This is the ultimate recipe for moist, flavorful banana bread loaded with ripe bananas, raisins, and
toasted walnuts. Its easy to make and the pedect way to use overripe bananas.
What kind of bananas should I use?
You’ll want to use very riß bananas that are covered in brown spots. The riper and softer the bananas,
the more banana favor they invari Avoid using firm, yellow bananas.
Can I use a different flour?
Yes! You can substitute whole wheat lour or other gluten-free flour blends like almond or coconut lour.
The texture may cume out slightly different.

Can I make banana bread without eggs or dairy?
Absolutely! To make vegan banana bread, replace the eggs with 1 tablespoon ground flax or chia seeds
mixed with 3 tablespoons water_ Use coconut oil instead of butter. For a dairy-free option, omit the butter
and use coconut oil or vegetable oil instead.
What is the best way to mash bananas?
Mash them with a fork right in the mixing bowl until they have a pudding-like consistency. There’s no
need to perfectly smooth them out Some small chunks are fine.
o
What kind of nuts can I add?
Walnuts and pecans are classic choices, but you can use any kind of nut you like_ Almonds, macadamia
nuts, cashews or hazelnuts would all be delicious-
Can I make banana bread muffins instead?
You sure can! Grease a 12-cup muffin tin instead of a loaf pan. Bake at 175’C for 25-30 minutes, then
check for doneness by inserting a toothpick.
How do I know when the banana bread is done baking?
Test for doneness by inserting a toothpick into the center of the loaf. If it comes out clean with no wet
crumbs stuck to it, ifs fully baked.
Yield: 1 Loaf
Total Time: 1 hour 20 minutes

Ingredients:
• 3 very ripe medium bananas, mashed (about 1 1/4 cups)
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs, at room temperature
• 1 1/2 cups all-purpose flour
• 1 baking soda
1/2 teaspoon salt
112 cup raisins
• 1 cup walnuts, toasted, cooled and coarsely chopped
112 teaspoon vanilla extract
Instructions:
1. Preheat the oven to 175åC (350’F)_ Grease a 9×5 inch loaf pan with butter and lightly dust with flour.
Tap out any excess flour
2 In a large bowl, mash the bananas with a fork until smooth and pudding-like.
3. Add the softened butter and sugar. Beat Vith an electric mixer on medium-high speed until light and
fluffy, about 2 minutes.
4. Beat in he eggs one at a time until incorporated
5. In a separate bowl, whisk together the flour, baking soda and salt Stir the dry ingredients into the wet
ingredients until just combined_ Do not overmix.
6. Fold in the raisins, toasted walnuts and vanilla with a spatula_
7. Pour the batter into the prepared loaf pan and lightly smooth the top.

& Bake for 55 to 60 minutes, until a todhpick inserted in the center comes out cleam
9. Allow the banana bread to cool in the pan for 10 minutes before transferrirlg to a wire rack to cool
completely.
10. Slice and serve. Enjoy!
Tips:
Use very ripe, spotted bananas for the best flavor. The ril*r the bananas, the better the bread.
O
• Toast the walnuts in a 175tC (350tF) oven for minutes to enhance their flavor before adding them
to the batter.
• Store leftover banana bread tightly wrapped at room temperature for up to S days.
Let me know if you have any other questions! This banana bread is soft, moist, and loaded with banana
flavor. Its an easy crowd-pleasing recipe thats perfect for breakfast, snacking, or dessert