Banana Nut Bread
A soft, moist banana bread loaded with ripe bananas, toasted walnuts, and sweet raisins. This easy, fuss-free recipe delivers a perfectly tender crumb and rich flavor, making it ideal for breakfast, snacks, or dessert. Quick to mix and bake, it’s a family-friendly classic that’s both satisfying and wholesome.
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.
