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.
This post may contain affiliate links. Read my disclosure policy.
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
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.
Hi, Natasha! I am a home cook and run a cooking group on Facebook. It’s called “Cook”. I said that so that you will know that I am not a beginner. I did tweak your recipe slightly, as I used 4 bananas and about a 1/4 cup extra walnuts. Other than that, I followed your recipe pretty closely and it came out spectacular! Thank you!
That’s wonderful to hear! Thanks a lot for sharing that with us, Steve. Always happy to see some great reviews!
Great recipient fast but most of all super delicious
Thank you
Thank you, glad you love this!
Hi Natasha! Trying your banana bread today! Made a double batch to freeze one! No raisins but put in dried cranberries. Thank you.for the recipe!🩷
You’er welcome!
Can I put all of the ingredients in together in a bowl using a kitchen aid mixer?
Hi Joanne! One of my viewers reported using one bowl to make this and had good results. I recommend following the recipe has written to get the right texture and for the best results but feel free to experiment with is.
I would be careful not to over-mix the batter if you’re using a stand mixer. An over-mixed batter can lead to a dense and yummy texture.
Delicious, added chocolat chips and omitted raisins and walnut.
This banana bread mended my relationship, my ex husband and I are now back together. Thank you.
When to add the rest of the butter? Sorry, I just seem to miss that instruction as I only see adding the 8tbsps of butter on the first part. Thanks!
Hi Min! The recipe only used 1/2 cup butter which is 8tbsp total. I hope they helps clarify.
Very moist & delicious! Easy to make! Gobbled it up! Everyine loved it
Banana btead…delicious. I love ur recipes. Everything I have made is delicious
I’m so glad you’re enjoying them, Cher!
I make this recipe ALWAYS!!!! Evenm my picky husband, loves it! 🥰
Just made it. It was delicious. I also made some muffins with it. I cup holes in the top and filled them with a mixture of creamcheese, sugar & vanilla then I put the tops back on. It was a Surprise inside when you bite into it. They were very good.
I’m in Mexico right now, not a lot baking supplies here, I baked this banana bread in an 8×8 glass pan, added some fresh blueberries and baked it for 33 minutes. It was perfect and everyone loved it!
Hey Julie, glad to hear that it was a hit! Thankyou for sharing.
Thank you for this recipe. I’m a good bread maker and zucchini is my best. I thought I’d try this one with the raisins, interesting.
You’re welcome, Sherie! I hope you loved it!
If I’ll make muffins out of this recipe, how many muffins/cupcakes can i make?
Hi there, we have a recipe for Banana Muffins.
Very good banana bread. Adding an extra banana makes it extra moist.
Hi,
The recipe looks really good.
If i use smaller loaf pan and divide the batter for two, how to adjust the oven temperature and time for baking?
Hi PK! I haven’t tested this in different size pans to advise on the exact baking times. You can keep the temperature the same but you’ll have to watch it in the oven since they’ll get done faster. You can check for doneness with a toothpick. It will come out clean when they are fully baked through.
Hi I make this bread all the time and it keep come our flat tastes good but what I am doing worng
Hi Sabrina! Are you using the correct size pan for the recipe? Did you make any substitutions? I would check your baking soda, if it’s very old or hasn’t been stored properly, it can loose it’s potency. Also- be sure to fully preheat the oven before you start baking. I highly encourage using a Internal oven thermometer (Amazon affiliate link) to ensure its heating correctly.