📜 Collection: UK15 | ✍️ Attribution: Unknown | 📂 Category: Bread
A large-batch recipe for incredibly moist banana nut bread loaded with walnuts and raisins, utilizing a unique three-bowl method. Designed to be baked into a large Bundt cake or multiple loaves.
Preheat oven to 375°F. Thoroughly grease and flour your Bundt pan(s) or loaf pans.
In Bowl 1 (wet ingredients), combine the 1 1/2 cups canola oil, 2 1/2 cups white sugar, 5 large eggs, and 2 teaspoons vanilla extract.
In Bowl 2, mix the 8 mashed bananas and 2 teaspoons lemon juice together.
In Bowl 3 (dry ingredients), whisk together the 4 cups all-purpose flour, 3 teaspoons baking powder, 3 teaspoons baking soda, and 1 teaspoon salt, then stir in the 2 cups chopped walnuts and 1 to 2 cups washed raisins to coat.
Step 2: Combining and Baking
Pour the mashed bananas mixture from Bowl 2 into the canola oil and sugar mixture in Bowl 1, stirring until well combined.
Pour the combined wet ingredients from Bowl 1 into the Bowl 3 dry ingredients, stirring gently just until combined; do not overmix.
Pour the resulting batter evenly into the prepared pan(s).
Bake for 1 hour for a large Bundt pan (or about 45 to 55 minutes for standard loaf pans), until a tester inserted into the center comes out clean and golden brown.
💡 Make-Ahead & Storage: Wrap tightly in plastic wrap and store at room temperature for up to 3 days, or freeze for up to 2 months.
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