Banana Bread Recipe (VIDEO)
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
This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.
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
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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.
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In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
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Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
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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.
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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.
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.
Natasha Kravchuk
Banana Muffins Recipe 
Chocolate Chip Banana Bread 
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No-Knead Bread Recipe (VIDEO) 
French Toast Recipe (VIDEO) 
Top 15 Most Popular Recipes 2018 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Excited to try this recipe! Any idea what would be the baking time to make this in a cupcake/muffin pan rather than a loan?
Hi Natalia, you can use our Banana Muffin recipe as a guide to the timing! I hope that helps!
What would be the approximate baking time if I were to make this in a cupcake/muffin pan?
Hi Natasha, I haven’t tested that yet using this recipe but I have another recipe that might be useful for you. Here’s my Banana Muffins recipe.
I was wondering if this could be made with out the raisins or nuts? And how would the recipe be modified?
Hi Denice, yes, absolutely you can make them without nuts or raisins. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!
I never go wrong with your recipes, the banana bread is so delish and moist! I add a swirl of peanut butter on the top.
Your make me a better baker,
Thanks Natasha,
Maureen
Aaaw that is so inspiring for me, thank you so much for sharing! I hope you love all the recipes that you will try, Maureen.
One of the best banana bread recipes I’ve ever made! I wasn’t sure about the raisins, but they were really good in it! I think I might try dried cranberries next time!
Thanks for your awesome comments, Gina. That sounds like a good plan for next time!
Best banana bread I have ever made and I’ve tried many recipes. I doubled it up and both loaves were delicious and so moist with a crispy crust. Love it! Will be making this one many more times and keeping the recipe for the future.
That is awesome! Thank you for your review, Patricia.
Best banana bread ever. My husband love it. Thank you for the recipe. So easy to follow.
Awesome! Thanks a lot for your awesome feedback.
This is really good. We really enjoyed it❤️. Thank you for sharing Natasha. ❤️
You’re welcome! Great to hear that you loved the recipe.
I found this while searching a recipe to try out the 1 to 1 gluten-free flour and dairy-free butter. I used on stick of dairy free butter and 1.5 cups of 1 to 1 gluten free flour. It worked perfectly. And thanks for the tip on roasting the nuts. Banana bread is even better with roasted nuts. I used pecans instead of walnuts. I also made muffins instead of a loaf. Everything tastes so good. I am just starting this journey and I LOVE bread. So I am overjoyed to find this recipe! Thanks again.
You’re welcome! I’m so happy you enjoyed it, Marianne! Thank you so much for sharing this great review with me!
Best Banana Bread. We could not stop eating. I will definitely make again
That’s just awesome! Thank you for sharing your excellent review, Trey!
I am NOT a baker by any means!! But this right here, I can pull off. So so easy, moist and delicious. I make it it in a square pan because the loaf pans do not work for me. The edges cook too fast while the middle remains raw.
Such a wonderful recipe. Thanks.
I’m so glad you enjoyed the recipe!
Hi Natasha.. I have tried many different Banana Bread recipes over the years and I have been baking for 60 years…but…by far “yours is the best” I do add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to kick it up a notch. . Thanks so much!
Joann
Thank you so much for your awesome feedback, Joann. I’m really happy to hear that!
I agree! I’m 69 and have tried many banana nut recipes. This one will be my keeper!!
That’s just awesome! Thank you for sharing your wonderful review!
Moist and not too banana-y. Will keep making it again. I used a bit less sugar and drizzled with a bit of honey, I also didn’t use raisins.
So glad to hear that you enjoyed the recipe!
Made this last night and it’s almost gone. Everyone loved it! So moist and flavorful. My great grandson especially likes it. So you know whenever he wants to help me make it…… Thank you so much for sharing with us.
You are very welcome! I’m glad the recipe was a hit.
Hi Natasha. I’m making your banana nut bread but I’m curious as to why you don’t have baking powder in your recipe. Let me know. Thankyou.
Hi Sue, we have always used that, but if you choose to substitute, you can, but note if it has baking soda, baking soda is 4 times stronger than baking powder.
This sounds so good!Can I double this recipe and bake 2 at once?
Yes, we have done that several times and it works great.
I made this soooo many times and every time I baked this, it always came out sooooo good and sooooo delicious.. i tried added pecans and still taste so good and very fluffy… Thanks for this recipe 😘
You’re so welcome! I’m happy to hear that the recipe turned out great and you loved it. Thanks for sharing that with us.
I noticed someone said they substituted honey for the sugar. How much honey should I add if I cut the sugar to 3/4? Or what would you suggest the measurements be sugar and honey? Thanks!!
