Banana Raisin Bread

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I’m the type of baker that loves treats that pull double duty. If I can whip up something delicious that also helps use up overripe fruit or odds and ends in my pantry, it’s a win-win. This moist banana raisin bread is a perfect example.

It’s an easy, everyday kind of quick bread that comes together with just a bowl and a mixing spoon. No fancy equipment required. I always have super ripe bananas on hand, and a sprinkle of raisins helps use up some of those stray boxes that seem to accumulate in my pantry.

Of course, the real star here is the banana flavor. It adds both moisture and sweetness, meaning little added sugar is needed. Each tender slice boasts a mildly sweet, deeply banana taste that’s hard to replicate with other treats.

This wholesome bread makes a great breakfast or snack and holds up wonderfully to toasting. I like to make a loaf on Sunday to enjoy all week long. The recipe is easily doubled too, so you can stash a loaf in the freezer. It’s sure to become a new favorite!

Why You’ll Love This Moist Banana Raisin Bread

It’s made with everyday ingredients

  • Pantry staples like flour, baking soda, brown sugar, and raisins are all you need.

It helps use up ripe bananas

  • No more wasted overripe bananas! Their sweetness and moisture shine here.

It has a deeply banana flavor

  • So much real banana flavor in each tender, lightly sweet slice.

It’s wholesome and nourishing

  • Made without tons of added sugar or fat. A better-for-you treat!

It has a tender, moist crumb

  • Thanks to the bananas, this quick bread bakes up soft and moist every time.

It’s endlessly versatile

  • Enjoy sliced simply or take it up a notch by toasting or turning it into French toast.

It freezes wonderfully

  • Bake one to enjoy now and freeze the other. Thaw slices as needed.

Tips for Making the Best Banana Raisin Bread

Use very ripe bananas

The riper and softer the bananas, the more banana flavor you’ll get. heavily speckled is ideal.

Mash the bananas thoroughly

Mashing the bananas well incorporates moisture and flavor throughout the batter.

Don’t overmix the batter

Gently combine just until the dry ingredients are incorporated and no flour pockets remain.

Let the batter rest

Allow it to sit for 10 minutes before baking. This allows the flour to fully hydrate.

Check for doneness early

Quick breads bake up fast. Check a few minutes before the recommended time.

Let cool completely before slicing

Allowing it to cool ensures clean slices and maintains moisture.

Store airtight at room temp

Wrapped well at room temperature, it will keep 3-4 days. Freeze for longer storage.

The Ingredients


Super ripe, speckled bananas provide sweetness, moisture, and that signature banana flavor.


All-purpose flour provides structure and gluten development for a tender, lightly dense crumb.

Brown Sugar

A touch of brown sugar complements the bananas’ sweetness without going overboard.


This warming spice adds another layer of flavor and aroma.

Baking Soda

Baking soda gives rise to the bread by reacting with the bananas‘ acidity.


A pinch of salt balances the sweetness and enhances the other flavors.

Eggs & Oil

Eggs and oil add moisture, richness, and binding power.


Vanilla extract enhances the flavors present without masking them.


Plump raisins add pops of sweetness in every bite, along with nutrients.

How to Make Moist Banana Raisin Bread

Step 1 – Mash the Bananas

In a large bowl, mash 3 very ripe bananas well with a fork or potato masher until mostly smooth.

Step 2 – Mix the Dry Ingredients

In a medium bowl, whisk together 2 cups flour, 1/2 cup brown sugar, 1 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon.

Step 3 – Add the Wet Ingredients

To the mashed bananas, add 2 eggs, 1/4 cup oil, and 1 tsp vanilla extract. Whisk together.

Step 4 – Combine and Add Raisins

Add the dry ingredients to the wet and gently stir just until combined. Fold in 1 cup raisins.

Step 5 – Pour into Loaf Pan & Bake

Pour the batter into a greased 8×4 inch loaf pan. Bake at 350°F for 55-60 minutes until golden brown.

Step 6 – Cool and Slice

Allow bread to cool completely before slicing. Store airtight at room temp up to 4 days.

What to Serve with Banana Raisin Bread

  • Sliced as toast with butter or nut butter
  • French toast or bread pudding
  • Baked into bread pudding or banana trifle
  • Alongside morning coffee or tea
  • In lunchboxes or after school snacks
  • With whipped cream or ice cream for dessert

Substitutions for Banana Raisin Bread

Instead of raisins:

  • Dried cranberries, cherries, apricots, or blueberries
  • Chopped walnuts, pecans, or almonds
  • Chocolate chips or chunks

Instead of all-purpose flour:

  • Whole wheat or white whole wheat flour
  • Oat flour or almond flour

Instead of brown sugar:

  • Granulated white sugar

Instead of oil:

  • Melted coconut oil or butter

Instead of cinnamon:

  • Nutmeg, ginger, or allspice


Can I use frozen bananas?

Yes, thaw them first and drain any excess liquid before mashing.

What if my bananas aren’t ripe enough?

Add a tablespoon or two of milk to help soften the crumb.

Can I make this bread without raisins?

Absolutely, the banana flavor still shines through. Add chocolate chips instead if you like.

How do I store leftover banana bread?

Allow to cool completely, then wrap tightly in plastic wrap or foil. Store at room temp up to 4 days or freeze.

How long does it last in the freezer?

Frozen banana bread will keep for 2-3 months. Thaw slices at room temp or toast from frozen.

Banana Raisin Bread

Prep Time10 minutes
Cook Time55 minutes
Total Time1 hour 5 minutes
Course: Bread
Keyword: Banana Raisin Bread
Servings: 1 loaf


  • Large bowl
  • Medium bowl
  • Loaf pan
  • Hand or stand mixer (optional)
  • Spatula
  • Knife
  • Measuring cups & spoons
  • Mixing spoon
  • Wire cooling rack


  • 3 large very ripe bananas mashed
  • 2 eggs
  • 1/4 cup vegetable oil
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup raisins


  • Preheat the oven to 350°F. Grease a 8x4 inch loaf pan.
  • In a bowl, mash bananas well. Whisk in eggs, oil and vanilla.
  • In another bowl, whisk together flour, brown sugar, baking soda, salt and cinnamon.
  • Add dry ingredients to wet and stir just until combined. Fold in raisins.
  • Pour into the prepared pan. Bake for 55-60 minutes until browned and the toothpick inserted in the center comes out clean.
  • Allow bread to cool completely before slicing. Enjoy!