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
Scale
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
