If you’re craving a cozy homemade treat that feels like a warm hug, then you’re going to adore this Moist Banana Bread with Walnuts and Raisins Recipe. I first made this when I had a bunch of overripe bananas sitting on my counter, and honestly, it turned out to be one of my family’s all-time favorites. The walnuts add a lovely crunch while the raisins bring just the right touch of chewiness and sweetness. Stick with me because I’m going to share all my tips and tricks so your bread comes out perfectly moist and flavorful every single time!
Why You’ll Love This Recipe
- Super Moist Texture: The mashed ripe bananas and the right butter balance keep the bread wonderfully tender and soft.
- Perfect Balance of Flavors: The walnuts add crunch, while the raisins offer little bursts of sweetness—making every bite interesting.
- Simple Ingredients: You probably already have everything in your kitchen, and the method is straightforward for any home baker.
- Family Favorite: This recipe has become a go-to for birthdays, breakfast, and those impromptu coffee breaks.
Ingredients You’ll Need
The magic here is all about ripe bananas and a few pantry staples coming together just right. When I shop for baking, I always pick walnuts that look fresh and give raisins a quick sniff — freshness really makes a difference in flavor.
- Very ripe bananas: The riper, the better! They naturally sweeten and add moisture to the bread.
- Unsalted butter: Softened to room temperature, this gives a creamy richness without overpowering.
- Granulated sugar: Balances the banana sweetness perfectly; sometimes I swap with honey for a twist.
- Large eggs: Helps bind everything together and keeps the bread fluffy.
- All-purpose flour: The base for structure; make sure it’s fresh and sifted for best results.
- Baking soda: The leavening agent that helps the bread rise beautifully.
- Salt: A pinch enhances all the flavors without tipping the balance.
- Vanilla extract: Adds depth and warmth to the overall flavor.
- Walnuts: Lightly toasted for an extra nutty aroma and satisfying crunch.
- Raisins: Sweet and chewy bits that give a delightful surprise in each bite.
Variations
The beautiful thing about this Moist Banana Bread with Walnuts and Raisins Recipe is how easy it is to customize based on what you love or have on hand. I like to experiment, and you should too — baking is an art after all!
- Add some chocolate chips: My family loves swapping raisins for semi-sweet chocolate chips when they’re craving something richer.
- Use pecans instead of walnuts: I once tried pecans, which gave a milder, buttery nutty flavor — a subtle but lovely difference.
- Gluten-free version: Replace all-purpose flour with a gluten-free blend; just be sure to check baking soda ratios as needed.
- Spiced up: Adding cinnamon or nutmeg spices during the dry mix stage gives the bread an inviting, warm aroma.
How to Make Moist Banana Bread with Walnuts and Raisins Recipe
Step 1: Prep Your Nuts and Pan
Start by preheating your oven to 350°F, and grease and flour your loaf pan well — this step is key so the bread doesn’t stick. I like to lightly roast the walnuts in a skillet over medium heat, stirring constantly for about 5 minutes until they smell toasty. It packs a ton of flavor. Once roasted, chop them coarsely and set aside to cool; you don’t want hot nuts in the batter or it could mess with the baking.
Step 2: Cream Butter and Sugar
Next, in your mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. This usually takes a few minutes with a hand mixer or stand mixer. I discovered that this step creates air pockets for a lighter crumb, so don’t rush it!
Step 3: Mix in Bananas and Eggs
Mash those bananas up well with a fork until they’re chunky like applesauce, and fold them into your butter-sugar mixture along with the lightly beaten eggs. Mix it all until blended but don’t overdo it — just enough to bring it together.
Step 4: Combine Dry Ingredients and Add to Batter
In a separate bowl, whisk together the flour, baking soda, and salt until well combined. Then add this to your wet ingredients slowly and mix just until all the flour disappears. Overmixing can toughen your bread, and that’s a trap I used to fall into!
Step 5: Flavor and Fold in Walnuts and Raisins
Stir in the vanilla extract, then gently fold in the toasted walnuts and raisins. I find folding preserves the texture—and that contrast between crunchy nuts and chewy raisins is what makes this Moist Banana Bread with Walnuts and Raisins Recipe so irresistible.
Step 6: Bake to Perfection
Pour your batter into the prepared loaf pan and pop it in the oven for 55 to 60 minutes. Start checking at 55 minutes with a toothpick inserted in the center—it should come out clean or with a few moist crumbs. Once done, let it rest in the pan for about 10 minutes before transferring to a wire rack to cool completely. Patience here makes slicing easier and keeps the bread from crumbling.
