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–+ servings
moist banana raisin loaf

Banana Raisin Bread

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Prep Time 15 minutes
Cook Time 55 minutes
Resting Time 20 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Servings 10 slices

Equipment

  • 2 Mixing bowls
  • 1 Whisk
  • 1 Wooden spoon
  • 1 9x5-inch loaf pan
  • 1 Rubber spatula
  • 1 Cooling rack
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 3 medium ripe bananas mashed
  • 75 gram raisins
  • 120 milliliter milk warm
  • 200 gram all-purpose flour
  • 150 gram granulated sugar
  • 5 gram baking powder
  • 3 gram baking soda
  • 3 gram fine salt
  • 2 large eggs room temperature
  • 80 milliliter vegetable oil neutral
  • 5 milliliter vanilla extract
  • 2 gram ground cinnamon
  • 1 gram ground nutmeg optional

Instructions
 

  • Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
  • In a small bowl, soak the raisins in the warm milk for 10 minutes, then drain and reserve the milk.
  • In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  • In a separate bowl, whisk the eggs, sugar, oil, vanilla, mashed bananas, and the reserved warm milk until smooth.
  • Pour the wet mixture into the dry ingredients and gently stir with a wooden spoon until just combined and no dry flour remains.
  • Fold the soaked raisins into the batter with a rubber spatula, being careful not to overmix.
  • Transfer the batter into the prepared loaf pan and smooth the top evenly.
  • Bake the banana raisin bread for 50–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  • Remove the pan from the oven and let the bread cool in the pan on a cooling rack for 15 minutes.
  • Carefully lift or turn out the loaf from the pan and let it cool completely on the rack for at least 5 more minutes before slicing and serving.

Notes

For best results, use very ripe bananas with plenty of brown spots for maximum sweetness and moisture, and avoid overmixing the batter so the bread stays tender instead of dense. If the loaf is browning too quickly, tent the top loosely with foil during the last 10–15 minutes of baking, and always let it cool before slicing so it doesn’t crumble. You can swap some of the raisins for chopped nuts or chocolate chips, store leftovers tightly wrapped at room temperature for up to three days, and lightly toast slices to revive texture and enhance flavor the next day.
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