This moist Banana Walnut Bread is loaded with crunchy toasted walnuts and rum-infused raisins. This soft and sweet banana bread recipe is a pure delight!
Love a good homemade bread? Try our buttery brioche bread or our easy pumpkin bread.
Table Of Contents
Recipe Details
Banana Walnut Bread is a classic food that can be made in so many different ways. I tweaked mine to include rum raisins, but there are tons of variations that make this bread a go-to. So the next time you have overripe bananas sitting out on the counter, don’t throw them out, make this delicious banana bread 🙂
- TASTE: This Banana Walnut Bread is sweet, nutty and rich, with the rum soaked raisins adding a delicious flavor.
- TEXTURE: The raisins infused with rum and toasted walnuts give the bread a nice juicy and crunchy texture.
- TIME: This bread takes about an hour and 15 minutes.
- EASE: This recipe is not hard at all. There are a few extra steps to this banana bread, but they are well worth your while.
What You’ll Need
Ingredient Notes
- Bananas– You want to make sure these are very ripe, and by ripe I mean they are spotted all over (not entirely black though).
- Leavening agents- Here you will have the baking soda and baking powder, which provide the airy texture and fluffiness to the bread.
- Eggs and Butter– Make sure both of these are at room temperature. This will help make the banana walnut bread extra moist.
- Walnuts- Whenever I’m baking with nuts, I always toast them because it brings out so much amazing nutty flavor.
- Raisins– You can use any raisins you like.
- Rum- Any light rum works here.
Add-ins and Substitutions
- Substitute the raisins- Use other dried fruits, such as apricots, cherries, blueberries, and more. Or you can omit them altogether.
- Use another type of nut- Try this recipe with pecans, hazelnuts, macadamia nuts, or cashews mixed in.
- Substitute the rum- You can also use brandy or bourbon in place of the rum. Or for a non-alcoholic version, use rum extract.
- Add chocolate chips- Make this recipe with some chocolate chips and some vanilla extract to enhance their flavor.
How to Make Banana Walnut Bread
- Mash the bananas. In a bowl mash the ripe bananas with a masher and set aside.
- Cream the sugars and butter. In a separate bowl, combine the white sugar, brown sugar, and softened butter with a whisk or electric beater. Then add the eggs and milk to it.
- Combine with the bananas. Now fold the egg and sugar mixture into the mashed bananas.
Pro Tip: I like to use a handheld electric mixer to make this step easier.
- Soak the raisins. In a small bowl, soak the raisins in the rum for about 5 minutes
- Sift the dry ingredients into the wet. Sift the flour, baking soda, baking powder, and salt into the banana and sugar mixture. Stir until combined.
- Add in the raisins and walnuts. Lastly, add the chopped walnuts and soaked raisins (including the residual rum) into the banana bread batter and blend to combine.
- Pour the batter into the pan. Pour the batter into a greased 4×8-inch loaf pan and preheat the oven to 325 degrees Fahrenheit.
- Bake. Bake for 60-70 minutes, or until a toothpick comes out clean after piercing the middle of the loaf. Once the loaf is baked, transfer it to a wire rack to cool.
Recipe Tips
- Use very ripe bananas- It’s very difficult to mash bananas that aren’t ripe enough, so make sure they are well-ripened for ease as well as that sweet flavor.
- Infuse the raisins- You don’t need a ton of rum to infuse the raisins, just enough to give it that delicious rich flavor. This extra step only takes 5 minutes, so don’t skip it!
- Sift the dry ingredients- Make sure to sift the dry ingredients before mixing it into the banana bread batter. This will ensure that no clumps get caught in there.
- Check for doneness- A good way to tell if the bread is fully baked is by inserting a toothpick into the center of the loaf. If the toothpick comes out clean, your bread is done.
FAQs
Those strings are actually part of the banana. The baking soda in the banana bread batter is alkaline, causing the strings to become discolored and look black. But they are just from the banana.
You banana bread can be too dry when there is too much flour used in the batter. The best way to avoid this is by spooning the flour into the measuring cup and leveling it off with a knife. Scooping flour packs too much in.
Serving Suggestions
This Banana Nut Bread recipe is perfect for breakfast, dessert, or as an afternoon treat. Serve it with eggs, pancakes, coffee, or pastries for a delicious time.
- Eggs: Serve this for breakfast with some Easy Poached Eggs with Caramelized Onions, Eggs Benedict, Hash Brown Quiche, or Shakshuka.
- Pancakes: Pair this bread with Blueberry Ricotta Pancakes, German Pancakes (VIDEO), Cottage Cheese Pancakes, or Buttermilk Pancakes.
- Pastries: Enjoy a slice of this Banana Walnut Bread with some Apricot Rugelach (VIDEO), Cherry Danish, Best Homemade Cinnamon Rolls (VIDEO), or Cinnamon Apple Muffins (VIDEO).
- Beverages: Serve this bread with a Pumpkin Spice Latte, Caramel Frappuccino (Starbucks Copycat), Iced Matcha Latte, or Brown Sugar Boba.
Make This Recipe in Advance
Make ahead: Because this bread stores so well in the refrigerator and freezer, you can always make it a few days ahead of time and let it come to room temperature before serving.
Storing: Keep banana nut bread wrapped in paper towels and aluminum foil as tightly as possible to make sure it doesn’t dry out, or just keep it in an airtight container or wrapped in plastic wrap. It can stay at room temp for 1-2 days, or be in the fridge for up to a week.
Freeze: This best banana bread recipe freezes very well. Do this by wrapping the loaf tightly with plastic wrap and placing it into a freezer zip-lock bag. You can keep it frozen for up to 2-3 months.
More Yummy Breakfast Breads!
Full Recipe Instructions
Banana Walnut Bread
This moist Banana Walnut Bread is loaded with crunchy toasted walnuts and rum-infused raisins. This soft banana bread recipe is a pure delight!
Servings: 12 servings
Calories: 302.8kcal
Instructions
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In a bowl mash the ripe bananas with a masher and set aside.
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In a separate bowl combine the white sugar, brown sugar, and softened butter using a handheld electric mixer.
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Add the eggs and milk to the sugar mixture and mix to combine.
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Add the egg and sugar mixture to the mashed bananas.
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In a small bowl soak the raisins in the rum for about 5 minutes
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Sift the flour, baking soda, baking powder, and salt and add it to the banana and sugar mixture. Blend until combined.
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Lastly, add the chopped walnuts and soaked raisins (including the residual rum) into the banana bread batter and blend to combine.
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Pour the batter into a greased 4×8-inch loaf pan and preheat the oven to 325 degrees Fahrenheit.
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Bake for 60-70 minutes, or until a toothpick comes out clean after piercing the middle of the loaf. Once the loaf is baked transfer to a cooling rack.
Notes
Storing banana bread
keep it in an airtight container or plastic wrap at room temp for up to 2 days then refrigerate it for a week.
How to freeze it
Wrap it in plastic wrap and place it into a zip-lock bag. Keep frozen for 2-3 months and thaw at room temperature.
Nutrition
Calories: 302.8kcal | Carbohydrates: 45.56g | Protein: 4.44g | Fat: 11.94g | Saturated Fat: 5.5g | Cholesterol: 47.8mg | Sodium: 302.5mg | Potassium: 229.97mg | Fiber: 2.07g | Sugar: 21.13g | Vitamin A: 294.84IU | Vitamin C: 2.89mg | Calcium: 30.78mg | Iron: 1.53mg
This recipe was originally posted on Jun 11, 2015, we’ve tweaked it a bit since then.
Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
