This Walnut Raisin Banana Bread recipe is super-easy-to-make, super-moist texture has incredibly soft crumbs, and is buttery. Everything you are looking to achieve in a recipe is all here. An easy and moist Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts.
Why you will love this
- Easy and delicious. This banana bread is perfect if you are a beginner baker.
- This loaf stays moist for days. You will be going to amaze that the freshness of this banana bread will stay for a few days.
- No fancy equipment is needed to make this bread perfect all the time.
- Perfect for light breakfast, snack, or dessert. Make a few loaves, slice them, and store them in the freezer for easy grab-and-go food.
- If you love bread and sweet recipes, don't forget to check my:
With just a few simple kitchen ingredients, you can easily make your own bread at home. Refer to the recipe card for the full measurement of the ingredients.
- Ripe Bananas - Overiped yellow bananas are perfect for this recipe.
- Melted butter - Melt your butter in the microwave until it completely turns into liquid. Use unsalted butter so you have control of the salt portion. You can substitute this with the exact amount of shortening or cooking oil.
- Flour- All-purpose flour or whole wheat flour.
- Eggs - Eggs serve as binders for all the ingredients and enhance the flavors.
- Baking soda - Baking soda acts as a chemical leavener to react with an acid to produce carbon dioxide — or loads of bubbles — a process that allows bread, cookies, and other baked goods to rise.
- Granulated sugar, vanilla, and salt - To enhance the flavor of the bread
Step 1. Preheat the oven to 350°F (175°C). Prepare the loaf pan (9 long x 5 wide x 3 deep) by greasing the bottom with oil or butter. If you are using a silicone loaf pan, it is already non-stick.
Step 2. Making the batter. In a mixing bowl, sift together flour, granulated sugar, salt, and baking soda. In a second bowl, mash the ripe bananas, then add the melted butter, eggs, and vanilla. Mix all the wet ingredients until well combined.
Combine the flour mixture with the wet mixture, using a spatula mix everything well until well blended. Then fold in the raisins and toasted chopped walnuts into the batter mixture. Pour into the loaf pan and ready to bake.
Step 3. Baking. Baked the loaf of bread in the preheated oven for about an hour. Check the bread for around 50 minutes when it starts to smell good in the house. To check if it's ready, insert a toothpick in the middle and if it comes out clean, the banana bread is ready.
Storage and Reheating Tips
- Storage: Let the loaf of yummy bread cool completely. Slice to make it easier to grab and thaw them. Transfer the sliced bread directly into a glass container. Or aluminum foil and wrap it tightly. This will prevent freezer burn. Then transfer it to an air-tight container or freezer-friendly storage bag. Date the bag and freeze it for up to 3-4 months. Thaw wrapped or unwrapped in the refrigerator or at room temperature.
- You can store them on your countertop for up to 5 days. I don't recommend putting them in the refrigerator since it will cause the bread from drying out.
- Reheating Tips: To reheat from the freezer, use a microwave for 1-2 minutes. until warm through.
- Melt the butter thoroughly to make it easier to mix with the other ingredients without using an electric mixer. Use a microwave or melt it in a saucepan.
- Most ovens have different temperatures built in, to check for doneness, simply insert a toothpick directly in the middle of the bread for around 50 minutes. For sure it will start to smell good in the house and that's a good reminder it is almost ready.
Frequently Asked Questions
Not at all. In fact, you can use overripe bananas. The darker the bananas are, the better: there's no such thing as a too-ripe banana when you're making banana bread. You can also freeze your overripe bananas to store and use later to make banana bread.
Baking soda works best in conjunction with an acidic ingredient. In the case of banana bread, this may be buttermilk, brown sugar, molasses, or the bananas themselves. Recipes generally include just enough baking soda to balance the acidity in the batter.
Fresh and newly baked banana bread are one of the little joys in life. To keep banana bread fresh longer, wrap it tightly and thoroughly in a plastic wrapper, but instead of leaving it on the counter, place it in the refrigerator. The bread should keep for about a week or a little more if wrapped well.
Walnut Raisin Banana Bread
- 3 large ripe bananas mashed
- 6 tablespoons melted butter
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup granulated sugar
- 1 ½ cups all-purpose flour
- ½ cup raisins
- ½ cup walnuts toasted, chopped
- ½ teaspoon cooking oil or butter to grease the loaf pan
- Preheat your oven to 350°F (175°C). Use cooking spray on the bottom of the loaf pan or spread some butter or oil.
- In a mixing bowl, mash the ripe bananas using a fork or electric mixer until completely smooth. Stir in the melted butter, eggs, and vanilla into the mashed bananas.
- Sift and mix in the flour, sugar, baking soda, and salt. Mix everything until well combined.
- Fold in toasted chopped walnuts and raisins, and mix until everything is well blended. Pour the batter mixture into your prepared loaf pan.
- Bake for 50 minutes to 1 hour at 350°F (175°C), or until a toothpick inserted into the center of the bread comes out clean. A few dry crumbs are okay; streaks of wet batter are not. If the outside of the loaf is browned but the center is still wet, loosely tent the loaf with foil and continue baking until the loaf is fully baked.
- Remove from oven and let cool in the pan for a few minutes. Then remove the banana bread from the pan and let cool completely before slicing and serving.
- Make this ahead and always enjoy it fresh by wrapping in plastic wrap or aluminum foil and transferring it into an air-tight container in the refrigerator for up to 1 week or freezer for up to 4 months.
- Use a silicone loaf pan to avoid the loaf sticking into your pan or line a parchment paper on the bottom of the pan.
- Substitute your granulated sugar for brown sugar, maple syrup, honey, stevia, or other alternative sweeteners of your choice. Cut the half if using stevia.
- If you have more questions, please comment below.
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