This banana raisin bread recipe uses ripe bananas, raisins soaked in amaretto, rum, or apple juice, and crunchy walnuts for a delicious twist on the classic banana bread. It’s perfect for breakfast or a snack.
Today’s banana raisin bread is a simple recipe for tender and delicious banana bread. A moist banana bread recipe is the perfect solution for over-ripe bananas, especially when you have a bunch that didn’t get eaten in time.
With its rich flavor and moist texture, this recipe makes the best use of those dark, spotty bananas that might otherwise go to waste.
Try Pecan Banana Bread and Banana Bread without Baking Soda, too.
Ingredients: 12 + salt
Prep time: 30 soaking time + 25 minutes prep time
Baking time: 55-60 minutes
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Recipe ingredients
Overripe bananas: Use soft ones with dark brown spots.
Raisins: Regular or golden raisins are both excellent. Soak them in Amaretto or rum to add flavor and moisture. If you prefer not to use alcohol, apple juice is okay.
Walnuts: Optionally replace with pecans or other nuts, dried fruits, or chocolate chips. Add extra nuts on top before baking. Use more walnuts to make White Chocolate Walnut Cookies.
Oil: Use neutral-tasting vegetable oil, such as canola, avocado, or sunflower. Don't use olive oil. These super tender Mandarin Muffins are also made with oil.
Sugar: Brown sugar or a mix of brown and granulated sugar.
See the recipe card for complete information on ingredients and quantities.
How to make banana raisin bread?
Step #1: Soak the raisins in the preferred liquid for 30 minutes. Preheat oven.
Step #2: Beat the eggs, sugar, oil, and vanilla on medium-high speed for 2 minutes until fluffy. Mix in the mashed bananas.
Step #3: Mix the dry ingredients in a bowl. Fold the flour mixture into the wet ingredients. Don’t overmix!
Step #4: Add drained raisins and walnuts. Fold them in just 2-3 movements.
Step #5: Pour the cake batter into the prepared pan.
Step #6: Bake for 55-60 minutes (toothpick test). Let cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Optional glaze
You can simply dust the banana raisin bread with powdered sugar but also glaze it with a mixture of powdered sugar and lemon juice (See the Notes in the Recipe Card). It is the glaze I also use for the Strawberry Turnovers.
Tips
Measuring the ingredients: For the best results, I recommend using a digital kitchen scale (the Amazon affiliate link opens in a new tab) to measure ingredients accurately.
Room temperature: Ensure the eggs and the oil are at room temperature for better mixing and a smoother batter.
Bake right away: Once mixed, bake the banana raisin bread immediately to ensure the baking powder works. Remember to preheat the oven and prepare the baking tin before mixing.
The right texture: If the banana bread with raisins is too dry or dense, it could be from using too much flour, especially when measuring with cups, or from baking it for too long. A gummy texture usually means the batter was overmixed or the bread wasn’t baked enough.
How to store and freeze?
Storage: Store the raisin banana bread in an airtight container at room temperature for up to 3 days. Keep it in the fridge for longer storage for up to a week.
Freezing: To freeze, wrap the bread or individual slices tightly in plastic wrap and foil, then place them in freezer bags and freeze them for up to 3 months. Thaw at room temperature before serving.
More bread recipes
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📖 Recipe
Banana Raisin Bread
Equipment
- Loaf pan 9 inches/ 22 cm
- Electric mixer or stand mixer
Ingredients
- ½ cup raisins 100 g
- 4 tablespoons Amaretto or rum Note 1
- 2 ripe bananas 8 oz/ 230 g Notes 2, 3
- ¼ cup walnuts chopped, 25 g, Note 4
- 2 large eggs
- ¾ cup brown sugar 150 g
- ½ cup neutral-flavored oil like canola, 120 ml
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour 250 g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 pinch of salt
Instructions
- Soak raisins: Place them in a small bowl and cover them with the Amaretto. Let them soak for 30 minutes.½ cup raisins / 100 g + 4 tablespoons Amaretto or rum
- Preparations: Preheat the oven to 350°F (180°C). Grease and flour the pan, turn it over to the sink, and pat it to remove the excess flour. You can also grease it lightly and then line it with parchment paper.
- Bananas: Peel and mash the bananas with a fork, chop the walnuts, and set them aside.2 ripe bananas + ¼ cup walnuts/ 25 g
- Wet ingredients: Beat the eggs, sugar, oil, and vanilla extract in a large mixing bowl on medium-high speed for about 2 minutes until light and fluffy. Add bananas.2 large eggs + ¾ cup brown sugar / 150 g + ½ cup neutral-flavored oil/ 125 ml + 1 teaspoon vanilla extract
- Combine the dry ingredients: In a medium bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. Gently fold these dry ingredients into the wet mixture with a spatula, mixing just until combined. Avoid overmixing!2 cups all-purpose flour/ 250 g + 1 teaspoon baking powder + 1 teaspoon baking soda + 1 teaspoon cinnamon + 1 pinch of salt
- Add: Drain the raisins and add them to the batter along with the chopped walnuts. Fold them in gently with just 2 or 3 strokes.
- Bake banana bread: Pour the batter into the prepared pan. Bake for 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 30 minutes before transferring it to a wire rack to cool completely.
- Dust: If desired, dust with powdered sugar or glaze with a mixture of powdered sugar and lemon juice (Note 4).
Notes
- Measurements: Using a digital kitchen scale (the Amazon affiliate link opens in a new tab) for baking is always a good idea; it ensures the most accurate results.
- Alcohol: If you don’t want to use alcohol to soak the raisins, you can soak them in the same amount of apple juice.
- Bananas: Use overripe bananas; the riper they are, the sweeter the bread. Two medium bananas weighed about 9 oz/ 250 after peeling.
- Nuts: Substitute walnuts with pecans, hazelnuts, almonds, chopped dried fruits, or chocolate chips.
- Glaze: Combine ¾ cup (75 g) powdered sugar with 3-4 teaspoons of lemon juice, adding just enough to create a thick but slightly pourable consistency. Drizzle it over the banana bread and allow it to set.
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