Preheat your oven to 350°F and prepare a loaf pan by greasing it and dusting it lightly with flour. The pan should measure approximately 9.25 x 5.25 x 2.75 inches to ensure optimal baking.

Begin by warming a skillet over medium heat and gently toasting the walnuts. Stir frequently to avoid scorching. Once aromatic and lightly browned, transfer them to a chopping board, coarsely chop, and allow to cool completely.

In a large mixing bowl, cream together the softened butter and sugar until the mixture becomes light and fluffy. If you prefer using honey instead of sugar, it can be substituted here for a richer flavor profile.

In a separate bowl, use a fork to mash the bananas until they resemble a chunky applesauce texture. Stir the mashed bananas and lightly beaten eggs into the butter mixture, ensuring the ingredients are thoroughly combined.

In another bowl, whisk together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet batter, mixing just until no streaks of flour remain. Be careful not to overmix to maintain a tender crumb in the bread.

Add the vanilla extract to the batter, followed by the chopped walnuts and raisins. Stir gently to distribute them evenly throughout the mixture.

Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center emerges clean.

Once baked, remove the banana bread from the oven and let it rest in the pan for 10 minutes. Carefully transfer it to a wire rack to cool completely before slicing. Enjoy!