Preheat your oven to 350°F. Prepare a loaf pan (9.25 x 5.25 x 2.75 inches) by greasing it and dusting with flour. In a skillet over medium heat, lightly toast the walnuts, stirring frequently to prevent burning. Once toasted, set them aside to cool.

In a large bowl, cream the softened butter together with the sugar until the mixture becomes fluffy. If substituting honey for sugar, incorporate it at this stage.

Using a fork, mash the bananas until you achieve a chunky consistency similar to applesauce. Add the mashed bananas and lightly beaten eggs to the creamed mixture, stirring until fully combined.

In a separate bowl, whisk the flour, baking soda, and salt together. Gradually fold this dry mixture into the wet batter until just combined.

Mix in the vanilla extract, followed by the cooled walnuts and raisins. Stir gently to evenly distribute throughout the batter.

Pour the batter into the prepared loaf pan, ensuring it spreads out evenly. Bake for 55-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Once done, allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to finish cooling.