Moist Banana Raisin Bread Recipe - Allrecipes.com
Moist Banana Raisin Bread Recipe
  • READY IN 1 hr

Moist Banana Raisin Bread

Recipe by  

"This is a moist and fruity version of traditional banana raisin bread, and is best when served warm."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
  2. In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
  3. Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 01, 2006

What a great recipe! A good use of that last, lonely banana.... Instead of adding peanuts, I just used cruchy peanut butter. The first time I made this bread, I used raisins. Very good. The second time, I substituted chocolate chips. A whole new experience! Kinda like peanut butter chocolate chip cookies, only better for you.

 
Most Helpful Critical Review
Mar 04, 2008

this sounded so good but was very bland, sorry I dislike giving bad reviews, this was not a good bread

 

16 Ratings

May 23, 2007

I made this bread into muffins, which worked great as long as you remember to take them out of the oven after about 15 minutes. I also decided to use chocolate chips instead of raisins, which was fantastic.

 
Nov 10, 2006

This bread didn't impress me a whole lot. Maybe I need to make adjustments for living at a higher elevation because it didn't seem all that moist. Oh, and I didn't add raisins because some of my kids don't like raisins. I added chocolate chips in place of the raisins. Maybe the raisins add a degree of moistness. Oh, and for some reason, I didn't care much for the chopped peanuts in the bread. If I make it again I would leave those out and add an extra tablespoon of creamy peanut butter instead to help increase the peanut flavor.

 
Mar 16, 2009

This turned out wonderful, was a tad bit sticky/chewy when eating but tasted great. I doubled up the recipe and made four mini loaves. Tastes great with just a touch of jam spread on.

 
May 10, 2005

I like this a lot. Nice and moist. Good flavor.

 
Jun 22, 2009

This dough was really thick as is. I added one more banana and it loosened a little. I doubled this and it made two smallish medium-sized loaves. If I were to make this again, I'd triple it to make two large medium-sized loaves.

 
Dec 08, 2006

This is pretty good. I used 2 bananas and omitted the extra peanuts, because the peanut butter I used was very chunky. I put in about 1/2 cup of peanut butter to balance out the extra banana. The flavor is good and the consistency quite dense. Definitely better warmed up and spread with a little butter! Quick and easy to make, and no mixer required!

 

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Nutrition

  • Calories
  • 168 kcal
  • 8%
  • Carbohydrates
  • 23.4 g
  • 8%
  • Cholesterol
  • 22 mg
  • 7%
  • Fat
  • 7.2 g
  • 11%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

RAHEEMNGA
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