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Banana Raisin Bread


The greatest part about making a banana bread is that, you don't need a fancy mixer! A fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible, (based on the individual) and although he original recipe calls for a cup of white sugar, most people, including me, do just fine with 3/4 of a cup and many are happy with a 1/2 cup.

You can toss in a cup of raisins as I did, different kinds of nuts, or chocolate if thats what you prefer.

Most recipes have been past down from parents or grandparents, but I got mine online and tweaked it to make it a lot healthier and personal. I hope you enjoy.

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Rate this recipe 4.7/5 (9 Votes)


  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup sugar
  • 4 very ripe bananas
  • 1 teaspoon vanilla
  • 1/2 cup olive oil
  • 1 teaspoon cinnamon


Preparation time 30mins
Cooking time 110mins
Adapted from


Step 1

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

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