these are the most perfect miniature-sized banana raisin bread loaves, made without refined sugar, without grains, and also easily dairy free.
Somehow, even with the amount of bananas that goes into the standard SCD diet, I do not have any classic banana bread recipes on my blog yet?! This has to be remedied, like, today, with this mini banana raisin bread recipe. While perhaps not *classic* in the sense that I not only decided to make these as miniature loaves of banana bread but I also filled them with an almost-ungodly amount of raisins (jokes, there’s no such thing).
At the beginning of my SCD journey, bananas were definitely among my go-to fruit, and for many, they still are — they’re a fruit you are actually allowed to eat raw (!!) early on in your SCD diet, which is amazing considering it’s also a very portable fruit. It’s also one of the fruits I experimented baking with early on– before I made a blog, and in the early days of my IG posts, I would often make SCD baked goods using simple ingredients like banana and almond butter, or even simpler yet, banana and eggs, to create a super easy banana pancake. These were the types of treats I was absolutely loving and looking forward to, when my diet was much more restricted and I had yet to introduce in things like coconut flour and almond flour.
If you are on the diet and in the early stages still, hit me up for any of those early-on recipes I was using to ensure I would have a treat or two!! Feel free to contact me via DM on IG or via my website contact page.
With both almond flour and coconut flour now at my disposal though, you can guarantee I’ve upped the ante when it comes to banana-flavoured baked goods. These ones are made with coconut flour, creating a perfectly moist (sorry) muffin with the perfect banana-bread-esque consistency.
I don’t know why I haven’t made any banana bread in ages, but trust me, after I made these raisin-filled loaves, I quickly made them again a second time the following week, and now they’ll definitely be among our dessert/breakfast staples.
That’s the other bonus when it comes to baking banana bread– it works as both a dessert and a breakfast item. PLUS the fact that these are mini-sized, means they work perfectly for a single human’s dessert/breakfast– or perhaps shared with a significant other/child, if you’re in the mood to share.
I love warming up a mini banana raisin bread, and then slicing off a few pieces, and slathering on things like butter or even peanut butter and jam– so good– and enjoy it with a warm cup of coffee or tea. So now that your mouth is appropriately watering, please proceed to the recipe below!
If you try making this recipe, I’d love to see. Please tag me on IG @grainfreee with your creation, and drop a comment below if you tried it!
mini banana raisin bread: ingredients
- 3/4 cup of coconut flour
- 3 very ripe, mashed bananas
- 1/4 cup of honey
- 1/8 cup of grapeseed oil (sub melted coconut oil or butter)
- 1 tsp of baking soda
- 1 tsp of pure vanilla extract
- 1 tsp of cinnamon
- 1/4 tsp of nutmeg
- 5 eggs
- 1/2 cup – 1 cup of organic sun-maid raisins
mini banana raisin bread: how to
- in a large bowl, mix your dry ingredients together (except raisins), and add in your wet ingredients, mixing as you go, finishing off with the eggs. combine well.
- once batter is combined, fold in your raisins.
- prepare your mini loaf tray – line with parchment paper or generously grease with butter. if you don’t have a mini loaf tray, you can make these into cupcakes or one large loaf, and adjust the cooking time.
- spoon the batter into each loaf, filling 3/4 of the way. top with a few extra raisins sprinkled across each loaf.
- bake in a preheated oven at 350 for 30 mins or so.
mini banana raisin bread (grain free, scd diet)
Ingredients
- 3/4 cup coconut flour
- 3 very ripe, mashed bananas
- 1/4 cup honey
- 1/8 cup grapeseed oil sub melted coconut oil or butter
- 1 tsp baking soda
- 1 tsp pure vanilla extract
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 5 eggs
- 1/2 – 1 cup organic, sun-maid raisins (simply my preferred brand!)
Instructions
- in a large bowl, mix your dry ingredients together (except raisins), and add in your wet ingredients, mixing as you go, finishing off with the eggs. combine well.
- once batter is combined, fold in your raisins.
- prepare your mini loaf tray – line with parchment paper or generously grease. if you don’t have a mini loaf tray, you can make these into cupcakes or one large loaf, and adjust the cooking time.
- spoon the batter into each loaf, filling approximately 3/4 of the way. top with a few extra raisins sprinkled across each loaf.
- bake in a preheated oven at 350 for 30 mins or so. if you're doing cupcakes, the time will be around the same– if you make it as one large loaf, you may need to add 10-15 extra minutes to the bake time.