Juice rehydrates the raisins so they stay plump while baking. This moist snacking cake might remind you of banana bread.
1/2 cup raisins
1 1/2 tablespoons apple juice
4.5 ounces all-purpose flour (about 1 cup)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup packed brown sugar
1/4 cup butter, softened
1/2 cup mashed ripe banana (1 medium)
3 tablespoons low-fat buttermilk
1 teaspoon vanilla extract
2 large egg whites
1/3 cup chopped walnuts
1 tablespoon powdered sugar
How to Make It
Preheat oven to 350°.
Combine raisins and apple juice in a microwave-safe bowl. Microwave at HIGH 1 minute. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 3 ingredients in a bowl; stir with a whisk. Combine brown sugar and butter in a large bowl, and beat with a mixer at medium speed until blended. Add banana and next 3 ingredients, beating well. Add flour mixture, beating just until combined. Stir in raisin mixture and walnuts.
Spread batter in an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely on a wire rack. Sprinkle with powdered sugar, and cut into bars.
Kitchen Classroom: Ripe Bananas When selecting bananas, the only way to tell how ripe they are is by the color of the peel. The skin of a perfectly ripe banana will be yellow and slightly speckled with brown spots. It'll be softer and sweeter than green bananas (or even slightly green ones), which are not yet ripe.