Banana Bread (Walnuts and Raisins)

An easy and moist Banana Bread recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. The recipe will still work if raisins and walnuts are omitted. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate to make Chocolate Chip Banana Bread.

3 medium-large very ripe bananas
½ cup (8 Tbsp.) unsalted butter, room temperature
¾ cup granulated sugar
2 large eggs, lightly beaten
1½ cups all-purpose flour, unbleached
1 tsp. baking soda
½ tsp. kosher or sea salt
½ tsp. pure vanilla extract
1 cup walnuts
½ cup raisins

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Grease and flour a bread loaf pan (9.25x5.25x2.75").

Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.

In a mixing bowl, cream together 8 Tbsp. softened butter and ¾ cup sugar or honey.

Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.

In a separate bowl, whisk together: 1½ cups of flour, 1 tsp. of baking soda and ½ tsp. of salt then add to batter.

Add ½ tsp. of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan.

Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean.

Let banana bread rest for 10 minutes before transferring to a wire rack to cool.

Makes 10 servings.