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
- 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).
- 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.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- 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.
- 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.
- 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.
- Bake: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- 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.
