Banana Bread with Bourbon Raisins and Walnuts
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Banana Bread with Bourbon Raisins and Walnuts
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| Servings | Prep Time |
| 8/10slices | 15 minutes |
| Cook Time | Passive Time |
| 1 to 1 1/2 hourhour | 1/2 hour |
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Ingredients
- 3/4cup raisins
- 1/4cup bourbon or dark rum(orange or apple juice can be substituted)
- 1 -1/4cup all porpoise flour
- 2tsp baking powder
- 1/2tsp baking soda
- 1/2tsp salt
- 1stick butter melted
- 1cup sugar
- 2large eggs
- 4 to 6small very ripe bananas, mashed (the blacker the better)
- 4tbsp chopped pecans
- 1tsp pure vanilla extract
Instructions
- Line a 9×5 loaf pan with parchment paper and preheat the oven to 325°F.
- Put the raisins and bourbon or rum in a small saucepan and bring to a boil. Then remove from the heat, cover and let it soak until the raisins have absorbed most of the liquid, at 1/2 least hour or so. (You can do this step overnight.)
- Put the flour, baking powder, baking soda and salt in a medium bowl and combine well with a wooden spoon.
- In a large bowl, mix the melted butter and sugar and beat until blended.
- Beat the eggs into the butter and sugar mixture, 1 at a time, and then beat in the mashed bananas.
- Using a wooden spoon, stir in the chopped pecans, soaked raisins and vanilla extract.
- Now add in the flour mixture, about 1/3 at a time, stirring well after each addition.
- Scrape the mixture into the prepared loaf pan and bake in the middle of the oven for 1 to 1 and 1/4 hours. When it’s ready, a toothpick or fine skewer inserted in the center should come out fairly clean.
- Let the banana bread cool in the pan on a wire rack.
Recipe Notes
A little grated fresh ginger and some chopped macadamia nuts would make a great addition. Chopped dried apricots, figs or dates are marvelous substitutions for the raisins.