Cinnamon Raisin Swirl Banana Bread
Cook time
Total time
Serves: 10-12
  • ½ cup lukewarm water
  • 3 teaspoons active dry yeast
  • ¼ cup granulated sugar
  • ¼ cup Greek yogurt or crème fraiche
  • ½ cup ripe bananas, mashed (about 2 medium sized bananas)
  • 2¾ cups bread flour
  • 1 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon olive oil
  • ½ cup dark brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ cup jumbo raisins
  1. Using your stand mixer if you have one (or a large bowl), whisk together the water, yeast, and just a pinch of granulated sugar. Let it sit for a few minutes until it starts to look frothy, then add in the rest of the granulated sugar, yogurt or crème fraiche, mashed bananas, bread flour, salt, and vanilla extract. Knead the dough with your dough hook until it starts to clean the sides of the bowl and looks elastic, about 2 minutes. At this point, add in the olive oil, then continue to knead until the dough looks smooth, or almost silky, but still elastic, about another 1-2 minutes or so.
  2. Gently form the dough into a loose ball, then place it back in the large bowl. Drizzle with a tiny bit of olive oil, just to lightly coat the dough, and tightly cover the bowl with plastic wrap. Place the bowl in a dry, warm place and allow the dough to rise until it has doubled - about an hour.
  3. Lightly grease a loaf pan with non-stick spray or a little butter and set aside. Lightly flour your work surface, then turn the dough out onto it and roll out into a 9x15 inch rectangle. You may need to knead the dough a bit at this point so that it will roll out, so go head and work with it until it has reached this point. It is easiest to do this by simply stretching the dough with both hands, then slapping it on your work surface, pulling it up, stretching, and slapping it down again. Do this for a few minutes until it is easier to work with, then roll out.
  4. Combine the brown sugar and cinnamon, then sprinkle out onto your rectangle of dough, saving at least 2 inches of space at the very end so that you can roll it up. Sprinkle with the raisins, then roll the dough up as tightly and evenly as possible. Pinch the ends and place the dough gently into the loaf pan. Cover again with plastic wrap, then place in a dry, warm spot for another 45-60 minutes, until the dough has doubled in size again.
  5. Preheat your oven to 325 degrees F when your dough is almost ready. Bake for 40-50 minutes, until golden and set. Allow to cool in the pan for 30 minutes, until turn the loaf out onto a cooling rack and allow to finish cooling completely before slicing. Enjoy toasted with a bit of butter or on its own!
Adapted From
Recipe by The Crepes of Wrath at