Moist Banana Bread Recipe

Introduction

This moist banana bread is a delightful treat that makes the most of ripe bananas. With a tender crumb, toasted walnuts, and sweet raisins, it’s a comforting classic perfect 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

1. Step 1: Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 x 5.25 x 2.75 inches). Lightly roast walnuts in a skillet, stirring continuously to prevent burning. Coarsely chop the walnuts and let them cool to room temperature.
2. Step 2: In a mixing bowl, cream together the softened butter and sugar until smooth.
3. Step 3: Mash the bananas with a fork until chunky and add them to the butter and sugar mixture along with the beaten eggs. Mix until well blended.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined.
5. Step 5: Stir in the vanilla extract, chopped walnuts, and raisins. Pour the batter into the prepared loaf pan.
6. Step 6: Bake for 55–60 minutes, or until a toothpick inserted into the center comes out clean. Let the bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

• Use honey instead of sugar for a richer, natural sweetness.
• Add a pinch of cinnamon or nutmeg to the dry ingredients for warm spice notes.
• Swap raisins for chocolate chips if you prefer a sweeter, dessert-style bread.
• Ensure bananas are very ripe for maximum flavor and moisture.

Storage

Store banana bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze sliced bread in a sealed bag for up to 3 months. To reheat, thaw at room temperature then warm slices in a toaster or microwave briefly.

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. Thaw and drain any excess liquid before mashing to avoid soggy batter.

What if I don’t have walnuts or raisins?

You can omit them or substitute with other nuts like pecans, or dried fruits such as cranberries or chopped dates according to your preference.

Moist Banana Bread Recipe

Print Recipe

★★★★★

5 from 132 reviews

This Moist Banana Bread recipe yields a deliciously soft and flavorful loaf, enriched with ripe bananas, toasted walnuts, and sweet raisins. Perfect for breakfast, snack time, or dessert, it’s easy to prepare and bakes to golden perfection with a tender crumb and subtle vanilla aroma.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 1 loaf (about 10–12 slices) 1x
• Category: Bread
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt

Add-ins

• 1 cup walnuts, lightly roasted and coarsely chopped
• ½ cup raisins

Instructions

1. Prepare Pan and Roast Walnuts: Preheat your oven to 350°F (175°C). Grease and flour a standard bread loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches. In a skillet over medium heat, lightly roast the walnuts, stirring continuously to prevent burning. Once aromatic and lightly toasted, remove and allow them to cool to room temperature.
2. Cream Butter and Sugar: In a large mixing bowl, combine the softened unsalted butter and granulated sugar. Use a hand mixer or whisk to cream these together until the mixture is light and fluffy.
3. Add Bananas and Eggs: Mash the ripe bananas with a fork until they reach a chunky applesauce consistency. Add the mashed bananas and lightly beaten eggs to the creamed butter and sugar mixture, stirring until well blended.
4. Combine Dry Ingredients and Mix: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet batter, mixing gently to combine without overmixing.
5. Add Vanilla, Walnuts, and Raisins: Stir in the vanilla extract, followed by the cooled roasted walnuts and raisins, ensuring they are evenly distributed throughout the batter.
6. Bake the Bread: 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.
7. Cool and Serve: Remove the banana bread from the oven and let it rest in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.

Notes

• Use very ripe bananas as they provide more natural sweetness and moisture.
• Lightly roasting walnuts enhances their flavor and crunch.
• Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
• This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
• Optional: Substitute raisins with chocolate chips or dried cranberries for variation.

Keywords: banana bread, moist banana bread, banana loaf, homemade banana bread, nutty banana bread, walnut banana bread