The other day I had three bananas that had turned too ripe for the eating. There weren’t enough to make a batch of our favorite banana bread, Ginny’s Banana Bread, and I really had a hankering for something different. I searched the web and still could not find something that fit my craving, so I just set out to experimenting. The results were a raving success with my family and a new favorite was born: Ginny’s Pumpkin-Banana-Raisin Bread. While I can’t pinpoint what flavor exactly stands out the most, the pumpkin, the banana, or the raisins, I can say that the family ate it up in less than 24 hours.
Ginny’s Pumpkin-Banana-Raisin Bread
¼ cup canola oil
2 tsp vanilla
1 ½ cup flour (all-purpose white)
1 ½ cup wheat flour
1 ½ tsp baking powder
1 ½ tsp baking soda
½ tsp ginger
½ tsp nutmeg
1 ½ tsp cinnamon
½ tsp salt
1 cup sugar
⅓ cup brown sugar, packed
½ cup oatmeal
1 cup raisins
- Preheat oven to 350 degrees.
- With electric mixer, mash bananas.
- Add canned pumpkin. Mix well.
- Add oil, eggs, and vanilla and mix well.
- In another bowl, mix flours, baking powder, baking soda, ginger, nutmeg, cinnamon, salt, sugars and oatmeal together.
- Add dry mixture to wet mixture and blend to combine.
- Stir in raisins.
- Coat 2 loaf pans with cooking spray. Split evenly into two loaf pans.
- Bake 30-45 minutes until toothpick comes out clean.
(Cooking times vary based on size and type of baking dish. I used glass loaf pans that was kind of shallow and wide and bread was done in 30 minutes. When I used metal pans, more narrow and deep, it took about 40 minutes.)
Yield: 2 loaves