Raisin Banana Bread Recipe

Raisin Banana Bread Recipe photo by Taste of Home

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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.

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Raisin Banana Bread Recipe

Prep: 15 min. Bake: 45 min. + cooling

Yield: 20 Servings

15 45 60

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 canola 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 large bowl, combine the first seven ingredients. In another large bowl, combine the eggs, oil and vanilla; add to dry ingredients and mix well. Stir in the 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 (5 slices each).

Nutritional Facts 1 serving (1 slice) equals 293 calories, 14 g fat (2 g saturated fat), 32 mg cholesterol, 182 mg sodium, 40 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Raisin Banana Bread in Country Woman January/February 1999, p40