Hi Christy, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
This will be my go to recipe from now on. Left out the raisins and nuts for now but may try it
later. Super moist! You mentioned substituting honey for the sugar but did not mention the measurement, could you provide this?
Hi Mary Lou, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
Natasha, Please, do you have any suggestions how to store it? For how long?
Hi Irina, I think it will keep well in the fridge for about a week if stored well.
Love your banana bread
I have made the bread for husband and friends they love it,
We love that after I made the bread let it cool and put it in fridge, wrapped in parchment paper and put in covered plastic container, stays moist, fresh, soft days later, made this a number of times perfect,best banana bread Thank you so much
I’m so glad you love this recipe, we make it a lot! thanks for the great review.
I had four ripe bananas so used three to make this recipe then used the same recipe except with one banana and an 8 oz can of untrained crushed pineapple. They are in the oven. Can’t wait to see what the family thinks, especially the grandkids (teens). Love your videos.
I’d love to hear how it goes using pineapple in the banana bread.
It was delicious with the pineapple and a lot lighter in color.
I’m so glad you enjoyed that and pineapple sounds delicious!
Have you ever measured out exactly how much banana you use? They vary in size as sometimes I can only find small ones vs. med/large ones. It would be helpful to have a more precise measurement. Thanks!
HI Dawn, it is about 1 3/4 cups mashed bananas.
I live at high altitude. 6200 ft. and would love it if you could post the high altitude adjustment for this recipe. Than you
Hi Linda, I am not able to test this at high altitude, but here is a great resource for high altitude baking adjustments.
I have been trying to find a recipe to equal the banana bread that I had in Maui 6 yrs ago which was The Best Banana Bread Ever (might have had something to do with tropical temperatures, turquoise water, and lush rainforest, though 😊) and I think I have found it in this recipe! I accidentally melted the (salted) butter when trying to soften it, so decided to go ahead and brown it. I also used brown sugar. SO delicious! Thanks for this recipe. It’s definitely a keeper.
You’re welcome, Rae! I’m so glad you found a new favorite!
Hi, Natasha.
I made this recipe yesterday and am sold its amazing, will definitely be my to go banana bread recipe going forward thank you for sharing it.
I did use salted margarine, omitted the salt, added 1tsp cinnamon, mixed peel and also added a 1/2 tsp of baking powder since I was worried it would not rise, it did not rise as much but it was amazing.
I’m so glad you found a new go-to! That’s so great! Thank you so much for sharing that excellent review with me.
This came out wonderful! I tweaked it a little. Subbed 1/2 cup roasted semolina for 1/2 cup of the flour. Subbed same amount of baking powder for the baking soda. Added sultanas, dates and cashew nuts. Super recipe! Thank you
Nice to know that your substitutions worked great! Thank you for your review.
I made this tonight and used a stand mixer which made it faster to make. The end result was DELICIOUS and now I think I should have doubled the recipe since it is almost gone in the last 30 minutes. I am going to follow for more recipes!
I’m so happy to hear that! Thank you for sharing your great review, Wendy!
The banana bread looks so yummy I will try it because I love banana bread.
I hope you love this recipe, Maina!
I just made this banana bread last night – just a few things. My bananas equaled one cup. Out of walnuts so used pecans. Added 1/2 cup sour cream. No raisins — ewww (lol). Was deeelish! Love all your recipes and your fun personality cooking.
I’m so glad you enjoyed it, Stephanie!
This was by far the most amazing banana bread I have ever had. Everyone in my house loved it. It was moist, and a lot of flavour.
I did have an issue with the banana bread not rising in the middle… Not sure what happened, but I didn’t use room temp eggs (used straight from fridge as I forgot to take them out before to get to room temp lol) they were also mediums as I accidentally grabbed medium not large from the grocery store haha. Also my bananas were very very ripe and I still used 3/4 cup of sugar.
I feel like it’s the eggs fault the banana bread sort of flopped. So I will use large and room temp next time for sure… LOL
A winner in my books!
Hi Nora! It sounds like you found a new favorite recipe! The eggs were likely the culprit in the rising issue, but I’m so glad this was a winner!
Wow Wow Wow! loved this recipe. I’ve been doing quite a bit of baking whilst in lockdown here in Sydney Australia. It will be my go to recipe from now on. I didn’t change anything and it was fantastic. Thank you Natasha
I’m so glad you found a favorite on our blog, Lyn! That’s so great!
Hmmmmm yummy!! Thank you Again Natasha! This is the best Banana bread recipe I’ve had so far! First is the Chicken and Broccoli! Thank you for your hard work I’m sharing this recipes online! Can’t wait to try more of your recipes!
You’re welcome! I’m so happy you enjoyed it, Tifany!
