Because we’re in a need of some bread and the bananas were “dying”!
The original recipe called for 120 gms of sugar but I cut back on this as the bananas are already sweet plus I don’t like to use too much sugar in my baked goods. It can be overpowering! Raisins adds a nice, chewy texture to an otherwise light and fluffy bread that is still quite moist.
Banana & raisin bread
Adapted from Cooking Crave’s recipe here
3 large overripe bananas, mashed
50 g butter/margarine, melted
85 g brown sugar
1 egg, lightly beaten
1 tsp vanilla essence
1 tsp baking soda
200 g plain flour
1/2 cup raisins (I used golden, dark and sultanas)
- Preheat your oven to 160°C and prepare a grease pan of your choice.
- Add the melted butter/margarine into the mashed bananas and mix well before adding the sugar, vanilla essence and egg. Mix in well.
- Sift in the flour and baking soda and fold in until just incorporate. Add in the raisins and fold in. Be careful to not overmix.
- Pour into your pan of choice and bake for 50 minutes until golden brown. I like mine a little on the darker side but if you want yours to be light, cover the top with aluminium foil about 30 minutes after baking.
- Cool in the pan for about 10 minutes before removing. Stand on a wire rack to cool. Enjoy as it is or store in an airtight container in the fridge (to keep for a few days) or leave at room temperature (for 2-3 days).