If you’re craving a classic comfort treat that’s bursting with flavor and texture, you’re going to love this Moist Banana Bread with Walnuts and Raisins Recipe. It’s one of those recipes I turn to when I want something homey, cozy, and absolutely foolproof. The nuts and raisins add that perfect little crunch and chew that make every bite interesting, and best of all, it stays wonderfully moist—no dry bites here! I promise, once you try this, it’ll be your go-to banana bread recipe too.
Why You’ll Love This Recipe
- Perfectly Moist Texture: The ripe bananas and butter blend create a tender crumb that’s incredibly moist every time.
- Nuts and Raisins for Extra Flavor: Walnuts add crunch and a toasty flavor while raisins offer a natural sweetness and chewy contrast.
- Simple Ingredients You Can Find Anywhere: No fancy items here—just pantry staples and fresh bananas.
- Easy to Customize: Swap nuts, add chocolate chips, or tweak the sweetness to suit your taste buds.
Ingredients You’ll Need
Each ingredient in this recipe plays its part in creating that luscious moisture and rich flavor. I always recommend using ripe bananas because the natural sugars sweeten the bread beautifully. Also, lightly roasting your walnuts helps unlock their best flavor and keeps them crunchy.
- Very ripe bananas: The riper, the better for sweetness and moisture; avoid green or underripe ones.
- Unsalted butter: Softened to room temperature for smooth mixing—this ensures a tender crumb.
- Granulated sugar: Adds sweetness and helps with browning, but you can swap with honey if you prefer.
- Large eggs: Lightly beaten to incorporate for binding and richness.
- All-purpose flour: The base of your bread; measuring it correctly is key for texture.
- Baking soda: Helps the bread rise beautifully.
- Salt: Enhances all those lovely flavors.
- Vanilla extract: Adds warmth and depth to the banana notes.
- Walnuts: Lightly toasted and chopped for that irresistible crunch.
- Raisins: Sweet and chewy bits that surprise you in each slice.
Variations
I love playing around with this Moist Banana Bread with Walnuts and Raisins Recipe, and honestly, it takes quite a few twists beautifully. Don’t hesitate to make it your own!
- Swap raisins for dried cranberries or chopped dates: I once tried cranberries and it gave the bread a lovely tart contrast that my family went crazy for.
- Add chocolate chips: A classic upgrade—feel free to sprinkle in some semi-sweet chips for a decadent touch.
- Use different nuts: Pecans or almonds work just as well if walnuts aren’t your favorite, or if you have allergies try sunflower seeds for crunch.
- Make it gluten-free: Substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend—you’ll need to watch the baking time closely, though.
How to Make Moist Banana Bread with Walnuts and Raisins Recipe
Step 1: Prep and Toast Your Walnuts
Start by heating your oven to 350°F and greasing your loaf pan. While the oven warms, gently toast the walnuts in a dry skillet over medium heat, stirring constantly to avoid burning. When they smell fragrant and just start turning golden, remove them to cool before chopping coarsely—this simple step really amps up their flavor.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. If you’re using honey, add it here instead of sugar. This step is crucial because it introduces air, helping the bread stay light rather than dense.
Step 3: Mash Bananas and Mix Wet Ingredients
Using a fork, mash your ripe bananas until they’re chunky but thoroughly mashed—think chunky applesauce. Add bananas and lightly beaten eggs to the butter and sugar mix, then stir gently but fully to combine. This is where the magic happens for the bread’s moistness.
Step 4: Combine Dry Ingredients and Fold In
In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agent and salt. Slowly add the dry mix to your wet ingredients and stir just until blended—overmixing can make the bread tough, so stop when you don’t see any more dry streaks. Then fold in vanilla, walnuts, and raisins evenly.
Step 5: Bake and Cool
Pour your batter into the prepared loaf pan, smooth out the top, and bake for 55–60 minutes at 350°F. You’ll know it’s done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. Let it sit in the pan for about 10 minutes before moving it to a wire rack to cool completely—this resting time helps the bread firm up and finish cooking gently.
Pro Tips for Making Moist Banana Bread with Walnuts and Raisins Recipe
- Use Overripe Bananas: The browner they are, the sweeter and moister your bread gets—I usually save bananas for this recipe when they’re best forgotten for eating.
- Don’t Overmix the Batter: Stir until combined but don’t beat it; overmixing activates gluten and results in a tougher bread.
- Toast Walnuts for Flavor: I discovered this trick after plain nuts felt bland—roasting unlocks their full flavor and keeps texture crisp.
- Check Doneness Early: Ovens vary, so start testing with a toothpick at 50 minutes to avoid drying out your moist banana bread.