I love all your recipes the absolute best! They are easy to follow and they are the ideal ones I’m most likely to want to make. THANKS
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Try substituting vanilla liquor for vanilla extract. It’s amazing!! I do this a lot in recipes and it’s my “secret ingredient” that my friends find ultra delicious!
Great idea! Thank you for sharing that Suki!
Hi Natasha,
I love your recipes. I love making your banana bread but i ran out of all purpose flour. Can i use bread flour?
Hi Liset, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I love banana bread. I do it with o oatmeal instead of flour. Same amount put in the blender. It comes out super moist and more nutritious.
That’s a good and healthier substitute. Thanks for sharing that with us, Marcia!
Flavor was great. Baked for one hour at 350 in a ceramic loaf pan, to a rich deep brown . Toothpick came out clean, but center was raw!! My oven is never a problem. I baked it for at least another 10 minutes..then, afraid it would burn, I had to cut a slab from the center and cook it another 20 at 300 until it stopped oozing . The gooey center does not stick to a toothpick. ????Any ideas
that’s a bummer, Nina! I haven’t had that experience to advise what the culprit was. I would make sure your oven is not running too hot, but also I’m curious if a lower temperature and longer time are needed for a ceramic loaf. Without being there it’s hard to say what the culprit was. I wish I could be more helpful
I don’t have butter and find it very expensive can I replace it with margarine?
Hi Sarah, I haven’t tried using margarine yet to advise. If you want to experiment, please share with us how it goes.
As an amateur baker, I love all your recipes! My banana raisin loaf turned out insanely good! You helped me fall in love with baking because your recipes are so easy to follow and always turn out great. Thank you!
I’m so glad you fell in love with baking! It’s a rewarding hobby! I love it also, and I’m so glad you’re enjoying my recipes!
I only have 2 ripe bananas . Can i add apple puree to the bananas to make the 1 3/4 cup of bananas in the recipe?
Hi Joanne, I haven’t tested that, but I imagine that should work. I hope you love this recipe.
I’m going to make this recipe but the link to the metric version is not working. I’ll give it a try with the cups etc but never very confident with them. I trust my scales more! I’ll let you know how I get on.
Hi Hilary, did you click Jump to recipe then Metric? I just tried it and it works. You may also use this Ingredient Weight Chart as a guide.
Am very happy with the result. The bread is most and yummy! Thanks for sharing this recipe. 😋
You’re welcome! Glad you loved this recipe, Grace.
If I only have salted butter should I omit the 1/2 tsp salt?
Hi Terri, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter. I hope this is helpful!
Can you substitute the sugar with Splenda?
Hi Virginia, I honestly haven’t tried using Splenda to advise. If you do an experiment, please share with us how it goes.
With this recipe what type of raisins do you use? Black or Yellow?
Hi Teresa! We used regular black raisins. If you scroll midway through the recipe photos, you’ll see the ingredients measured out, including a photo of the raisins. I hope that helps.
This was my first time baking banana bread and it came out really good. Thank you for the amazing recipe!!
You’re welcome! Great to hear that it was a success.
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter..so used half oil and half butter..i omitted raisins..it turned out so light and moist..thans Natasha for this wonderful recipe..
Thank you so much for sharing that with me, Rana! I’m so glad you enjoyed it!
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter so used half butter and half oil..it turned out so light and moist..thanks Natasha for this recipe..
Thank you for your lovely review, Rana! I’m so happy you enjoyed that.
Hi Natasha,
I really want to try this recipe but for now I only have a bread pan that has 35cm in length, 14cm in width and 6cm in height. And I believe its longer than what you used. How will I adjust your recipe? Thank you
Hi Marzell, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe, so it won’t overflow but may be slightly shorter.
Thank you so much for the wonderful recipe, I made this specially for my MIL & my Daddy, they both loved it and so did my family. Will for sure keep making this more often. Thanks once again. God bless.
You’re welcome, Fran! Thank you so much for sharing that with me!
I made this today, omg best banana recipe I have ever tried! 10/10. I make a few of your recipes, and always eager to try new things. With our ongoing COVID lockdowns in Australia, we are always looking for ways to ease the boredom, cooking works for me. Keep the recipes coming. I love sharing your recipes with family.
Hello Ange, good to know that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
I made this for my cousins..they all loved it! Because of nut allergy i left out those and added chocolate chips. Very moist!
I’m so glad they all enjoyed this recipe, Tracie! Thank you so much for sharing that with me.
I will never make any other banana bread! This is now our family favorite, and I make it every week. We love the moistness, and toasting the walnuts makes this scrumptious!
That’s just awesome! Thank you for sharing your wonderful review!!
