Raisin Banana Bread is a delightful twist on the classic banana bread recipe, combining the naturally sweet flavors of ripe bananas with plump, juicy raisins, creating a moist and flavorful loaf that is perfect for breakfast or a midday snack. This recipe not only satisfies your sweet tooth but also makes excellent use of overripe bananas that are often neglected in the fruit bowl. The addition of cinnamon enhances the warm, comforting flavors, making each slice an indulgent experience.
Ingredients
Scale:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup unsalted butter, melted
3/4 cup brown sugar, packed
1 large egg, beaten
1 teaspoon vanilla extract
1 cup raisins
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, or line it with parchment paper for easy removal.
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon until well combined.
In another large bowl, combine the mashed bananas and melted butter. Mix until fully incorporated.
Stir in the brown sugar until the mixture is smooth. Add the beaten egg and vanilla extract, mixing until combined.
Gradually add the dry ingredient mixture to the wet banana mixture, stirring gently until just combined.
Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Place the loaf pan in the preheated oven and bake for 60-70 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
