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
Mash up the bananas + combine with wet ingredients
Sift the dry ingredients together
Sift the flour, baking soda, baking powder, and salt and add it to the banana and sugar mixture. Blend until combined.
Add the raisins and walnuts
Pour into loaf pans and bake
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.
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.
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