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Banana Bread with Raisins and Walnuts
This banana bread with raisins and walnuts is super quick to put together! It’s full of banana flavour and has a great texture.
I love the addition of walnuts in here – they add a little crunch which is a great contrast to the moist loaf. The addition of raisins adds a natural sweetness, along with the bananas so the added sugar in the batter isn’t too high.
I add a crunchy sugar topping, which again brings a little added texture.
This loaf stores well at room temperature, and it freezes well too, so it’s great to make in advance or as a bulk batch!
A few notes
- Use over-ripe bananas – They provide sweetness and flavour, and add moisture to the bread. The riper they are, the sweeter they are.
- Sugar – The raisins bring a lot of extra sweetness to the loaf. Feel free to reduce the sugar content to 1/2 a cup or increase to 3/4 cup if you like a sweeter bread.
- Plain yoghurt – This can be Greek yoghurt or natural yoghurt. You can also use sour cream. These bring a bit of acidity for a tender texture.
Here’s how it’s done
- Line an 8.5×4.5 inch loaf pan with parchment paper.
- In a dry skillet, gently toast walnut pieces until lightly toasted. Set aside
- Mash the bananas. You could use a fork, potato masher or an electric beater.
- Stir through melted butter, eggs, sugar and vanilla
- Fold through the dry ingredients
- Stir through the walnuts and raisins.
- Add to the prepared pan and top with coarse sugar.
- Bake for around an hour until cooked through.
- Let it cool a bit before slicing.
Additions and Substitutions
- For a little extra fibre you can swap half the all-purpose flour for whole wheat flour
- Instead of walnuts, try chopped macadamia nuts, hazelnuts, pecans or almonds.
- Use brown butter instead for caramel notes.
Banana Bread with Raisins and Walnuts
This banana bread with raisins and walnuts is super quick to put together! It’s full of banana flavour and has a great texture.
Ingredients
- 85 g walnut pieces roughly chopped
- 250 g all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon optional
- 85 g unsalted butter melted
- 240 g bananas very ripe
- 130 g soft brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 125 g plain yoghurt or sour cream
- 80 g raisins
Instructions
- Preheat the oven to 350°F/180°C. Grease or line an 8.5×4.5-inch loaf pan with parchment paper
- In a small dry pan, toast the walnut pieces over medium heat for 3-5 minutes until lightly toasted. Set aside to cool.
- In small bowl, whisk the flour, salt, cinnamon and baking soda. Set aside.
- Mash the bananas with a fork in a large mixing bowl. Add in melted butter, brown sugar, eggs, yoghurt and vanilla. Whisk it well until combined.
- Tip in the dry ingredients and fold it together with a rubber spatula until combined.
- Fold through the raisins and toasted walnuts.
- Spoon the mixture into the prepared loaf pan. Sprinkle the top with a little coarse sugar.
- Bake in the oven for approximately 50-60 minutes until the top of the bread springs back when touched and a skewer inserted into the center of the loaf comes out clean.
- Remove the bread from the pan and let it cool on a wire rack for 20 minutes before slicing.
Nutrition
Serving: 1sliceCalories: 325kcalCarbohydrates: 45gProtein: 6gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 57mgSodium: 253mgPotassium: 269mgFiber: 2gSugar: 17gVitamin A: 296IUVitamin C: 3mgCalcium: 49mgIron: 2mg
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