Who doesn’t love banana bread? It’s a classic comfort food that’s perfect for breakfast, dessert, or anytime you need a little pick-me-up. But sometimes, you want to mix things up a bit. That’s where this banana bread with raisins and walnuts recipe comes in. It’s a delicious twist on a beloved favorite that’s sure to become a new go-to.
Ingredients
- 3 ripe bananas, mashed
- 1/3 cup melted butter
- 1 teaspoon baking soda
- Pinch of salt
- 3/4 cup sugar
- 1 large egg, beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup raisins
- 1/2 cup chopped walnuts
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan.
- In a large mixing bowl, mix together the mashed bananas and melted butter.
- Add in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix well.
- Add in the flour, raisins, and chopped walnuts. Mix until just combined.
- Pour the batter into the greased loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the loaf in the pan for 10 minutes, then remove it and place it on a wire rack to cool completely. Slice and serve.
Nutritional Information
One slice of this banana bread with raisins and walnuts recipe contains approximately:
- Calories: 250
- Total Fat: 10g
- Saturated Fat: 4g
- Cholesterol: 35mg
- Sodium: 170mg
- Total Carbohydrates: 38g
- Dietary Fiber: 2g
- Sugars: 21g
- Protein: 4g
Cooking Time
The total cooking time for this banana bread with raisins and walnuts recipe is approximately 50-60 minutes.
Equipment
- Large mixing bowl
- 9×5 inch loaf pan
- Wire rack
Serving Suggestions
This banana bread with raisins and walnuts recipe is delicious on its own, but you can also serve it with a dollop of whipped cream, a scoop of vanilla ice cream, or some fresh fruit on the side. It’s perfect for breakfast, snack time, or dessert.
Variations
If you want to mix things up even more, try adding some chocolate chips, shredded coconut, or chopped dried apricots to the batter. You can also experiment with different types of nuts, such as pecans or almonds.
Substitutions
If you don’t have raisins on hand, you can substitute them with dried cranberries or chopped dates. You can also use vegetable oil instead of butter, or whole wheat flour instead of all-purpose flour.
Storage
Store any leftover banana bread with raisins and walnuts in an airtight container at room temperature for up to 3 days. You can also freeze it for up to 3 months.
Tips
- Make sure your bananas are ripe, as they will be sweeter and easier to mash.
- Don’t overmix the batter, as this can result in a tough, dense loaf.
- If the top of your loaf is browning too quickly, cover it with aluminum foil during the last 10-15 minutes of baking.
Notes
This banana bread with raisins and walnuts recipe is a great way to use up overripe bananas that might otherwise go to waste. It’s also a perfect way to add some extra flavor and texture to a classic recipe.
Frequently Asked Questions
Can I use frozen bananas?
Yes, you can use frozen bananas in this recipe. Simply thaw them before mashing and using in the batter.
Can I use a different type of nut?
Yes, you can use any type of nut you like in this recipe. Just make sure to chop them into small pieces before adding them to the batter.
Can I make this recipe vegan?
Yes, you can make this recipe vegan by using a vegan butter substitute and an egg replacer, such as applesauce or mashed bananas.
Personal Thoughts
This banana bread with raisins and walnuts recipe is one of my all-time favorites. The combination of sweet, ripe bananas with chewy raisins and crunchy walnuts is simply irresistible. Plus, it’s so easy to make and always turns out perfectly. I love to serve it warm with a pat of butter or a drizzle of honey. Trust me, once you try this recipe, you’ll never go back to plain old banana bread again!