Preheat your oven to 350°F (175°C) and prepare your loaf pan by greasing it with butter or non-stick spray and dusting with flour.

Toast the walnuts in a skillet over medium heat for about 5-7 minutes until golden brown, then chop them once cooled.

Cream together softened butter and sugar in a mixing bowl until smooth and fluffy.

Mash three ripe bananas in a separate bowl and mix them with two beaten eggs into the creamed mixture.

Whisk together all-purpose flour, baking soda, and salt in another bowl, then fold into the wet ingredients.

Add vanilla extract, toasted walnuts, and raisins, folding gently to combine.

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

Bake in the preheated oven for 55-60 minutes, checking with a toothpick for doneness.

Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Slice and serve warm or at room temperature.