Moist Banana Bread

I've had this banana bread twice now at work, but it was made by someone else, so I was not able to get photos of it. It is very good, and went over very well both times. The recipe can be found here on Natasha's Kitchen website. She posts delicious recipes, so check out her website if you haven't done so yet. I've made several of her recipes, all with great success.

Photo is found on the Natasha's Kitchen website.

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3 very ripe bananas, medium/large in size

1/2 cup unsalted butter (8 tablespoons) at room temperature

3/4 cup granulated sugar

2 large eggs at room temperature, slightly beaten

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon pure vanilla extract

Optional

1 cup toasted walnuts, chopped

1/2 cup raisins

1. Preheat oven to 350 degrees. Grease and flour a 9 x 5 x 2 1/2" bread loaf pan. 

2. In a mixing bowl, using an electric mixer, cream together the butter and sugar until light and fluffy. 

3. Mash the bananas with a fork, until the consistency of chunky applesauce, and add to the butter/sugar mixture along with the two eggs and vanilla, and mix until well blended.

4. In a separate bowl, whisk together the flour, baking soda, and salt until blended. Add to the banana mixture and stir until combined. If adding the walnuts and/or raisins, stir them in now.

5. Spread into the prepared loaf pan and bake 350 degrees for 55-60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then use a butter knife to loosen the sides of the bread and remove from the pan onto a wire rack. Let cool completely.