This recipe is fantastic! I didn’t have any raisins this time but looking forward to making it again! It was a hit with my family. Thanks so much for sharing!
Glad the recipe was a hit, Danica. I hope your family will love all the recipes that you will try!
This is my husband’s favorite and he sweetly asks me to make it every week. It’s really perfect but I do add one more banana because he’s banana crazy!
Aww, that’s the best! It sounds like you have a favorite!
It is great, made it several times.
Left the nuts out, young ones don’t like em. Only lasts a few days.
Thank you so much for sharing that with me, Kuba! I’m so glad you enjoyed it!
How long can it stay for in the refrigerator?
Hi Annah, I think it will keep well in the fridge for about a week if stored well.
I only have salted butter available. How much would you say that I should use? Would I keep the same amount or not.
Hi Izzie, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter.
Hi Natasha if i substitute the sugar to honey the measurement is the same with sugar? Thank you
Hi Anabella, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
Try adding almond flour and regular flour 50/50, it tasted even better. Kids approved. One extra egg will make the texture more like a cake. Delicious.
Great idea! Thank you so much for sharing that with me, Valentina!
You mentioned in answer to a review about buttermilk. I don’t see it in the banana bread recipe. Was it inadvertently left out?
Hi Sheila, I believe that was for our banana pancakes, not the banana bread recipe. This recipe does not have buttermilk in it.
Can you convert the 3 ripe bananas into “cups”? I would find that helpful. You did that in the Banana Pancakes recipe.
Hi Roger, it’s about 1 3/4 cups mashed.
Hi Natasha, this recipe looks great! Can I skip adding nuts and raisins and still bake for the same duration?
Hi Ayesha, yes, absolutely you can make them without nuts. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy also. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!
I ace the banana bread and added cranberries and walnuts and I think it’s probably the best banana bread I have ever made. This will become my standard from now on and it was even easier than my original recipe that I have used for years. Thank you so much for this amazing recipe.
That’s so great, Paula! Thank you so much for sharing that with me.
Hi Natasha,
I’m planning to make banana bread cake on my son’s bday. I will be using a 6” pan. Should I use the same oven temperature to bake it?
Hi Emma, a 6″ pan is about 10 sq inches smaller than the loaf pan we used. I worry if it’s not tall enough, it will overwhelm a 6″ pan since it needs room to rise. But if you happen to experiment, it would keep the temperature the same but adjust the bake time since it will be a shorter bread. I hope you love this recipe.
Haven’t tried it yet, still in oven. But I was confused about a step. When you “add” the flour, etc. to the wet stuff do you mix it? I did because I could not image not doing so, but it might be a good thing to clarify in the recipe. Thanks and will report back
Hi MB, I recommend reading the section in the recipe titled: “How to Make Banana Bread.”
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.
I hope this is helpful!
MB, I read it the same way, but Natasha is right. It is there, I just hurried through it I guess.
Wow! This is a fantastic recipe! I will start by saying, I do not bake. I made this because I saw some really overripe bananas in the store and got inspired.
I made a double batch and used 1/2 cup honey and 1/2 cup white sugar. It was still very sweet because my bananas were so ripe, so keep that in mind. I used 1 1/2 cups bread flour and 1 1/2 cups Bob’s Red Mill 1:1 gluten-free flour, just because I had it. I did not add nuts or raisins because my family doesn’t like them, but I’m definitely going to make myself a loaf just for me next time! Thanks, Natasha!
Hi Michele, yes, we have that note in the recipe, over rip bananas will make this much sweater. I’m happy you enjoyed this recipe!!
I had some bananas that I bought at a big box store and I knew my husband and I knew we couldn’t eat them all before they became too rippened. I went to culinary school and worked in different aspects of the baking business. I am always trying new recipes and I saw this one online. Interesting toasting walnuts on the stove rather than in the oven. I never toasted walnuts for banana bread.
I made the easy recipe and OMG! This is freaking good banana bread. Something I would have made at a small cafe or large pastry shop in a luxury hotel.
I omitted the raisins. So simple
the toasted walnuts added a tasty flavor.
I wish I could attach a photo. It baked faster than 50 minutes in my oven. It was beautiful. The flavor was way better than I expected.
Love it! I’m very happy to read your comments and fantastic review, Carmen. It is inspiring for me to read such good feedback, thank you for sharing that with us!
Made this yummy cake today using the 1/2 cup honey instead of sugar method, & tried dried cranberries as not fond of raisins, & it was the most deliciously moist, yummy cake……thanks again for another great recipe Natasha xx
You’re welcome, Julz! I’m so glad you enjoyed it!
Hey Natasha!
