This banana and raisin bread is a muffin recipe I was given by a friend when I lived in Northern Ireland. I’m not actually sure this is a bread per se. It is adapted from that muffin recipe we’ve been using for years.
It is fail safe and very simple to make. My six year old can pretty much do it alone 🙂
Banana and Raisin Bread Recipe
3 Cups Bread Flour
6 tsp Baking Powder
2-3 tsp cinnamon (according to taste. I find it helps make it taste a bit sweeter so heap it in!)
1/4 Cup oil and fill to 1 cup with milk
2 eggs beaten
1/4 Cup Honey (optional depending whether you want to go low sugar or no sugar)
A large handful or two of sultanas (depending on taste you may add more or less)
2-3 bananas mashed (I always use three large ones. The riper they are the sweeter the bread)
Thoroughly mix dry in one bowl and wet in a second bowl
Add wet to dry and fold through. Do not mix thoroughly
Pour into oiled bread tin and cook on 180 for 30 mins.
Turn down to 160 and continue cooking ’til done (skewer comes out clean) anything from 20 to 40 minutes more depending on banana content. I serve whilst warm and I don’t have a clue whether these last well because ours is always eaten in two seconds flat 🙂
This is a really adaptable recipe. I have used fresh blueberries instead of raisins, it is delicious with dark chocolate chunks, or, my favourite, a sprinkling of cinnamon sugar on top before baking. Obviously, it won’t be sugar free then but I shall leave that between you and your conscience 🤫