Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
- Lightly toast the walnuts in a dry skillet over medium heat, stirring constantly, until fragrant. Be careful not to burn them. Let them cool, then chop coarsely.
- In a large mixing bowl, cream together the softened butter and sugar until smooth.
- Mash the ripe bananas with a fork until they have a chunky applesauce consistency. Add the mashed bananas and the lightly beaten eggs to the butter and sugar mixture. Mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Add this dry mixture to the wet ingredients and mix until just combined. Do not overmix.
- Stir in the vanilla extract, chopped walnuts, and raisins.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Let the banana bread rest in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
Nutrition
Notes
This banana bread is perfect for using up overripe bananas. The toasting of the walnuts adds an extra layer of flavor. Enjoy this comforting treat with family and friends.