- Preheat the oven. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
- Mash the bananas. In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. You should have about 1 1/2 to 2 cups of mashed bananas.
- Cream the butter and sugar. In another bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy, about 3-4 minutes.
- Add the eggs and vanilla. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine the dry ingredients. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using).
- Mix the wet and dry ingredients. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk). Start and end with the dry ingredients. Mix until just combined; be careful not to overmix.
- Fold in the bananas, walnuts, and raisins. Gently fold the mashed bananas, chopped walnuts, and raisins into the batter, ensuring they are evenly distributed.
Stage 2: Baking the Banana Bread
- Transfer the batter. Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake the bread. Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean. If the bread begins to brown too quickly, you can loosely cover it with aluminum foil for the last 15 minutes of baking.
- Cool the bread. Once baked, remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer the bread to a wire rack to cool completely.
Stage 3: Serving and Storing
- Slice and serve. Once the bread has cooled, slice it into thick slices and serve. It’s perfect on its own, or you can spread a little butter or cream cheese on top for extra indulgence.
- Store. Store the banana bread in an airtight container at room temperature for up to 3-4 days. You can also freeze it for up to 3 months by wrapping it tightly in plastic wrap and foil.
Tips for the Best Banana Bread with Walnuts and Raisins:
- Use overripe bananas. The riper the bananas, the sweeter and more flavorful the bread will be. Brown or spotted bananas work best for this recipe.
- Toast the walnuts. If you want to enhance the flavor of the walnuts, lightly toast them in a dry pan over medium heat for 5-7 minutes before adding them to the batter.
- Add extra spices. For a more spiced flavor, consider adding a pinch of ground nutmeg or cloves to the batter.
- Customize with mix-ins. You can add other mix-ins like chocolate chips, shredded coconut, or even other dried fruits like cranberries.
Final Thoughts:
This Banana Bread with Walnuts and Raisins is the perfect combination of sweetness, texture, and flavor. The moistness of the bread, paired with the crunch of walnuts and the chewy raisins, makes each bite satisfying and comforting. It’s a wonderful treat for any time of day and is sure to become a family favorite. Enjoy!