3 April 2015

Wholemeal Banana & Raisin Bread

Prep: 10 mins, Baking:45-50 mins
Makes: 8-10 slices

Wholemeal Banana & Raisin Bread 
This next recipe is the result of procrastination from writing an essay for a uni assignment, probably not the best thing to do but baking is always fun, especially when it's this easy and gives such a tasty result! Looking through my blog I couldn't believe that there wasn't a banana bread recipe on here already, so here you are - wholemeal banana & raisin bread, squidgy, moist and lathered in crunchy peanut butter! Freshly baked banana bread surely beats writing an essay any day - I will start my assignment soon, I promise!

Wholemeal Banana & Raisin Bread
If I had it my way I would be cooking all day everyday and blogging about all of my experiments along the way, but my student loan doesn't agree with me on that one - the great thing about this recipe is that its made from kitchen basics so you'll most likely have all the ingredients to hand already. If not there are a few subs you can make; maple syrup for another liquid sweetener, cider vinegar for lemon juice, wholegrain flour for regular white flour and olive oil for melted butter or coconut oil - although if subbing in white flour you may need to add a little extra or the mixture could be too runny. 
Wholemeal Banana & Raisin Bread
This cake is really so easy to make - it can be measured out, mixed together and put in the oven in under 10 minutes and then simply left to bake. It can be enjoyed at any time of the day, even for breakfast; my slice is currently being enjoyed with a cup of tea whilst watching yet another crime show (which I am absolutely obsessed with) - relaxation is important too! 
Wholemeal Banana & Raisin Bread

You'll need:

  • Mixing bowl
  • Masher/fork
  • Measuring cups & spoons
  • loaf/cake tin
  • Cooling rack
  • Skewer
  • Pastry brush/spoon


  • 3 large ripe bananas
  • 1/3 cup maple syrup + 1 tbsp
  • 1/3 cup olive oil + 1 tsp for greasing (sub: melted butter/coconut oil)
  • 1/3 cup soy milk
  • 2 tsp apple cider vinegar (sub: lemon juice)
  • 3 tsp baking powder
  • 1 2/3 cup wholemeal flour (sub: white flour)
  • 1/3 cup raisins (sub: other dried fruit/chocolate chips)
  • 1 tsp cinnamon 
  • 1 tsp ground ginger


  1. Preheat the oven to 200°C and grease the loaf tin with 1 tsp of oil.
  2. Mash the bananas and then add the rest of the wet ingredients and mix together well, add the dry ingredients and combine.
  3. Pour the mixture into the loaf tin and place into the oven for 45-50 minutes, test the cake by putting a skewer into the middle, if it comes off clean the cake is done.
  4. Transfer onto a cooling rack, prick a few holes on the top with a skewer and brush/spoon over 1 tbsp maple syrup.
  5. Allow to cool before slicing. Enjoy with your favourite nut butter and a cup of tea! Cassidy xx