Healthy Cinnamon Raisin Banana Bread
Yields: 1 loaf, 12 slices
I’ve made lots of banana bread in my life, but this recipe is one of the best I've ever made... And now one of my all-time favorites! It’s supremely tender with lots of bright banana flavor, cozy spices, and big pops of natural sweetness from the raisins. One of the best banana bread recipes ever! Leftovers will keep for at least one week if stored in the refrigerator in an airtight container or tightly wrapped in plastic wrap.
  • 2 ¼ cups (270g) white whole wheat flour or gluten-free* flour (measured like this)
  • 1 ½ tsp baking powder
  • ¾ tsp baking soda
  • 2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ½ tbsp (7g) unsalted butter or coconut oil, melted and cooled slightly
  • 3 large egg whites, room temperature
  • 2 tsp vanilla extract
  • ¾ tsp vanilla stevia
  • 1 tsp white vinegar
  • ¼ cup (60g) plain nonfat Greek yogurt
  • 1 cup (260g) mashed banana (about 2 medium)
  • ½ cup + 1 tbsp (135mL) nonfat milk
  • ½ cup (80g) raisins (see Notes!)
  1. Preheat the oven to 325°F. Lightly coat a 9x5” loaf pan with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt. In a separate bowl, whisk together the butter, eggs, vanilla extract, vanilla stevia, and vinegar. Add in the Greek yogurt, stirring until no large lumps remain. Stir in the mashed banana and 1 tablespoon of milk. Alternate between adding the flour mixture and remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.) Reserve 1 tablespoon of raisins, and gently fold in the rest.
  3. Spread the batter into the prepared pan, and gently press the remaining raisins on top. Cover the top with foil, and try to push up the foil in the center to ensure it doesn’t touch the batter while baking. Bake covered at 325°F for 45 minutes. Acting very quickly, remove the pan from the oven, and remove the foil. Immediately put the pan back in the oven, and continue baking the banana bread for an additional 20-24 minutes (for a total of 65-69 minutes) or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
Notes: For the gluten-free flour, use as follows: 1 cup (120g) millet flour, ¾ cup (90g) tapioca flour, ½ cup (60g) brown rice flour, and 2 teaspoons xanthan gum. Many store-bought gluten-free flour blends (like this one!) will also work, if measured like this.

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted for the whole wheat flour.

I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of these recipes of mine!), and I buy it online here because that’s the cheapest price I’ve found. If you prefer not to use stevia in the cupcakes, substitute 3 tablespoons (45mL) of agave, honey, or pure maple syrup for the vanilla stevia. Reduce the milk to ¼ cup + 2 tablespoons (90mL) if using any of those liquid sweeteners. (The batter should be fairly thick, similar to muffin batter.)

For sweeter-tasting banana bread, add an additional ¼ teaspoon of vanilla stevia. Alternatively, substitute 1-2 tablespoons of maple syrup, honey, or agave for an equal amount of milk.

The vinegar reacts with the baking soda to help the banana bread rise and create a more tender texture. Don’t skip it! (And I promise you can’t taste it!)

For best results, use the ripest, darkest, most spottiest bananas you can find! The ones with more brown color than yellow are ideal. (See my photo in the blog post above for reference!) Measure the bananas by cups or grams. Not all “medium” bananas are the same size!

The mashed banana and Greek yogurt combined need to measure 1 ¼ cups. If you have slightly more than 1 cup mashed banana, then reduce the Greek yogurt by the same amount, and vice versa.

Any milk may be substituted for the nonfat milk.

You must cover the batter with foil during the first stage of baking. This allows the center to cook through without the top turning overly brown or burnt. Work very quickly when removing the foil! If you leave the pan out of the oven for too long, the loaf will start to collapse, and it won’t recover to fully rise properly.

If your raisins are older, drier, or not very plump or juicy… Add them to a microwave-safe bowl, and pour water on top until they’re completely covered. Seal plastic wrap over the top (or place a plate on top!), and microwave the bowl on high for 1 minute. If you let the raisins sit while mixing together the muffin batter, this little trick hydrates them so they’re really soft and juicy!

For more information, read the tips in my blog post here and watch my video directly above that recipe!

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at