Bread Machine Banana Raisin Bread
I stumbled upon this bread machine banana raisin bread recipe. I had some extra bananas on hand, so I decided to give it a whirl. The result? Delightful bread that’s wonderfully dense, soft, and bursting with banana goodness!
Last Updated on May 19, 2024 – Originally published Jan 23, 2016
Featured Comment
Love this recipe…took to church for a pot luck and it was really well received. ~ Pam
I had a few extra bananas that I wanted to use up. I saw this recipe and thought I’d try it.
I’m glad I did! The bread is dense, soft and has a lovely banana flavor. I really liked this recipe and I’ll be making banana raisin bread again.
Interesting Raisin Fact
Okay, we all know that raisins are dried grapes. But do you know just how nutritious raisins are?
Raisins contain a fair amount of sugar in the form of fructose and glucose. They also contain protein, dietary fiber as well as antioxidants like vitamin C, vitamin B2 and vitamin B2.
Raisins are low in sodium and contain no cholesterol.
Can’t get enough of bananas? Then check out the recipe for banana oat bread.
This is a hearty breakfast bread that will hold you until lunch. It’s also a great way to use overripe bananas. You’ll love the combination of white flour, whole wheat flour, oats, bananas, and raisins.
Making Banana Raisin Bread
This makes a two-pound loaf of bread. 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.
Typically, you’d add the raisins at the add beep. However, I’ve found that the raisins are distributed more evenly throughout the loaf if I add them at the beginning.
Here are all the ingredients in the bread pan.
Make sure you check on the dough after five or ten minutes of kneading. This is especially important with this recipe because of the mashed bananas.
Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. I had to add two tablespoons of flour to the pan as the dough didn’t look right when I checked.
FAQ for This Recipe
- Here’s more about the issues I’ve had with the bread machine add beep.
- Bread machines come in different sizes. Check out my article on how to convert recipes for differently sized bread machines.
- Learn about the differences between all-purpose flour and bread flour.
Banana Raisin Bread Recipe
3/4 cup milk
2/3 cup mashed, ripe banana
1/2 cup raisins
1 egg – beaten
4 cups bread flour
2 Tablespoons olive oil
1/4 cup sugar
1 teaspoon cinnamon
1 teaspoon salt
1 1/4 teaspoons active dry yeast
Banana Raisin Bread
Recommended Equipment
Ingredients
- 3/4 cup (177.4 ml) milk
- 2/3 cup (100 g) banana use a ripe banana and mash it
- 1/2 cup (72.5 g) raisins
- 1 egg beaten
- 4 cups (500 g) bread flour
- 2 Tablespoons olive oil
- 1/4 cup (50 g) sugar
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/4 teaspoons (1.2 teaspoons) active dry yeast
Instructions
- This makes a two-pound loaf of bread. 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.
- Typically, you'd add the raisins at the add beep. However, I've found that the raisins are distributed more evenly if I add them at the beginning.
- Check on the dough after five or ten minutes of kneading. This is especially important with this recipe because of the mashed bananas.
- Just pop the top of the bread machine and see how the dough is doing. It should be a smooth, round ball. I had to add two tablespoons of flour to the pan as the dough didn't look right when I checked.
Notes
Nutrition
All information presented within this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information on breadmachinediva.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. I try to provide accurate information to the best of my ability; however these figures should still be considered estimates.
Great texture, but no trace of banana flavor. It turned out like a good load of raisin bread.
Love this recipe…took to church for a pot luck and it was really well received.
Hubby’s favorite bread. I’ve used this recipe for years.
Thank you so much for all your recipes. I use several of them all the time. This Banana Raisin Bread is my husband’s favorite. For health reasons: I replace 1 cup of the bread flour with white whole wheat flour, replace half of the sugar with Xylosweet, and decrease the salt to 1/2 tsp. We are moving north to an altitude of 5600 feet. What adjustments should I make for this higher altitude?
Congratulations on your new adventure! I don’t have specific high-altitude instructions for this recipe, but here’s some general information:
https://www.breadmachinediva.com/high-altitudes-bread-machine/
I am NOT a raisin fan. Can dried cherries be used instead?
I haven’t tried that, but it should be fine. Delicious even!! Let me know if you do this.
