Banana Walnut Raisin Bread

When I was a little girl, my mom used to sell
Banana Walnut Raisin Cakes.

I can fondly remember having to be still for an hour while the cake was baking so it wouldn't fall. She used to cut out brown paper bags to line the cake pans.

I tweaked a favorite banana nut bread recipe as an homage to my mom's cake.

I got the recipe from my Fannie Farmer Cook Book. A must for any cook's library.

This is super easy to make. It is a great way to get rid of overripe bananas!

I love it because it is HEAVY, moist & dark.



Mix Bananas & Eggs



Seperate Bowl for Dry Ingredients

Add Baking Soda



Add Salt



Add Sugar



Add Dry to Wet Ingredients



Mix Well



Chopped Walnuts & Golden Raisins



Nuts & Raisins Coated with Flour



Gently Mix in Coated Nuts & Raisins



Add Batter to Loaf Pan




Ingredients

3 ripe bananas, well mashed
2 eggs, well beaten
2 cups flour
3/4 cup sugar
1 tsp salt
1 tsp baking soda
1/2 cup coarsely chopped walnuts
1/2 cup raisins (we love golden)
1 tbsp flour (set aside)

Preheat oven to 350 degrees F. Grease loaf pan (we used pan ease). Mix bananas & eggs together in a large bowl.

Combine flour, sugar, salt & baking soda in a seperate bowl.

Stir in the flour mixture.
(don't use a mixer...overhandling the dough will make it tough)

Coat the chopped walnuts & raisins with the tbsp of flour.
This will prevent them from sinking to the bottom of your batter.

Put the batter in the pan and bake for 1 hour. REmove from pan to a cooling rack. Serve still warm or cooled as you like it.