Banana Raisin Bread Recipes

RAISIN BANANA BREAD

Steps:

• In a large bowl, combine the first seven ingredients. In another large bowl, combine the eggs, oil and vanilla; add to dry ingredients and mix well. Stir in the zucchini, carrot, banana, raisins and nuts. , Pour into four greased and floured 5x3x2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.

BANANA RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.

BANANA RAISIN BREAD

Steps:

• In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.

MOIST BANANA RAISIN BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
• In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
• Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.

BANANA-RAISIN BREAD PUDDING

Steps:

• Preheat oven to 350 degrees, with rack set in lower third. Butter a shallow 2-quart baking dish; set aside.
• In a large bowl, whisk together eggs, vanilla, salt, and 1/2 cup sugar until combined; whisk in milk. Add bread, bananas, and raisins; toss gently to combine. Set aside to let bread absorb liquid, about 10 minutes, stirring occasionally.
• Transfer mixture to prepared baking dish; sprinkle with remaining tablespoon sugar. Bake until a toothpick inserted in center of bread pudding comes out clean, 50 to 60 minutes. Let cool 10 minutes before serving.

BANANA-RAISIN WHOLE WHEAT BREAD

Steps:

• Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
• Stir together all ingredients until blended. Pour into pans.
• Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

RAISIN BANANA BREAD

Steps:

• Preheat oven to 350 degrees F.
• Sift flour, baking soda, baking powder together.
• Cream sugar and butter till creamy.
• Add lightly beaten eggs bit by bit into sugar mixture.
• Sift flour bit by bit into above mixture and mix well till smooth. Do not overmix.
• Stir in milk and mashed bananas w/ raisins. Put batter into two loaf pans and bake for 60 minutes.
• Take out and let cool before serving.