An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.
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Banana Nut Bread Recipe:
This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread. He makes it frequently and it always disappears fast! It is simple to make and our favorite way to use up overripe bananas so they never go to waste. It’s super moist and makes a great breakfast on-the-go. We even created Banana Muffins from this recipe.
This loaf stays moist for days and also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).
Banana Bread Video Tutorial:
Watch Natasha make this moist banana bread. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and bake!
Ingredients for Banana Bread:
This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate to make Chocolate Chip Banana Bread.
How to Ripen Bananas:
- Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
- 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Overripe Bananas?
If you have overripe bananas and aren’t ready to bake with them, DO NOT throw them away!
How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
How to Make Banana Bread:
This is the easiest banana bread recipe. We mix it in a stand mixer because it’s easy, but you can use an electric hand mixer and can even make it work with a hand whisk. There is no fancy equipment required. Watch the video tutorial below and you will be a pro in no time!
- In the mixing bowl, cream together butter and sugar.
- Mix in mashed bananas and eggs.
- Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
- Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.
Substitutions for a Healthy Banana Bread:
- My sister Anna made this into a honey banana bread; replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
Love Sweet Breads? Try these Popular Bread Recipes:
We love sweetbreads because they are easy to make and are such a treat, especially when you top them with Honey Butter! Don’t miss these reader favorites:
- Apple Bread – a pull-apart moist apple bread
- Pumpkin Bread – so easy and we love it year-round
- Banana Chocolate Chip Bread always disappears fast
- Persimmon Bread – great way to use ripe persimmon
Moist Banana Bread Recipe
Ingredients
- 3 very ripe bananas, (medium/large)
- ½ cup unsalted butter, (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
- In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
- Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
- In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
- Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
Nutrition Per Serving
Filed Under
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This banana bread recipe was first published in 2009; one of the very first recipes on our blog! It has been a reader and family favorite ever since.
To late in reading reviews! I make this recipe but, made it in small size tin pans. What bake time for 3 small pans.? I’m widowed so doing it this way works best for me to freeze.
I’ll let you know!
Maria
Hi Maria, Some of my viewers have tested mini loaf pans and reported baking at the same temperature same temperature for 25–35 minutes. I would keep an eye on them and check early on.
I
Using your great recipe, I made 3 mini loafs! It was delicious and so moist.
,
Soooo good! Made half of the recipe and we ate it all before it even cooled down. I want to try substituting cognac for vanilla extract next time I bake it.
That’s when you know its good! I’m so glad you loved this Banana bread, Kat!
\loved it. Added Cinnamon the second time we made it but very good without it.
Looks really good I’m going to try this tomorrow
Can I double the recipe in a 11 3/4 x 6 x 3 3/16 pan? Or wouldn’t it rise?
Hi Andi, double the recipe will overwhelm your pan size as your size is about 1.6 times the one I’m using. You can probably get away with making 1.5 times the recipe. Ensure your pan is not more than 2/3 to 3/4 full or it will overfill. If you end up with extra batter, you can bake them into muffins. I hope this helps.
I have made this banana bread several times. Always a hit. Today I was doing too many things at the same time and forgot the vanilla. I’m sure it will still taste good.
When my daughter loves it, I know the recipe is a keeper!!
Came out deliciously moist. I put a little brown sugar butter on my piece and it was so good. & my daughter loved hers plain. Will definitely add this to our desert faves.
Will it still come out the same if I used a slightly different size pan loaf? Would I have to change up all the measurements
Hi Taylor! I would not use a smaller pan because it won’t bake up properly if it’s overfilled. A larger loaf pan can work, but it would be thinner and it would bake faster. You can change the servings at the top of the recipe card if you need to decrease the amount as well.
I LOVE this recipe. Second time making it. Moist and rich with wonderful nutty banana flavor. Making another loaf right now.
I’m baking as I’m leaving this review. The house smells devine. This is my second time baking this recipe and I can’t thank you enough for this delicious go to banana bread recipe. It’s a huge hit in my family. I can’t wait for it to finish baking and cool off so I can dive into it. *****
I’m so happy to hear it is a hit, Tina! That’s so great!
I made this bread yesterday with cinnamon, cloves, pinch of nutmeg and a light layer of Nutella in the middle. Yummmmmmmm! love your recipes
I made it this afternoon – super delicious!
I added 1 tsp of baking powder and substituted choc chip for the raisins.
Easy to make, and my house smells divine! Thank you!
You’re welcome and thank you for sharing that with us!
Soooo good! Best banana bread recipe I’ve tried. Although mine came out a little burnt. Not sure why since I followed the instructions 😩
Easy and delicious! I ran out of butter so used margarine instead. Still tasted great! Super moist as the recipe states.
Wonderful recipe. I substituted the walnuts
and raisins for dark chocolate chips and dried cranberries and it turned out delicious.
I made this and doubled it for a 9×13 pan. My father in law will love it for snacking all week! Thank you
What’s the difference in your banana bread recipe and your banana muffin recipe??? Can’t I use the same recipe?
They are very similar. You can use this recipe and follow those baking instructions.
Finally one , that doesn’t require fancy tools I don’t have at the moment! Can’t wait to try!!
I hope you love it!