directions

1. Start by preheating your oven to 350°F. Prepare a loaf pan (around 9.25 x 5.25 x 2.75 inches) by greasing it and dusting it lightly with flour to prevent sticking.
   
2. Toast the walnuts in a dry skillet over medium heat, stirring constantly so they don’t scorch. Once they’re fragrant and lightly golden, take them off the heat, chop them roughly, and set aside to cool.
3. In a large bowl, beat together 8 tablespoons of softened butter with 3/4 cup of sugar (or honey if you're opting for a natural sweetener) until the mixture i
4. Mash up some ripe bananas with a fork until they’re about the texture of chunky applesauce. Add them to the butter-sugar mix along with two eggs, and stir everything together until well combined.
5. In a separate bowl, whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Gradually mix these dry ingredients into your wet batter.
6. Stir in 1/2 teaspoon of vanilla extract, then fold in the cooled walnuts and a handful of raisins.
7. Pour the finished batter into your prepped loaf pan and smooth out the top. Bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean.
8. Let the bread rest in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.

*Tip

Where to find these ingredients?

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