December 3, 2019

Whole Wheat CinnamonRaisin

Banana Bread

whole wheat, vegan, dairy free, nut free

whole wheat & slightly sweet

If banana bread and cinnamon raisin bread had a baby…this would be it!

I am a huge fan of cinnamon raisin bread. I remember as a kid popping a piece into the toaster oven and then spreading butter on it while it was warm…the best bedtime snack let me tell you!!! The last few years, though, I haven’t bought it much so I decided to make my own. But then I thought, why not combine it with banana bread (my ultimate favorite) and make the greatest combo ever. So here it is… 

This banana bread makes a perfect addition to breakfast, a great snack, or a yummy dessert! The sweetness from the bananas and raisins is beautifully balanced with the whole wheat flour. You can taste the fruit and warm cinnamon flavor but the bread isn’t too sweet which I love.

This recipe is made with flax eggs which are super simple to make (see directions) and nondairy milk. I always use nondairy milk but to be honest, I only used flax eggs because I didn’t have any eggs in the house and didn’t have time to run to the store. But it worked! So yay for all the vegans and those with egg allergies. If you want to switch any ingredients based on preferences or what you have in the house, check out my Substitute Chart to find conversions. I, myself, have not tested this bread with other ingredients but I would assume that it would work well with most substitutions. (eggs instead of flax eggs, dairy milk instead of nondairy, brown/cane sugar instead of coconut sugar, etc.)

This bread holds up nicely and slices easily into 8-10 pieces. Whether you’re meal prepping for yourself, making a treat for your family and friends, or enjoying this bread over the holidays, I hope you enjoy! If you’re a fan of these two breads like I am, trust me, you’ll love this recipe!



  • 2 cups whole wheat flour

  • 1/2 cup raisins

  • 1/4 cup coconut sugar

  • 1 tsp cinnamon

  • 1 tsp baking soda

  • 1/4 tsp salt

  • 3 ripe bananas

  • 2 flax eggs (2 Tbsp flax seeds + 5 Tbsp water)

  • 1/2 cup liquid coconut oil

  • 1/4 cup nondairy milk

  • 1 tsp vanilla

  1. Preheat oven to 350 degrees

  2. Mix 2 Tbsp ground flax seeds and 5 Tbsp water together in a small bowl and place in the fridge to set

  3. Combine flour, sugar, cinnamon, baking soda, and salt in a large bowl

  4. Mash ripe bananas in a separate large bowl until smooth

  5. Add oil, milk, vanilla, and flax eggs to the bananas and mix until combined (flax eggs should be gelatinous like an egg)

  6. Add wet ingredients to dry ingredients and mix until just combined 

  7. Fold raisins into the batter until evenly spread

  8. Pour batter into a greased bread pan and bake in oven for 45 min or until cooked through (place narrow piece of parchment paper perpendicular inside the greased bread pan for easy removal)

  9. Let cool completely before removing from pan

  10. Serve warm or room temp and enjoy!

Store in a sealed container for up to 5 days at room temperature or up to 10 days in the fridge


Whole Wheat CinnamonRaisin

Banana Bread

I hope you enjoy this yummy recipe!


More Recipes You Might Enjoy:

Chocolate Chip Banana Bread

Whole Wheat Dinner Rolls

Fruit & Nut Granola

Banana Bread Overnight Oats

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