Banana-Raisin Bread

» Mmmm... Banana Bread. The smell always brings me back to being a kid. I remember doing my math at the kitchen table, trying to concentrate while my mother put together one of my favorite treats. No wonder I never was very good at anything more difficult than division, for who could concentrate with the smell of baking bread wafting from the kitchen? Then when it was pulled from the oven and I had to wait in agony until it was cool enough to cut and eat. But it was always worth the wait. Slightly crusty exterior, warm, soft crumb, slathered in melting butter... wow, I'm getting hungry just thinking about it. While I will always love simple, basic banana bread, this is a slightly altered take on the classic.

Banana-Raisin Bread

Makes 3 mini-loaves or 2 regular loaves ~ Preheat oven to 350°

Ingredients:

» 1 1/2 c. all-purpose flour

» 1/2 c. wheat flour

» 1 1/2 t. baking powder

» 1/2 t. cinnamon

» 1/4 t. salt

» 2 eggs, lightly beaten

» 2-3 bananas, mashed

» 1 c. sugar

» 1/2 c. melted butter

» 1 c. raisins

Preparation:

» Grease loaf pans.

» In a large bowl combine flour, baking powder, baking soda, cinnamon and salt.

» In a medium bowl combine eggs, banana, sugar, and oil. Add egg mixture all at once to flour mixture. Stir until just combined; mixture will be lumpy. Fold in raisins. Dump batter into pans, being careful not to fill over 2/3rds full.

» Bake for 30-35 minutes for mini-loaves or 40-45 if using regular loaf pans. Use the toothpick/fork test to determine if done. (If you're a major food rookie, insert a toothpick or clean fork into the center of the loaf and pull it out. If no batter sticks to it, the bread is done!) Cool on a wire rack for 10 minutes. Remove loaves from pan and cool completely. Wrap and store. Freeze extra bread to keep it fresh, or give it to a friend :)

Enjoy!

» Original recipe from Better Homes and Gardens New Cookbook, 15th ed.