Banana and Raisin Bread. A real banana bread for those that don't want the sticky wet quick banana bread. You'll get a better flavor from this banana bread. This moist banana bread recipe is simple. Banana and Raisin Bread

You can have Banana and Raisin Bread using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Banana and Raisin Bread
  1. Prepare 120 g of salted butter, softened to room temperature.
  2. You need 150 g of dark brown sugar.
  3. Prepare 1 tsp of baking powder.
  4. It’s 1/4 tsp of salt.
  5. It’s 2 of egg at room temperature (1 egg if using 10 bananas).
  6. It’s 150 g of raisins.
  7. Prepare 1/2 tsp of ground cinnamon.
  8. Prepare 1 tbsp of vanilla extract.
  9. It’s 250 g of cups of plain flour.
  10. Prepare 8-10 of ripe medium bananas, mashed (approx 250g).
  11. Prepare 90 g of cream cheese.

I used the basic setting with a medium crust. Follow the instructions that came with your bread machine in terms of which ingredients to put in the machine first. Mix together the beaten eggs and the mashed bananas. Add the rest of the ingredients and stir well.

Banana and Raisin Bread instructions

  1. Preheat oven to 180c..

  2. Grease a 20cm spring form tin with butter or spray, alternatively use a loaf tin. Set aside..

  3. Whisk the flour, salt, cinnamon and baking powder together in a large bowl..

  4. Using and electric mixer beat the butter and sugar together on a high speed until it forms a creamy mixture..

  5. On a medium to low speed, beat in the eggs on at a time..

  6. Next beat in the cream cheese, bananas and vanilla extract until combined..

  7. Now on a low speed, beat in the dry ingredients carefully. Don't over mix but make sure its fully combined..

  8. Lastly fold in the raisins..

  9. Spoon the mixture into the pan and cover with foil then transfer into the oven. Remove the foil after 30 minutes and bake uncovered for a further 30 minutes (times may vary). I used a toothpick to check if it was done and I believe mine did need slightly longer then the recommended 60 minutes cooking time..

  10. Remove the bread from the oven and allow to completely cool in the pan before removing it..

  11. It can be stored in the fridge for up to 1 week or 2 days covered and stored at room temperature..

Spoon half of bread mixture among ramekins. Spoon half of bananas over top. Repeat with remaining bread mixture and bananas. Stir into egg mixture just until moistened. Blend in bananas, raisins, and nuts.