Best Raisin Bread Banana Sandwich Recipes

CINNAMON RAISIN BANANA BREAD

Steps:

• Preheat the oven to 325 °F. Grease a 9x5 inch loaf pan and set aside.
• Whisk together the flour, salt, baking soda and spices in a bowl.
• In a mixing bowl, beat together the butter and sugars until smooth. Beat in the eggs, one at a time until fully incorporated. Stir in the bananas and vanilla until mixed in,
• Stir in the raisins.
• Slowly mix in the dry ingredients until incorporated, mixing on the lowest speed.
• Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean.
• Cool the loaf in the pan for 10 minutes, the remove from the pan and let cool completely on a wire baking rack.
• Store at room temperature in a closed container or bag for 2-3 days.

"SAY WHAT?" BANANA SANDWICH

Steps:

• Spread a tablespoon on one side of each slice on bread.
• Peel and cut the bananas into 1/4-inch round slices.
• Lay the slices on two of the slices of bread and then top with the other half.
• ENJOY!

RAISIN CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

RAISIN BANANA BREAD

Steps:

• Measure carefully, placing all ingredients in except raisins and glaze in bread machine in order recommended by manufacturer.
• Use sweet or basic/white cycle.
• Add raisins at raisin nut signal or 5 to 10 minutes before last kneading cycle ends.
• Remove baked bread from pan and cool on wire rack.
• Make glaze (optional): Mix all glaze ingredients until smooth and thin enough to drizzle.
• Drizzle over loaf.

RAISIN FINGER SANDWICHES

Steps:

• In a mixing bowl, beat cream cheese and mayonnaise until smooth.
• Stir in pecans.
• Spread on raisin bread.
• Enjoy.

BANANA-RAISIN WHOLE WHEAT BREAD

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.

BANANA RAISIN BREAD

Steps:

• Mix dry ingredients in a mixing bowl.
• Mix wet ingredients in another bowl.
• Combine wet and dry ingredients.
• Pour in loaf pan sprayed with Pam and sprinkle with 2 tablespoons sugar.
• Bake at 350 for about an hour, until golden brown.
• Cool completely before slicing.