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    Home » Baked Goods, Cookies & Cereal » Banana Raisin Bread

    Banana Raisin Bread

    First Published: Mar 23, 2021 · Modified: Jul 3, 2022 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    Our banana raisin bread is moist and loaded with raisins in every bite. It is a simple recipe that comes together quickly. Make ahead and freezable. Great for gift-giving too!
    Jump to Recipe
    Slices of banana raisin bread on crumpled paper

    This banana raisin bread is about to make your dreams come true. With cinnamon, brown sugar, raisins and, of course, bananas, you have a winning breakfast recipe that you will want to make again and again. In addition, it freezes well, so you may want to make a second loaf and freeze for a ready made breakfast on the go.

    Like our cardamom quick bread, maple syrup bread, chocolate chip peanut butter bread, strawberry muffins with ginger crumb topping, maple bacon muffins, air fryer banana bread, and orange craisin muffins, this banana bread is a quick bread. This means that it gets its rise from a chemical reaction in the batter from leavening agents like baking powder and/or baking soda. Once these ingredients are combined in a batter, the loaf can be baked immediately and does not require time for proofing (resting time before baking) that a yeast bread requires. Hence the name "quick bread."

    Jump to:
    • 🍌 Ingredients
    • 📝 Instructions
    • 🥣 Equipment
    • 🍞 Variations
    • ❓ Frequently Asked Questions
    • 🔖 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🍌 Ingredients

    Banana raisin bread ingredients
    • 2 cups all-purpose flour.
    • 1 teaspoon baking soda.
    • ½ teaspoon baking powder. Double acting.
    • ½ teaspoon ground cinnamon.
    • ½ teaspoon salt.
    • 1 cup buttermilk.
    • 3 large very ripe bananas. As noted in the tips section of our banana chocolate chip pancakes post, you can quickly ripen the bananas by placing them (in the peel) in a 350° (176°C) oven for about 5 minutes or until they turn very dark brown as in the photo above.
    • 2 large eggs. Room temperature.
    • ¼ cup unsalted butter. Melted and cooled.
    • ¾ cup packed dark brown sugar. You can substitute light brown sugar. As I mentioned in my post for butterscotch pancakes, to properly measure the brown sugar in this recipe, scoop the sugar into the measuring cup, then press it down into the cup. Keep adding sugar and packing it down until you reach the top of the measuring cup.
    • 1 cup raisins.

    📝 Instructions

    Step 1. Preheat oven to 350°F (177°C). Spray a 9 x 5 inch loaf pan with baking spray or grease and flour or grease and flour the loaf pan. To grease and flour, rub softened butter all over the surface of the inside of the pan and then add a couple tablespoons of flour. Tilt and tap the pan on all side until every greased surface is coated with flour. Set pan aside.

    Overhead view of dry ingredients in a mesh strainer over a large glass bowl
    Step 2. Sift flour, baking powder, baking soda, cinnamon and salt into a large bowl. Set aside.
    Overhead view of wet ingredients and brown sugar in a blender
    Step 3. Add buttermilk, bananas, eggs, butter, and dark brown sugar to a blender and blend for about a minute.
    Wet ingredients being poured into dry ingredients
    Step 4. Pour wet ingredients into dry and stir to combine.
    Raisins in bread batter
    Step 5. Stir in raisins until well distributed.
    Overhead view of bread batter in a loaf pan
    Step 6. Pour batter into loaf pan and bake in preheated oven for 50-60 minutes. Bread is done with a toothpick or fork inserted into the center of the loaf comes out clean.

    Step 7. Allow loaf to cool in the pan on a wire rack for about 20 minutes. Remove loaf from pan and allow to cool completely. Once cool, slice into 9 one-inch slices.

    Click here to learn how to make this banana raisin bread in a visual story.

    🥣 Equipment

    • Large bowl.
    • Mesh strainer.
    • Blender.
    • Loaf pan (9 x 5 inch).
    Closeup of banana raisin bread slices

    🍞 Variations

    • Banana Nut Raisin Bread. Stir ½ to ¾ cup of chopped walnuts, pecans or macadamia nuts into the batter along with the raisins.
    • Banana Chocolate Chip Raisin Bread. Stir ½ to ¾ cup of semi-sweet chocolate chips or mini chocolate chips into the batter along with the batter.
    • Rum Raisin Banana Bread. The night before, place the raisins in a small bowl and pour two tablespoons of dark rum over the top. Stir to combine. Cover with plastic wrap. The next day raisins should have absorbed all of the rum. Incorporate them into the batter as instructed above and in the recipe card below.

    ❓ Frequently Asked Questions

    Can this banana raisin bread be made into muffins?

    Yes. You should have enough batter for 12 standard size or 6 jumbo muffins. Please see the FAQs section in our post for chocolate chip peanut butter bread for more information about converting a quick bread recipe to muffins.

    How do I store and freeze this quick bread?

    Wrap any leftovers tightly in foil or plastic wrap. It will keep in your refrigerator for up to a week. To freeze, place a square of wax paper between each slice, then tightly wrap the loaf in foil or place the slices in a heavy duty freezer bag. It will keep in the freezer for up to 3 months. Reheat in the microwave on high at 30 second intervals.

    Overhead view of slices of banana raisin bread on a white plate

    🔖 Related Recipes

    More quick bread recipes to make and enjoy. 😋

    • Air Fryer Banana Bread
    • Chocolate Chip Peanut Butter Bread
    • Maple Syrup Bread
    • Cardamom Quick Bread

    Made this recipe? We would love it if you could leave a rating. Either tap or click the stars in the recipe card or leave a comment below. Don't forget to subscribe to our newsletter to receive a free e-cookbook of quick and easy breakfast recipes. Thanks!

    📖 Recipe

    Closeup of banana raisin bread slices

    Banana Raisin Bread

    Heavenly Home Cooking
    Our banana raisin bread is moist and loaded with raisins in every bite. It is a simple recipe that comes together quickly. Make ahead and freezable. Great for gift-giving too!
    5 from 1 vote
    Print Recipe
    Prep Time 10 mins
    Cook Time 55 mins
    Total Time 1 hr 5 mins
    Course Breakfast
    Cuisine American
    Servings 9 slices
    Calories 337 kcal

    Equipment

    Large bowl
    Mesh strainer
    Blender
    Loaf pan (9 x 5 inch)
    Prevent your screen from going dark

    Ingredients
     
     

    • 2 cups all-purpose flour
    • 1 teaspoon baking soda
    • ½ teaspoon baking powder double acting
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 cup buttermilk
    • 3 large bananas Very ripe.
    • 2 large eggs Room temperature.
    • ¼ cup unsalted butter Melted and cooled.
    • ¾ cup dark brown sugar You can substitute light brown sugar.
    • 1 cup raisins

    Instructions
     

    • Preheat oven to 350°F (177°C). Spray a 9 x 5 inch loaf pan with baking spray or grease and flour or grease and flour the loaf pan. To grease and flour, rub softened butter all over the surface of the inside of the pan and then add a couple tablespoons of flour. Tilt and tap the pan on all side until every greased surface is coated with flour. Set pan aside.
    • Sift flour, baking powder, baking soda, cinnamon and salt into a large bowl. Set aside.
    • Add buttermilk, bananas, eggs, butter, and dark brown sugar to a blender and blend for about a minute.
    • Pour wet ingredients into dry and stir to combine.
    • Stir in raisins until well distributed.
    • Pour batter into loaf pan and bake in preheated oven for 50-60 minutes. Bread is done with a toothpick or fork inserted into the center of the loaf comes out clean.
    • Allow loaf to cool in the pan on a wire rack for about 20 minutes. Remove loaf from pan and allow to cool completely. Once cool, slice into 9 one-inch slices.

    Nutrition Facts

    Calories: 337kcal (17%)Carbohydrates: 64g (21%)Protein: 6g (12%)Fat: 8g (12%)Saturated Fat: 4g (25%)Trans Fat: 1gCholesterol: 58mg (19%)Sodium: 329mg (14%)Potassium: 403mg (12%)Fiber: 3g (13%)Sugar: 25g (28%)Vitamin A: 291IU (6%)Vitamin C: 5mg (6%)Calcium: 79mg (8%)Iron: 2mg (11%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 9 slices
    Keyword easy, freezable, gift, make-ahead, sweet, vegetarian
    Tried this recipe?Let us know how it was!
    « Banana Chocolate Chip Pancakes
    Raisin Bread Pudding »

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    Comments

    1. Mar says

      November 09, 2021 at 8:26 am

      Can you make this without buttermilk?

      Reply
      • Sandra says

        November 09, 2021 at 4:42 pm

        Hi Mar,

        For a buttermilk substitute, add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup then add enough milk to make 1 cup. I hope this helps!

        Reply

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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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