Ingredients:
Dry Ingredients:
1 3/4 cups (220 g) all-purpose flour
1 teaspoon (5 g) baking soda
1/2 teaspoon (3 g) salt
1/2 teaspoon (2 g) ground cinnamon (optional)
Wet Ingredients:
3 large ripe bananas, mashed
1/2 cup (115 g) unsalted butter, melted
3/4 cup (150 g) sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
1/4 cup (60 ml) milk or buttermilk
Add-ins:
1/2 cup (60 g) toasted walnuts, chopped
1/2 cup (75 g) raisins
Instructions:
1. Preheat the Oven and Prepare the Pan:
Preheat Oven:
Preheat your oven to 350°F (175°C).
Grease the Pan:
Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray and line the bottom with parchment paper for easy removal.
2. Toast the Walnuts:
Toast the Walnuts:
Spread the chopped walnuts on a baking sheet and toast in the oven for 5-7 minutes until fragrant. Be careful not to burn them. Once toasted, set aside to cool.
3. Prepare the Batter:
Mix Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon (if using).
Mash the Bananas:
In a separate large bowl, mash the ripe bananas until smooth. It’s okay if there are some small lumps for added texture.
Combine Wet Ingredients:
Add the melted butter, sugar, eggs, vanilla extract, and milk to the mashed bananas. Whisk until well combined.
Mix in the Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients, stirring gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can make the bread dense.
4. Fold in the Add-ins:
Add Walnuts and Raisins:
Gently fold in the toasted walnuts and raisins, making sure they are evenly distributed throughout the batter.
5. Bake the Banana Bread:
Pour the Batter:
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake:
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top is browning too quickly, tent the loaf with aluminum foil for the last 15 minutes of baking.
6. Cool and Serve:
Cool the Bread:
Remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely.
Slice and Serve:
Slice the banana bread and serve warm or at room temperature. It’s delicious on its own or spread with butter.
Tips for Success:
Ripe Bananas: Use bananas that are very ripe (with brown spots) for the sweetest and most flavorful bread.
Soften Raisins: If your raisins are a bit dry, you can soak them in warm water for about 10 minutes before adding them to the batter. Drain well before using.
Customize Add-ins: Feel free to swap the raisins for chocolate chips or the walnuts for pecans depending on your preference.
