Cinnamon Raisin Banana Bread (Vegan)
With the addition of cinnamon and juicy raisins, this traditional banana bread is elevated to a new level. Egg-free, dairy-free, and simple.
If cinnamon raisin bread and banana bread had a baby, this would be the result. A classic loaf of banana bread with the best parts of cinnamon raisin bread added to it. It is a moist, tender loaf brimming with cinnamon and plump raisins and a cinnamon glaze to finish it off. An easy, dairy and egg-free bake that everyone will enjoy.
What you will need:
Bananas, cinnamon and raisins are a must for this recipe. I used a combination of regular and golden raisins, please use what ever you prefer. The cinnamon can be adjusted to your taste buds as well. All other ingredients are basic pantry items.
- all purpose flour
- baking powder
- baking soda
- vanilla extract
- cinnamon
- plant based butter with salt
- plant based yogurt
- plant based milk
- coconut sugar
- raisins – golden and regular
- bananas – this recipe takes roughly 3 medium bananas
How to:
Let’s start by preheating the oven to 350°F and lining an 8×4 loaf pan with parchment paper. To a small bowl, add the flour, baking powder, baking soda, and cinnamon. Whisk the dry ingredients together until well combined. Measure out 300 grams of bananas, add them to a medium bowl, and mash them up. Melt the stick of butter and add it to the bananas along with the coconut sugar. Whisk the sugar, butter, and bananas until well combined—about a minute. To the banana mixture, add the milk, yogurt, and vanilla extract and whisk until well incorporated—30 seconds to a minute. Add the dry ingredients to the wet ingredients, folding the dry into the wet just until no more flour is seen. Add the raisins to the batter, folding just until they are incorporated.
This step is completely optional, but I plumped my raisins up before adding them to the batter. It is a simple step, but unnecessary. Place the raisins in a small pot. Add enough water to the pot to cover the raisins. Set the pot over medium heat and bring the water to a boil. Once it comes to a boil, remove the pot from the heat and let the raisins steep for 15 to 20 minutes. Drain the raisins and set them aside until you are ready to add them to the batter.
Pour the batter into the prepared pan and bake for 65 minutes. Once out of the oven, allow the loaf to rest in the pan for 20 to 30 minutes before transferring it to a cooling rack. While the loaf is cooling, the glaze can be prepared. To a small bowl, add the powdered sugar, cinnamon, and milk. Whisk the ingredients together until well combined and smooth. Once the loaf cools to room temperature, it can be drizzled with the glaze. Store the loaf in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Cinnamon Raisin Banana Bread (Vegan)
Ingredients
Loaf
- 2 cups / 240 grams all purpose flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ + ¼ tsp cinnamon
- ¾ cup / 144 grams coconut sugar
- 1 tbsp vanilla extract
- 6 tbsp / 90 grams plant based milk – room temperature
- 2 tbsp / 30 grams plant based yogurt – room temperature
- 1 stick / 113 grams plant based butter with salt – melted
- 300 grams banana – mashed – about 3 medium bananas
- 1 cup raisins – I used a combination of regular and golden raisins
Cinnamon Glaze
- 1 cup powdered sugar
- ½ tsp cinnamon
- 1 tbsp + ½ tsp water
Instructions
Loaf
- Pre-heat the oven to 350F and line an 8×4 loaf pan with parchment paper
- To a small bowl, add the flour, baking powder, baking soda and cinnamon; whisk to combine and set the bowl aside
- To a medium bowl, add the sugar, mashed bananas, and melted butter; whisk until well combined – about a minute. Add the milk, yogurt and vanilla extract. to the banana mixture. Whisk until all ingredients are well combined.
- Add the dry ingredients to the wet ingredients and fold the dry ingredients in until no more flour can be seen. Add the raisins to the batter, folding them in just until combined.***Optional – I rehydrated and plumped my raisins up before adding them to the loaf. I plumped my raisins up by placing them in a small pot, covering them with water and bringing the water to a boil on the stove top over medium heat. Once the water comes to a boil, remove the pot from the heat and let the raisins steep for 15 to 20 minutes. Drain the raisins and set them aside until you are ready to add them to the batter.
- Pour the batter into the prepared pan and bake for 65 minutes. Once out of the oven, allow the loaf to cool in the pan for 20 to 30 minutes before transferring to a cooling rack.
Cinnamon Glaze
- To a small bowl, add the powdered sugar, cinnamon and milk; whisk until well combined and smooth.Once the loaf has cooled to room temperature, the glaze can be drizzled over it.
- Store the loaf in an airtight container at room temperature.
