Moist Banana Bread Recipe

Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 10

This banana bread is packed with ripe bananas, sweet-tangy raisins, and toasted walnuts. It's one of our favorite ways to use up overripe bananas—and it's even better when they're extra ripe.

Ingredients

• 3 very ripe bananas (medium/large), about 1 1/2 cups mashed

• 1/2 cup unsalted butter (8 Tbsp), at room temperature

• 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

• 1/2 cup raisins
  

  Instructions

  1. Preheat and prepare. Preheat the oven to 350°F. Grease and flour a 9.25" x 5.25" x 2.75" loaf pan.

  2. Toast the walnuts. Lightly roast the walnuts in a skillet, stirring continuously so they don't burn. Coarsely chop, then let cool to room temperature.

  3. Cream the butter and sugar. In a mixing bowl, cream together the softened butter and sugar until well combined. (Honey can be substituted for the sugar if desired.)

  4. Add the bananas and eggs. Mash the bananas with a fork until they reach the consistency of chunky applesauce. Add them to the batter along with the eggs, mixing until blended.

  5. Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, and salt. Add to the batter and mix until just incorporated.

  6. Finish the batter. Stir in the vanilla extract, chopped walnuts, and raisins.

  7. Bake. Pour the batter into the prepared loaf pan. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool. Let the banana bread rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
     

     Nutrition (Per Serving)

     • Calories: 350 kcal

     • Carbs: 45 g

     • Protein: 5 g

     • Fat: 18 g