• Begin by preheating your oven to 350°F and prepare a greased and floured loaf pan measuring 9.25 x 5.25 x 2.75 inches.

For the Banana Bread:

• Toast the walnuts in a skillet over medium heat until golden, stirring frequently. Chop them coarsely once cooled.
• In a mixing bowl, cream the softened butter and sugar together until you achieve a smooth and fluffy consistency.
• Mash the ripe bananas with a fork until they're chunky, then mix them into the butter-sugar combination along with the lightly beaten eggs.
• In another bowl, whisk together the flour, baking soda, and salt before gradually incorporating this mixture into the wet ingredients, stirring until just combined.
• Add the vanilla extract and gently fold in the chopped walnuts and raisins.
• Transfer the batter into the prepared loaf pan, smoothing out the top, and bake for 55-60 minutes. It’s finished when a toothpick inserted in the center comes out clean.
• Once baked, allow the banana bread to cool in the pan for about 10 minutes before moving it to a wire rack to cool completely.