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


Recipe Summary test

16 servings (serving size: 1 bar)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.