How to Serve Moist Banana Bread with Walnuts and Raisins Recipe
Garnishes
I often sprinkle a light dusting of powdered sugar or spread a little softened butter right before serving. For a special touch, a drizzle of honey or a smear of cream cheese works wonders. I even like to top slices with a handful of extra toasted walnuts for crunch and eye appeal.
Side Dishes
This banana bread pairs beautifully with a simple cup of coffee or tea. For a brunch spread, I like serving it alongside fresh fruit salad or a bowl of Greek yogurt with honey and nuts to balance the sweetness.
Creative Ways to Present
On special occasions, I slice the banana bread, layer it with whipped cream, fresh berries, and a drizzle of chocolate sauce for a quick, no-fuss dessert. You could also cut it into mini loaf sizes for party favors or pack it up as a thoughtful homemade gift—people always appreciate something baked with love!
Make Ahead and Storage
Storing Leftovers
I wrap leftover banana bread tightly in plastic wrap and store it at room temperature in an airtight container for up to 3 days. This keeps it moist and fresh—trust me, the flavor improves a bit after a day too!
Freezing
Freezing works great with this recipe. I slice the loaf first, then wrap individual slices in parchment and store them in a freezer-safe bag. This way, I can grab a slice whenever I want without thawing the whole loaf. They thaw beautifully overnight in the fridge.
Reheating
When I want to enjoy leftover banana bread warm, I pop slices in the toaster oven for just a couple of minutes or zap them in the microwave for 15-20 seconds. That slight warmth revives the flavors and boosts that freshly-baked feeling.
FAQs
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Can I use frozen bananas for this banana bread?
Absolutely! Frozen bananas work perfectly. Just thaw them completely and drain any excess liquid before mashing to keep your bread from becoming soggy.
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How do I ensure the banana bread stays moist?
Using very ripe bananas and not overbaking are the keys. Also, avoid overmixing your batter so the bread stays tender, and store it properly once cooled.
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Can I substitute walnuts with other nuts or skip them?
Definitely! Pecans, almonds, or even seeds like pumpkin or sunflower work well. If you’re not a nut fan, just omit them altogether—the bread will still be delicious and moist.
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Is this banana bread recipe good for freezing?
Yes, it freezes beautifully. Slice it first for easy portioning, then wrap and freeze. When ready to eat, thaw overnight or warm slightly for best results.
Final Thoughts
I absolutely love how this Moist Banana Bread with Walnuts and Raisins Recipe turns out—every time it’s a hit with my family and friends. It’s one of those recipes that feels like a warm hug sliced up on a plate, perfect for breakfast, snack time, or a casual dessert. If you’ve ever been intimidated by banana bread, give this one a shot. I’ve packed in all my best tips to make sure you succeed, and I think you’ll be happy you did!
Print
Moist Banana Bread with Walnuts and Raisins Recipe
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: 10 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
This moist banana bread recipe is a classic, easy-to-make treat featuring ripe bananas, toasted walnuts, and raisins for added texture and flavor. It’s perfect for breakfast, snack time, or a comforting dessert with a cup of tea or coffee.
Ingredients
Banana Bread Ingredients
- 3 very ripe medium/large bananas
- ½ cup unsalted butter (8 Tbsp), at room temperature
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
- Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Grease and flour a bread loaf pan measuring approximately 9.25 x 5.25 x 2.75 inches to prevent sticking.
- Toast Walnuts: Lightly roast the walnuts in a skillet over medium heat, stirring continuously to avoid burning. Once toasted, coarsely chop them and allow to cool to room temperature.
- Cream Butter and Sugar: In a mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy.
- Mash Bananas and Combine: Mash the ripe bananas with a fork until you reach a chunky applesauce consistency. Add the mashed bananas and the lightly beaten eggs into the butter and sugar mixture. Mix until well blended.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution.
- Combine Dry with Wet Ingredients: Gradually add the flour mixture to the wet banana batter. Stir gently to combine without overmixing to keep the bread tender.
- Add Flavor and Extras: Stir in the vanilla extract, chopped toasted walnuts, and raisins evenly throughout the batter.
- Bake the Bread: Pour the batter into the prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Let the banana bread rest in the pan for 10 minutes after baking, then transfer it to a wire rack to cool completely before slicing.
Notes
- Ensure bananas are very ripe for maximum sweetness and moisture.
- Lightly toasting walnuts enhances their flavor and crunch.
- Use room temperature butter for easier creaming and better texture.
- Check for doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 slice (approx. 1/10th of loaf)
- Calories: 280
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
