Banana Nut Bread With Raisins
A moist and flavorful banana nut bread packed with raisins and chopped nuts, offering a perfect balance of sweetness and crunch. Ideal for breakfast, snack time, or dessert, this loaf appeals to banana lovers and those craving a comforting homemade treat.
Ingredients
Instructions
- Mix together all dry ingredients: flour, baking soda, and baking powder.
- Add mashed bananas, sugar, melted butter, eggs, milk, and vanilla to the dry mixture and blend well.
- Stir in chopped nuts and raisins last.
- Pour the batter into a loaf pan.
- Bake at 300°F (150°C) for 1 hour until a toothpick inserted in the center comes out clean.
Tips & Substitutions
For a moist banana nut bread, ensure your bananas are very ripe. You can substitute walnuts with pecans or even sunflower seeds for a nut-free version. If you don't have raisins, dried cranberries or chocolate chips can work well too. Adjust the sugar down if your bananas are particularly sweet. Consider adding a pinch of cinnamon for extra flavor.
Serving Suggestions
Serve banana nut bread warm or at room temperature, perhaps with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of coffee or tea for breakfast or a snack. For an indulgent twist, serve alongside a scoop of vanilla ice cream or with a side of Easy Dill Dip for a savory contrast.
Storage & Reheating
Store leftover banana nut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and pop it in the toaster or microwave for a few seconds until warm. This bread also freezes well for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Nut Bread With Raisins contains roughly 380 calories, with 6g protein, 77g carbohydrates, and 7g fat. It is a good source of calcium (19% of the Daily Value), iron (14% of the Daily Value), and potassium (13% of the Daily Value). Note that it is relatively high in sodium, at 959mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for a healthier option, but it may result in a denser loaf. You could also try a mix of both flours to maintain a lighter texture while adding some whole grain benefits.
What can I use if I don’t have eggs?
If you're looking for an egg substitute, you can use 1/4 cup of unsweetened applesauce or 1/4 cup of mashed bananas for each egg. This will keep the bread moist and still provide great flavor.
How can I tell when the bread is done baking?
The best way to check if your banana nut bread is done is to insert a toothpick into the center. If it comes out clean or with a few crumbs attached, it’s ready. If it has wet batter on it, bake for a few more minutes and check again.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).