Cinnamon Raisin Banana Bread. Doesn’t the concept make you wanna scroll down to see the recipe? Does it make you wish you had thought of it first? Do you worry it involved nuts or yeast or long hours in the kitchen? Because it doesn’t involve ANY of those last few things.
Something you may have noticed about me…I don’t always follow recipes. I tend to think of them as suggestions or guides and march to the beat of my own drum. Hello REPUBLIC OF JULIE aka my own lil world. The other week I decided to try and be nice to my friends the bananas. I tell my Mom constantly they’re jerks who turn black way too quickly. Recently, I learned this could be because I keep them in a small space with my apples.
Another thing I do with fruits and veggies is throw whatever amount and type I have on hand into my creation. This lead to my finding of a fun way to make bread from those pesky ‘nanas
Cinnamon Raisin Banana Bread
What you need:
- 2-3 ripe bananas
- 1/4 cup melted butter
- 1 teaspoon vanilla
- 1/4 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 cup Greek yogurt
- 1/2 cup raisins
- 1 teaspoon baking soda
- 1.5 cups flour
- Preheat oven to 350 degree F
- Grease a standard loaf pan
- In a large bowl using a wooden spoon or in s stand-mixer using the paddle/flat attachment mash the banana together
- Blend with the butter and vanilla, then add brown sugar and cinnamon, Greek yogurt and raisins, add the baking soda and flour last
- Pour the mixture into your loaf pan topping with additional brown sugar and cinnamon if desired
- Bake for 1 hour. Allow to cool before serving
makes 1 loaf
Photos & Comments:
I made this bread twice in the past week. The first time I was just throwing things in the mixer and baked it to see what might happen. I was so pleased with it and gave so much away, to many happy people, I had to make it again!
In the past b-bread wasn’t my thing because I thought it was too sweet. Most recipes call for a full cup of white sugar. I reduced mine A LOT and still wondered if it was too sweet. I think the raisins really help to bring out a variety of sweetness.
The yogurt really adds some calcium and protein and keeps it super moist. My pieces held together, but were really soft. IMHO there is no way you need butter or anything else to top this treat.
In my first version I used AP flour, in my second batch I used wheat. The wheat does make things heavier in a lot of recipes, but I didn’t notice an issue with this version.
What are your favorite ways to jazz up your recipes?