Description
This is the ultimate recipe for moist, flavorful banana bread loaded with ripe bananas, raisins, and toasted walnuts. It’s easy to make and the perfect way to use overripe bananas.
Ingredients
Scale
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 cup walnuts, toasted, cooled and coarsely chopped
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter and lightly dust with flour. Tap out any excess flour.
- In a large bowl, mash the bananas with a fork until smooth and pudding-like.
- Add the softened butter and sugar. Beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time until incorporated.
- In a separate bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the raisins, toasted walnuts and vanilla with a spatula.
- Pour the batter into the prepared loaf pan and lightly smooth the top.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy!
Notes
- Use very ripe, spotted bananas for the best flavor. The riper the bananas, the better the bread.
- Toast the walnuts in a 175°C (350°F) oven for 5-7 minutes to enhance their flavor before adding them to the batter.
- Store leftover banana bread tightly wrapped at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350 kcal