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An incredibly soft and moist banana bread packed with ripe bananas, tangy raisins, and crunchy toasted walnuts. It is the ultimate recipe for using up overripe bananas.
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Cream butter and sugar, then mix in mashed bananas and eggs. → Whisk dry ingredients and combine with the wet batter. → Fold in vanilla, raisins, and toasted walnuts. → Pour into a greased loaf pan and bake at 350°F for about an hour. → Cool in pan for 10 minutes then move to a wire rack.
Cream butter and sugar, then mix in mashed bananas and eggs. → Whisk dry ingredients and combine with the wet batter. → Fold in vanilla, raisins, and toasted walnuts. → Pour into a greased loaf pan and bake at 350°F for about an hour. → Cool in pan for 10 minutes then move to a wire rack.
An incredibly soft and moist banana bread packed with ripe bananas, tangy raisins, and crunchy toasted walnuts. It is the ultimate recipe for using up overripe bananas.
In a large mixing bowl, cream together 1/2 cup softened butter and 3/4 cup sugar using a hand mixer on medium-high speed until light and fluffy.
In a separate medium bowl, mash 3 ripe bananas with a fork until they reach a consistency similar to baby food.
Add the mashed bananas and 2 room temperature eggs to the creamed butter mixture. Mix until well combined.
In a small bowl, whisk together 1 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Add this dry mixture to the batter and stir until just combined.
Mix in 1/2 tsp of vanilla extract.
Use bananas that are very ripe (spotted or brown) for the best sweetness and moisture.
Toasting the walnuts beforehand significantly enhances the flavor and crunch of the bread.
Do not overmix the batter once the flour is added to keep the bread soft and tender.
Ensure eggs and butter are at room temperature for better emulsification.
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