This is the ultimate recipe for moist, flavorful banana bread loaded with ripe bananas, raisins, and toasted walnuts. It’s easy to make and the perfect way to use overripe bananas.
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What kind of bananas should I use?
You’ll want to use very ripe bananas that are covered in brown spots. The riper and softer the bananas, the more banana flavor they will impart. Avoid using firm, yellow bananas.
Can I use a different flour?
Yes! You can substitute whole wheat flour or other gluten-free flour blends like almond or coconut flour. The texture may come out slightly different.
Can I make banana bread without eggs or dairy?
Absolutely! To make vegan banana bread, replace the eggs with 1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water. Use coconut oil instead of butter. For a dairy-free option, omit the butter and use coconut oil or vegetable oil instead.
What is the best way to mash bananas?
Mash them with a fork right in the mixing bowl until they have a pudding-like consistency. There’s no need to perfectly smooth them out. Some small chunks are fine.
What kind of nuts can I add?
Walnuts and pecans are classic choices, but you can use any kind of nut you like. Almonds, macadamia nuts, cashews or hazelnuts would all be delicious.
Can I make banana bread muffins instead?
You sure can! Grease a 12-cup muffin tin instead of a loaf pan. Bake at 175°C for 25-30 minutes, then check for doneness by inserting a toothpick.
How do I know when the banana bread is done baking?
Test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean with no wet crumbs stuck to it, it’s fully baked.
Yield: 1 Loaf
Total Time: 1 hour 20 minutes
Ingredients:
- 3 very ripe medium bananas, mashed (about 1 1/4 cups)
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup raisins
- 1 cup walnuts, toasted, cooled and coarsely chopped
- 1/2 teaspoon vanilla extract
Instructions:
- Preheat the oven to 175°C (350°F). Grease a 9×5 inch loaf pan with butter and lightly dust with flour. Tap out any excess flour.
- In a large bowl, mash the bananas with a fork until smooth and pudding-like.
- Add the softened butter and sugar. Beat with an electric mixer on medium-high speed until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time until incorporated.
- In a separate bowl, whisk together the flour, baking soda and salt. Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Fold in the raisins, toasted walnuts and vanilla with a spatula.
- Pour the batter into the prepared loaf pan and lightly smooth the top.
- Bake for 55 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Allow the banana bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve. Enjoy!
Tips:
- Use very ripe, spotted bananas for the best flavor. The riper the bananas, the better the bread.
- Toast the walnuts in a 175°C (350°F) oven for 5-7 minutes to enhance their flavor before adding them to the batter.
- Store leftover banana bread tightly wrapped at room temperature for up to 5 days.
Let me know if you have any other questions! This banana bread is soft, moist, and loaded with banana flavor. It’s an easy crowd-pleasing recipe that’s perfect for breakfast, snacking, or dessert.,