I really loved this recipe and I made 6 loafs and in one day I ate 2 loafs! Anyways your recipes are amazing and I appreciate you making all these recipes. Stay home and stay safe…
Love,
Lia
Thanks for your appreciation, Lia. Wow, that’s a lot, seems to me that this going to be your favorite bread at home!
Yeah…. Ate the remaining bread for breakfast….
Love,
Lia
Amazing and simple recipe.
I used mutigrain flour n refined flour in 50:50 ratio n used raw sugar.
Thank you for your great review and feedback!
My favorite banana bread recipe!
That’s just awesome! Thank you for sharing your wonderful review, Joanne!
Hi Natasha.
This is recipe looks delicious will definitely try. I wanted to ask if I use oats flour instead of all purpose and brown sugar instead of white, will it turn out good?
Hi Smrz, without testing that out myself, it is difficult to make that recommendation. If you happen to experiment, I would love to know how you like that.
Can I use vegetable oil instead of unsalted butter.?
Hi Sharon, I haven’t tested that substitution but it should work great. Here’s what one of our readers wrote “I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …” I hope that helps.
Way too sweet especially if you add raisins. I never use more than 1/2 cup sugar to 2 cups flour in my breakfast breads. It is after all not a cake. Just my opinion. Lots people like extra sweet. Thank you for recipes!
Thank you so much for sharing that with me, Rebecca. We don’t like overly sweet recipes, and we feel we found the perfect balance. Keep in mind, Overripe bananas will give you a sweeter flavor, but just ripe ones are fine.
I did substitute dried cherries for the raisins. I only tasted the batter so I posted above prematurely. I gave it to my cousin & family. They loved it so I will be making again. Forgive me for earlier post!
Can I double/triple the recipe cuz I want to give to people? Or should I just prep them like you say here and bake them all together? I’m just worried the baking soda can’t sit for too long. Thank you
Hi Nhu, our readers have doubled the recipe just fine in the past. When making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate.
This was great. Husband and kids loved it so much, they had 5 slices! I-i…..had 6 slices! I made sure WE ALL brushed, flossed and used mouthwash after that! Thanks Natasha! Can you make Texas toast please? Our family is big on Texas toast. Thanks again! 🙂 Love you and all your recipes.
Wow 6 slices! I’m impressed! I’m so happy you all loved the banana bread. Thank you for the recipe suggestion. If I come up with something great, I will be sure to share it.
Ok Thanks! 🙂
The banana nut bread has no baking powder, and only baking soda. What creates the ‘rise’ ?
Curious to understand the difference between baking soda and baking powder.
Love all of Natasha‘s recipes.
Hi Leslie, Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. You want to use *just enough* to react in the recipe.
Can you let me know how much 1 cup converts in Gms for flour. Different countries have different cup measurements and therefore it’ll be more accurate to have quantity in metric
Hi there, our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!
I have made this banana bread twice this weekend! Once with all the fixings and one plain. My family and I loved it! And I loved how simple it was to make!
That is the best when the family loves what we moms make. That’s so great!
My 4th time to bake this scrumptious banana walnut bread. So very moist. Doubled the vanilla (homemade) and added 1/4 cup of brown sugar. We love this recipe and it always disappears quickly.
That’s just awesome! Thank you for sharing your wonderful review!
Hi! I’m making this banana bread for the third time in two weeks 🙂 My guy just loves it and so do I. I was wondering about doubling the recipe. That way I can have more on hand lol. Would it be as easy as doubling each ingredient and then using 2 pans? Thanks for this great recipe.
Hi Lauren, I imagine that will work. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!
can i use self-rising flour in this
recipe?
Hi Rosemary, I haven’t tried this with self-rising flour, so I can’t give you specific recommendations for that. Maybe someone else has tried – if so, please let us know! 🙂
I am looking for a real moist Banana Nut Bread Recipe. Mine is always dry and not real sweet. I am going to try yours. But I do not have raisins. And using Pecans. Will it still come out the same?
Hi Barbara! That should work! Several of our readers left comments mentioning they used pecans instead! I hope you love this recipe!
I want to make this Banana Bread for my kids, can this recipe be made in a 12-mini loaf pan? Would cooking time be different?
Hi Danna, I imagine that would work however I would have to personally try it to find out. I think it’s worth experimenting with! If you give that a try, please share with us how it goes.
Great recipe 👌🏻 This is my fourth tint making this Banaba bread. Everyone absolutely loved it . As I write am making it for my parents.
Thank you
Jenny
I’m so happy you love the banana bread. Thanks for the amazing review.
I try to make this recipe every week; it’s awesome.
Just thinking… do you think if I substitute bananas for chunks of granny smith apples it would work with this recipe? lmk
Thanks.
