BERMA'S KITCHEN: Banana Raisin Bread

	To prevent sticking make sure you spray, or oil the pan thoroughly.

Recipe submitted by B. Boyd,
New York (10 years old)
Yields 1 loaf

Ingredients

- ½ cup (1 Stick) butter
  (at room temperature)
- ½ cup granulated sugar
- 2 eggs (medium/large at room temperature)
- 1 cup all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- ½ cup whole wheat flour
- 3 large ripe bananas
- 1 tsp vanilla extract
- ½ cup raisins
- Supplies
- 9x5 Loaf Pan
- Two Mixing Bowls
- Electric Mixer
- Wax Paper
- Soft Tip Spatula
- Vegetable Oil Spray or Regular Oil

Preparation

Preheat oven to 350F. Spray the loaf pan with vegetable oil spray or regular oil. Line the pan with wax paper. Cream the butter and sugar in an electric mixer until it is light and fluffy. Then add the eggs one at a time. Be sure to beat the mixture well after adding each egg.

Sift the flour, baking soda, salt, and cinnamon over the butter and sugar mixture. Then add the whole wheat flour and stir.  In a different bowl, puree the bananas until it is liquid like water. Then stir the banana into the batter.  Add the vanilla extract and raisins. The batter should now be thick, and hard to stir.

Pour the batter into the prepared loaf pan and spread the batter with a soft tipped spatula, until the batter is even across or leveled. Bake for 55 minutes or until a cake tester (or toothpick) comes out clean. Once out of the oven, let the bread sit before handling.

 Back to top      Related...        Home