Last Updated on October 11, 2011 by Hanna Trafford
The reason this banana bread is so good must be that I use bananas what started to turn dark – sometimes almost black! When they do turn like that, they may not look great, but let me assure you that they are so sweet, you don’t even need to add sugar! I add maple syrup to the recipe – it really give it a very nice flavour. The recipe is very easy to put together, the baked bread will keep nicely for about a week in a closed container and you can serve it for breakfast with butter and your favourite jam or even for dessert!
1-1/2 cups of flour
2 teaspoons of baking powder
1/2 teaspoon of baking soda
1/2 teaspoon of salt
1/4 cup of sugar
1-1/2 cups of raisins
2 eggs, beaten
1/3 cup of maple syrup
at least 1 cup of mashed bananas ( usually double that)
Here is what my bananas looked like:
I use a little electric gadget to masher the bananas up, but you can easily do it with a fork – its OK to have little pieces of banana in the bread
As I always say, get all your ingredients measured up and ready to start combining them – it saves time and you won’t miss anything!
Comnbine the dry ingredients first, then add raisins and mix them in as well
in another bowl, combine all other ingredients, nix them up and add to dry ingredients
I fill two smaller pans with the batter – the bread will rise quite a bit while baking and if you fill your loaf pan too high, it can start dripping over the edge and drip to the bottom of your oven.
Preheat your oven to 350F and bake your banana bread on the centre rack for about 50-60 minutes
Hope you enjoy this recipe – please send in your comments, suggestions and experiences, your input is always welcomed and very much appreciated!