Hi Norma, That’s so cool to hear you’re making this regularly! Love that! One of our readers reported doing that and wrote: ” I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce.” I hope that helps.
I have made this banana bread today for the seventh time. It is so easy to make and always turns out great. I use honey instead of sugar, which adds a wonderful flavor, and it’s not too sweet. Natasha, thanks so much for posting it.
Wonderful! I’m happy to know that you enjoy this banana bread recipe, thanks for your awesome feedback!
Thanks for this comment. you just made my day.. I love this recipe so much – but would love to use honey . Plas tell me how much honey to use – Same amount as sugar?
I used a half cup of honey, as my bananas were very ripe and added enough sweetness.
Great recipe, and great idea on those very ripe bananas! I also like to use a very ripe banana in a fruit smoothy. You are The Bomb Natasha! Thank you for making everyone’s life taste better! Hope you had a fabulous Mother’s Day! And that your family cooked for you!
You’re so nice! Thank you Steven!
what can i use to replace the eggs
Hi Teresa, I haven’t tested this but one of my readers wrote: “Ground flaxseed and water is an egg substitute. I think it is 1 Tablespoon of flaxseed mixed with 3 Tablespoons of water is the equivalent of one egg. You may want to do an internet search for more information.” I hope that helps.
Can you please tell the quantity of 3 banana in grams
It’s about 1 3/4 cups mashed.
Thanks❤️
Hey 😊, I made banana bread today using your recipe oh my it’s heaven on earth I loved it so much thank you so much for this recipe. Please continue taking our tongues on different tours 😂.
Yay, that is fantastic! Thanks for sharing that with us, glad you loved it!
Absolutely amazing! My super picky son kept asking for more so we ate it all in less than a day.
Sounds awesome! Thank you for sharing your great feedback with us, Viktoria.
OH-M-G that’s a keeper! 👍👍
I scanned through a lot of recipes before finding this one and all the others were completely overboard with the sugar. This one?
**********PERFECT**********
I’m having a hard time getting my husband to wait until the rest completely cools. Guess I’ll be getting more bananas. 😁
Love it! Great to hear that you loved this recipe, Lisa. Thank you for your awesome feedback!
This recipe is super delicious and so easy to make. Thank you Natasha!
I’m glad you loved this recipe, MJ. Thank you for sharing!
The Banana Loaf was perfect! It keeps disappearing. Thanks!
You’re welcome Diane! I’m so glad you enjoyed it!
Great recipe! I like to add 3 Tbls of sour milk. so moist and delicious.
Thank you so much for sharing that with me.
Hi Natasha
Can I ask please Banana bread looks lovely just going to make it can you confirm your oven setting of 180 is that fan assist
Thankyou
Hi Susan, we use a conventional electric oven. If using a convection oven, you will need to make some adjustments.
I cooked in my convection oven at 325° for 55 min… (fan off)
It came out perfect
This might help. Hopefully 🙂
https://www.bbcgoodfood.com/conversion-guides
Super yummy I love ur banana bread recipe
I’m so happy you enjoyed that. Thank you for sharing that with us!
Have you ever heard of a glaze you can make to put on bread ? Know a Lady that does but her recipe is private.
Hi Karen, I have several glazes that are very good. Check out our Pumpkin pull-apart bread glaze and also our Apple Bread glaze.
Hello, I am a fan and today I am inclined to leave a comment. I made this recipe today and turned out highly moist and delicious. I altered some ingredients based on what I had on hand, namely swapped out raisins w dried cranberries, walnut with pecan and lastly brown sugar instead of honey or granulated white sugar. It turned out better than expected! Please don’t stop sharing your recipes and teachniques!
Thank you for this thoughtful review, Mariya! I’m so happy you enjoyed that.
The best banana bread recipe I tried. Since finding it, I do not even look for other. I typically add dry cherries and raisins.
That’s just awesome! Thank you for sharing your wonderful review, Danka!
Banana bread perfection!! Thank you Natasha!!
You’re Welcome, Erna! I’m so glad you enjoyed it!
This recipe was so easy to follow and it is just wonderful, I watch you on facebook and love your recipes, it’s basically everything you have in the pantry. Keep on tapping.
Fern.
You’re so nice! Thank you! I’m glad you’re enjoying my videos.
I tried to make the banana bread but it came out too solid. It was not aerie . Don’t know what went wrong.
Hi Jeremiah, the bread will get denser with too much moisture. I would recommend reading our post on measuring to be sure everything was measured appropriately.
