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
- 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.
- 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.
- 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.