Nutty banana bread is the perfect fall recipe. It’s warm and comforting, and just the perfect compliment to a warm cup of tea or coffee on a cold, rainy fall day. The combination of ripe bananas, crunchy walnuts, sweet and tangy raisins and dried fruit creates a soft and moist loaf that is truly irresistible.
Nutty banana bread is my new favourite recipe. I’ve made maybe 4 batches in the last 2 weeks and it only lasts 2 days, or 3 days tops. every. single. time. My hubby and I just devour it. Plus, it’s so easy to make, so why not?
The Secret to Perfectly Moist Banana Bread
It’s no surprise that using lots of ripe bananas will give you a softer and moister banana bread than if you tried to use some that were not so ripe. But the secret in this recipe to use soaked raisins and dried apricots. When you soak these in water for 15-30 minutes before adding them to the batter, the results are amazing. They soak up the water like a sponge and add moisture to ever single bite.
How to Store Banana Bread
This nutty banana bread is best stored at room temperature, wrapped in plastic wrap, and consumed in 2-3 days. It stays moist and fresh for days.
To store longer than 3 days, wrap the banana bread in plastic wrap and store in the fridge. Note that when stored in the fridge, the banana bread will dry out slightly and it will not retain the same level of moistness as when stored at room temperature. Thus why room temperature is recommended.
Serve this alongside brunch, as a mid-day snack, or for dessert after dinner. But make sure you grab a slice because there likely won’t be any leftovers!Print
When you combine walnuts, raisins and dried fruit in a nutty banana bread, the result is a tender and moist loaf that is truly irresistible.
- 1/3 cup raisins
- 1/3 cup dried apricots, approximately 7 pieces, chopped (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup unsalted butter, melted
- 1/2 cup brown sugar
- 2 eggs
- 5 ripe bananas
- 1/3 cup walnuts, crushed
- Preheat oven to 350 F. Line a standard loaf pan with parchment paper, then grease with baking spray.
- Soak raisins and apricots (optional) in a bowl of water for 15-30 mins. Drain.
- In a large bowl, combine flour, baking soda, baking powder, and salt, and stir together. Set aside.
- In a medium bowl, beat butter and brown sugar together using a hand mixer on medium high speed until smooth and creamy, about 2 minutes. Add eggs, one at a time, continuously beating until incorporated. Set aside.
- In a large bowl, add bananas and mash using a fork. Pour egg mixture into bananas. Beat on medium high speed for 2-3 minutes, until fully blended and smooth. Add the crushed walnuts, soaked raisins and dried apricots. Beat until combined.
- Pour the wet mixture into flour mixture and mix together using a spatula until just combined. Let the batter sit for 3 minutes.
- Pour the batter into the prepared loaf pan and bake for 65 minutes, or until a toothpick inserted into the center of the cake comes out with few to no crumbs. Let cool 10-15 minutes, then invert to remove loaf. Serve warm or at room temperature.
- To store, and once cool, cover banana bread with plastic wrap to retain moisture.
This nutty banana bread is best stored at room temperature, wrapped in plastic wrap, and consumed in 2-3 days.
To store longer than 3 days, wrap in plastic wrap and store in the fridge. Note that when stored in the fridge, the banana bread will dry out slightly and it will not retain the same level of moistness as when stored at room temperature.