Enjoy a warm slice of cinnamon, raisin banana bread - ideal for an decadent breakfast or as tasty snack!
Keeping warm
As quickly as the heat wave came, so it left us. London is cold, grey and dreary. My sandals are back in the cupboard and knitwear reigns supreme. I'm doing everything I can to keep warm, but without turning the heating on! But I'm not resorting to that just yet. As summer turns into autumn I love pulling out my favourite warming recipes. Hearty dishes that make you feel full and leave a warm feeling in your tummy are exactly what I need at a time like this.
Banana bread is one of the recipes I'll often make when I'm feeling a bit grey and in need of a pick me up. But, recently I've been swapping chocolate chips for raisins. They feel a little bit less "naughty" but they still add a sweet burst of flavour! (Which keeps my sweet tooth happy).
Raisins versus chocolate chips
I know, I know - calling raisins a healthy alternative to chocolate chips is stretching it a bit. But fruit is always better for you than chocolate, right? (Can you tell I'm not a nutritionist...) You absolutely could use chocolate in this recipe but I really like the lighter notes it brings to the finished banana bread.
Whenever I use a dried fruit in a bake I like to re-hydrate them first. It's really simple to do and means that they don't dry out completely when they are in the oven. Let them sit in some boiling water for half an hour or so before you make the recipe and I promise you won't regret it.
Spicing things up
I also always make sure that any spices I'm using are fresh. I know I've been guilty of it in the past - you buy some obscure spice that you use once and then leave it lurking at the back of the cupboard for a year or two. When you come to use it, it will have lost most of its aroma and vibrancy.
If you can't remember when you bought that jar of cinnamon, you definitely need to throw it out! Spend a little extra on a good brand like [amazon_textlink asin='B0077K4A5M' text='Steenbergs' template='ProductLink' store='upperinthubur-21' marketplace='UK' link_id='1f955a5f-a966-11e8-85b5-03d54795a5ab'] and you won't regret it!
The sweet aroma of the cinnamon baking alongside the bananas as they caramelise slightly in the oven will make you drool. Each bite will be spiked with the juice of the raisins as they burst on your tongue. This banana bread is, quite simply, delicious.
The recipe
You've plumped up your raisins and bought the best cinnamon money can buy (or just whatever was available in the supermarket) time to get baking!
Cinnamon, Raisin Banana Bread
Ingredients
- 350 grams banana peeled
- 175 grams self raising flour
- 175 grams caster sugar
- 2 large eggs
- 4 tablespoon butter melted
- 75 grams raisins
- ½ teaspoon cinnamon
Instructions
- Pre-heat the oven to 180C/gas 4.
- In a large bowl, whisk the egg, sugar and melted butter until you have a plain mix that has increased in volume.
- Roughly mash the bananas until you have a combination of pureed and lumpy banana then add to the other wet ingredients.
- Add the raisins before folding in the flour and cinnamon.
- Line your loaf tin and pour in the cake batter.
- Place in the centre of the oven and cook for an hour (or until the top of the cake bounces back when prodded gently with the tip of your finger).
- Let the cake cook in the tin for ten minutes before turning out on a cooling rack.
Nutrition
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Claire Jessiman says
This is genius! I LOVE banana bread but have never thought to add dried fruit. I'm a sultana girl so will give it a go with that.
Choclette says
I actually prefer raisins to chocolate in banana bread. I'm with you on the rehydration, only I do it with rum 😉 Looks delicious and I'd love a slice right now.
Heidi Roberts says
This looks delicious - sometimes I use raisins but sometimes I add dates for a moist different taste.
Emma Walton says
Love the idea of adding dates!
lisa says
Can I add peanut butter? And do you have a recipe for a savory banana bread, for example, can I add chili powder, garlic, ginger?
Emma says
Hi Lisa
I'm afraid I've not tested either of your suggestions so I can't advise how much of those ingredients to add.
The recipe is quite versatile so can handle additions. Let me know if you give either a try. I'd be curious to know how they turn out.