Sunday, October 14, 2012

Banana-Raisin Bread



Is anybody else excited for the upcoming Winter holidays season? I feel that when there is joy in my heart (and a reason to feel that way), the whole world seems to be a lot more magical! One of my most favorite things to bake on cold days is a loaf (or two) of banana-raisins bread. Unfortunately, I can't really eat this anymore because of my gluten problems, but I still bake this for my loved ones. Hence, this recipe is not gluten-free, and I have not attempted to bake this with a gluten-free multipurpose flour yet. Here is the recipe!


Banana Raisin Bread

Yields two loaves. Preheat oven to 350 degrees F.

Ingredients:

2 1/2 overripe bananas, mashed; take the remaining half-banana and cut it into slices and set them aside.
2 cups of multipurpose flour
2 eggs, beaten
3/4 cup of raisins (use more or less, depending on your preference)
3/4 cup brown sugar
1 stick of softened butter
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger

Mix all dry ingredients together evenly. Add in wet ingredients. Stir just until evenly mixed. Pour equal amounts into two loaf pans. Top with more raisins and the sliced banana. Bake at 350 degrees F for 50 minutes. Remove from oven and check by inserting either a toothpick or wooden skewer. If it comes out dry, the bread is ready. If it is still wet in some areas, lower the temperature to 300 degrees, continue to bake the loaves and check on them every 5 minutes.

Enjoy!

Tammy

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