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+ servings

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 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 302.8kcal
Author Dina



Mash up the bananas + combine with wet ingredients

  • 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.

Soak the raisins in rum

  • In a small bowl soak the raisins in the rum for about 5 minutes

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

  • Lastly, add the chopped walnuts and soaked raisins (including the residual rum) into the banana bread batter and blend to combine.

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