2cupswhole wheat flouror 1 cup (120g) whole wheat and 1 cup (120g) all-purpose
Soak the raisins
Soak the raisins in the warm water until they swell. (At least 10 minutes or up to overnight.)
Make the bread
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.
Each loaf makes 8 slices. Nutrition facts are estimates based on 1 slice. I am not a nutritionist and this information is only provided as a courtesy. If you have a specific health concern, you should consult your physician or registered dietician before consuming this food.