Juice rehydrates the raisins so they stay plump while baking. This moist snacking cake might remind you of banana bread.

Recipe by Oxmoor House August 2011

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Recipe Summary

Yield:
16 servings (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

  • Young Chefs can:

  • Mash banana

  • Measure raisins and walnuts

  • Older Chefs can:

  • Stir together dry ingredients

  • Stir raisin mixture and walnuts into batter

Nutrition Facts

137 calories; fat 4.7g; saturated fat 2g; mono fat 1g; poly fat 1.3g; protein 2g; carbohydrates 22.7g; fiber 0.7g; cholesterol 8mg; iron 0.6mg; sodium 122mg; calcium 27mg.
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