I haven’t tried to make it yet but I have bananas ready to use. If I may make a suggestion on add in’s our family used nuts and mersino cherries in our banana bread. I even use the juice in place of half of the milk. You can poke the whole cherry in to the batter after putting it in the pan or chop then and mix them into to the batter alongwiththenuts. Hope you try it. It makes it so good. Enjoy 😉
Thanks for your comments and suggestions, Rebecca. We appreciate it!
Why use unsalted butter if adding salt?
Hi Carmela, we always use unsalted butter especially in baking so we can control the amount of salt in the recipe. If using salted butter you would use less or no salt depending on how much salt is in your butter.
This is the fourth batch I’ve made for my tug boat crew and its been perfect every time. Have used brown sugar instead of white and cranberries instead of raisins. Seems like a very flexible base recipe that you can play around with a lot. One of my loaves today is made with almond flour…we’ll see how that works…Thanks
That’s so great! I’m so glad you all enjoyed it!
I added figs instead of raisins! Love your recipe!
Thanks for your good feedback, Jason. Glad you loved it!
Great recipe, taste amazing. My family favorite banana bread. Thanks.
Thank you so much, Clarissa!
Great recipe, We loved it.
One question though, why didn’t you use baking powder, only baking soda?
Hi Jim, we have always used that, but if you choose to substitute, you can, but note if it has baking soda, baking soda is 4 times stronger than baking powder.
Natasha’s, I found this Banana Bread recipe with roasted walnuts very delicious and very moist too! My friends 💘 it.
I’m so glad you enjoyed it, Ginger!
hi natasha!!!
i tried this recipe, and taste was superb, but mine didn’t rise, any idea why?
Hi, could you possibly be using a different size or shape pan? Also, you might check that your oven is reaching the correct temperature and make sure to put it in the oven after the oven is fully preheated. If it didn’t rise much, it could be the leavening that is expired. If leavening expires, it won’t activate to make the bread rise properly which could be a culprit. I hope that helps!
Have made this twice already. Once without nuts as I did not have any and then the second time with walnuts. Both YUMM!
Thank you for sharing the outcome with both, Jan! I’m so glad you enjoyed this recipe!
Best Banana Bread recipe I’ve so far tried and the second time I’m making it. I’ve cut down on the sugar by about a third and it was still sufficiently sweet. Also omitted the raisins as I’m not a fan. For now, this will definitely be my goto recipe!
Nice to know that you still loved the recipe with less sugar on it. Thank you for sharing that with us, so helpful!
Hi Natasha, will it be okay to add cinnamon to the recipe? Or will it alter the taste?
Hi Shana, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.
This turned out great! I brought it to work to share and everyone loved it, and it disappeared quickly! Thank you for sharing this recipe!
Hi Olga, I’m glad it was a hit! Thank you for your awesome review and feedback.
Absolutely a fabulous recipe. Very moist and delicious.
I love it! Thanks for giving this recipe a great review, Victoria.
Thank you so much for the recipe! It’s become one of my most favorite! Absolutely delicious! The only problem is it’s hard to resist a bite)))
You’re welcome! I’m happy that you loved this banana bread recipe.
This is the best banana bread I have made. Toasted walnuts and raisins go perfectly with bananas. Will be my go to recipe from here out…
I’m so glad you enjoyed it, Sucitysue!
Can this recipe be doubled ?
Hi Craig, it sure can be!
Awesome recipe!
How do I store it for a few days? I put it in the fridge but then the outside turned soft not like it was crunchy when I first made it. What do you recommend? Thank you!
Hi Sara, just store it in an airtight container. Someone else commented and shared this “I stored it in Tupperware and it’s even better this morning since it’s been in them overnight. 10/10 thank you so much for sharing this recipe.”
Hi Natasha! , For some reason I can’t follow recipes. I really enjoyed the Borschtt. I was gifted bananas yesterday and am very pleased to have found your husbands fave! Ima add walnuts and some chocolate chips! Sometimes calories are an after thought!
Fat-n-Sassy!
That’s awesome! I’m glad it was a success, Todd. Thanks for sharing that with us.
This recipe turned out perfect. It was delicious. This will be my go to recipe for banana bread from now
That’s just awesome, Nikki! I’m so happy you enjoeyd this recipe and found a new favorite!
Thank you so much for sharing banana nut bread. I watch you almost every day your a great person to watch. Thank you so much.
Aww, that’s the best! Thank you so much for sharing that with me & you’re welcome; I’m so glad you enjoyed it!
Delish! Used a mix of toasted walnuts and pecans, and added green seedless raisins. Wonderful with cream cheese spread. Immediately went out and bought more bananas!
Yum! Thank you so much for sharing that with me. I’m happy you enjoyed that!
Your video showed a full stick of butter. Recipe posted 1/2 cup
Which one is correct.
Love your recipes . I make a lot of them.
