I love to cook and bake and am planning to add a recipe or kitchen-related post weekly. Today, I made banana bread with raisins and walnuts.
Banana bread is a “quick bread.” The ‘quick’ part of the phrase refers to the fact that it doesn’t use yeast as a rising agent (typically, quick breads use baking powder, baking soda, or a combination of the two). ‘Quick’ definitely doesn’t refer to baking time; quick breads take about an hour to bake. The ‘bread’ part is kind of misleading: the quick bread I made today happens to be bread-shaped, but it doesn’t have to be. Muffins and a lot of cakes (carrot cake, for example), are really just quick breads.
This is a particularly easy recipe that takes about 10 minutes to put together, unless you’re being all fancy and taking photos to put on your blog. Then it takes like 45 minutes.
- 3 bananas
- 2 eggs, beaten
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup walnuts
1. Set your oven to 350 degrees and grease a bread pan.
2. Peel, chop, and mash bananas.
3. Mix eggs and bananas. Stir in flour, sugar, salt, and baking soda.
4. Crush walnuts like a cave man. Fold them gently into your quick bread like a gentleman.
5. On a whim, add another 1/2 cup of walnuts and a 1/2 cup of raisins.
6. Mix to combine and pour into prepared loaf pan.
7. Place on middle rack and bake for an hour, or until a cake tester inserted into the middle of the loaf comes out clean. Realize that you need to clean your oven. While the loaf bakes, clean your kitchen and begin to upload photos to your blog.
8. Allow loaf to cool for about 15 minutes before removing from pan. Slice and serve!
Wrap what you don’t immediately eat in tinfoil; it will keep at room temperature for 2-3 damonths wrap the banana bread in plastic wrap, place in a freezer bag, and freeze for up to three months. For easier thawing, slice the banana bread and wrap separately in plastic wrap before freezing all the slices together in one freezer bag.