Description
This Moist Banana Bread Recipe features ripe bananas, toasted walnuts, and sweet raisins for a deliciously satisfying treat. Perfectly spiced and loaded with flavor, this classic quick bread is ideal for breakfast, snack time, or dessert. The bread is tender and moist thanks to a simple mix of creamed butter, sugar, eggs, and mashed bananas, baked to golden perfection.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet 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)
- ½ tsp vanilla extract
Add-ins
- 1 cup walnuts (lightly roasted and chopped)
- ½ cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bread loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches to prevent sticking.
- Roast Walnuts: Place walnuts in a dry skillet over medium heat and roast gently, stirring continuously to avoid burning. Once fragrant and lightly toasted, chop them coarsely and set aside to cool to room temperature.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which helps create a tender crumb.
- Mash Bananas and Mix Wet Ingredients: Mash the ripe bananas with a fork until they have a chunky applesauce consistency. Add the mashed bananas and beaten eggs to the creamed butter and sugar. Stir gently until all ingredients are well blended.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to distribute the leavening agent evenly throughout the flour.
- Mix Batter: Gradually add the dry ingredients to the wet banana mixture. Stir until just combined to avoid overmixing, which can make the bread tough.
- Add Flavorings and Mix-ins: Stir in the vanilla extract, chopped walnuts, and raisins until evenly dispersed throughout the batter.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread rest in the pan for 10 minutes after baking to settle. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- This banana bread is best made with very ripe or overripe bananas to maximize sweetness and moisture.
- To enhance texture and flavor, lightly roast the walnuts before adding them to the batter.
- You can substitute honey for sugar for a natural sweetness variation, but adjust baking time as needed.
- Store banana bread tightly wrapped at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (about 1/10th of loaf)
- 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
