Moist Banana Bread Recipe

Ingredients

• 0.5 cup Unsalted Butter (softened, at room temperature)
• 0.75 cup Granulated Sugar (regular white sugar)
• 3 pieces Ripe Bananas (overripe, mashed to baby‑food consistency)
• 2 pieces Large Eggs (room temperature)
• 1.5 cup All-Purpose Flour (sifted)
• 1 tsp Baking Soda (baking soda, aluminum‑free if possible)
• 0.5 tsp Salt (fine table salt)
• 0.5 tsp Vanilla Extract (real vanilla extract)
• 0.5 cup Raisins (golden or regular)
• 1 cup Walnuts (coarsely chopped and toasted)

Instructions

1. Cream Butter and Sugar

   Place ½ cup softened unsalted butter and ¾ cup granulated sugar in a large mixing bowl. Cream together on medium‑high speed until light and fluffy.

   Time: PT2M

2. Mash Bananas

   In a medium mixing bowl, mash the 3 ripe bananas until they reach a smooth, baby‑food consistency. No need for perfection.

   Time: PT2M

3. Combine Wet Ingredients

   Add the mashed bananas and the 2 room‑temperature eggs to the creamed butter‑sugar mixture. Mix until just combined.

   Time: PT1M

4. Whisk Dry Ingredients

   In a small mixing bowl, whisk together 1½ cups all‑purpose flour, 1 tsp baking soda, and ½ tsp salt.

   Time: PT1M

5. Incorporate Dry Ingredients

   Add the dry mixture to the wet batter. Stir gently until just combined—no streaks of flour should remain.

   Time: PT1M

6. Add Flavorings and Mix‑Ins

   Stir in ½ tsp vanilla extract, ½ cup raisins, and 1 cup coarsely chopped toasted walnuts. Fold with a spatula just until evenly distributed.

   Time: PT1M

7. Prepare Loaf Pan

   Grease the sides and bottom of a 9×5‑inch loaf pan with a pat of butter, then dust lightly with flour. Shake out excess flour.

   Time: PT2M

8. Transfer Batter to Pan

   Pour the batter into the prepared loaf pan and smooth the top with the spatula.

   Time: PT1M

9. Bake

   Place the pan in a pre‑heated oven at 350°F and bake for 55‑60 minutes, or until a toothpick inserted into the center comes out clean.

   Time: PT55M

   Temperature: 350°F

10. Rest in Pan

    Remove the loaf from the oven and let it rest in the pan for about 10 minutes.

    Time: PT10M

11. Cool on Rack

    Turn the loaf out onto a wire cooling rack and cool to room temperature before slicing.

    Time: PT30M

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

9g

Fiber

2g