Preheat your oven to 350°F (175°C). Grease and flour a 9.25 x 5.25 x 2.75 inches loaf pan.

In a skillet, lightly toast the walnuts on medium heat until fragrant, stirring continuously to avoid burning. Coarsely chop and let cool.

In a mixing bowl, cream together the softened butter and granulated sugar until smooth and fluffy.

Mash the ripe bananas until chunky and add them to the creamed mixture along with the lightly beaten eggs. Mix until well combined.

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

Gradually add the dry mixture to the banana batter, stirring gently to combine. Add the vanilla extract, then fold in the walnuts and raisins.

Pour the batter into the prepared loaf pan and smooth the top.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the banana bread to rest in the pan for about 10 minutes before transferring it to a wire rack to cool completely.