So what are you supposed to do when you wake early, and as you walk through the kitchen on you way to turn on the TV to watch the replay of the Olympics (that you slept through last night) and you see 3 small, very ripe bananas sitting there?
Answer: make raisin banana bread. As I opened the drawer where the bread pans live, I saw two small bread pans I bought to make some Tangzhong Pillowy White Bread. Knowing I would give half the bread away, I felt these would be a perfect size.
There is nothing exceptional or fancy about this bread other than it’s tender, has a great crumb, and is neither tough or dry. (Be sure to take it out of the oven when the internal temperature reaches 190 F. Over-baking can reverse all its good characteristics.)
Banana Raisin Bread
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3⁄4 cup sugar
- 2 eggs
- 1⁄4 cup oil
- 1⁄4 cup milk
- 1 teaspoon vanilla
- 2 ripe bananas, mashed
- 1⁄2 cup raisins
- 1 tablespoon sparkling sugar
- Preheat oven to 350F
- 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 coarse sparkling sugar.
- Bake for about an hour, until golden brown. (In the small pans it only required 40 minutes of baking. Start checking internal temp at about 30 minutes.)
- Cool completely before slicing.