Moist Banana Raisin Bread

Moist Banana Raisin Bread

13
RAHEEMNGA 0

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

1 h servings 168 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 19 mg
  • 6%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Reviews

13
  1. 16 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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

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 ...

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

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 wa...

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 o...

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.

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

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 m...

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. ...

Very good recipe and easy to make. A great use for that last banana! I too used cruncy peanut butter instead of the peanuts.