Raisin Banana Bread
Country Woman
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Grated carrots and zucchini, plus raisins and walnuts, bring a wonderful blend of flavors to this out-of-the-ordinary banana bread. The recipe comes from Margaret Hinman of Burlington, Iowa, whose 92-year-old aunt shared it with her.
SERVINGS: 20
CATEGORY: Breads
METHOD: Baked
TIME: Prep: 15 min. Bake: 45 min. + cooling
Ingredients:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 3 eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup grated zucchini
- 1 cup grated carrot
- 1/2 cup mashed ripe banana
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Directions:
In a mixing bowl, combine the first seven ingredients. Add eggs, oil and vanilla; mix well. Stir in zucchini, carrot, banana, raisins and nuts.
Pour into four greased and floured 5-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 4 loaves.