If you’re anything like me, you know there’s just something magical about that perfect slice of banana bread — moist, tender, and bursting with flavor. Well, you’re in luck because this Moist Banana Bread with Walnuts and Raisins Recipe is absolutely fan-freaking-tastic. I love this recipe because it balances the sweetness of ripe bananas with the crunch of toasted walnuts and the chewy surprise of raisins, making every bite a little celebration of textures and tastes. Trust me, once you try this, your family will be asking for it again and again!
Why You’ll Love This Recipe
- Loaded with Flavor: The combination of ripe bananas, toasted walnuts, and sweet raisins creates a rich, satisfying taste in every bite.
- Moist and Tender Texture: You’ll find this bread stays perfectly moist thanks to the fats and natural fruit sugars.
- Simple Ingredients: You probably already have everything you need in your pantry — no fancy stuff required!
- Family Favorite: My family goes crazy for this bread, especially as an afternoon snack or breakfast treat.
Ingredients You’ll Need
The beauty of this Moist Banana Bread with Walnuts and Raisins Recipe is how straightforward the ingredients are, yet how wonderfully they come together. Using really ripe bananas is key – the riper, the better – and lightly toasting the walnuts unlocks their nutty aroma and crunch for added depth.
- Very ripe bananas: These bring natural sweetness and moisture; overripe ones with brown spots make the bread super flavorful.
- Unsalted butter: Room temperature butter blends smoothly with sugar for a tender crumb.
- Granulated sugar: Balances the banana’s natural sweetness; you could swap for honey if you prefer.
- Large eggs: Lightly beaten, they help bind the ingredients and give structure.
- All-purpose flour: The base of our bread; be sure to measure correctly for best texture.
- Baking soda: The leavening agent that helps the bread rise beautifully.
- Salt: Enhances all the flavors without making it salty.
- Vanilla extract: Adds warmth and rounds out the flavors.
- Walnuts: Toasted lightly to bring out their nuttiness and crunch.
- Raisins: Add a touch of tangy sweetness and soft chewiness.
Variations
I love making this Moist Banana Bread with Walnuts and Raisins Recipe my own by switching up a few ingredients or adding extras. It’s a versatile base that you can personalize however you like, and it’s always a hit no matter the twist.
- Swap raisins for dried cranberries or chopped dates: I tried dried cranberries once, and the tartness gave the bread a lovely lift that everyone enjoyed.
- Use pecans or almonds instead of walnuts: Toasted pecans add a buttery crunch that’s just dreamy.
- Add a pinch of cinnamon or nutmeg: A sprinkle of warm spices can bring out deeper flavor notes.
- Try whole wheat flour: For a heartier version, I sometimes substitute half the all-purpose flour with whole wheat, which works well without drying out the bread.
How to Make Moist Banana Bread with Walnuts and Raisins Recipe
Step 1: Prep Your Pan and Toast Walnuts
Start by preheating your oven to 350°F (175°C). Grease and flour your loaf pan — I like to use a 9.25 x 5.25 x 2.75 inch pan for this recipe because the bread bakes evenly and has a nice tall shape. Then, toss your walnuts onto a dry skillet and toast them over medium heat, stirring continuously so they don’t burn. You’ll know they’re ready when they smell nutty and turn slightly golden—this step really elevates their flavor. Once toasted, chop them coarsely and set aside to cool.
Step 2: Cream Butter and Sugar, Then Add Bananas and Eggs
Using a large bowl, beat together the room-temperature butter and sugar until creamy and light — this usually takes about 2-3 minutes with an electric mixer. Then, mash the bananas with a fork until you get a chunky applesauce consistency; you want some texture but no big lumps. Add the mashed bananas and lightly beaten eggs to the butter mixture, stirring gently until everything is well combined. This part is fun because the batter smells so inviting already!
Step 3: Combine Dry Ingredients and Mix Together
In a separate bowl, whisk together the flour, baking soda, and salt to ensure the leavening agent is evenly distributed. Gradually add this dry mix to your wet ingredients, stirring carefully so you don’t overmix — that can make your bread tough. Add in the vanilla extract, then fold in the toasted walnuts and raisins evenly. Your batter should be thick but smooth, showing little pockets of nutty and fruity goodness.
Step 4: Bake and Cool
Pour your batter into the prepared loaf pan and smooth the top gently with a spatula. Bake at 350˚F for 55-60 minutes — start checking at 55 minutes by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it’s done. One time I accidentally pulled it out too early, and the center was too gooey, so patience here really pays off. Let the banana bread rest for about 10 minutes in the pan before transferring it to a wire rack to cool fully. Cooling helps it set and makes it easier to slice.
Pro Tips for Making Moist Banana Bread with Walnuts and Raisins Recipe
- Use Overripe Bananas: I discovered using bananas with heavy brown spots makes the bread sweeter and moister—don’t be tempted to toss them!
