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
Scale
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
