Preparation Steps

• Preheat oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper leaving an overhang for easy removal, or lightly grease the pan if you prefer.
• Spread walnuts on a small baking sheet and toast in the preheating oven for about 6–8 minutes until fragrant and lightly browned; cool, then chop coarsely.
• In a bowl, mash the ripe bananas with a fork until mostly smooth with a few small lumps remaining. Set aside.
• Whisk together flour, baking soda, salt, and cinnamon in a medium bowl and set aside.
• In a large mixing bowl, stir the melted butter and sugar until combined, then whisk in the beaten eggs until smooth.
• Add the mashed bananas and vanilla to the butter-sugar-egg mixture and stir to combine.
• Fold the dry ingredients into the wet ingredients with a spatula just until no streaks of flour remain — a few small lumps are okay. Avoid overmixing to keep the bread tender.
• Gently fold in the toasted walnuts and raisins, reserving a small handful of walnuts to sprinkle on top if desired.
• Transfer the batter to the prepared loaf pan, smooth the top, and scatter the reserved walnuts over the surface.
• Bake in the center of the oven for 50–60 minutes, or until the top is golden and a toothpick inserted in the center comes out with a few moist crumbs (not raw batter). If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
• Remove the pan to a wire rack and let the bread cool in the pan for about 20 minutes. Use the parchment overhang to lift the loaf from the pan, then cool completely before slicing for the cleanest slices.