Description
This Moist Banana Bread recipe is a delightful homemade treat featuring ripe bananas, toasted walnuts, and sweet raisins, baked to perfection in a tender, flavorful loaf. Perfect for breakfast, snacks, or dessert, it combines simple ingredients with easy steps to yield a moist, aromatic bread everyone will love.
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, coarsely chopped
- ½ cup raisins
Instructions
- Prepare oven and pan: Preheat the oven to 350°F (175°C). Grease and flour a 9.25 x 5.25 x 2.75-inch bread loaf pan to prevent sticking.
- Toast walnuts: Lightly roast walnuts on a skillet over medium heat, stirring continuously to avoid burning. Once toasted, coarsely chop and allow to cool to room temperature.
- Cream butter and sugar: In a mixing bowl, cream together softened butter and sugar until light and fluffy. If desired, honey can be used as a substitute for sugar.
- Mash bananas and combine: Mash the ripe bananas with a fork until they have a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar. Mix until well blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt thoroughly.
- Combine wet and dry: Gradually add the dry ingredients to the wet mixture, stirring gently to combine without overmixing.
- Add flavorings and mix-ins: Stir in the vanilla extract, toasted walnuts, and raisins until evenly distributed.
- Bake: Pour the batter into the prepared loaf pan and place in the preheated oven. Bake for 55 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the banana bread from the oven and allow it to rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Lightly toasting walnuts enhances their flavor and crunch.
- Do not overmix the batter to ensure a tender crumb.
- Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
- Store banana bread tightly wrapped at room temperature for up to 3 days or refrigerate for up to a week.
- Optional: Substitute raisins with chocolate chips or dried cranberries for variation.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of loaf)
- Calories: 270 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 13 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 55 mg
