Cinnamon Banana Bread With Raisins

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Cinnamon Banana Bread With Raisins :-Cinnamon and raisins are one of my favorite combos of these two ingredients. In contrast, the situation is elevated to an entirely new level when you combine the two ingredients to make some excellent banana bread. As soon as my bananas start to turn brown and mushy, I know it’s time to make some cinnamon raisin banana bread. There is nothing I like more than seeing my bananas go through this process.This cinnamon raisin banana bread is the ideal snack to have with a cup of tea for breakfast, as a snack during the day, or as a delicious dessert with a twist! I am completely obsessed with banana bread, and this particular loaf is the perfect example of why.

Cinnamon Banana Bread With Raisins

 

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Ingredients :

  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1/4 teaspoon nutmeg
  • 1/2 cup salted butter softened
  • 1/2 cup white sugar
  • 1/2 cup dark brown sugar
  • 1 cup mashed bananas
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup raisins

 

Instructions :

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a loaf pan measuring 9 inches by 5 inches by greasing it and setting it aside.
  • The flour, salt, baking soda, and spices should be mixed together in a bowl using a whisk.
  • Combine the butter and sugars in a bowl and beat them together until they are completely creamy. Eggs should be beaten in, one at a time, until they are completely absorbed. When the bananas and vanilla are completely incorporated, stir in the raisins. Stir in the vanilla.

 

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  • While mixing on the lowest speed, gradually integrate the dry ingredients until they are completely incorporated.
  • The loaf should be baked in an oven that has been warmed for sixty to seventy minutes, or until a toothpick that is inserted into the middle of the loaf comes out clean.

 

  • After the loaf has cooled for ten minutes in the pan, take it from the pan and place it on a wire baking rack to finish cooling at room temperature.
  • You can keep it for two to three days at room temperature in a bag or container that is sealed.

 

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How to make Cinnamon Raisin Banana Bread :

  • Preheat the oven to 325 degrees Fahrenheit. Prepare a loaf pan measuring 9 inches by 5 inches by greasing it and setting it aside.
  • The flour, salt, baking soda, and spices should be mixed together in a bowl using a whisk.
  • Combine the butter and sugars in a bowl and beat them together until they are completely creamy. Eggs should be beaten in, one at a time, until they are completely absorbed.

 

  • When the bananas and vanilla are completely incorporated, stir in the raisins. Stir in the vanilla.
  • While mixing on the lowest speed, gradually integrate the dry ingredients until they are completely incorporated.
  • The loaf should be baked in an oven that has been warmed for sixty to seventy minutes, or until a toothpick that is inserted into the middle of the loaf comes out clean.

 

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  • After the loaf has cooled for ten minutes in the pan, take it from the pan and place it on a wire baking rack to finish cooling at room temperature.
  • You can keep it for two to three days at room temperature in a bag or container that is sealed.

 

Recipe Notes :

  • You are free to include a couple more raisins if you so like! If you bake it at a low temperature and for a long time, it will not dry out!

Nutrition Information :

  • Calories: 233kcalCarbohydrates: 37gProtein: 2gFat: 8gSaturated
  • Fat: 5gCholesterol: 47mgSodium: 286mgPotassium: 177mgFiber: 1gSugar: 18gVitamin A: 285IUVitamin
  • C: 1.7mgCalcium: 21mgIron: 1mg

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Author

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  • JASMINE GOMEZ

    Jasmine Gomez is the Wishes Editor at Birthday Stock, where she cover the best wishes, quotes across family, friends and more. When she's not writing for a living, she enjoys karaoke and dining out more than she cares to admit. Who we are and how we work. We currently have seven trained editors working in our office to produce top-notch content that you can rely on. All articles are published according to the four-eyes principle: After completion of the raw version, the texts are checked by (at least) one other editor for orthographic and content accuracy.

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