Best Walnut & Raisin Banana Bread

by

Best Walnut & Raisin Banana Bread

This recipe produces a moist, dense loaf with a crunchy, nutty topping. For the best flavor, use bananas that have plenty of brown spots on the skin.

Ingredients

The Base:

  • 3 ripe bananas, thoroughly mashed

  • 1/2 cup butter (1 stick), softened to room temperature

  • 3/4 cup white sugar (or 1 scant cup of honey)

  • 1 large egg, beaten (the image shows 3, but 1-2 is standard for a single loaf to keep it from becoming too “rubbery”)

  • 1 tsp vanilla extract

  • 1 tsp baking soda

  • Pinch of salt

  • 1 ½ cups all-purpose flour

The Mix-ins:

  • 1/2 cup walnuts, chopped and lightly toasted

  • 1/2 cup raisins (soak them in warm water for 5 minutes and drain for extra plumpness)

Instructions

  1. Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease a 4×8-inch loaf pan with butter or non-stick spray.

  2. Toast the Walnuts: Place chopped walnuts in a dry skillet over medium heat for 3–5 minutes until fragrant. Set aside to cool.

  3. Cream Butter and Sugar: In a large bowl, cream together the softened butter and sugar (or honey) until smooth.

  4. Mix Wet Ingredients: Add the beaten egg and vanilla extract to the butter mixture. Stir in the mashed bananas until well combined.

  5. Add Dry Ingredients: Sprinkle the baking soda and salt over the mixture and stir. Gently fold in the flour. Do not overmix; stop as soon as the white streaks of flour disappear.

  6. Fold in Texture: Gently fold in the raisins and half of the toasted walnuts.

  7. Bake: Pour the batter into the prepared loaf pan. Sprinkle the remaining walnuts on top (as seen in your photo). Bake for 50 to 60 minutes.

  8. The Test: Insert a toothpick into the center; if it comes out clean or with just a few moist crumbs, it’s done.

  9. Cool: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack.

Leave a Comment