Banana Raisin Bread

There’s something about the smell of banana bread in the oven—the sweet aroma of ripe bananas, a hint of caramelized sugar, and warm spice—that makes a kitchen feel instantly welcoming.

This banana raisin bread is a cozy, homey loaf-style dessert (or anytime snack) that comes together quickly and bakes into a golden, gently domed loaf speckled with chewy, jewel-like raisins.

It’s ideal for busy families, beginners nervous about baking, and anyone who craves an easy comfort treat without fuss.

I still remember a rainy Sunday when I’d two sad, spotty bananas and unexpected guests on the way. This bread saved the day: ten minutes to stir the batter, an hour in the oven, and suddenly the house smelled like a bakery.

It’s perfect for Sunday suppers, last‑minute cravings, casual gatherings, or packing into lunchboxes. Ready to bring this dish to life?

Why You’ll Love It

• Delivers cozy banana flavor with sweet pops of chewy raisins
• Stays incredibly moist and tender for days after baking
• Uses simple pantry staples—no mixer or special equipment required
• Makes a versatile treat for breakfast, snacks, or dessert
• Perfectly sliceable loaf that toasts and reheats beautifully

Ingredients

• 3 medium bananas, very ripe — lots of brown spots for sweetness and moisture
• 75 g raisins — plump, good-quality dried fruit
• 120 ml milk, warm — just above room temp for soaking raisins
• 200 g all-purpose flour — standard plain flour, not self-rising
• 150 g granulated sugar — white sugar for clean sweetness
• 5 g baking powder — check it’s fresh for proper rise
• 3 g baking soda — balances acidity from bananas
• 3 g fine salt — enhances overall flavor
• 2 large eggs, room temperature — mix more smoothly into batter
• 80 ml neutral vegetable oil — such as canola or sunflower
• 5 ml vanilla extract — pure vanilla for best flavor
• 2 g ground cinnamon — adds warm spice note
• 1 g ground nutmeg (optional) — use freshly grated if possible

Step-by-Step Method

Prep the Pan and Preheat the Oven

Preheat the oven to 175°C (350°F).

Prepare a 9×5-inch loaf pan by lightly greasing it with oil or butter, or lining it with parchment paper for easier removal. Make sure the parchment overhangs slightly for lifting the loaf out. Set the pan aside while you mix the batter.

Soak the Raisins in Warm Milk

Warm the milk gently until just warm, not hot.

Place the raisins in a small bowl and pour the warm milk over them. Let them soak for about 10 minutes to plump up and soften. After soaking, drain the raisins and reserve the milk for the wet mixture.

Combine the Dry Ingredients

In a large mixing bowl, add the flour, baking powder, baking soda, salt, ground cinnamon, and nutmeg.

Whisk everything together until well combined and evenly distributed. Break up any lumps in the flour or spices. This guarantees even leavening and flavor throughout the banana raisin bread.

Mix the Wet Ingredients

In a separate mixing bowl, whisk the eggs and sugar until slightly thickened.

Add the vegetable oil, vanilla extract, mashed ripe bananas, and the reserved warm milk from the raisins. Whisk until the mixture is smooth and well blended. Make certain the bananas are thoroughly mashed for an even texture.

Combine Wet and Dry Mixtures

Pour the wet mixture into the bowl with the dry ingredients.

Using a wooden spoon, gently stir the batter until just combined. Stop as soon as there are no visible streaks of dry flour. Avoid overmixing, as this can make the bread dense and tough instead of soft and tender.

Fold in the Soaked Raisins

Add the drained, soaked raisins to the batter.

Use a rubber spatula to gently fold them in until evenly distributed. Scrape along the bottom and sides of the bowl to incorporate everything. Take care not to overwork the batter while folding, keeping the texture light and moist for baking.

Fill the Pan and Smooth the Top

Pour the finished batter into the prepared loaf pan.

Use the rubber spatula to scrape all batter from the bowl and spread it evenly in the pan. Smooth the surface so it bakes uniformly. Tap the pan lightly on the counter to release any large air bubbles trapped inside.

Bake Until Set and Golden

Place the loaf pan in the preheated oven on the middle rack.

Bake for 50–55 minutes, checking near the end. Insert a toothpick into the center; it should come out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with foil while finishing the bake.

Cool in the Pan Briefly

Remove the pan from the oven and set it on a cooling rack.

Let the banana raisin bread cool in the pan for about 15 minutes. This resting time helps the structure set and makes it easier to remove without breaking. Avoid cutting into the bread while it’s very hot.

Turn Out, Cool Fully, and Slice

Carefully lift the loaf out using the parchment overhang or gently invert it from the pan.

Place the bread directly on the cooling rack. Allow it to cool at least 5 more minutes, preferably longer, before slicing. Use a sharp serrated knife for clean slices and serve as desired.