Pro Tips for Making Moist Banana Bread with Walnuts and Raisins Recipe
- Use Overripe Bananas: I find that bananas with lots of brown spots or that are almost black yield the sweetest, most flavorful bread.
- Don’t Skip Toasting Nuts: Toasting walnuts makes a huge difference in flavor and crunch—trust me, it’s worth the extra step.
- Gentle Mixing: Mixing just until combined prevents the bread from becoming dense and tough; I learned that from countless batches!
- Test with Toothpick: Checking early to avoid overbaking keeps your banana bread moist and fresh longer.
How to Serve Moist Banana Bread with Walnuts and Raisins Recipe
Garnishes
I love serving slices with a smear of creamy butter or a drizzle of honey to amp up the sweetness. Sometimes, I sprinkle on a few chopped walnuts right before serving for added visual appeal and crunch.
Side Dishes
This banana bread is a star on its own, but I often pair it with a cup of freshly brewed coffee or a warm mug of chai tea for a cozy afternoon snack. For breakfast, Greek yogurt makes a refreshing, tangy side that balances the sweetness beautifully.
Creative Ways to Present
For special occasions, I’ve layered thick slices of banana bread with cream cheese frosting and fresh berries to create a makeshift banana bread cake—it gets rave reviews every time! Wrapping slices in parchment paper tied with twine also makes cute gifts for friends and neighbors.
Make Ahead and Storage
Storing Leftovers
After the bread cools completely, I wrap it tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. This keeps it super moist and soft, just like fresh from the oven.
Freezing
Banana bread freezes beautifully! I usually slice it first, then wrap each slice tightly in plastic wrap and place them in a freezer-safe bag. This way, I can take out a slice or two anytime for a quick snack without thawing the whole loaf.
Reheating
To warm up leftovers, I pop a slice in the microwave for about 15 seconds or into a toaster oven for a couple of minutes. It revives that freshly baked taste and brings back the moist texture I love!
FAQs
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Can I use frozen bananas for this recipe?
Absolutely! Frozen bananas work great — just thaw and mash them before adding to your batter. They actually tend to be even sweeter and make your banana bread extra moist.
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What if I don’t have walnuts? Can I skip them or substitute?
You can skip walnuts if you’re allergic or don’t have them, but they add lovely texture and flavor. Pecan halves, almonds, or even sunflower seeds make excellent substitutes if you want to keep the crunch.
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How do I know when the banana bread is done baking?
Insert a toothpick into the center—if it comes out clean or with just a few moist crumbs (not wet batter), the bread is ready. Keep an eye on it near the 55-minute mark to avoid drying it out.
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Can I make this recipe vegan?
You sure can! Swap butter for a vegan alternative and eggs for flax eggs (1 tbsp flaxseed meal + 3 tbsp water, mixed). Use maple syrup instead of sugar if you like for an extra natural touch.
Final Thoughts
This Moist Banana Bread with Walnuts and Raisins Recipe is one of those comforting classics that always brings a smile around my kitchen table. It’s simple to make, forgiving if you’re new to baking, and has that unbeatable combo of flavors and textures that everyone loves. Next time you find yourself with a handful of ripe bananas, give this recipe a try — I promise it’ll become your go-to favorite, just like it did for me!
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Moist Banana Bread with Walnuts and Raisins Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This Moist Banana Bread recipe combines ripe bananas, toasted walnuts, and sweet raisins to create a tender, flavorful loaf perfect for breakfast or a snack. The bread boasts a soft crumb with a delightful balance of sweetness and nutty crunch, baked to golden perfection in a classic loaf pan.
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
- 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 ensure the bread doesn’t stick.
- Toast walnuts: Place the walnuts in a skillet over medium heat. Continuously stir them to prevent burning and lightly roast until fragrant. Remove from heat, coarsely chop, and allow them to cool to room temperature.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes light and fluffy, helping to create a tender crumb.
- Mash bananas and combine: Mash the ripe bananas with a fork until chunky like applesauce. Add the mashed bananas and the lightly beaten eggs to the creamed butter and sugar mixture. Mix well until thoroughly blended.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt evenly to distribute the leavening agents.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the banana mixture, stirring until just combined. Be careful not to overmix to maintain moisture and tenderness in the bread.
- Add vanilla, nuts, and raisins: Stir in the vanilla extract, cooled chopped walnuts, and raisins evenly throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating it’s fully cooked.
- Cool and serve: Remove the bread from the oven and let it rest in the pan for 10 minutes to set. Then transfer the loaf to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to avoid a dense loaf.
- Lightly toasting walnuts enhances their flavor and crunch.
- You can substitute raisins with chocolate chips or dried cranberries if preferred.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10 of the loaf)
- Calories: 245 kcal
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg
