Banana bread is a beloved classic that never goes out of style. This recipe is incredibly easy to follow, resulting in a moist, flavorful loaf packed with the natural sweetness of ripe bananas, the tangy burst of raisins, and the satisfying crunch of walnuts. Whether enjoyed for breakfast, as a snack, or even as a dessert, this banana bread is sure to become a family favorite. Plus, it’s a fantastic way to use up those overripe bananas sitting on your counter!
**Ingredients**
– **Bananas**: 3 very ripe medium to large bananas (300 grams)
– **Unsalted Butter**: ½ cup (8 tablespoons) at room temperature (115 grams)
– **Granulated Sugar**: ¾ cup (150 grams)
– **Eggs**: 2 large, lightly beaten
– **All-Purpose Flour**: 1 ½ cups (190 grams)
– **Baking Soda**: 1 teaspoon (5 grams)
– **Salt**: ½ teaspoon (2.5 grams)
– **Vanilla Extract**: ½ teaspoon (2.5 milliliters)
– **Walnuts**: 1 cup, coarsely chopped (120 grams)
– **Raisins**: ½ cup (75 grams)
**Instructions**
1. **Preheat and Prepare**:
– Preheat your oven to 350°F (175°C).
– Grease and flour a 9.25 x 5.25 x 2.75-inch (23 x 13 x 7 cm) loaf pan to prevent the bread from sticking.
2. **Roast the Walnuts**:
– Lightly roast the walnuts in a dry skillet over medium heat. Stir continuously to prevent burning.
– Once roasted, allow them to cool before coarsely chopping.
3. **Cream Butter and Sugar**:
– In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes using an electric mixer.
– If substituting with honey, use the same quantity and incorporate it into the butter at this stage.
4. **Mash Bananas and Mix**:
– In a separate bowl, mash the bananas with a fork until they reach a chunky applesauce consistency.
– Add the mashed bananas and beaten eggs to the creamed butter mixture, and stir until everything is well combined.
5. **Combine Dry Ingredients**:
– In another bowl, whisk together the all-purpose flour, baking soda, and salt.
– Gradually add the dry mixture to the banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
6. **Add Flavorings**:
– Stir in the vanilla extract, chopped walnuts, and raisins until evenly distributed throughout the batter.
7. **Pour and Bake**:
– Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
– Place the pan in the preheated oven and bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
8. **Cool and Serve**:
– Allow the banana bread to cool in the pan for about 10 minutes.
– Transfer the bread to a wire rack to cool completely before slicing and serving.
**Serving Suggestions**
– Serve warm slices with a spread of butter or cream cheese for a delicious breakfast treat.
– Pair with a hot cup of coffee or tea for an afternoon snack.
– For a decadent dessert, serve slices with a scoop of vanilla ice cream and a drizzle of caramel sauce.
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**Cooking Tips**
– **Overripe Bananas**: The riper the bananas, the better the flavor! Black-spotted bananas will yield the sweetest, most flavorful bread.
– **Roasting Walnuts**: Roasting the walnuts intensifies their flavor, but be sure to stir frequently to avoid burning.
– **Mixing**: Stir the batter just until the ingredients are combined to avoid tough bread. Overmixing can lead to a dense texture.
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**Storing Recommendations**
– **Room Temperature**: Store the banana bread in an airtight container at room temperature for up to 3 days.
– **Refrigeration**: If you live in a warm climate, refrigerate the bread to prevent spoilage, but bring it to room temperature before serving for the best flavor.
– **Freezing**: Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. Freeze for up to 3 months. Thaw at room temperature before serving.
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**Nutritional Information (per serving)**
– **Calories**: 350 kcal
– **Total Fat**: 18 grams
– **Saturated Fat**: 8 grams
– **Cholesterol**: 70 milligrams
– **Sodium**: 200 milligrams
– **Carbohydrates**: 45 grams
– **Dietary Fiber**: 2 grams
– **Sugars**: 25 grams
– **Protein**: 5 grams
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**Frequently Asked Questions (FAQs)**
– **Can I use frozen bananas?**
– Yes! Thaw them completely and drain any excess liquid before mashing.
– **Can I add chocolate chips?**
– Absolutely! Substitute some or all of the raisins with chocolate chips for a sweeter variation.
– **How can I make this recipe gluten-free?**
– Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum.
– **Can I make muffins instead?**
– Yes! Pour the batter into a muffin tin and bake at 350°F (175°C) for 20-25 minutes.
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**Final Details**
– **Total Calories**: 350 per serving
– **Prep Time**: 10 minutes
– **Cooking Time**: 1 hour
– **Total Time**: 1 hour 10 minutes
– **Number of Servings**: 10
Enjoy your perfectly moist banana bread! 🍌🍞