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.
- Prep Time: 20 minutes
- Cook Time: 65 minutes