Daily Archives: June 9, 2016

Banana Bread w/ Flax & Bourbon Soaked Raisins


3 1/2 Cups All Purpose Flour
4 tsps Baking Powder
1 tsp Baking Soda
1 Tbsp Ground Cinnamon
1 tsp Ground Allspice
1/2 tsp Ground Cloves
1 tsp Salt
1/4 Cup Ground Flax Seed (optional)
2/3 Cup Canola oil
1/2 Cup Granulated Sugar
4 Eggs
4 overripe mashed bananas
1 Cup Raisins
1/4 Cup Bourbon (you can also substitute dark rum or brandy)



Preheat oven to 350F degrees.

Prepare two loaf pans or bundt cake pans by spraying with non-stick spray.  I use the spray made specifically for baking.  You can also coat with a layer of butter instead.

Soak the raisins in the bourbon in a bowl and set aside turning from time to time.

In a medium bowl, sift together the flour, baking powder, baking soda, cinnamon, allspice, cloves and salt.  Mix in the flax seed. Set aside

In a large bowl, using an electric mixer or stand mixer beat together the canola oil & sugar until frothy and well combined (about 3 minutes) on medium speed.  Add the eggs and beat on high until light and fluffy and soft peaks form. Add 1/3 of the flour mixture and beat on low speed just until combined. Add 1/3 of the bananas and beat on low speed until just combined.  Repeat with remaining flour and bananas 1/3 at a time. Do not overbeat else the bread will be tough.  Add the raisins and bourbon and fold in.

Pour the batter into the prepared pans and bake for 45 mins to 1 hour.  Bread is done when a toothpick inserted comes out clean.

Cut into slices and enjoy!!  Makes two loaves.

Note: if you choose to leave out the liquor but include the flax meal, you will need to add an extra banana as the flax will dry out the bread without the additional moisture from the bourbon.  If you aren’t concerned with making it healthy, cream together 2/3 Cup of softened butter with the sugar instead of canola oil for an even more yummy bread!!

%d bloggers like this: