This Moist Banana Bread with Raisins Recipe is true to its name; it will give you moist and yummy banana bread with a few easy steps. I love to eat cold banana bread, so I had this chilled inside the fridge for at least 2 hours and had it with a cup of black coffee as a mid afternoon snack.
This moist banana bread recipe is simple. However, it is important that you pay extra attention to the state and amount of banana that you will use. Overripe bananas are best, as far as I am concerned. It is also recommended to use 2 extra large bananas, or 3 medium sized bananas to attain the best possible result.
You can use a Pyrex loaf pan (like what I did), or any regular aluminum or metal loaf pan that you have available when baking the banana bread– it does not matter. However, since not all ovens work the same, I suggest that you check if your moist banana bread with raisins is done within 45 minutes of baking using the toothpick test. Simply stick a piece of toothpick into your banana bread and pull it out completely. If it comes out clean, then you can remove the bread from the oven. Otherwise, continue to bake until the bread is completely done.
I might have told you that I love chilled banana bread. You can prepare this the same way that I do, or simple serve it immediately after baking. The choice is yours. Enjoy!
Try this Moist Banana Bread with Raisins recipe. Let me know what you think.
Moist Banana Bread with Raisins
Ingredients
- 2 large ripe bananas or 3 medium bananas , mashed
- 1 ¼ cups all-purpose flour
- ¾ cup cooking oil
- ½ teaspoon salt
- 2 ounces raisins
- ¾ cup granulated white sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 teaspoon baking soda
Instructions
- Preheat oven to 340F
- Beat eggs in a mixing bowl
- Add the bananas and oil. Continue to mix until the ingredients are well blended. Set aside.
- On a separate bowl, combine flour, sugar, baking soda, salt, and raisins. Mix well.
- Gradually add the flour mixture to the banana mixture. Continue to fold until all the ingredients are well incorporated.
- Add the vanilla extract. Mix.
- Grease a loaf pan and then pour the mixture on it.
- Bake for 50 minutes or until it passes the toothpick test
- Remove from the oven and let it cool down. Refrigerate for 2 hours.
- Slice the banana bread with raisins and arrange in a serving plate.
- Serve. Share and enjoy with a cup of coffee or tea.
Nutrition
Cecille says
Hi! Can I replace the raisins with chocolate chips? How and up to how much in amount? Thanks!
Mayie says
Hi po..can i replce vanilla ng banana essence?
Vanjo Merano says
sure, Mayie. You can do that.
rosalie says
aalsa po ba khit walang baking powder kc po yung banana cake nyo baking soda lang
Fritz Sobrev says
Hi, Vanjo! The first time I tried this recipe and it was a huge hit to the last crumb! I loved it, but had to adjust the sugar as it was a bit too sweet for my taste. The second time I made it, I adjusted the sugar to almost 1/4cup, but added more bananas, and it worked well for me ???? Thank you so much for sharing this recipe! Your site has always been our go-to for any dish we’re wanting to make ???? Looking forward to more awesome recipes!
Vanjo Merano says
Fritz- I appreciate the feedback. Thank you for sharing what you did. This is a big help to our readers.
Rose from Berlin Germany says
Hi Vanjo,
I baked it 2 months ago for the first time & i like it so much! Today i tried not to add raisins, sugar @ vanilla extract because my husband did not like it, when it is too sweet. He wanted to replace white flour with spelt wheat. It works great! MARAMING SALAMAT PO! ! !
Vanjo Merano says
You are welcome, Rose. Good to know that you were able to modify the recipe based on your preference.
Elisa says
Firstly, I am practicing 🙂 Not a good cook or baker. I tried Banana cake it is simple and my son loves it. My first try was not a success. I thought it was a thumbs up but it was not. Even so, they eat it. It does not look brown but white. Just imagine my funny experience. So glad their stomach is not upset.
Well, I am wondering because I thought that I have to buy milk. I’m going to the market and trying to remember the ingredients that are not on hand. Milk is one of them. So, I browse to make sure. I saw you had none in the recipe. Am I doing it right or wrong? Gee, I feel funny.
Lea says
Hi. Can i use baking powder instead of baking soda? Can I use cake flour instead of all purpose flour? First timer po ako on this recipe, so I am really not sure. I would appreciate a reply po. Thank you
Joan says
Can i use baking powder instead of baking soda? Same with vanilla to cinnamon powder?
Corweilla Y. Serrano says
Hi Sir Vanj! I am an avid fan of yours since 2011. I love all your recipes. It helped me a lot to explore different ingredients to invent new wave of food ceeations. Thanks to you. Happy holidays!
Li says
Hi, i made the cake. The taste is great, but seems a bit oily. Anybody else has this prob? Thank you!
Vanjo Merano says
Oil should make this bread moist. Can you please describe what you meant by oily?
Arlyn says
Hi, mr. vanjo! Thank you for the recipes that you imparted. Cooking is really my passion. I always want to discover new recipes from other places locally, like am from passi, iloilo, i am glad to know how to cook other food from other places. The specialties of such places like pampanga, ilocos, manila, baguio and other places. Continue to post menus. I like more of ulam recipes for my family especially my boys. I am arlyn, a registered nurse here in KSA. Every time its my off days, i used to watch recipes on panlasang pinoy and list it down the new recipe that i learned at eager to cook it when i go for vacation.
More power!
Kristha Joy says
This is amazing!!!! I am staying here in UAE.
I am not good in doing things in the kitchen but I baked this last night.
I shared it with my roomates(THUMBS UP) & officemates(THUMBS UP).
Its definitely the best!!!! we loved the moist texture!
I added some cinnamon powder as i am fond of it.
Thank you for sharing this to us!!! God bless
Ghigie B. Olea says
Thank you for sharing 🙂