Moist Banana Bread Recipe
Introduction
This moist banana bread is a classic treat that’s perfect for using up ripe bananas. With crunchy walnuts and sweet raisins, it’s flavorful and comforting, making it a favorite for breakfast or snack time.
Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp, at room temperature)
- ¾ cup granulated sugar
- 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
- ½ cup raisins
Instructions
- Step 1: Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25″ x 5.25″ x 2.75″). Lightly roast the walnuts in a skillet, stirring continuously to prevent burning. Coarsely chop the walnuts and let them cool to room temperature.
- Step 2: In a mixing bowl, cream together the softened butter and sugar until smooth and fluffy.
- Step 3: Mash the bananas with a fork until chunky, similar to applesauce. Add the mashed bananas and beaten eggs to the butter mixture and stir until well combined.
- Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the banana mixture, mixing until just blended.
- Step 5: Stir in the vanilla extract, chopped walnuts, and raisins. Pour the batter into the prepared loaf pan.
- Step 6: Bake at 350°F for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let the banana bread rest for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra moistness, substitute half the sugar with honey or brown sugar.
- Try adding chocolate chips or shredded coconut for a different flavor twist.
- Make sure bananas are very ripe with brown spots for the best sweetness and moisture.
- Toast the walnuts to enhance their flavor and crunch.
Storage
Store banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months. Thaw at room temperature and warm gently if desired before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen bananas for this recipe?
Yes, frozen bananas work well. Just thaw them completely and drain any excess liquid before mashing.
How do I know when the banana bread is done?
Insert a toothpick into the center of the bread. If it comes out clean or with just a few moist crumbs, the bread is done baking.
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Moist Banana Bread Recipe
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf (about 10–12 slices) 1x
- Diet: Vegetarian
Description
This Moist Banana Bread recipe yields a deliciously soft and flavorful loaf, perfect for using up ripe bananas. Enhanced with toasted walnuts and sweet raisins, this classic treat combines a tender crumb with rich, nutty undertones. Ideal for breakfast, snacks, or dessert, this banana bread is easy to make and guaranteed to please banana bread lovers.
Ingredients
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- ½ tsp vanilla extract
Add-ins
- 1 cup walnuts, lightly roasted and coarsely chopped
- ½ cup raisins
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan measuring approximately 9.25 inches long, 5.25 inches wide, and 2.75 inches deep to ensure the bread doesn’t stick.
- Toast Walnuts: Place walnuts in a dry skillet over medium heat. Continuously stir them for a few minutes until they are lightly toasted, taking care not to burn them. Remove from heat and allow to cool to room temperature, then coarsely chop.
- Cream Butter and Sugar: In a mixing bowl, cream together 8 tablespoons of softened unsalted butter and 3/4 cup granulated sugar until light and fluffy. This forms the base of your batter.
- Mash Bananas and Combine: Use a fork to mash the ripe bananas until they reach a chunky applesauce consistency. Add the mashed bananas and the lightly beaten eggs to the creamed butter and sugar. Mix gently until everything is blended evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents and seasoning.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined. Avoid over-mixing to maintain a tender crumb.
- Add Flavorings and Nuts: Stir in ½ teaspoon of vanilla extract along with the chopped toasted walnuts and raisins, distributing them evenly throughout the batter.
- Bake: Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Once baked, allow the banana bread to rest in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely before slicing and serving.
Notes
- Ensure bananas are very ripe with brown spots for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread tender and soft.
- Feel free to substitute raisins with chocolate chips or other dried fruits.
- Storing the banana bread in an airtight container will keep it fresh for up to 3 days at room temperature or up to a week refrigerated.
- The toasting of walnuts enhances their nutty flavor and adds crunch without bitterness.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Keywords: banana bread, moist banana bread, homemade banana bread, banana nut bread, walnut banana bread, easy banana bread, quick bread
