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One of my all-time food combinations is cinnamon and raisin! But when you combine them to create some delicious banana bread, it takes things to a whole other level. There’s nothing I love more than seeing my bananas get all brown and mushy because that means it’s time to make some cinnamon raisin banana bread!
I am banana bread bonkers, and this cinnamon raisin banana bread is the perfect snack to have with a cup of tea for breakfast, a snack throughout the day, or as a yummy dessert with a twist!
How to make Cinnamon Raisin Banana Bread
- Preheat the oven to 325 °F. Grease a 9×5 inch loaf pan and set aside.
- Whisk together the flour, salt, baking soda and spices in a bowl.
- In a mixing bowl, beat together the butter and sugars until smooth. Beat in the eggs, one at a time until fully incorporated. Stir in the bananas and vanilla until mixed in,
- Stir in the raisins.
- Slowly mix in the dry ingredients until incorporated, mixing on the lowest speed.
- Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean.
- Cool the loaf in the pan for 10 minutes, the remove from the pan and let cool completely on a wire baking rack.
- Store at room temperature in a closed container or bag for 2-3 days.
Do your bananas have to be overripe to make Cinnamon Raisin Banana Bread?
A lot of recipe books will tell you that you should only use extra overripe bananas for this recipe, but the general consensus is really that as long as they’re properly yellow they’re fine to use. Of course, the longer you leave them the better, but don’t think that you can’t make banana bread just because your bananas aren’t 90% black!
The whole “overripe” thing really stemmed from people wanting to use up their bananas instead of letting them go to waste. Overripe bananas will be easier to mash but there isn’t a massive difference in flavour once they’re cooked. As long as your bananas aren’t tinged green, they’re fine to use.
How healthy is Cinnamon Raisin Banana Bread?
Everyone knows that bananas are good for you, but cinnamon has lots of hidden health benefits too! Cinnamon isn’t just tasty, it actually has an abundance of hidden health benefits that you probably didn’t know about! It contains really important minerals like iron and magnesium, it helps to control your blood sugar, and it’s high in fiber and calcium which leads to a super happy colon!
Research from the University of Michigan even says that cinnamon can help to burn fat! And this is in addition to the health benefits of bananas, such as improved digestion, lower blood pressure, and a healthy heart! Raisins are also packed full of fiber, vitamins, and minerals. So whilst banana bread can seem like a little bit of an indulgence, it’s actually a pretty healthy option to have in your recipe kit, and especially when cinnamon and raisins are involved.
How long does Cinnamon Raisin Banana Bread last?
When it’s stored properly, your cinnamon raisin banana bread will last for about 2 days at normal room temp. If you want it to last a bit longer, just stick it in the fridge and it’ll keep for about a week. You can also freeze it if you want it to last for a few months! Generally quality will start to suffer after 2-3 months in the freezer so try to use it before then (I don’t know why you’d be storing it for much longer though!).
So there you go, a healthy and yummy option for brekkie, snacks, or dessert that’s easy to make and very economical too!
More Baked Recipes For You To Try:
- Quickie Homemade Cinnamon Rolls: a great last-minute sweet treat for breakfast or brunch!
- Chocolate Banana Buttermilk Bundt Cake: another amazingly delicious banana bread variation!
- Lemon Blueberry Overnight Breakfast Cake: yes, overnight breakfast cakes are a thing! And you’ll be so glad you discovered this one!
Cinnamon Raisin Banana Bread
Ingredients
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon nutmeg
- 1/2 cup salted butter softened
- 1/2 cup white sugar
- 1/2 cup dark brown sugar
- 1 cup mashed bananas
- 2 large eggs
- 2 teaspoons vanilla
- 1 cup raisins
Instructions
- Preheat the oven to 325 °F. Grease a 9×5 inch loaf pan and set aside.
- Whisk together the flour, salt, baking soda and spices in a bowl.
- In a mixing bowl, beat together the butter and sugars until smooth. Beat in the eggs, one at a time until fully incorporated. Stir in the bananas and vanilla until mixed in,
- Stir in the raisins.
- Slowly mix in the dry ingredients until incorporated, mixing on the lowest speed.
- Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean.
- Cool the loaf in the pan for 10 minutes, the remove from the pan and let cool completely on a wire baking rack.
- Store at room temperature in a closed container or bag for 2-3 days.
Notes
Nutrition
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Marlene Johnson says
I had no baking powder and it did not call for baking powder which I thought was odd . Made it anyway with Mayo and butter . It looks great but did not rise . Oh well it’s for two guys they will eat it anyway I am keeping it for them .
Sandy Emil says
I just made this yesterday. I doubled the recipe and made them in my small loaf pans. I got 6 mini loaves out of it. I soaked the raisins in water before adding to plump them up. I also added toasted walnuts. What a wonderful banana bread this is. When I took them out of the oven I was a bit worried getting them out of the pans. I think if I floured the bottoms it would have come right out. This bread is very moist and smells fantastic. The plumped up raisins really popped with the nuts. This is my new banana bread recipe to make. Thank you very much for this wonderful recipe.
Karlynn Johnston says
I am so glad that you liked it! It’s a really overlooked banana bread recipe, I love raisins so this is one of my faves!
Fadi says
I tried making this recipe the first time, and it turned out really well! Everyone loved it, although it was a little too sweet for my liking. If I were to make it again, I would reduce the amount of sugar.
