Cutting white sugar out of your diet but don't want food that tastes like cardboard? This recipe creates the sweet, moist banana bread you love without the refined white sugar you're trying to avoid. No scary ingredients and you won't taste the difference!
Soak the raisins in the warm water until they're swollen. (10 minutes, but overnight is fine, too.)
Preheat the oven to 350F / 180 C / gas mark 4. Grease a 9x5" loaf pan.
Drain the raisins and transfer them to the bowl of a food processor or blender. Add the bananas and blend until they're pureed.
In a medium bowl, combine flour, baking soda, and salt. These are your dry ingredients.
In the bowl of stand mixer or large bowl, beat butter and eggs well. Add vanilla to the mixer bowl and continue beating. Add banana/raisin mixture and continue mixing until well-combined. Taste, and add stevia if desired. These are your wet ingredients.
Stir the dry ingredients by hand into the wet ingredients. Do NOT over-mix. (Batter will be very thick.) Scoop batter into loaf pan and smooth the top with a spatula.
Bake in preheated oven 60-75 minutes, or until a toothpick stuck in the center comes out clean. Remove loaf from oven, let cool 10 minutes, then tip the loaf out to continue cooling on wire rack. Serve warm or at room temperature, with or without butter.