Did not raise for me – despite having checked my yeast beforehand. So disappointed
I’m so sorry it didn’t turn out. “checked my yeast” Do you proofed it? If so, I wonder if it had too much water? That might have made it not rise.
I was surprised to see only 1 1/4 teas active dry yeast in this recipe with 4 cups of flour.. I used 1 teas of instant. Loaf did not rise as high as I would like, think I would increase the yeast? I see from comments though that many people had loaves that rose beautifully………I think I’ll try it with more yeast next time. I use a Zo as well.
My English Panasonic bread maker did a wonderful job with your recipe.
Being England I changed the cup volumes to metric values.
My machine needed dry ingredients first, set it to basic bread menu and 4 hours later, yummy bread.
I’m guessing other options such as satsumas, honey, golden syrup would all works as substitution.
Wonderful web site so good to see bread maker recipes for the real world
I just baked this bread , it’s delicious . I substituted 2tbp of honey for sugar, 2 cups bread flour 1/34 cup whole wheat flour and 2 1/4 tsp yeast instead of 1 1/4 tsp I had less mashed bananas I didn’t have enough but still I am not looking for the taste of banana bread ..it’s yeast bread ..very lovely it’s subtle the dough is superb ..
Thanks so much for the comment and letting me know what you did with the recipe!
I’m an experienced home baker, but had never used my Oster purchased over the holidays. I used this recipe as my first try because I had an overripe banana and raisins on hand. I subbed quick yeast for dry (1/1 sub & was at my corner store), added some well-chopped pecans, used unsweetened applesauce to round up the banana to the 2/3C, and (most worrying) used 50/50 a.p. and whole wheat flour in place of bread flour (had none on hand). The results were fantastic! If you understand baking substitutions, this is a very forgiving recipe with excellent flavor and texture. Thanks!
Can I use chocolate chip instead of raisins? If I can do I put them in at the beginning with the dry ingredients?
Hi Nina, I haven’t tried it but that that should work. Let me know if you try it!
I’d add the chips in the beginning. Technically they should go in at the add beep, but I haven’t had good results with that. Here’s more about the add beep – https://www.breadmachinediva.com/2014/11/zojirushi-bread-machine-tip-the-add-beep/
Soft and flavorful! I missed that it made a 2 lb loaf so will set my machine accordingly next time, but it still had a wonderful texture and made a very tall loaf. Definitely a favorite. Delicious!
I’m so glad you enjoyed it!
Banana, raisin , snickers
WOW
My loaves of this have been coming out good And I’ve been putting in a cup of banana instead of 2/3, my loaves do come out dark but defiantly not burnt. And they rise almost to the top of the window and are cooked all the way through , except for the one I did on quick cycle..maby the yeast is the problem for the rise, not sure about the burnt crust, try this one again, I’ve brought it into work for some to try and they also love it
I did not have much luck with this recipe in my Zo. Crust setting stated medium which produced a burnt crust on mine.Not much rise to the loaf and top portion was not fully baked.. For me I wilt try this recipe again.
Sit down and analyse what you did, and look for mistakes. Like:
– Putting 1 TABLEspoon of salt instead of 1 TEAspoon. Been there, done that. The Table vs Tea always trips me up.
– Forgetting to put in the yeast.
Look at Marsha’s tips on troubleshooting breads.
Then give it another go, paying strict attention to the recipe and settings on your machine.
I usually have to do several variations of a recipe to get it to rise like I want it to.
gud luk
I got this loaf going in my zo now, cold day here in east tn waiting for this snow to melt so I figured I would do some cooking today and stay in. I made this loaf once before in the summer( can’t remember how much extra liquid I added) today I added 3 extra tablespoons to get the dough just right, anyways last time this came out great and my 3 year old grandson loved this so much that his other grandmother called me and asked me what kind of bread did you give him? He won’t eat mine and said pa pa gave me skinny bread I want that. Don’t know why he calls it skinny bread but its definitely grandson approved, thanks for the recipe
Great recipe! I heard that using ripe bananas adds more flavor and you confirmed it. How ripe should the bananas be before we use them?
In my house we use them when the bananas are no longer firm when pressed and when there’s some black on the peel. It’s a fine art though. You don’t want to wait too long.
I keep my banas in the frig, fruit keeper, as soon as I buy em.
The peels will turn black, but the fruit inside stays firm and ripe much longer than if you leave em on the counter.