Description
This Moist Banana Bread recipe delivers a perfectly soft and flavorful loaf, packed with ripe bananas, crunchy walnuts, and sweet raisins. Baked to golden perfection, this classic quick bread is ideal for breakfast, snacks, or dessert, featuring a tender crumb and subtle vanilla aroma.
Ingredients
Scale
Banana Bread 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
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
- Prepare Pan and Roast Walnuts: Preheat your oven to 350°F (175°C). Grease and flour a bread loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches. Lightly roast the walnuts on a skillet over medium heat, stirring continuously to avoid burning. Once toasted, coarsely chop the walnuts and set aside to cool to room temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the 8 tablespoons of softened unsalted butter and 3/4 cup granulated sugar until the mixture is light and fluffy. This step helps to incorporate air, contributing to a tender crumb.
- Mash Bananas and Combine: Mash the ripe bananas with a fork until they resemble chunky applesauce. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar mixture. Mix gently until fully blended.
- Mix Dry Ingredients: In a separate bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. This evenly distributes the leavening agent and salt throughout the flour.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the banana batter, mixing just until incorporated. Avoid overmixing to maintain a moist and tender texture.
- Add Flavorings and Mix-ins: Stir in ½ teaspoon vanilla extract, the cooled chopped walnuts, and raisins evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Make sure the bananas are very ripe for optimal sweetness and moisture.
- Lightly roasting walnuts enhances their flavor and crunch.
- Do not overmix the batter once the dry ingredients are added to avoid a dense texture.
- You can substitute raisins with chocolate chips or omit them according to preference.
- Store banana bread wrapped tightly at room temperature for up to 3 days or refrigerate for longer shelf life.