Ingredient Swaps

• Use whole wheat flour for up to half the all-purpose flour to add fiber; swap sugar 1:1 with brown sugar or coconut sugar for deeper flavor.
• Replace milk with any unsweetened plant milk and eggs with 2 “flax eggs” (2 Tbsp ground flax + 6 Tbsp water) for a vegan loaf; use melted butter instead of oil for richer taste if dairy is fine.
• Substitute raisins with any dried fruit (chopped dates, apricots, cranberries) or chocolate chips; add or swap in chopped nuts or seeds for extra texture and budget-friendly bulk.

You Must Know

• Doneness – If the top looks done but the center feels soft when you press it lightly, leave it in for 5–10 more minutes until the center springs back and a toothpick shows just a few moist crumbs, not wet streaks. This prevents a gummy strip in the middle.
• Avoid – Avoid adding extra banana beyond the 3 medium fruits (about 300–330 g peeled); too much puree makes the loaf sink or seem raw even after 55 minutes. Stop adding once the batter feels thickly pourable, not runny.
• Troubleshoot – If your loaf consistently domes and cracks deeply, your oven is likely running hot; lower the set temperature by 10–15°C (about 25°F) next time and aim for a total time closer to 45–50 minutes so it rises more evenly.
• Flavor Boost – For deeper flavor, use fully speckled or mostly brown bananas and let the mashed banana sit 5–10 minutes before combining; you’ll see some liquid pool and the aroma intensify, which gives a stronger banana taste in every slice.
• Make-Ahead – To keep slices moist for up to 3 days, cool completely until no warmth remains on the bottom of the loaf pan (about 1–2 hours total), then wrap tightly; a quick 2–3 minute toasting per slice refreshes the crust and brings back aroma.

Serving Tips

• Serve warm slices with a pat of salted butter or honey butter.
• Pair with vanilla ice cream and a drizzle of caramel sauce for dessert.
• Plate with fresh berries and a dusting of powdered sugar for brunch.
• Toast slices lightly and serve with cream cheese or mascarpone.
• Offer alongside coffee or black tea, cut into thick, shareable slices.

Storage & Make-Ahead

Banana raisin bread keeps in the fridge, tightly wrapped, for up to 5 days.

For make-ahead, cool completely, wrap well in plastic and then foil, and freeze up to 3 months.

Thaw overnight in the fridge, then gently warm or toast slices to refresh texture and boost flavor.

Reheating

Reheat slices gently.

Microwave 10–15 seconds wrapped in a damp paper towel.

Warm in a 150°C (300°F) oven for 8–10 minutes wrapped in foil.

Or toast lightly on a covered skillet.

Banana Bread in Film

Even before the scent hits the screen, I can almost feel the warmth of a freshly baked loaf whenever banana bread shows up in a film.

A simple slice on a chipped plate can say everything: a late‑night apology, a shy romance, a home that’s been missing someone too long. I always lean closer, studying the crumb the way others study costumes.

Whenever I see a character quietly mash bananas in a cluttered movie kitchen, I think of you doing the same, stirring raisins into your own bowl.

Film banana bread is never just food; it’s a pause in the plot where people finally talk, forgive, remember. I watch those scenes and want to press pause, just long enough to butter a slice.

Final Thoughts

Give this banana raisin bread a try and enjoy how simple ingredients turn into a cozy, bakery-style treat at home.

Feel free to tweak it with your favorite add-ins—like nuts, chocolate chips, or spices—so it’s perfectly tailored to your taste.

Frequently Asked Questions

Can I Make This Banana Raisin Bread Gluten-Free Without Compromising Texture?

Yes, you can, and I’ve done it. Use a good 1:1 gluten-free blend, add an extra egg yolk, and don’t overmix. The loaf still slices tender, smells heavenly, and feels like a warm hug.

How Do I Scale This Recipe for a Bakery or Café Menu?

You’ll scale it by weight: multiply every ingredient by your desired batch size, then test a 4–5x version. I always bake smaller test batches first; cafés fill with that warm, familiar aroma while I tweak.

Is This Recipe Suitable for Toddlers or People With Diabetes?

It’s not ideal for toddlers or people with diabetes as written; it’s pretty sugary. I’d tell you to ask your doctor, then tweak with less sugar, whole grains, and careful, small slices shared slowly.

What’s the Best Way to Package Banana Raisin Bread as a Gift?

I wrap the cooled loaf in parchment, tie it with twine, then nestle it in a small tin. I tuck in a handwritten note and serving tip, so your gift feels like a warm hug.

Can I Calculate the Precise Nutritional Breakdown per Slice?

Yes, you can, but I can only estimate. I’d plug each ingredient’s grams into a nutrition calculator, divide totals by 10 slices, then compare the numbers to how indulgent that cozy loaf tastes beside tea.