Go Back Email Link
–+ servings
Slices of walnut raisin banana bread

Walnut Raisin Banana Bread

Jomelyn Mauermann
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
5 from 9 votes
Print Pin
Prep Time 10 minutes
Cook Time 55 minutes
Course Bread
Cuisine American
Servings 10 Slices
Calories 122 kcal

Equipment

Oven
Mixing bowl
Loaf Pan

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Recipe Notes

  • 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.
  • If you made this recipe, can you give me feedback?

Nutrition

Serving: 10servingsCalories: 122kcalCarbohydrates: 24gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.004gCholesterol: 37mgSodium: 240mgPotassium: 35mgFiber: 1gSugar: 10gVitamin A: 54IUCalcium: 9mgIron: 1mg
Keyword How to make banana bread
Tried this recipe?Let us know how it was!