Delicious Raisin Nut Banana Bread Recipe -
Delicious Raisin Nut Banana Bread Recipe

Delicious Raisin Nut Banana Bread

Recipe by  

"The softest combination of unlikely ingredients is great! I like to use raisin nut bran with delicious nut covered raisins. Enjoy!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x5 inch loaf Change Servings
  • PREP

    15 mins
  • COOK

    55 mins

    1 hr 10 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of a 9x5 inch loaf pan.
  2. In a bowl, combine the raisin nut bran cereal and milk; let stand for 5 minutes.
  3. In a large bowl, sift together flour, baking powder, baking soda and salt. In a separate bowl, beat together mashed banana, sugar, brown sugar, vegetable oil and egg. Combine the cereal and banana mixtures. Stir in the flour mixture just until combined. Pour batter into prepared pan.
  4. Bake in preheated oven for 50 to 55 minutes, until a toothpick inserted into center of loaf comes out clean. Let cool before slicing.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Jan 08, 2004

This is a delicious recipe! I will definitely make it again! I didn't have the cereal it called for so I substituted it for All-Bran cereal and added raisins. It came out great!

Jan 08, 2004

This was a very moist and sweet tasting bread. I made the recipe into muffins. I substituted whole wheat flour, raisin bran cereal, and added cinnamon. I also used three very ripe bananas. It was a big hit at work with the girls. I definately will make them again.

Sep 06, 2008

Delicious! Moist! The recipe deserves a blue ribbon. What a great way to use up all those old bananas in my frig. Today was the first time I used this recipe. My taste buds are still talking ... "More, More." I had three pieces before I called a halt to this new eating habit (and I might eat one piece before bedtime). I made ONE CHANGE to the recipe since I had no raisin nut bran cereal. I substituted it with 1-3/4 cup of raisin bran cereal and 1/4 cup of chopped pecan nuts. I will make more loaves and freeze them, air-sealing with two layers of plastic wrap then one layer of aluminum foil. If my family and I don't eat them all before month's end, I'll pass onto neighbors and friends. Try the recipe; you won't be disappointed. Thanks, Scrubb, for sharing it with us.

Apr 08, 2007

This came out wonderfully! Rather than 1-1/2 cups regular flour, I used 3/4 cups of whole wheat flour and 3/4 cups regular flour. I also added extra raisins, some walnuts and cinnamon. Once I poured the mixture in the pan, I sprinkled some white & brown sugar on top with some additional walnuts. I think the next time I make this, I will put the mixture into muffin tins. I love it! Thanks!

Nov 09, 2004

mmmm, such a unique bread! i followed this recipe as written with the lone exception of substituting the all-purpose flour with whole wheat flour. the delicious flavor gets better with age. thanks a bunch, scrubee!

Mar 23, 2009

Nice twist on your average banana nut bread. I used Raisin Bran Crunch in this recipe. I also added another 1/2 c. of raisins(because isn't Raisin Bran a little skimpy with the raisins?),a 1/2 c. Craisins and a tsp. of vanilla extract. Baked up dark, so I covered it with foil halfway through. No complaints. Very tasty and hearty banana bread.

Aug 24, 2009

yummy! almost can't stay away. too sweet for my healthy tongue (next time I'll reduce the sugar even more). good with whole wheat flour. I used regular Post raisin bran cereal. I substituted 1/4 c flax seed meal for equal portion of flour, added raisins and walnuts and cinnamon, and reduced the sugar to 1/2 C.+ raw sugar. Sorry guys, I find it really hard to bake some things without putting my own spin on it :)

Aug 03, 2009

This is a nice, easy recipe that yields great results. It has a good texture, and the raisins are a unique but appreciated addition to re bread. I did tweak the recipe and substituted the all-purpose flour with wheat flour. Next time I make this recipe I want to add a little cinnamon. In general, it was quite good.


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  • Calories
  • 204 kcal
  • 10%
  • Carbohydrates
  • 35.2 g
  • 11%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 6.1 g
  • 9%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 3.5 g
  • 7%
  • Sodium
  • 311 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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