Description
This Moist Banana Bread Recipe delivers a tender, flavorful loaf perfect for breakfast or a snack. Made with ripe bananas, buttery richness, toasted walnuts, and sweet raisins, this easy-to-make banana bread balances moistness and texture beautifully. The combination of simple ingredients and straightforward steps ensures a delicious homemade treat every time.
Ingredients
Scale
Main 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
Add-ins
- 1 cup walnuts, coarsely chopped and lightly toasted
- ½ cup raisins
Instructions
- Prepare the pan and walnuts: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches to prevent sticking. Lightly toast the walnuts in a skillet, stirring continuously to avoid burning. Once toasted, coarsely chop them and let cool to room temperature.
- Cream butter and sugar: In a mixing bowl, cream together the softened butter and granulated sugar (or honey if preferred) until smooth and fluffy. This creates a creamy base for the batter.
- Mash bananas and mix with eggs: Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Add them to the creamed butter and sugar along with the lightly beaten eggs. Mix until all ingredients are well combined.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of the leavening agent and seasoning throughout the batter.
- Mix dry ingredients and flavorings into batter: Gradually add the dry ingredient mixture to the banana batter, stirring gently to combine. Add the vanilla extract, then fold in the cooled chopped walnuts and raisins evenly.
- Bake the banana bread: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean, indicating doneness.
- Cool and serve: Allow the banana bread to rest in the pan for about 10 minutes after baking. Then, transfer it to a wire rack to cool completely before slicing and serving.
Notes
- For a sweeter bread, substitute granulated sugar with an equal amount of honey.
- Ensure bananas are very ripe for the best natural sweetness and moisture.
- Lightly toasting the walnuts enhances their flavor and adds a subtle crunch.
- Feel free to omit raisins or substitute with chocolate chips for variation.
- Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice (approximately 1/10 of the loaf)
- Calories: 215
- Sugar: 14g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
