Description
This Moist Banana Bread recipe yields a tender, flavorful loaf packed with ripe bananas, toasted walnuts, and sweet raisins. Perfectly balanced with just the right amount of sweetness and a hint of vanilla, this classic treat is ideal for breakfast, snacks, or dessert.
Ingredients
Scale
Wet Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp), at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Add-ins
- 1 cup walnuts, lightly roasted and coarsely chopped
- ½ cup raisins
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a 9.25 x 5.25 x 2.75 inch bread loaf pan to prevent sticking.
- Roast Walnuts: On a skillet over medium heat, lightly roast the walnuts while stirring continuously to prevent burning. Once toasted, coarsely chop them and set aside to cool to room temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened butter and granulated sugar using a hand mixer or whisk until light and fluffy.
- Mash Bananas and Combine: Mash the ripe bananas with a fork until chunky and applesauce-like in consistency. Add mashed bananas and beaten eggs to the creamed butter mixture, stirring well to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly mixed.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet batter, stirring just until incorporated to avoid overmixing.
- Add Flavor and Add-ins: Stir in the vanilla extract along with the cooled chopped walnuts and raisins, ensuring they are evenly distributed throughout the batter.
- Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Cool: Remove the bread from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Do not overmix batter once flour is added to keep the bread tender.
- To convert to a healthier option, substitute granulated sugar with honey or coconut sugar.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Walnuts can be omitted or replaced with pecans or chocolate chips as desired.
Nutrition
- Serving Size: 1 slice (about 80g)
- Calories: 220
- Sugar: 15g
- Sodium: 210mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
