Banana Raisin Wraps Recipes

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BANANA RAISIN BREAD



Banana Raisin Bread image

"Toasted slices of this moist banana bread are wonderful for breakfast," reports Jackie Kew of Grand Island, New York. "For a special treat, I sometimes substitute chocolate chips for half or all of the raisins," she adds.

Provided by Taste of Home

Time 3h10m

Yield 1 loaf (2 pounds).

Number Of Ingredients 11

1/2 cup plus 2 tablespoons water (70° to 80°)
3 tablespoons honey
4-1/2 teaspoons vegetable oil
1 egg yolk, lightly beaten
1 medium ripe banana, mashed
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
3 cups bread flour
1-1/2 teaspoons active dry yeast
1/2 cup raisins
1/3 cup chopped walnuts

Steps:

  • In bread machine pan, place the first nine ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). Just before the final kneading (your machine may audibly signal this), add raisins and walnuts.

Nutrition Facts :

BANANA-RAISIN WHOLE WHEAT BREAD



Banana-Raisin Whole Wheat Bread image

Wimpy banana breads, take cover! This great-tasting banana bread boasts the rich flavor and color of whole wheat flour.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h25m

Yield 2

Number Of Ingredients 10

2 1/2 cups Gold Medal™ whole wheat flour
1 1/2 cups mashed very ripe bananas (3 to 4 medium)
1 1/4 cups packed brown sugar
1 cup raisins
2/3 cup plain nonfat yogurt
1/2 cup fat-free cholesterol-free egg product or 2 eggs
1/3 cup vegetable oil
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla

Steps:

  • Move oven rack to lowest position. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
  • Stir together all ingredients until blended. Pour into pans.
  • Bake 8-inch loaves 50 to 60 minutes, 9-inch loaf 1 hour to 1 hour 15 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.

Nutrition Facts : Calories 80, Carbohydrate 15 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 85 mg

BANANA RAISIN BARS



Banana Raisin Bars image

Great way to use up bananas! Nuts could be added in as well. These have a light glaze on them that soaks in all the way to the bottom. Nice change from banana bread.

Provided by Bekah49036

Categories     Bar Cookie

Time 35m

Yield 10-12 serving(s)

Number Of Ingredients 14

3 ripe bananas, mashed
1 cup applesauce (I use the cinnamon applesauce for more flavor)
1 1/2 cups Splenda sugar substitute (sugar can be used as well)
2 large eggs
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon allspice
1 1/2 teaspoons cinnamon
1 teaspoon salt
1/2 cup raisins
2 tablespoons butter, melted (I use Smart Balance)
2 tablespoons milk
powdered sugar

Steps:

  • Preheat oven to 375 degrees.
  • Mix together all ingredients for the bars and spread into a greased 9x13 baking dish.
  • Bake for 25 to 30 minutes until golden brown and toothpick inserted in the center comes out clean.
  • Once you pull the bars from the oven, prepare the glaze.
  • For the glaze; Mix together melted butter and milk and slowing whisk in powdered sugar until you get the consistency you like. Add more milk if you think it is needed.
  • Using a small knife, make several slits in the cake. About every 1/2 inch to 1 inch.
  • Pour glaze over the top allowing it to soak into the bars.
  • ENJOY!

Nutrition Facts : Calories 202.2, Fat 3.9, SaturatedFat 1.9, Cholesterol 48.8, Sodium 435.6, Carbohydrate 38.7, Fiber 2.4, Sugar 8.8, Protein 4.7

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