Sandy Leonard’s Banana Raisin Bread

Name: Sandy Leonard’s Banana Raisin Bread
Yield: One 8½ x 4½ x 2¾-inch loaf, about 8 servings
Cuisine: American
Ingredients: ⅔ cup sugar; 6 tablespoons unsalted butter, softened; ½ teaspoon ground cinnamon; ½ teaspoon salt; 1 cup finely mashed very ripe bananas (about 2 bananas); 1 cup finely mashed very ripe bananas (about 2 bananas); 1 teaspoon vanilla extract; 2 large eggs; 2 teaspoons baking powder; ½ teaspoon baking soda; 1 cup dark raisins; 1¾ cups unbleached all-purpose flour

Preparation info

One 8½ x 4½ x 2¾ inch loaf, about
8
servings

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

My friend Sandy Leonard, an expert home baker, recently devised this recipe to use up some bananas that were rapidly growing too brown to eat.

Ingredients

1 cup dark raisins
1¾ cups unbleached all-purpose flour
2 teaspoo

Americas
United States
Bread
Vegetarian

Method

Set a rack at the middle level of the oven and preheat to 375 degrees.
Place the raisins in a bowl. Remove a tablespoon of flour from the measured amount and toss with the raisins to coat them.
Combine the remaining flour, the baking powder a