A wonderfully simple and irresistibly moist Banana Bread Recipe bursting with ripe bananas, naturally sweet raisins, and crunchy toasted walnuts. This recipe has become a household favorite, cherished for its rich flavor and perfect texture. Every bite tells a story of comfort and warmth—no wonder it’s earned hundreds of glowing 5-star reviews from fellow banana bread lovers!
What You’ll Need
Here’s everything you’ll want on hand to bake the perfect banana bread: a pinch of salt, a touch of sugar, all-purpose flour, eggs, baking soda for that rise, creamy softened butter, fragrant vanilla extract, and naturally, some very ripe bananas that bring all the sweetness and moisture. If you like a bit of extra crunch and chew, tossing in chopped walnuts and plump raisins is a wonderful optional twist — It elevates your loaf into a delicious banana nut bread, adding richer flavor and a satisfying crunch. This simple mix creates a warm, comforting treat that feels homemade and full of love.
How to Cook Banana Bread
This banana bread recipe is truly one of the simplest and most foolproof you’ll ever make. I love using a stand mixer to keep things simple and hands-free, but don’t worry if you don’t have one — an electric hand mixer works perfectly, and if you’re feeling old-school, a good whisk will do the trick too. No fancy tools needed here!
- In your mixing bowl, beat the butter and sugar together until the texture becomes light and airy.
- Add the mashed bananas and eggs, mixing until the batter is smooth and fully combined.
- In a separate bowl, sift together the flour, salt, and baking soda until well blended.
- Gently fold the dry ingredients into the wet mixture, mixing only until just combined.
- Stir in the vanilla extract, chopped walnuts, and raisins (if using) for added texture and sweetness.
- Transfer the batter into the prepared loaf pan that’s been lightly greased.
- Bake until golden and cooked through.
Tips for Success
One trick I’ve learned is how to perfectly ripen bananas when you’re eager to bake but your bananas aren’t quite ready. If you need them fast, pop the whole bunch on a baking sheet and roast them at 250˚F for about 15 to 20 minutes—the riper they start, the less time they need. If you have a bit more patience, putting them in a paper bag at room temperature for a day does the trick, especially if you toss in an apple to speed things up with the natural ethylene gas.
Also, don’t toss those overripe bananas! I always freeze mine—either unpeeled in a sealed bag or peeled and chopped for smoothies. They can be frozen for up to three months and thawed easily, making them ideal for baking banana bread. Bonus tip: you can freeze the entire loaf the same way if you want to save some for later.
Worried about nuts or raisins? No stress. I often skip them due to allergies in my family, and the bread still turns out incredibly moist and tender. For a fun twist, try swapping them for chocolate chips—you’ll get that gooey, sweet surprise in every bite.
Variation Ideas
- You can transform this into a honey banana bread by substituting honey for the sugar.
- Swap out all-purpose flour for organic whole wheat flour.
- You can substitute 1 tablespoon of flour with an equal measure of ground flaxseed.
- When using very ripe bananas, you can cut the sugar down to ½ cup since the bananas provide ample natural sweetness.
Banana Bread Recipe
Ingredients
- 3 perfectly ripe bananas medium to large, mashed until smooth
- 1/2 cup unsalted butter softened to room temperature
- ¾ cup granulated sugar for just the right touch of sweetness
- Lightly whisk 2 large eggs to help combine all the ingredients.
- 1 ½ cups of all-purpose flour, sifted to ensure a lighter texture
- A teaspoon of baking soda ensures the bread rises perfectly.
- ½ teaspoon salt to balance the flavors
- ½ teaspoon pure vanilla extract for warmth and depth
- 1 cup chopped walnuts toasted if you like a little extra crunch
- ½ cup raisins plump and juicy for natural sweetness
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a standard loaf pan (about 9 x 5 inches). Shake off any extra flour and place the pan to the side.
- In a dry skillet over medium-low heat, toast 1/2 cup of walnuts, stirring constantly to keep them from burning. Once they’re golden and fragrant, remove from heat, coarsely chop, and let cool to room temperature.
- In a spacious mixing bowl, beat 1/2 cup of softened butter together with 3/4 cup of sugar—or honey if you like a natural sweetener—until smooth and creamy. Mix until smooth and fluffy.
- Use a fork to mash 3 ripe bananas until they reach a chunky, applesauce-like consistency. Next, gently fold the mashed bananas into the mixture of creamed butter and sugar.
- Incorporate 2 large eggs and stir until the mixture is fully combined.
- In another bowl, combine the dry ingredients by whisking together 1 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt until evenly mixed.
- Gently fold the dry ingredients into the banana mixture, mixing only until just combined and evenly blended. Avoid overmixing.
- Mix in 1/2 teaspoon of vanilla extract, then fold in the cooled chopped walnuts and a handful of raisins (about 1/2 cup or to taste).
- Transfer the batter into the greased loaf pan and gently even out the surface with a spatula.
- Bake at 350°F for approximately 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs clinging to it.
- Allow the banana bread to sit in the pan for 10 minutes before carefully moving it onto a wire rack to cool fully.
