A delightful twist on classic banana bread, featuring warm cinnamon and sweet raisins.
Preheat your oven to 350°F (175°C) and grease a loaf pan.
Greasing the pan ensures the loaf doesn't stick, making it easier to remove.
In a mixing bowl, mash the ripe bananas until smooth.
Use a fork or potato masher for quick mashing.
Add the almond milk, vanilla extract, and brown sugar to the mashed bananas and mix well.
Ensure the sugar dissolves completely for a uniform sweetness.
In another bowl, whisk together the flour, baking powder, cinnamon, and salt.
Sifting the dry ingredients can help avoid lumps.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Avoid overmixing to keep the loaf tender.
Fold in the raisins gently.
Coating raisins in a bit of flour prevents them from sinking to the bottom.
Pour the batter into the prepared loaf pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Check the loaf at 50 minutes to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Cooling on a wire rack prevents the bottom from becoming soggy.
Slice and serve your delicious Cinnamon Raisin Banana Loaf.
Pair with a hot beverage for a comforting treat.
