Moist Banana Bread with Walnuts and Raisins Recipe
This Moist Banana Bread recipe is a classic, flavorful loaf made with ripe bananas, toasted walnuts, and sweet raisins. It offers a tender crumb and perfect balance of sweetness, ideal for breakfast, snacks, or dessert. The bread is baked to golden perfection, delivering a rich, comforting treat that’s simple to prepare and always satisfying.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Banana Bread Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp), at room temperature
- ¾ 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
- Prepare and Roast Walnuts: Preheat the oven to 350°F. Grease and flour a 9.25 x 5.25 x 2.75 inch loaf pan. Lightly roast walnuts on a skillet over medium heat, stirring continuously to prevent burning. Once fragrant and slightly toasted, coarsely chop and allow 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 light and fluffy, creating a smooth base for the batter.
- Add Bananas and Eggs: Mash the ripe bananas with a fork until chunky applesauce consistency. Add mashed bananas and lightly beaten eggs to the butter and sugar mixture, stirring until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, and salt to evenly distribute the leavening agent and salt throughout the flour.
- Mix Dry Ingredients Into Batter: Gradually add the dry mixture to the wet banana batter, stirring gently until just combined to avoid overmixing.
- Add Vanilla, Walnuts, and Raisins: Stir in vanilla extract, chopped toasted walnuts, and raisins until evenly incorporated throughout the batter.
- Bake the Banana Bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Lightly toast the walnuts to enhance their flavor but avoid burning them by stirring continuously.
- You can substitute raisins with chocolate chips or dried cranberries for variation.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative.