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!

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 302.8kcal

Author Dina

In a bowl mash the ripe bananas with a masher and set aside.
In a separate bowl combine the white sugar, brown sugar, and softened butter using a handheld electric mixer.
Add the eggs and milk to the sugar mixture and mix to combine.
Add the egg and sugar mixture to the mashed bananas.
In a small bowl soak the raisins in the rum for about 5 minutes
Sift the flour, baking soda, baking powder, and salt and add it to the banana and sugar mixture. Blend until combined.
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 a greased 4x8-inch loaf pan and preheat the oven to 325 degrees Fahrenheit.
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.

keep it in an airtight container or plastic wrap at room temp for up to 2 days then refrigerate it for a week.

Wrap it in plastic wrap and place it into a zip-lock bag. Keep frozen for 2-3 months and thaw at room temperature.