Description
A classic moist banana bread recipe featuring ripe bananas, toasted walnuts, and raisins for a rich, flavorful treat. Perfect for breakfast or a snack, this bread combines simple ingredients to deliver a soft and tender texture with a hint of vanilla.
Ingredients
Scale
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
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 cup walnuts, lightly roasted and coarsely 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 inches long, 5.25 inches wide, and 2.75 inches deep to prevent sticking.
- Toast Walnuts: On a skillet over medium heat, lightly roast the walnuts while stirring continuously to avoid 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 the mixture is smooth and fluffy, ensuring even mixing for a light texture.
- Mash Bananas and Add Eggs: Using a fork, mash the ripe bananas until achieving a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and seasoning.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just blended to avoid overmixing, which can make the bread tough.
- Add Flavor and Mix-ins: Stir in the vanilla extract, chopped roasted walnuts, and raisins until evenly incorporated throughout the batter.
- Pour Batter and Bake: Transfer the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely before slicing to ensure the best texture and flavor.
Notes
- Use very ripe bananas for the best flavor and moisture.
- Lightly toasting the walnuts enhances their flavor and crunch.
- Do not overmix the batter to keep the bread tender.
- Check doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- The bread keeps well in an airtight container for up to 3 days or can be frozen for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