- Toast Nuts Carefully: Watch your walnuts closely while toasting; burnt nuts can ruin the flavor and bitterness creeps in fast.
- Avoid Overmixing the Batter: Mixing just until combined keeps the bread tender and soft instead of dense.
- Let It Cool Properly: Cooling on a wire rack prevents sogginess; patience here ensures perfect slices.
How to Serve Moist Banana Bread with Walnuts and Raisins Recipe
Garnishes
I love topping warm slices of this banana bread with a smear of creamy butter or a touch of cream cheese for extra richness. Sometimes, I sprinkle a few extra chopped walnuts on top just before serving for that added crunch and presentation flair.
Side Dishes
This bread pairs beautifully with your morning coffee or tea. I’ve also served it alongside fresh fruit or yogurt for a balanced breakfast or satisfying snack.
Creative Ways to Present
For special occasions, I like to slice the bread into small cubes and serve it with dips like mascarpone cream or honey yogurt. You can also layer slices with Nutella and bananas to elevate it into an indulgent dessert.
Make Ahead and Storage
Storing Leftovers
After cooling completely, I wrap the banana bread tightly in plastic wrap or store it in an airtight container at room temperature. It stays fresh and moist for about 3 days that way – perfect for snacking through the week.
Freezing
I’ve frozen leftover banana bread slices wrapped individually in plastic wrap and placed in a freezer bag, and it freezes beautifully. Just thaw at room temperature or in the fridge overnight when you’re ready to enjoy it again.
Reheating
To bring back that fresh-baked warmth, I pop a slice in the microwave for about 15-20 seconds or warm it in a toaster oven for a few minutes. This makes the bread soft and comforting again—like it just came out of the oven.
FAQs
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Can I use less sugar in this Moist Banana Bread with Walnuts and Raisins Recipe?
Absolutely! The natural sweetness of ripe bananas means you can reduce the sugar by up to a quarter without sacrificing flavor. Just keep in mind it may affect the bread’s moisture and texture slightly, but it will still be delicious.
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How do I know when the banana bread is fully baked?
The best way is to insert a toothpick or skewer into the center of the loaf—if it comes out clean or with a few moist crumbs, it’s ready. If it’s wet with batter, it needs more time. Oven temperatures can vary, so keep an eye on it after 50 minutes.
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Can I omit the walnuts or raisins?
Sure! While walnuts and raisins add wonderful texture and flavor, you can leave them out or substitute with your favorite nuts or dried fruits. The bread will still be tasty, just adjust to your preference.
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What is the best way to mash bananas for banana bread?
I like to use a fork to mash until the bananas have a chunky applesauce texture—smooth but with small bits. This helps keep some texture and moisture in the bread, rather than making the batter too runny.
Final Thoughts
This Moist Banana Bread with Walnuts and Raisins Recipe has become my go-to whenever I have a bunch of brown bananas on hand. It’s comforting, easy, and reliably delicious every single time. Whether you’re baking for your family, friends, or just treating yourself, this bread feels like a warm hug in food form. I can’t wait for you to give it a try — I bet it’ll become a favorite in your kitchen, too!
Print
Moist Banana Bread with Walnuts and Raisins Recipe
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Total Time: 70 minutes
- Yield: 10 slices (serves 10 people)
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Moist Banana Bread recipe is a delightful and easy-to-make quick bread featuring ripe bananas, toasted walnuts, and sweet raisins. With a tender crumb and rich flavors, it’s perfect for breakfast, snacks, or dessert.
Ingredients
Banana Bread Ingredients
- 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
- 1 cup walnuts
- ½ cup raisins
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches to prevent sticking.
- Toast Walnuts: Lightly roast the walnuts in a skillet over medium heat, stirring constantly to avoid burning. Once toasted, coarsely chop the walnuts and set aside to cool to room temperature.
- Cream Butter and Sugar: In a mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy.
- Mash Bananas and Combine: Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar, mixing until well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring gently until just combined.
- Add Flavorings and Mix-ins: Stir in the vanilla extract, toasted chopped walnuts, and raisins evenly through the batter.
- Bake: Pour the batter into the prepared loaf pan and bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the banana bread to rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- This banana bread is best made with overripe bananas to maximize sweetness and moisture.
- Lightly toasting the walnuts enhances their flavor and adds a satisfying crunch.
- Feel free to substitute raisins with other dried fruits like cranberries or chopped dates, or omit nuts for a nut-free option.
- For an extra moist loaf, you can add a tablespoon of sour cream or Greek yogurt to the batter.
- Store leftover banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/10th of the loaf)
- Calories: 350 kcal
- Sugar: 20 g
- Sodium: 243 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 57 mg
