Irresistibly Moist Banana Bread Recipe You’ll Love
This banana bread recipe creates a moist loaf filled with sweet bananas, crunchy walnuts, and chewy raisins, perfect for any occasion.
Equipment
- Loaf pan
- - Mixing bowl
- - Skillet
- - Measuring cups
- - Measuring spoons
Ingredients
For the Batter
- 3 medium very ripe bananas Substitution: Use overripe bananas for the best flavor.
- 1/2 cup unsalted butter Substitution: Can use margarine or coconut oil if dairy-free.
- 1 cup granulated sugar Note: Can substitute with honey for a different sweetness profile.
- 2 large eggs Ensure they are at room temperature for even mixing.
- 1 1/2 cups all-purpose flour Substitution: For gluten-free, use a 1:1 gluten-free flour blend.
- 1 teaspoon baking soda Ensure it's fresh for optimal rise.
- 1/4 teaspoon salt Enhances flavor.
- 1 teaspoon vanilla extract Optional adjustment: Use almond extract for a unique flavor twist.
For the Mix-ins
- 1/2 cup walnuts Optional: Can omit for nut-free or replace with pecans.
- 1/2 cup raisins Substitution: Chocolate chips can be used for a sweeter alternative.
Instructions
How to Make Banana Bread
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or non-stick spray to ensure your banana bread releases easily once baked.
- Roast walnuts in a skillet over medium heat for about 5 minutes, stirring often, until they are fragrant and lightly golden.
- Cream together the softened butter and granulated sugar in a large mixing bowl until the mixture is light and fluffy.
- Mash the very ripe bananas until slightly chunky, then add them to the butter and sugar mixture along with the eggs. Mix until well combined.
- Combine the all-purpose flour, baking soda, and salt in a separate bowl. Gradually blend this dry mixture into the banana mixture until just combined.
- Stir in the vanilla extract, roasted walnuts, and raisins until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan and bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Serve with a smear of butter for an extra indulgent treat!