Ingredients
Scale
- 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, toasted and chopped
- ½ 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.
- Lightly roast the walnuts in a skillet, stirring constantly to avoid burning. Coarsely chop and let them cool to room temperature.
- In a mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Mash the bananas with a fork until they resemble chunky applesauce. Add them to the butter mixture along with the eggs and mix until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the banana mixture, stirring until just combined.
- Stir in the vanilla extract, chopped walnuts, and raisins.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread rest for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use overripe bananas for the best flavor and moisture.
- To prevent overmixing, stir until ingredients are just combined.
- For added flavor, sprinkle a few extra chopped walnuts on top before baking.
- Store at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian