Moist Banana Bread Recipe

Ingredients

• 3 ripe bananas (medium/large, very ripe)
• 0.5 cup unsalted butter (8 Tbsp, at room temperature)
• 0.75 cup granulated sugar (or honey)
• 2 eggs (large, lightly beaten)
• 1.5 cup all-purpose flour
• 1 tsp baking soda
• 0.5 tsp salt
• 0.5 tsp vanilla extract
• 1 cup walnuts (toasted and coarsely chopped)
• 0.5 cup raisins

Steps

1. 1

   Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25" long x 5.25" wide x 2.75" deep).

2. 2

   Lightly roast walnuts on a skillet over medium heat, continuously stirring so they won’t burn. Coarsely chop and let them cool to room temperature.

3. 3

   In a large mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar until smooth.

4. 4

   Mash bananas with a fork until they reach the consistency of chunky applesauce.

5. 5

   Add the mashed bananas and 2 lightly beaten eggs to the butter mixture, mixing until well blended.

6. 6

   In a separate bowl, whisk together 1 1/2 cups of flour, 1 tsp of baking soda, and 1/2 tsp of salt.

7. 7

   Add the dry ingredients to the wet batter and stir until just combined.

8. 8

   Mix in 1/2 tsp of vanilla extract, the chopped toasted walnuts, and 1/2 cup raisins.

9. 9

   Pour the batter into the prepared loaf pan.

10. 10

    Bake at 350˚F for 55-60 minutes or until a toothpick inserted into the center comes out clean.

11. 11

    Let the banana bread rest in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Variations: You can omit walnuts and raisins for a plain loaf, or replace them with chocolate chips. For a healthier version, you can use honey instead of sugar, whole wheat flour, or replace 1 Tbsp of flour with ground flaxseed. Freezing: You can freeze overripe bananas unpeeled in a freezer bag for up to 3 months. Thaw before using for bread.

Nutrition per serving

• breakfast
• snack
• dessert
• baked
• banana bread
• vegetarian
• easy