This banana bread is the real deal. Soft, cozy, and loaded with ripe bananas, walnuts, and a little sweetness from raisins. It’s my husband’s go-to recipe, and it’s perfect for busy mornings, snacks on-the-go, or even a simple gift that everyone will actually eat. No fuss, no fancy equipment, just a great loaf you can whip up in under 10 minutes.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Ingredients (Serves 10)
- 3 very ripe bananas (medium or large)
- ½ cup unsalted butter, softened (8 Tbsp)
- ¾ cup granulated sugar (or ½ cup honey if you want it lighter)
- 2 large eggs, lightly beaten
- 1½ cups all-purpose flour (or swap with whole wheat flour for a healthier version)
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts, lightly toasted
- ½ cup raisins
How to Make It
- Preheat and prep: Set your oven to 350°F (175°C). Grease a standard loaf pan (9.25 x 5.25 x 2.75 inches) and lightly dust with flour.
- Toast the walnuts: Toss them in a dry skillet over medium heat for a few minutes, stirring constantly so they don’t burn. Chop them coarsely once they cool.
- Mix butter and sugar: In a bowl, beat your softened butter with sugar until smooth and fluffy. If you’re using honey instead, reduce the sugar to ½ cup.
- Mash bananas: Grab a fork and mash the bananas until they’re like chunky applesauce. Stir them into the butter and sugar along with the eggs until everything’s blended.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to your banana mixture, folding gently.
- Add flavor and texture: Stir in vanilla, toasted walnuts, and raisins. Fold carefully so the bread stays soft and tender.
- Bake: Pour the batter into your pan. Bake for 55–60 minutes, or until a toothpick in the center comes out clean.
- Cool before slicing: Let it sit in the pan for 10 minutes, then move it to a wire rack. Slice when cool enough to handle.
Quick Tips
- Bananas not ripe enough? Pop them in the oven at 250°F for 15–20 minutes, or stash them in a paper bag with an apple for a day.
- Freeze overripe bananas in a freezer bag for up to 3 months—they’re perfect for later baking or smoothies.
- Don’t want nuts? Skip them. This loaf stays moist and soft. Chocolate chips work too if you want a treat for the kids.
Nutrition Info (Approximate per slice)
- Calories: 350
- Protein: 5g
- Carbs: 45g
- Fat: 18g
- Fiber: 3g
- Sugar: 20g
- Saturated Fat: 7g
- Cholesterol: 57mg
- Sodium: 243mg
Nutrition is estimated and will vary depending on your ingredients and portion size.