Can I skip the nuts or raisins?

Absolutely! Feel free to leave out the walnuts or raisins (or both) if you prefer a pure banana flavor or have allergies. The bread will still be wonderfully moist and delicious.

What’s the best way to ripen bananas quickly?

If your bananas aren’t ripe enough, pop them (unpeeled) on a baking sheet and bake at 300°F for 15–20 minutes until black. Let them cool before using—they’ll mash up perfectly!

Can I use whole wheat flour instead of all-purpose?

Yes, you can substitute whole wheat flour for up to half of the all-purpose flour for a slightly nuttier taste and heartier texture. Using only whole wheat might make the loaf a bit denser, so add an extra splash of milk if needed.

How do I prevent my banana bread from drying out?

Seal your loaf tightly after cooling. Moisture loss is the enemy! Using overripe bananas and not overbaking are also key to a tender crumb.

Moist Banana Bread Recipe

Description

This moist banana bread recipe combines ripe bananas, a touch of butter, and crunchy walnuts to create a perfectly sweet, soft, and flavorful loaf. An easy classic, this bread comes together quickly and is ideal for breakfast, snacks, or an indulgent treat, with optional raisins for a touch of extra sweetness.

Ingredients

Units Scale

Produce

3 very ripe bananas (medium/large)

Dairy

1/2 cup unsalted butter (8 Tbsp), at room temperature

Pantry

3/4 cup granulated sugar
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla extract

Eggs

2 large eggs, lightly beaten

Add-Ins

1 cup walnuts
1/2 cup raisins

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Instructions

Prepare the Oven and Pan: Preheat the oven to 350°F. Grease and flour a bread loaf pan (about 9.25 x 5.25 x 2.75 inches) to prevent sticking.
Roast and Chop Walnuts: Lightly roast the walnuts on a skillet with continuous stirring to avoid burning. Once toasted, coarsely chop them and allow to cool to room temperature.
Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. This forms the base of your batter.
Add Bananas and Eggs: Mash the ripe bananas using a fork until they are the texture of chunky applesauce. Add the mashed bananas and lightly beaten eggs to the creamed mixture, mixing until fully blended.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet mixture, blending until just combined for a tender crumb.
Add Flavors and Mix-Ins: Stir in the vanilla extract, then fold in the chopped walnuts and raisins until evenly distributed in the batter.
Bake: Pour the batter into the prepared loaf pan. Bake in the preheated oven at 350°F for 55–60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
Cool: Let the banana bread rest in the pan for 10 minutes before transferring it to a wire rack to cool fully before slicing.

Notes

For best results, use very ripe bananas for maximum sweetness and moisture.
You can substitute walnuts with pecans or omit nuts for a nut-free version.
Want added texture? Add chocolate chips or swap raisins for dried cranberries.
Ensure the banana bread is completely cool before slicing for clean cuts.

Nutrition

Serving Size: 1 slice (1/10th of loaf)
Calories: 285
Sugar: 19g
Sodium: 235mg
Fat: 13g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 4g
Cholesterol: 48mg