Banana Bread (with optional cran raisins)

I know that I have another banana bread recipe here, but I found another one that I liked equally as well, but for different reasons. This recipe is a bit lighter than the other one, meaning it isn't quite as moist. Also, I added cran raisins to this recipe giving it an extra flavor, which combined beautifully with the bananas.

Also, I didn't add a crumb topping to this banana bread which makes it a bit healthier than the other banana bread recipe. Basically, I would suggest that if you like banana bread as much as I do, these are both great recipes. If you want something that is sweeter and more like a treat try our other banana bread recipe, but if you want something a bit more mild, but that is still very tasty, this is the one for you.

As a last side note, once this bread is cooled try it toasted with a little butter...yumm-o!

Banana Bread (with optional cran raisins)
Recipe slightly adapted from Classic Home Cooking from Good Housekeeping
Pictures by Caroline

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups mashed very ripe bananas (3 medium)
1/4 cup milk
2 teaspoons vanilla extract
1/2 cup butter or margarine, softened (1 stick)
1 cup sugar
2 large eggs
1/2 - 3/4 cups cran raisins

Directions

1. Preheat oven to 350° F. Grease 9"x5" metal loaf pan. In medium bowl, combine flour, baking powder, salt, and baking soda. In small bowl, combine bananas, milk, and vanilla.
2. In a large bowl, with mixer at medium speed, beat butter and sugar until light and fluffy. Beat in eggs, one at a time. Reduce speed to low; alternately add flour mixture and banana mixture, beginning and ending with flour mixture, occasionally scraping bowl with rubber spatula. Add in cran raisins and beat just until blended.
3. Pour batter into prepared pan. Bake until toothpick inserted in center comes our clean, about 1 hour 10 minutes. Cool in pan on wire rack for 10 minutes; remove from pan and cool completely on wire rack. If desired, cover bread the last 30 minutes with foil for a lighter crust.