Banana Raisin Bread

Recipe #32045

YIELDS: 2 (7x3) loaf pan

COMMENT: Not sweet, nice texture: moist and not crumbly. NOt much banana strips. Raisins didn't sink at the bottom. Nice crakced top

CHANGES:
1/2 c sugar = instead of 3/4 c
1/2 t salt = 1 t
5 bananas (.25L/1c) = 2 ripe banana
2 T raisin = 1/2 c
omit 1 T sugar for sprinkle on top

EQUIPMENT:
Mid rack (outer) - didn't foil top 350º - 35min (none clinging)

PROCEDURE:
1. Pre smashed banana 2 nights before. Squirt some vinegar ---> didn't think it made the banana brown. I freeze mashed banana. The night before i'm baking, i place in refrigerator to thaw.
2. Combine wet; add to combined dry
3. Soaked raisins, drain before dredging w/ some of the dry mixture.
4. Combine wet and dry; fold raisins
5. Bake 350º - for only 35 min. None clinging in pick. Didnt' foil.
6. Release bread from pan and let sit 5min before slicing ---> clean slices, no crumbs/not crumbly

RECIPE:

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 sugar

1. Mix dry ingredients in a mixing bowl.
2. Mix wet ingredients in another bowl.
3. Combine wet and dry ingredients.
4. Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
5. Bake at 350 for about an hour, until golden brown.
6. Cool completely before slicing.