Raisin Banana Bread Recipe

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Raisin Banana Bread Recipe
Raisin Banana Bread Recipe photo by Taste of Home
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Raisin Banana Bread Recipe

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Publisher Photo
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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + cooling
MAKES:
20 servings
TOTAL 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 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 5x3x2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 4 loaves (5 slices each).
Originally published as Raisin Banana Bread in Country Woman January/February 1999, p40

Nutritional Facts

1 slice: 293 calories, 14g fat (2g saturated fat), 32mg cholesterol, 182mg sodium, 40g carbohydrate (24g sugars, 1g fiber), 4g protein.

  • 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
  1. 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.
  2. Pour into four greased and floured 5x3x2-in. loaf pans. Bake at 350° for 45-48 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Yield: 4 loaves (5 slices each).
Originally published as Raisin Banana Bread in Country Woman January/February 1999, p40

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Stefany24ivy User ID: 2886412 31949
Reviewed Mar. 5, 2010

"Can I replace zucchini with something else?"

MY REVIEW
wkbowlby User ID: 4314384 19516
Reviewed Sep. 20, 2009

"Very yummy taste! Didn't rise like I would have liked, but it may have been my error."

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drda User ID: 3611227 24839
Reviewed Sep. 4, 2009

"When you grate zucchini for breads do you peel it or grate skin and all...."

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