Introduction
This Raisin and Cinnamon Banana Bread is a delightful twist on the classic banana bread. The warm spices of cinnamon, combined with the sweetness of raisins and ripe bananas, create a loaf that is both aromatic and flavorful. It’s perfect for breakfast, dessert, or an afternoon snack and will fill your kitchen with a comforting, inviting aroma as it bakes.
Why You’ll Love This Recipe
This banana bread is bursting with flavor thanks to the cinnamon-spiced batter and the chewy sweetness of raisins. The combination of these ingredients makes for a rich, moist loaf that is both comforting and satisfying. The natural sweetness from the bananas means you don’t need much added sugar, and the raisins provide a subtle pop of sweetness in every bite. Plus, it’s easy to make and perfect for sharing!
Recipe Origins
Banana bread has been a staple in many households for decades, and the addition of raisins and cinnamon is a common variation that adds extra warmth and depth to the flavor. The use of cinnamon evokes a cozy, fall-like atmosphere, while raisins bring a chewy, natural sweetness that complements the bananas beautifully.
Nutrition Information
Calories: 220
Carbohydrates: 34g
Protein: 3g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 40mg
Sodium: 180mg
Potassium: 250mg
Fiber: 2g
Sugar: 18g
Quick Facts
- Prep Time: 15 minutes
- Cook Time: 55-65 minutes
- Total Time: 1 hour 15 minutes
- Portions: 1 loaf
- Difficulty: ⭐⭐
Storage and Reheating Tips
Store the raisin and cinnamon banana bread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the bread by wrapping it tightly in plastic wrap and placing it in a ziplock bag. It will keep in the freezer for up to 3 months. When ready to eat, simply thaw at room temperature or reheat individual slices in the microwave.
Serving Suggestions
Enjoy this banana bread on its own, or serve it with a dollop of whipped cream, a drizzle of honey, or a smear of almond butter. It also pairs perfectly with a cup of coffee or tea.
Common Mistakes
- Overmixing the batter: Overmixing can make the bread dense. Mix only until just combined to keep it light and fluffy.
- Not using ripe bananas: The riper your bananas, the sweeter and more flavorful your banana bread will be. Choose bananas that are speckled with brown spots for the best results.
- Forgetting the cinnamon: Cinnamon adds a lot of warmth to the bread, so don’t skip it!
Recipe Variations
- Vegan: Replace the butter with coconut oil or a non-dairy butter substitute and use flax eggs or chia eggs in place of the regular eggs.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend.
- Nutty Banana Bread: Add 1/2 cup of chopped walnuts or pecans for a crunchy texture.
Frequently Asked Questions
- Can I use frozen bananas? Yes, frozen bananas work great! Just thaw them before mashing.
- Can I use dried cranberries instead of raisins? Absolutely! Dried cranberries will provide a slightly tart flavor that pairs well with the cinnamon.
- Can I add chocolate chips? Yes, chocolate chips can be added in place of or in addition to the raisins for a sweeter variation.
Ingredients
- 3 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch loaf pan or line it with parchment paper.
- In a large bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- Gently fold in the raisins, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
