When bananas get too ripe, it’s always a good excuse to make this quick bread. This walnut raisin banana bread recipe makes a sweet-yet-nourishing treat that is easy to put together and delicious to... eat.
Preheat the oven to 350 degrees. Generously grease and flour a small loaf tin or line with parchment paper.
Mash the bananas in a large measuring cup, then beat with a whisk until they are smooth. Add enough milk to bring the mixture to 1½ cups. Mix well. Set aside. Drain the raisins and reserve the water.
Beat the butter and sugar together in a large mixing bowl until light and creamy. Beat in the egg a little at a time until well combined.
In another bowl, sift the flour, baking powder, salt, and nutmeg together. Stir in the lemon zest. Mix the flour mixture into the butter mixture a little at a time, folding it in with a spatula until well blended. It will be dry and flaky looking.
Fold in the mashed banana with a spatula until well blended, then fold in the walnuts and raisins. Add a little of the raisin soaking water if the dough seems too stiff — it should be sticky and soft but not runny.
Tip the batter into the prepared loaf tin, smooth it out and bake for 50-55 minutes or until a toothpick comes out clean. Let it rest in the pan for 5 minutes, then turn it out onto a cake rack to cool. Serve in thick slices, plain or with butter or cream cheese.
We call for two bananas here, but the goal is to end up with the 1½ cups of banana mash as the recipe asks for. The more ripe bananas you have to use, the less milk you will need — and the more banana-licious your bread will be.
If you cannot find whole-wheat pastry flour, then substitute half whole wheat flour and half all-purpose flour. Just swapping in whole wheat flour will result in a drier and grittier banana bread.
If you don’t use dairy, substitute 6 tablespoons of melted coconut oil for the butter, and your choice of non-dairy milk for regular milk.