Banana Raisin Bread

This banana raisin bread features ripe bananas, raisins soaked in amaretto, rum, or apple juice, and crunchy walnuts for a tasty twist, perfect for breakfast or a snack.

Course Breakfast, Dessert

Cuisine American

Diet Vegetarian

Prep Time 25

Cook Time 1

Soaking time 30

Servings slices

Calories 252kcal

Author Adina

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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