★Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup raisins
- 1/2 cup walnuts, toasted and chopped
★Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- Toast the walnuts: Spread the walnuts on a baking sheet and toast in the oven for about 5-7 minutes, or until fragrant. Let them cool, then chop coarsely.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon (if using). Set aside.
- Cream the butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and sugar together until light and fluffy.
- Add the eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Incorporate the bananas: Stir in the mashed bananas until well combined.
- Combine with dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Fold in walnuts and raisins: Gently fold in the toasted walnuts and raisins.
- Pour and bake: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, cover it loosely with aluminum foil.
- Cool: Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Enjoy!