Banana Raisin Bread
Banana Raisin Bread offers a moist, flavorful treat with ripe bananas and sweet raisins, perfect for breakfast or snack. Its soft texture and subtle sweetness make it a crowd-pleaser for all ages, especially those who love quick breads with a homemade touch.
Ingredients
Instructions
- Sift together flour, baking soda, sugar, and salt. Set aside.
- Whirl bananas, egg substitute or eggs, vanilla, and safflower oil in a blender; fold in yogurt.
- Add raisins to the banana mixture.
- Pour the wet mixture over the dry ingredients and blend with a wire whisk until smooth.
- Grease a loaf pan with safflower margarine and pour the batter into it.
- Bake for 1 hour at 350°F (175°C).
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. You can also substitute applesauce for half of the oil to reduce fat. If you want extra texture, add chopped walnuts or pecans. Ensure bananas are very ripe for the best sweetness. For a vegan version, use a flax egg in place of the egg substitute.
Serving Suggestions
This Banana Raisin Bread is delicious served warm with a pat of butter or a drizzle of honey. It pairs beautifully with a cup of tea or coffee for breakfast or an afternoon snack. For a fun twist, serve it alongside Pineapple Pretzel Salad for a delightful contrast of flavors. You can also toast slices for added crunch.
Storage & Reheating
Store leftover Banana Raisin Bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, slice and warm in the microwave or toaster oven until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Banana Raisin Bread contains roughly 413 calories, with 8g protein, 27g carbohydrates, and 23g fat. It is a good source of protein (16% of the Daily Value) and iron (10% of the Daily Value). Note that it is relatively high in sodium, at 1072mg per serving (47% 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 all-purpose flour. However, the texture may be denser. To maintain moisture, consider using a mix of whole wheat and all-purpose flour, or add a little extra yogurt to the batter.
How can I make this recipe gluten-free?
To make Banana Raisin Bread gluten-free, substitute all-purpose flour with a 1-to-1 gluten-free baking blend. Ensure that all other ingredients, including baking powder and vanilla, are gluten-free as well. This will help achieve a similar texture without gluten.
Can I add nuts or other fruits to this recipe?
Absolutely! Chopped walnuts or pecans can be added for crunch and flavor. You can also mix in chopped apples or dried cranberries for additional sweetness. Just keep the total amount of mix-ins around 1 cup to maintain the right batter consistency.
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).