Theresa says
I, absolutely, loved this recipe! I decreased the sugar amount by almost half of each type knowing the banana and raisins were already sweet. It came out perfect! This is going to be on my favorite banana bread recipe list!
MacKenzie says
This was a great recipe! I love the spices and raisins. I followed the recipe exactly except I used 1/4 cup of white sugar instead of 1/2 and I used unsalted butter instead of salted. What a wonderful, sweet and cozy treat!
Demetria Snowden says
Delicious!
Demetria says
Walnuts and raisins !
John Wooddell says
I made a double loaf of this excellent recipe today and shared one with two different neighbors. This is my all time keeper better than other recipes I have tried. Usually I fail on a first attempt and have to tweak the recipe the next time. Not so this bread. Although, I did add a 1/2 tsp baking powder along with the soda. And, I boiled the raisins for a short time and added crushed pecans. Left it in the oven 80 minutes. Came out perfect. Many thanks.
Karen Bradford says
Super moist and delicious! Loved all the spices… will definitely make again!
ANDREAS IOANNOU says
I made this recipe and it was heavenly. I made some changes to my own preferences. I used only brown sugar and I added 1 cup of coarsely chopped nuts, almonds and walnuts, which added crunchiness. It was amazing!!!
Karlynn Johnston says
So glad you love it!
Luci says
I omitted the white sugar all together, and it was still too sweet for me. You’re getting the sweetness from the raisins so you don’t need so much sugar, especially white. Just throw the stuff out of the house! Otherwise it was a nice density and looked like the pictures before my son wolfed it.
Sabrina says
Super soft and moist but way too sweet I used only half cup of sugar and it was too sweet imagine if I had use 1 cup.
But I love this recipe just cut down on sugar
Jeanette says
Delicious! I love raisins, so this bread hit the mark. I’ll be searching for more of your recipes.
Crystal says
This is the most delicious banana bread I’ve ever had!! I couldn’t stop eating it! Thank you for the recipe!
Karlynn says
It should make great muffins, just divide into the tins and fill 2/3 full. Baking time would vary, it’s a very dense batter.
Steve Gorman says
Made this today thank you for a brilliant recipe. As a Brit I struggled with the recipe amounts as one cup is very different to in England. I managed though ,I did not have any baking powder but in England we use self raising flour . This was absolutely amazing the best one one I have ever made. It was that good my wife and sons were sneaking around getting more and more. It went within 1 hour. I can’t wait to make it again loved it thank you
jerry says
I’m 65 and do a ton of cooking and baking. The Cinnamon Raisin Banana Bread turned out absolutely amazing. I doubled the recipe (two loaves) and used twice the amount of raisins, (4 cups). Without a doubt, It is BY FAR the BEST I have ever eaten. Jerry M.
Brie says
Dang Jerry goin in on the raisins!
Maria says
I made it yesterday… Perfect result… So easy to make, and delicious.. Just made another one today.. Thanks.. Xx
Karlynn Johnston says
So glad that you enjoyed it! Thanks for letting me know!
Donna says
I just made this recipe and it caved in at the center. The center also stuck when I flipped the pan. While it smells good, it’s not all that pretty. Sigh. Any idea why this happened? I tried to follow the recipe closely.
Karlynn Johnston says
Hey, definitely underbaked OR over mixed! When you over mix you add air that will poof up the baking but then won’t hold after baking. It will also fall when it’s undercooked.
amateur.baker says
I added a little brandy to the recipie. The loaf looks beautiful. Will let you know once I serve it tomorrow
Babs says
This recipe is the bomb diggity! I’ve made it about 7x since the pandemic and each time, it’s just perfect! I love it and my best friend loves it. In fact, it’s so good that one slice is never enough. Half the loaf is gone in one day. Very addicting with all my favorite spices. JUST YUM!
Fleetamus says
Best bb recipe I’ve made. I bumped up the nutmeg and cloves, added a pinch of cardamom, and substituted dried cranberries for raisins. So good! Very moose and dense.
Paula says
What if I wanted to make this into a Bundt cake, how would the measurements and bake time change?
Sandy says
I just made it in a bundt pan. I cooked it for 50-55 mins. Although I greased the pan, it did not release easy. I will try it again but grease as well as flour the bundt pan.
Nicole says
Is this recipe very moist because I don’t like it too dry like bread I love it moist !
DIANNA S BART says
This recipe for Banana raisin Bread is moist , and Best I have ever eaten. Thank you for this Receipe.
I love it.
Erica says
I have a question, what does the baking soda in the recipe do? Baking soda needs an acid like lemon juice or vinegar to work and there arent any acids in this recipe?
Karlynn Johnston says
Baking soda also raises the pH of your baking, and a little known fact is that it also reduces gluten! Ever wonder why cookie recipes add baking soda even though they have absolutely no acid? It’s for the texture just like this recipe! Today’s fun baking fact!
Demetria Snowden says
Delicious!!!
Carmen Sheppard says
My family loves this banana bread! Especially in the winter time – it smells and tastes like Christmas. Also, the bread is super moist but not sloppy.
ELISE BIBEAULT says
Only one cup of flour? Most banana bread recipes call for two cups.
Karlynn says
Yes, one cup. This is a dense, heavy. banana bread filled with raisins and spices, very similar to my banana nut bread that also uses only one cup. There is also no baking powder as well. It’s all correct!
Rick says
This is the greatest tasting banana loaf I have ever had.
Can you make muffins with this recipe