January 15, 2012

Banana bread with raisins and walnuts

This is the second time, where I try to enter into the blog event called "Tea Time Treats", which is a monthly baking challenge event managed  Karen from Lavender and Lovage and Kate from What Kate Baked, and the it Karen, which is the host for January month.  is Karen at Lavender and Lovage.  The theme for this month is "Sweer Pastries and Breads" http://lavenderandlovage.blogspot.com/2012/01/new-tea-time-treats-january-challenge.html  . So I cross my fingers for, that this banana bread with raisins and walnuts will make this time.

What I love about the banana bread, is the combination of warm spices, raisin and walnuts. And the use of coffee is also giving an interesting flavour twist.

Banana bread with raisins and walnuts:

  • 3 bananas - matured
  • 50 g walnuts - minced
  • 50 g raisins
  • 0.75 dl strong coffee
  • 100 g butter - soft
  • 225 g brown sugar
  • 2 eggs
  • 250 g cake flour
  • 2 teaspoons cinnamon
  • 1 teasponn all spieces
  • 2 teaspoon baking powder
  1. Make strong coffee and let the raisin soak in this coffee for approx 30 minutes.
  2. Whip the soft butter and brown sugar together, into a homogenouse mass.
  3. Whip in the egg, one by one.
  4. Add the spices and baking powder into the mass ad whip it together.
  5. Add the raisins, coffee left over and walnuts. And stir it into the mass.
  6. Add the cake flour and stir well into the mass.
  7. Mash the bananas, before stirring them into the bread/cake mass.
  8. Line a loaf form with baking paper. Fill the bread/cake mass into the foam.
  9. Bake the bread/cake at 175*C (conventional oven - starting from a cold oven) in lower part of the oven. Bake the bread/cake for 1 hour and 10 minutes.
  10. Cold down the cake/bread, before you cut slices of it.
  11. Enjoy this banana bread together with nice cup of tea.


  1. What a GREAT entry thanks Kiki! I am adding this to our monthly round up and THANKS so much for entering! Karen xx

  2. Hi Karen ! Thank you for your comment :-) I am glad to see, that this recipe got included in the January Tea Treat Time.


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