My favorite weekend ritual starts with a few spotted bananas on the counter and ends with a golden loaf cooling on the rack.
There’s something so comforting about mashing ripe bananas, creaming butter and sugar, and watching the kitchen fill with the sweet, nutty aroma of banana bread baking in the oven.
This recipe is everything you want in a homemade banana bread — perfectly moist, rich with banana flavor, and speckled with toasted walnuts and plump raisins.
It’s the kind of loaf you’ll want to slice while it’s still warm, slather with butter, and share (or not).
We’ve been baking this banana bread for years, and it never disappoints — simple to make, nostalgic, and the perfect way to give overripe bananas a second life.
Bake one today, and enjoy a little comfort in every bite.
For the Banana Bread
- Bananas – Use 3 very ripe medium-to-large bananas. The riper they are, the sweeter and more flavorful your bread will be.
- Unsalted Butter – ½ cup (8 Tbsp), softened. This adds richness and keeps the loaf tender.
- Granulated Sugar – ¾ cup for the perfect touch of sweetness. You can swap with honey for a slightly different flavor.
- Eggs – 2 large eggs, lightly beaten. They help bind the ingredients and give structure to the bread.
- All-Purpose Flour – 1½ cups to create that classic banana bread crumb—soft but sturdy.
- Baking Soda – 1 teaspoon for lift and a light texture.
- Salt – ½ teaspoon to balance sweetness and bring out the banana flavor.
- Vanilla Extract – ½ teaspoon adds warmth and depth.
- Walnuts – 1 cup, toasted and chopped. They add crunch and a nutty aroma.
- Raisins – ½ cup for a pop of sweetness and chewiness in every bite.
Moist Banana Bread
A tender, flavorful banana bread filled with ripe bananas, toasted walnuts, and sweet raisins. Perfect for breakfast, snacks, or sharing with friends.
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Servings: 10
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Ingredients
- 3 very ripe medium-to-large bananas
- ½ cup (8 Tbsp) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, lightly beaten
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts, toasted and chopped
- ½ cup raisins
Instructions
- Prepare the Pan:
Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x5-inch loaf pan. - Toast the Walnuts:
In a dry skillet over medium heat, toast the walnuts, stirring constantly until fragrant. Remove from heat, coarsely chop, and set aside to cool. - Make the Batter:
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
Mash the bananas with a fork until slightly chunky (like applesauce) and stir them into the butter mixture along with the beaten eggs until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until incorporated. - Add Flavorings:
Stir in the vanilla extract, chopped walnuts, and raisins. - Bake:
Pour the batter into the prepared loaf pan and smooth the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. - Cool and Serve:
Allow the bread to rest in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Nutrition
Calories: 350kcal | Carbohydrates: 45g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 75mg | Sodium: 220mg | Potassium: 210mg | Fiber: 2g | Sugar: 25g | Vitamin A: 380IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 1.5mg
- What kind of bananas should I use?
The riper, the better! You want bananas that are deeply spotted or even mostly brown—this is when they’re sweetest and most flavorful. Overripe bananas make your bread extra moist and full of that classic banana flavor we all love.
- How do I know when it’s done baking?
Stick a toothpick in the center—if it comes out clean or with just a few crumbs, you’re good to go. If you’re using a thermometer, aim for around 200°F (93°C) in the center. And don’t worry if the top cracks a little—that’s a sign of a perfect loaf!
- Can I make it ahead or freeze it?
Absolutely. Banana bread freezes beautifully! Let it cool completely, then wrap it tightly in plastic wrap (and again in foil if you’re extra cautious). It keeps in the freezer for up to 3 months. Thaw at room temperature, and it’ll taste freshly baked.
- Why did my banana bread sink or turn out soggy?
That usually happens if there’s too much banana or the bread was underbaked. Make sure your bananas are mashed but measured correctly, and don’t open the oven too early. Also, check your baking soda—if it’s old, it can throw off the rise!
- How do I make it extra moist without it being dense?
Here’s the trick: don’t over-mix the batter once you add the flour. Stir just until combined. This keeps the texture soft and fluffy instead of heavy. And of course, those ripe bananas do most of the moisture magic for you.
