Black Raisin & Walnut Banana Bread
This soft banana bread combines ripe bananas, whole wheat flour, walnuts and Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis. The raisins stay tender while baking and add naturally sweet-tart pockets throughout the loaf.
Ingredients:
Instructions:
1. Preheat the oven to 175°C. Grease and line a standard loaf tin with baking paper.
2. Soak Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis in warm water for 10 minutes, then drain well and pat dry. This helps keep them soft during baking.
3. In a large bowl, mash the bananas until mostly smooth. Add the grated jaggery, oil, milk and vanilla extract, and whisk until well combined.
4. In a separate bowl, mix the whole wheat flour, baking powder, baking soda, cinnamon powder and salt.
5. Add the dry ingredients to the banana mixture and fold gently just until no dry flour remains. Do not overmix.
6. Fold in the drained raisins and chopped walnuts, reserving a small amount of each for the top.
7. Transfer the batter to the prepared loaf tin and level the surface. Scatter the reserved raisins and walnuts over the top.
8. Bake for 45–50 minutes, or until a skewer inserted in the centre comes out clean or with a few moist crumbs.
9. Cool in the tin for 10 minutes, then transfer to a wire rack and cool completely before slicing into 10 portions.
Enjoy a soft slice of banana bread filled with walnuts and Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis!
