This Moist Banana Bread is a comforting, naturally sweet treat perfect for breakfast, snacks, or dessert.
Packed with ripe bananas, fiber-rich walnuts, and juicy raisins, it provides heart-healthy fats, protein, and sustained energy.
Quick to prepare and easy to bake, it’s a versatile, crowd-pleasing recipe that’s perfect for everyday cooking, meal prep, or sharing with friends and family.
Banana Nut Bread
Equipment
- 1 loaf pan (9.25 x 5.25 x 2.75 inches)
- 1 Mixing Bowl
- 1 Fork or Potato Masher
- 1 Whisk
- 1 skillet (for roasting walnuts)
- 1 Wire Rack
Ingredients
- 3 medium/large ripe bananas
- ½ cup 8 Tbsp unsalted butter, room temperature
- ¾ cup granulated sugar or honey as substitute
- 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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9.25 x 5.25 x 2.75-inch loaf pan with butter or non-stick spray, then lightly dust it with flour. Tap out any excess flour. This ensures the bread doesn’t stick and comes out smoothly after baking.
- Toast and Chop Walnuts: Place 1 cup of walnuts in a dry skillet over medium heat. Stir continuously for 3-5 minutes until they become fragrant and lightly golden. Remove from heat and let them cool completely. Once cooled, roughly chop the walnuts, leaving some larger pieces for added texture.
- Cream Butter and Sugar: In a large mixing bowl, combine ½ cup (8 Tbsp) softened unsalted butter and ¾ cup granulated sugar. Use a hand mixer or wooden spoon to cream them together until the mixture is light, fluffy, and pale in color. This step incorporates air, resulting in a soft, tender loaf.
- Mash Bananas: Peel 3 medium to large ripe bananas and place them in a separate bowl. Mash with a fork or potato masher until smooth but slightly chunky, like coarse applesauce. Small banana pieces create pockets of natural sweetness and moisture in the bread.
- Combine Bananas and Eggs with Butter Mixture: Add the mashed bananas to the creamed butter and sugar. Pour in 2 lightly beaten eggs and gently fold the ingredients together with a spatula until fully incorporated. Avoid overmixing to preserve the air whipped into the batter for a light texture.
- Mix Dry Ingredients Separately: In another medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. This ensures the leavening is evenly distributed and prevents clumps in the batter.
- Incorporate Dry Ingredients into Wet Mixture: Gradually add the dry ingredients to the banana-butter mixture, folding gently after each addition. Mix just until no large streaks of flour remain. Overmixing can result in a dense, heavy bread.
- Add Flavorings, Walnuts, and Raisins: Stir in ½ teaspoon vanilla extract, then fold in the toasted, chopped walnuts and ½ cup raisins. Make sure the nuts and raisins are evenly distributed so each slice has a balanced flavor and texture.
- Pour Batter into Loaf Pan: Transfer the batter into the prepared loaf pan. Smooth the top with a spatula and gently tap the pan on the counter a few times to remove air bubbles and help the batter settle evenly.
- Bake the Banana Bread: Place the loaf pan on the center rack of your preheated oven. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly firm to the touch. Check at 50 minutes, as oven temperatures vary.
- Cool the Bread Properly: Remove the loaf from the oven and let it rest in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Cooling on a wire rack prevents the bottom from becoming soggy and helps the loaf set properly.
- Slice and Serve: Once cooled, slice the bread with a serrated knife. Serve warm with butter, cream cheese, or your favorite spread. This bread pairs perfectly with coffee, tea, or milk and makes a delicious breakfast, snack, or dessert.
Notes
- Use overripe bananas with brown spots for maximum sweetness and moisture.
- Room temperature butter and eggs blend more easily, ensuring a smooth batter.
- Toasting walnuts enhances their flavor and crunch, but avoid over-toasting to prevent bitterness.
- Lightly fold the flour into the wet ingredients to avoid a dense loaf.
- Check the bread a few minutes before the recommended bake time, as ovens vary.
- Allow the bread to cool completely on a wire rack to maintain a tender texture.
- For a sweeter loaf, swap raisins for chocolate chips or dried cranberries.
- This recipe can easily be doubled for two smaller loaves.
Chef’s Secrets for Perfect Bread
The secret to consistently moist banana bread lies in using ripe bananas and careful mixing.
Overripe bananas not only add natural sweetness but also help retain moisture, resulting in a tender crumb.
Toasting walnuts before adding them intensifies their nutty aroma, giving a richer flavor.
Avoid overmixing the batter once the flour is added; gentle folding ensures your bread remains light rather than dense.
Finally, a brief rest in the pan before cooling on a wire rack allows the loaf to set perfectly, preventing crumbling when sliced.
Serving Suggestions to Impress Guests
This banana bread is versatile and pairs well with a variety of accompaniments.
Serve slightly warm with a smear of butter or cream cheese for breakfast or a satisfying snack.
For an indulgent twist, drizzle with honey or top with a handful of chocolate chips.
It also complements coffee, tea, or a glass of milk beautifully, making it a crowd-pleaser for brunch, afternoon tea, or even as a simple dessert after dinner.
Slicing it thick for a hearty snack or thin for light tea-time bites allows flexibility for different occasions.
Storage Tips to Keep Bread Fresh
To maintain optimal freshness, store banana bread in an airtight container at room temperature for up to 3 days.
Wrapping the loaf tightly in plastic wrap or aluminum foil helps prevent it from drying out.
For longer storage, refrigerate for up to one week, but allow it to come to room temperature before slicing to retain softness.
Banana bread freezes exceptionally well: wrap individual slices or the whole loaf tightly in plastic wrap, place in a freezer-safe bag, and store for up to 3 months.
Thaw at room temperature or toast slices directly from frozen for a quick treat.
Frequently Asked Questions
1. Can I use frozen bananas?
Yes! Frozen bananas work perfectly. Thaw them completely and drain excess liquid before mashing to avoid a soggy batter.
The natural sweetness will remain, producing moist, flavorful bread.
2. Can I substitute nuts or raisins?
Absolutely. Pecans, almonds, or hazelnuts can replace walnuts, while dried cranberries, cherries, or chocolate chips can replace raisins.
Adjust quantities to your taste, but maintain roughly the same volume for consistent texture.
3. How do I know when banana bread is done?
Insert a toothpick or skewer into the center of the loaf. It should come out clean or with a few moist crumbs.
The top should be golden brown and slightly firm to touch.
4. Can I make this recipe gluten-free?
Yes, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
The texture may be slightly different, so monitor baking time closely and check doneness with a toothpick.
5. How can I make my banana bread extra moist?
Use overripe bananas and avoid overmixing the batter once the flour is added.
You can also add a tablespoon of yogurt, applesauce, or sour cream to enhance moisture and tenderness without altering the flavor.
