Raisin Banana Bread
Elevate your classic banana bread game with this irresistibly moist and flavorful Raisin Banana Bread! Combining perfectly ripe bananas, a hint of warming cinnamon, and sweet, plump raisins, this recipe strikes the ideal balance between comfort and indulgence. The optional step of soaking the raisins in warm milk ensures a soft, juicy burst of flavor in every bite, while the blend of granulated and brown sugar creates a rich sweetness with a caramel-like undertone. Quick and easy to prepare in just 15 minutes, this loaf bakes to golden perfection with a tender crumb and a delightful aroma that fills your kitchen. Perfect for breakfast, an afternoon snack, or dessert, this homemade banana bread will become your go-to treat for any occasion. Keywords: raisin banana bread, moist banana bread, easy banana bread recipe, banana cinnamon bread, homemade banana bread.
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Recipe Information
Ingredients
- 3 pieces ripe bananas
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 0.25 cups brown sugar
- 0.5 cups unsalted butter, melted
- 2 pieces large eggs
- 1 teaspoons vanilla extract
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 1 teaspoons ground cinnamon
- 0.75 cups raisins
- 0.25 cups milk (optional, for soaking raisins)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper.
If desired, soak the raisins in warm milk for 10 minutes to plump them up. Drain before using.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Add the melted butter to the mashed bananas and mix until combined.
Whisk in the granulated sugar, brown sugar, eggs, and vanilla extract until smooth and creamy.
In a separate bowl, whisk together the flour, baking soda, salt, and ground cinnamon.
Gradually add the dry ingredients to the wet banana mixture, mixing until just combined. Do not overmix.
Fold in the raisins with a spatula to evenly distribute them throughout the batter.
Pour the batter into the prepared loaf pan, spreading it out evenly.
Bake in the preheated oven for 60-65 minutes or until a toothpick inserted into the center comes out clean.
Let the banana bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3296 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 635 mg | 212% | |
| Sodium | 2661 mg | 116% | |
| Total Carbohydrate | 552.5 g | 201% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 310.8 g | ||
| Protein | 47.8 g | 96% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 339 mg | 26% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2739 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
