract
  • 1 1/2 cups of all-purpose flour
  • Roughly 1/4 cup raisins
  • 1/4 cup nuts, chopped into small pieces

INSTRUCTIONS

1. Preheat the oven to 325°F (175°C), and butter a 4×8-inch loaf pan.
2. In a mixing bowl, mash the ripe bananas with a fork until completely smooth. Stir the melted butter into the mashed bananas.
3. Mix in the salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour. Add the baking soda, mix well. Stir in the raisins and nuts.
4. Pour the batter into your prepared loaf pan, put at middle rack. Bake for 50 minutes to 1 hour at 325°F (175°C), until a toothpick inserted into the middle comes out clean and dry. Mine was perfect at 55 minutes.

NOTES

  1. Choose the ripest of ripe bananas, full of black dots/ patches. I’m serious. The riper, the better. If you get those bananas and don’t plan to make the bread yet, just freeze them. When you need to use them, just put in the microwave and defrost for a few minutes.
  2. If you leave the raisins out, add 1-2 tablespoons of sugar.
  3. If you want to substitute some sugar with honey: Use 1/3 cup of honey and 3 tbs sugar. Increase the flour by 1/4 cup. You might need to reduce the temp after 25 mins to 300F, depends on your oven.

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