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This banana bread has been my go-to solution for overripe bananas. It's soft moist and packed with natural sweetness from bananas raisins and a nutty crunch from toasted walnuts. My husband perfected this recipe over the years and now it’s a family favorite that disappears within hours of baking.
I first baked this version on a chilly Sunday morning and the smell filled the entire house. Now it's become our weekend tradition.
- Very ripe bananas: add natural sweetness and softness
- Unsalted butter: makes the crumb rich and tender
- Granulated sugar: balances the banana flavor
- Large eggs: help bind the loaf and give structure
- All purpose flour: gives the bread its form
- Baking soda: ensures a good rise and fluffy crumb
- Salt: enhances every other flavor
- Vanilla extract: adds warmth and a bakery like aroma
- Walnuts: add crunchy contrast and toastiness
- Raisins: give tangy sweetness and extra moisture
Step-by-Step Instructions
- Prepare the Pan and Walnuts:
- Grease and flour a loaf pan then toast the walnuts in a dry skillet over low heat until fragrant and golden. Let them cool and chop coarsely.
- Cream Butter and Sugar:
- In a large bowl beat softened butter with sugar until light and creamy. This traps air that helps the bread rise.
- Add Bananas and Eggs:
- Mash the bananas with a fork until they are soft but still slightly chunky. Stir them into the butter mixture along with the eggs until smooth.
- Mix Dry Ingredients Separately:
- In another bowl whisk together the flour baking soda and salt. This ensures even distribution and prevents clumping in the batter.
- Combine Wet and Dry Mixtures:
- Add the dry ingredients to the wet and gently mix until just combined. Do not overmix to avoid a dense loaf.
- Add Flavorings and Mix-Ins:
- Fold in vanilla chopped walnuts and raisins. The batter will be thick and rich with texture.
- Bake the Bread:
- Pour the batter into the prepared loaf pan and smooth the top. Bake at 350 degrees until a toothpick inserted in the center comes out clean. This takes about an hour.
- Cool and Slice:
- Let the loaf cool in the pan for ten minutes then transfer to a wire rack. Cool completely before slicing for best texture.
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My favorite part is the edge slices that get slightly caramelized. We once took a loaf on a road trip and ended up sharing it with strangers who still ask for the recipe.
Storage Tips
Let the loaf cool completely before wrapping in foil or plastic wrap
Store at room temperature for up to three days
Refrigerate in an airtight container for longer freshness up to one week
To freeze wrap tightly in plastic then in foil and store for up to three months. Thaw overnight in the fridge or on the counter.
Ingredient Substitutions
Use honey instead of sugar for a natural touch
Swap white flour for whole wheat for extra fiber
Replace butter with coconut oil for a dairy free version
Skip raisins and nuts if preferred or swap in chocolate chips for a fun twist
Serving Suggestions
Serve warm with a pat of butter or a drizzle of honey
Toast slices and top with cream cheese or nut butter
Use for French toast or cube for a breakfast bread pudding
Pair with coffee or tea for an easy breakfast or snack
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Cultural Context
Banana bread became popular in the 1930s during the Great Depression
Home cooks began using overripe fruit to avoid waste
It became a symbol of comfort and practicality in American baking
Today it’s a beloved classic passed down through generations
Frequently Asked Questions About Recipes
- → Can I leave out the raisins and walnuts?
Yes, the bread will still turn out soft and moist without raisins and walnuts. You can also substitute with chocolate chips.
- → How can I ripen bananas quickly?
Place bananas on a baking sheet and bake at 250°F for 15–20 minutes, or use a paper bag at room temperature for 24 hours.
- → Is it possible to freeze banana bread?
Yes, wrap the loaf tightly in plastic and foil, then freeze. It keeps well for up to 3 months and thaws beautifully.
- → Can I use honey instead of sugar?
Absolutely. Substitute sugar with an equal amount of honey for a natural sweetener option with a mild flavor difference.
- → What type of flour works best?
All-purpose flour yields a light texture, but whole wheat flour or a mix with flaxseed can be used for a heartier loaf.
- → What if I don't have a mixer?
You can easily mix by hand using a whisk and spatula. The batter is simple and doesn't require heavy mixing.