Moist Banana Bread Recipe
This moist banana bread is a dependable homemade loaf made with very ripe bananas, walnuts, and raisins. Simple pantry ingredients come together to create a soft, flavorful bread that's perfect for breakfast, snacks, brunch, or sharing with family and friends.
Equipment
- 9.25 x 5.25 x 2.75-inch loaf pan
- Mixing Bowls
- Fork
- Whisk
- Measuring Cups
- Measuring Spoons
- Skillet
- Knife
- Cutting board
- Rubber spatula or mixing spoon
- Cooling Rack
- Toothpick
Ingredients
Banana Bread
- 3 very ripe bananas mashed
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs lightly beaten
- 1 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1 cup walnuts lightly toasted and coarsely chopped
- 1/2 cup raisins
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9.25 x 5.25 x 2.75-inch loaf pan. Toast the walnuts in a skillet, stirring continuously until lightly browned. Coarsely chop and allow them to cool completely.
- In a large mixing bowl, cream together the softened butter and granulated sugar until well combined and smooth.
- Mash the ripe bananas with a fork until they resemble chunky applesauce. Add the mashed bananas and beaten eggs to the butter mixture and stir until blended.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the banana mixture and stir just until no dry flour remains.
- Stir in the vanilla extract, cooled chopped walnuts, and raisins until evenly distributed. Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Use very ripe bananas for the best flavor and moisture. Allow the toasted walnuts to cool before adding them to the batter. Honey may be substituted for granulated sugar if desired, and raisins may be omitted for a walnut-only loaf.