An easy and super moist bread recipe is loaded with very ripe bananas, all-purpose flour, granulated sugar, butter, eggs, milk, baking soda, sweet raisins, and chopped and toasted walnuts. If you don’t like to add nuts, you can simply replace them with some chocolate chips.

This is my favorite banana bread recipe with its super-moist texture, infused with sweet banana flavor, and loved by toddlers and adults alike. It is simple to make and it requires just one bowl, a few measuring cups and some basic ingredients. It is made at my home frequently and always disappears fast!

For this recipe, the best bananas are ones are ones which are over ripe, squishy, their skins turn brown and their flesh becomes soft and sweet. Making banana bread is with ripe bananas is the best way to use up, so they never go to waste.

Banana bread is something you can make anytime and anywhere using a stand mixer or with a fork in a muffin tin or in a loaf pan or — whenever you have a few very ripe bananas.

This banana bread loaf actually tastes better and stays moist for just two or three days at room temperature. You can refrigerate it for five to seven days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.

This is the best ever banana bread recipe and if you haven’t tried it yet, now’s the time.

More Banana Recipes

Banana Milkshake

Banana Chips

Banana Bread Overnight Oats

Eggless Banana Cake

Banana Bread

Author: Hina K Batra
Prep Time: 10 mins
Cook Time: 1 hour
Total Time: 1 hour 10 mins.
Yield: 10 people 1x

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Description

Banana Bread Recipe is loaded with ripe bananas, butter, sugar, egg, vanilla, baking soda, all-purpose flour, sweet raisins and toasted walnuts. It is one of my favorite moist, light and soft banana bread. It is easy to make with overripe bananas and a handful of pantry ingredients you have on hand!

Scale

Ingredients

3 large ripe bananas
½ cup (around 8 tablespoons) unsalted butter at room temperature
¾ cup granulated sugar
2 large eggs lightly beaten
1½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon vanilla extract
1 cup walnuts
½ cup raisins

Instructions

Preheat the oven to 350°F (180°C).
Line a 9×5 bread loaf pan with parchment paper or grease with non-stick cooking spray or with butter and keep aside.
Next, lightly roast walnuts in a pan, continuously stirring to prevent form burning.
Coarsely chop and let them cool at room temperature.
In a large mixing bowl, mix together unsalted softened butter and sugar.
Now add the bananas to the same bowl and mash with a fork.
Add the lightly beaten eggs to the bowl and whisk until combined till no yellow streaks of egg remain.
Add all dry ingredients in a separate bowl, all-purpose flour, baking soda and salt then add to the wet ingredients and mix together with a spatula just until combined.
Add vanilla extract and mix in chopped walnuts and raisins into the batter.
Pour the batter into your prepared loaf pan.
Bake at 350˚F for 55-60 min until a toothpick or wooden skewer inserted into the center comes out clean.
Remove from oven and let banana bread cool to a wire rack for few minutes.
Then transfer the banana bread and cool completely before serving.
Slice and serve.

Notes

For banana bread, the best bananas are those that are over-ripe. The yellow peels should be at least half browned and the bananas squishy and browning inside.
We recommend a 9.25 long x 5.25 wide x 2.75 deep loaf pan for this recipe.
You can replace sugar with honey, this makes into honey banana bread.
To make it a healthier version, instead of using all-purpose flour, use whole wheat flour.
When using very ripe bananas; adjust the amount of sugar. They add plenty of sweetness to the bread.
There is no fancy equipment required to mix the batter. You can use stand mixer because it’s easy or you can use an electric hand mixer and can even make it with a hand whisk.
This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or wrap the bread in plastic wrap and then aluminum foil and freeze for up to 3 months.
Adding walnuts and raisins are optional. Adding them makes a great taste and texture and becomes a banana nuts bread.