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Moist Banana Bread with Walnuts and Raisins Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 119 reviews
  • Author: Mia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 10 minutes
  • Yield: 10 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Moist Banana Bread recipe yields a deliciously tender and flavorful loaf, perfect for breakfast or a snack. Made with ripe bananas, toasted walnuts, and raisins, it combines a perfect balance of sweetness and texture, enhanced by the warmth of vanilla and a hint of salt. Easy to prepare and baked to golden perfection, this classic banana bread is sure to be a favorite in your home baking repertoire.

Ingredients

Scale

Banana Bread 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
  • 1 cup walnuts
  • ½ cup raisins

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Grease and flour a bread loaf pan measuring 9.25 inches long x 5.25 inches wide x 2.75 inches deep to ensure the bread does not stick.
  2. Toast Walnuts: Lightly roast the walnuts in a skillet over medium heat, stirring continuously to prevent burning. Once toasted, coarsely chop the walnuts and allow them to cool to room temperature.
  3. Cream Butter and Sugar: In a mixing bowl, cream together 8 tablespoons of softened butter and ¾ cup of granulated sugar until the mixture is light and fluffy, ensuring a smooth and sweet base.
  4. Mix Bananas and Eggs: Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs into the creamed butter and sugar mixture, stirring until well blended.
  5. Combine Dry Ingredients: In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt to evenly distribute the leavening and seasonings.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet banana mixture, stirring gently just to combine. Avoid overmixing to keep the bread tender.
  7. Add Flavorings and Mix-ins: Stir in ½ teaspoon of vanilla extract, cooled toasted walnuts, and raisins evenly into the batter.
  8. Pour Batter and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake at 350°F for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool and Serve: Allow the banana bread to rest in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

  • Using very ripe bananas is essential for maximum flavor and moisture.
  • Lightly toasting walnuts enhances their nutty aroma and crunch.
  • Do not overmix the batter to avoid a dense loaf.
  • You can substitute raisins with chocolate chips or dried cranberries if desired.
  • Store the banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition

  • Serving Size: 1 slice (approximately 1/10 of the loaf)
  • Calories: 260 kcal
  • Sugar: 18 g
  • Sodium: 220 mg
  • Fat: 13 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 4 g
  • Cholesterol: 55 mg

Find it online: https://mealsbymia.com/moist-banana-bread-with-walnuts-and-raisins-recipe/