Banana Bread (3 Bowl Method)

A large-batch recipe for incredibly moist banana bread, loaded with walnuts and raisins. This unique three-bowl method keeps the ingredients organized for a perfect batter every time.

Author

Unknown

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Recipe

Measurements	Ingredients
1st Bowl (Wet):
1 1/2 cups	Canola Oil
2 1/2 cups	White Sugar
5	Eggs, well beaten
2 teaspoons	Vanilla
2nd Bowl (Bananas):
8	Mashed Bananas
2 teaspoons	Lemon Juice
3rd Bowl (Dry):
4 cups	Flour
3 teaspoons	Baking Powder
3 teaspoons	Baking Soda
1 teaspoon	Salt
2 cups	Chopped Walnuts
1 to 2 cups	Washed Raisins

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Instructions

1. Preheat the oven to 375°F. Grease and flour your Bundt pan(s) or loaf pans.
2. 1st Bowl: In a large bowl, combine the canola oil, sugar, beaten eggs, and vanilla.
3. 2nd Bowl: In a separate, medium bowl, mix the mashed bananas and lemon juice.
4. 3rd Bowl: In a third, very large bowl, whisk together the flour, baking powder, soda, and salt. Stir in the chopped walnuts and raisins to coat them in the flour mixture.
5. Pour the contents of the 2nd Bowl (bananas) into the 1st Bowl (wet ingredients) and stir to combine.
6. Pour the combined wet ingredients from the 1st bowl into the 3rd Bowl (dry ingredients).
7. Stir everything together until just mixed. Do not overmix.
8. Pour the batter into the prepared pan(s).
9. Bake for 1 hour for a large Bundt, or about 45-55 minutes for standard loaf pans, until a tester inserted into the center comes out clean.

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