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|Moist Banana Raisin Bread|
"This is a moist and fruity model of conventional banana raisin bread, and is quality whilst served warm."
- 1 half of tablespoons butter, melted
- 1/3 cup white sugar
- 1/three cup peanut butter
- 1 egg, gently overwhelmed
- 1 ripe banana, mashed
- 1 1/2 tablespoons milk
- 1 cup all-reason flour
- half teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 dash salt
- half cup raisins
- 1/four cup chopped roasted peanuts
|Prep : 15M||Cook : 12M||Ready in : 1H|
- Preheat oven to 350 ranges F (175 stages C). Grease a 5x9 inch loaf pan.
- In a massive bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter aggregate simply until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
- Bake forty five mins in the preheated oven, or until a knife inserted in the middle of the loaf comes out clean. Cool in pan for 10 minutes earlier than serving.
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