The Ultimate Moist Banana Bread Recipe: A Sweet Slice of Comfort

Indulge in the best banana bread you’ve ever tasted with this moist and flavorful recipe. Perfectly ripe bananas combined with buttery goodness, crunchy walnuts, and sweet raisins create a delightful loaf that’s perfect for breakfast, snacks, or dessert. The aroma alone will have everyone gathering in the kitchen!

Every time I bake this banana bread, the whole house fills with a heavenly scent that draws everyone in. My husband and kids eagerly wait by the oven, unable to resist the warm, comforting flavors of this moist banana bread. It has become a weekend tradition in our household, especially when we have overripe bananas on hand. This recipe never fails to bring smiles and satisfy cravings!

Ingredients

• 3 very ripe medium/large bananas
• 1/2 cup (115 grams) unsalted butter, at room temperature
• 3/4 cup (150 grams) granulated sugar
• 2 large eggs, lightly beaten
• 1 1/2 cups (190 grams) all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup (120 grams) walnuts, lightly roasted and chopped
• 1/2 cup (75 grams) raisins

Directions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a bread loaf pan (approximately 9.25 x 5.25 x 2.75 inches).
2. Roast the Walnuts: Lightly roast the walnuts in a skillet over medium heat, stirring continuously to avoid burning. Coarsely chop the roasted walnuts and set aside to cool.
3. Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Mash Bananas: Mash the bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs to the butter and sugar mixture, mixing until well combined.
5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, stirring until just combined.
6. Add Flavorings and Mix-Ins: Stir in the vanilla extract, chopped walnuts, and raisins. Pour the batter into the prepared loaf pan, spreading it evenly.
7. Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool: Allow the banana bread to rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes:

• Substitutions: Feel free to use honey instead of granulated sugar for a different flavor profile.
• Add-Ins: Customize your banana bread with chocolate chips, dried cranberries, or shredded coconut.
• Storage: Store the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It can also be frozen for up to 3 months.