Description
This moist banana bread recipe is a delightful treat packed with ripe bananas, crunchy toasted walnuts, and sweet raisins. Perfectly balanced with a tender crumb, it’s easy to make and ideal for breakfast, snacks, or dessert. With simple ingredients and straightforward steps, this classic comfort food is a favorite way to use overripe bananas and enjoy a flavorful homemade bread.
Ingredients
Scale
Banana Bread Base
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
Add-ins
- 1 cup walnuts
- ½ cup raisins
Instructions
- Prepare pan and toast walnuts: Preheat the oven to 350°F. Grease and flour a 9.25 x 5.25 x 2.75 inch bread loaf pan. Lightly roast the walnuts in a skillet over medium heat, stirring continuously to prevent burning. Once toasted, coarsely chop them and set aside to cool to room temperature.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, creating the base of your batter.
- Add bananas and eggs: Mash the ripe bananas using a fork until chunky like applesauce. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar, mixing until evenly combined.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet banana mixture, stirring gently to combine.
- Incorporate vanilla, nuts, and raisins: Add the vanilla extract followed by the cooled toasted walnuts and raisins. Mix until evenly distributed throughout the batter.
- Bake the banana bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool and serve: Allow the banana bread to rest in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely before slicing and serving.
Notes
- This recipe is best with very ripe or overripe bananas for maximum sweetness and moisture.
- Lightly toasting the walnuts enhances their flavor and adds a delightful crunch.
- Substitute honey for sugar if preferred for a different sweetness profile.
- Make sure the walnuts are cooled before mixing into the batter to avoid melting the butter.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 243 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 57 mg
