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@windi94_: ☺️🔥🔥🙏🏻

꧁꒰ 𝐖𝐢𝐧𝐝𝐢𝟗𝟒_ ꒱꧂
꧁꒰ 𝐖𝐢𝐧𝐝𝐢𝟗𝟒_ ꒱꧂
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Tuesday 13 October 2026 23:20:56 GMT
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Banana Raisin Walnut Bread - COOKING WITH BRIGHT EYES Ingredients: 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/2 cup unsalted butter (softened) 3/4 cup granulated sugar (or 1/2 cup brown sugar for richer flavor) 2 large eggs 3 ripe bananas (mashed, about 1 1/2 cups) 1 tsp vanilla extract 1/4 cup milk (or buttermilk for extra richness) 1/2 cup raisins (soak in warm water for 10 min, then drain) 1/2 cup chopped walnuts Instructions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla. Stir in the dry ingredients alternately with the milk, mixing just until combined. Fold in raisins and walnuts. Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely. Tips: For extra moisture, add 2 tbsp of sour cream or yogurt to the batter. If you like crunch, sprinkle a few walnuts on top before baking. Store at room temperature for 2–3 days or refrigerate up to a week.
Banana Raisin Walnut Bread - COOKING WITH BRIGHT EYES Ingredients: 2 cups all-purpose flour 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 tsp ground cinnamon 1/2 cup unsalted butter (softened) 3/4 cup granulated sugar (or 1/2 cup brown sugar for richer flavor) 2 large eggs 3 ripe bananas (mashed, about 1 1/2 cups) 1 tsp vanilla extract 1/4 cup milk (or buttermilk for extra richness) 1/2 cup raisins (soak in warm water for 10 min, then drain) 1/2 cup chopped walnuts Instructions: Preheat oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan. In a bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon. Set aside. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the mashed bananas and vanilla. Stir in the dry ingredients alternately with the milk, mixing just until combined. Fold in raisins and walnuts. Pour batter into the prepared loaf pan and smooth the top. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack to cool completely. Tips: For extra moisture, add 2 tbsp of sour cream or yogurt to the batter. If you like crunch, sprinkle a few walnuts on top before baking. Store at room temperature for 2–3 days or refrigerate up to a week.
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