Delicious Banana Nut Bread
This Moist Banana Bread recipe blends ripe bananas, toasted walnuts, and sweet raisins for a rich, flavorful loaf with a tender crumb. Easy to make with basic pantry staples, it’s perfect for breakfast, snacks, or anytime comfort food.
Equipment
- 1 loaf pan (9.25” x 5.25” x 2.75”)
- 2 Mixing bowls (medium and large)
- 1 fork (for mashing bananas)
- 1 electric hand mixer (optional but recommended)
- 1 Wire Cooling Rack
Ingredients
- 3 large very ripe bananas
- ½ cup 8 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs lightly beaten
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pure vanilla extract
- 1 cup walnuts toasted and chopped
- ½ cup raisins
Instructions
- Prepare Your Pan and Walnuts: Begin by preheating your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or cooking spray, then dust it with flour to prevent sticking. Next, place the walnuts in a dry skillet over medium heat. Toast them for about 5 minutes, stirring frequently to avoid burning. Once fragrant and lightly browned, remove from heat and let cool. Chop them roughly once cooled.
- Cream Butter and Sugar: In a large mixing bowl, combine the softened butter with the sugar. Using an electric mixer or wooden spoon, beat them together until the mixture becomes pale and fluffy. This step helps create a tender texture in the bread.
- Incorporate Bananas and Eggs: Peel and mash the ripe bananas in a separate bowl with a fork until they reach a chunky puree consistency. Stir the mashed bananas and lightly beaten eggs into the creamed butter and sugar mixture, blending everything thoroughly.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, and salt. This helps evenly distribute the leavening agents throughout the flour.
- Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep the bread moist and tender.
- Add Flavor and Texture: Stir in the vanilla extract, toasted walnuts, and raisins. These add wonderful aroma, crunch, and bursts of sweetness to every bite.
- Bake to Perfection: Pour the batter into your prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 55 to 60 minutes. To check doneness, insert a toothpick into the center—if it comes out clean or with just a few crumbs, it’s ready.
- Cool and Serve: Allow the banana bread to rest in the pan for 10 minutes, then carefully transfer it onto a wire rack to cool completely before slicing. This cooling step ensures the loaf sets properly and slices cleanly.
Notes
- Banana Ripeness: For best flavor and moisture, use bananas that are heavily spotted or almost fully brown. Overripe bananas are sweeter and easier to mash.
- Nut Alternatives: If you prefer, substitute walnuts with pecans or omit nuts for a nut-free option.
- Sweetener Variations: You can replace granulated sugar with an equal amount of honey or maple syrup for a different sweetness profile, but reduce other liquids slightly if needed.
- Storage Tips: Store leftover banana bread tightly wrapped at room temperature for up to 3 days, or freeze slices individually for up to 3 months. Thaw at room temperature before serving.
- Mixing Caution: Be gentle when combining wet and dry ingredients—overmixing can lead to a dense, tough loaf. Mix just until the ingredients come together.
