Description
This Moist Banana Bread Recipe creates a soft, flavorful loaf perfect for breakfast or a snack. Using ripe bananas, toasted walnuts, and raisins, the bread is naturally sweet and has a wonderful texture with a tender crumb. Easy to prepare and baked to golden perfection, it’s a comforting classic.
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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bread loaf pan measuring approximately 9.25 inches long by 5.25 inches wide and 2.75 inches deep. Lightly roast the walnuts in a skillet over medium heat, stirring constantly to avoid burning. Once toasted, chop them coarsely and set aside to cool to room temperature.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is smooth and fluffy, combining well to incorporate air for a lighter texture.
- Add Bananas and Eggs: Mash the ripe bananas with a fork until they reach the consistency of chunky applesauce. Add the mashed bananas and lightly beaten eggs to the butter-sugar mixture, mixing thoroughly until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are evenly mixed. Gradually add this dry mixture to the wet ingredients and stir gently just until blended, avoiding overmixing.
- Incorporate Flavorings and Add-ins: Stir in the vanilla extract, then fold in the chopped toasted walnuts and raisins evenly throughout the batter to distribute the nuts and fruit.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top gently. Place it in the preheated oven and bake for 55 to 60 minutes. To check doneness, insert a toothpick into the center of the bread; it should come out clean or with just a few crumbs attached.
- Cool and Serve: Allow the banana bread to cool in the pan for about 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving. This step helps the bread to set properly for cleaner slices.
Notes
- Use very ripe bananas for the best natural sweetness and moist texture.
- Lightly roasting the walnuts enhances their flavor and crunch.
- Do not overmix the batter after adding the flour to avoid a dense loaf.
- You can substitute raisins with chocolate chips or dried cranberries for variation.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For a dairy-free version, substitute butter with coconut oil or a plant-based margarine.
