Moist Banana Bread Recipe

Ingredients

• 3 bananas (very ripe, medium/large)
• 0.5 cup unsalted butter (8 Tbsp, at room temperature)
• 0.75 cup granulated sugar (can substitute with 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 the toasted walnuts and let them cool to room temperature.

3. 3

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

4. 4

   Mash the 3 ripe 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 mix until just combined.

8. 8

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

9. 9

   Pour the batter into the prepared loaf pan. Bake at 350°F for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

10. 10

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

Notes

To ripen bananas quickly, bake them unpeeled at 250°F for 15-20 minutes. You can also freeze overripe bananas unpeeled in a freezer bag for up to 3 months. If the bread tastes bitter, it may be due to unmixed clumps of baking soda; ensure dry ingredients are whisked thoroughly.

Nutrition per serving

• breakfast
• snack
• dessert
• banana bread
• baked
• vegetarian
• kid-friendly