Hi Della, we used ½ cup unsalted butter (8 Tbsp) at room temperature. There is 8 tbsp in most sticks of butter.
Made last night. Subbed cranberries and pecans. Came out perfect!! Had for breakfast this morning toasted with butter! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Hi Natasha , can i omit the baking soda and use baking powder instead?
Hi Ani, I honestly haven’t used just baking powder to advise. If you do an experiment, please share with us how it goes.
My husband and I are standing here over the counter cutting slice after slice off, stuffing our faces before dinner and proclaiming this the best banana bread ever! I subbed 1/2 cup buttermilk for 1 of the bananas, since I only had 2 and it worked great. I would’ve never thought to add raisins, but it’s epic, and toasting the walnuts is well worth that little bit of extra effort. Thank you! Now I’m off to stalk the rest of your recipes…
I’m so glad you enjoyed it, Lizzy! Thank you for sharing your wonderful review!
i want to make this form my mom but she is allergic to walnuts can ether sub it or leave them out thank you
Hi Moira, yes, you can omit or substitute them 🙂
Just put the bread in the oven! How do you recommend storing afterwards? Fridge, freezer, counter or cabinet? Thank you in advance! 🙂
Hi Candice, you can keep it in an airtight container in a cool place or refrigerate it.
Wow I tried the recipe and it’s perfect.. First time my hubby loved the banana bread.. Thanks a lot
You’re welcome! I’m so happy to hear that! Thank you for sharing your great review!
This was a hit. Loved the raisens. I used golden raisens, toasted pecans, almond flour, coconut sugar (less than recommended with cane sugar) touch of fresh nutmeg and cinnamon.
Bake time was about 60 minutes with checking in between. Very rich looking caramelized. I will post a Pic on Instagram
Thanks for sharing that with us, Randi. I’m glad it was a hit!
Tried it for the very first time and I LOVE IT! Planning to cook it again. Instead of nuts, I put some chocolates and it tastes awesome! It really goes well with banana bread. Thank you so much for the recipe. 😊
Hi Lorivic, thank you so much! I’m so happy to know that you enjoyed this recipe.
hi in making my banana bread i did not use eggs is it ok ?
Hi Joanne, Unfortunately, I don’t haven’t tried this without out eggs or with any substitute for eggs in my recipes. I think you can find some recommendations online but I have not tested them yet to advise.
Approximately how much in cups would 3 bananas be?
Hi Jo, it’s usually about 2 cups of mashed banana.
So soft!! Very nice 🙂
Thank you for your good feedback!
Hello Natasha, I love this recipe. It bakes up nice and fluffy with lots of taste.
I’m so glad you enjoyed it!
The BANANA PECAN RAISIN loaf was simply AMAZING! (used pecans not walnuts). Oh my…this is a keeper!
Perfect, I’m glad you enjoyed this recipe!
It really is the best banana bread recipe! I’ve used this at least 10 times now and it’s my go to!!
Yay, that’s awesome! I’m glad this has become your go-to-recipe now. Thanks for your good feedback, Melissa.
I made this for my dad today, but I used wheat flour due some health issues and it came out really good, really moist!
Thank you for this😊
That is awesome to know that it works great with whole wheat flour. Thank you for sharing that!
Hi I’m Lu
I’ve always been a fan of your recipes ,easier simple and lovely. You are an inspiration keep up the good work.
God bless the work of your hand .
Regards
You’re so nice! Thank you for that wonderful compliment, Lu!
Hi Natasha!
This is a great receipe! I tried it and my family loved it so much! I can’t wait to try out more receipes from you.
Thank you so much
You’re welcome, Lalita! I’m so happy you’re enjoying our recipes!
Hands down best banana bread recipe! Love watching your videos! You put a simple twist to cooking! Question? What brand hand mixer do you use ? I have a Cuisinart 9 speed!!
Thank you so much for your good comments and feedback, Rita.You can see the kitchen tools that I use here on my Amazon affiliate shop
If I want to use an 8.5″ x 4.5″ loaf pan, what quantities of each ingredient will I need?
Hi Shal, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe.
This is SO delicious! I have been making my favorite, tried & true banana bread recipe for many, many years… but now that I made your recipe, mine got kicked to the curb! Everyone in my family loves it!!
That’s just awesome! Thank you for sharing your wonderful review!
Made banana bread and it was delicious. I’ve since made it twice for a couple of neighbors and they loved it. Yummy
I’m so happy to hear that, Lupita! I love that you brought this to your neighbors.
I’m not sure why, but when I tried to make this the batter came out very thick after I added the flour. It was more like cookie dough
Hi Zoe, I’m curious if there was too much flour added. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.