SANDRA'S BANANA-RAISIN BREAD (2 loaves)
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| A recipe I created years ago and has been proven as a favorite for many over time... |
Bake: 1-1/4 Hours
Yields: 2 Loaves
INGREDIENTS
Wet:
3 large eggs
1/2 cup vegetable oil
2 (5.3-oz. containers) Chobani yogurt (I used peach purchased at Costco)
3 teaspoons vanilla extract
Dry (Sifted through a sieve atop wet ingredients):
3 cups all-purpose flour
2 cups granulated sugar
1-1/2 teaspoon baking soda
1/2 teaspoon double-acting baking powder
3 teaspoons ground cinnamon
1/2 teaspoon salt
Fold-in:
3 medium, ripe bananas, smashed (if small use 4, if large use 2)
1 cup raisins
METHOD
Preheat oven to 325 degrees (not 350 degrees or else the loaves will become too dry). Prepare loaf pans (2 regular) by spraying with baking spray; set aside.
In a stand mixer bowl attached with the paddle, add eggs and beat on medium speed until light and foamy. Add oil, yogurt and vanilla extract; mix on medium speed until incorporated.
Place a sieve over wet ingredients in bowl, add all dry ingredients and shake to sift over the wet. Mix on low speed initially to begin incorporating, then on medium only to moisten. (Try not to over-mix).
Use a large spoon to fold in mashed bananas and raisins to combine, while scraping edges of bowl.
Spoon even amounts of batter into loaf pans, then tap loaf pans on a hard surface to release air bubbles.
Bake in preheated oven for 1-1/4 hours, just until a toothpick inserted in center of a loaves comes out clean.
Remove from baking sheet to baking rack (in loaf pans) and let cool for 10 minutes. Remove from loaf pans and place back on rack on their long side, covered with a clean kitchen towel, for 30 minutes, turn loaves on other side for 30 minutes, then upright for the remainder of the cooling time. ~ Enjoy!
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