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Moist Banana Raisin Bread

Moist Banana Raisin Bread

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This is a moist and fruity version of traditional banana raisin bread, and is best when served warm.

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 168 kcal
  • 8%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 23.4g
  • 8%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 22 mg
  • 7%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan.
  2. In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan.
  3. Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.
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Holly R.

What a great recipe! A good use of that last, lonely banana.... Instead of adding peanuts, I just used cruchy peanut butter. The first time I made this bread, I used raisins. Very good. The second time, I substituted chocolate chips. A whole new experience! Kinda like peanut butter chocolate chip cookies, only better for you.


this sounded so good but was very bland, sorry I dislike giving bad reviews, this was not a good bread


I made this bread into muffins, which worked great as long as you remember to take them out of the oven after about 15 minutes. I also decided to use chocolate chips instead of raisins, which was fantastic.