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
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
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!
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.
I have made this banan nut bread twice this week. The best our family has ever eaten. It’s moist and just the right amount of raisins, nuts and walnuts. I will be making this again,for sure. Thanks for sharing this with everyone.
That is awesome! Thank you so much for sharing that with us. I’m glad your family enjoyed it!
Hello, love all your recipes, sometimes I have to find ways to modify as I’m type 2 diabetic person. Also I’m doing a modified version of keto, but I have a family of men, so gotta give a little. Anyways, I find my banana burns on the bottom, I’ve tried to lower the temp, also I put a ceramic bowl under loaf pan and it still comes out a little well done. Any suggestions would be greatly appreciated.
Thank you so. Btw I use coconut cream on some of your recipes and it works really well.
Hi Nadira, it is normal for the edges to be a rich brown color with banana bread, but it should not be burned. A lighter color pan can help get a lighter color, but the flavor should still be the same. Also, make sure you are using the regular bake mode and not convection mode since you would have to modify the temp or time to achieve the same results. I hope that helps to troubleshoot.
Hi Natasha,
If baking on convection mode – what will be the temp and time?
Hi Swati, I can’t advise on using convection mode, but here is what one of our readers wrote: “This was delicious! I used the convection setting in my oven, and it baked for about 48 minutes. Very moist! QUESTION: I want to divide this recipe into two pans. What size loaf pan should I use? Love this channel.” I hope this is helpful.
Thank you natasha for the recipe we enjoy the banana cake they love it.
That’s just awesome! Thank you for sharing your wonderful review!
First time I baked banana walnut bread following your recipe.
It was so easy and everyone enjoyed it.
I’m glad you loved it! Thanks for sharing that with us.
You make cooking and baking so simple and easy. I made this banana bread recipe and it’s a hit! My hard-to-please teenagers loved it! I won’t be wasting my ripe bananas from now on 🙂
God bless and more power, Natasha!
Sheila
Thank you for your kind words and good comments Sheila. I appreciate it! I’m glad your teens enjoy this recipe!
Thank you for so many delicious enjoyable and easy.
You’re very welcome!
I made this for the first time today. So good! I didn’t have raisins, so I substituted dried cranberries. My husband, and I loved it. Thanks for sharing. God Bless.
Sue
I’m glad to hear that, Sue. Thank you for sharing!
Super easy! Also so moist and yummy!!! Totally recommend the recipe! thanks!
The only challenging part is that after 30min the top part is fully cooked but not the inside.
I’m so glad you enjoyed it!
Thanks for all your amazing recipes. Love to watch your videos. You make baking/cooking so much fun.
Aww, that’s the best! Thank you so much for sharing that with me, Paulette. I’m all smiles
Thank for the supper easy recipe again. Your recipies save my life and time a lot. We can have good food and spare time for family activities. Best with love.
You are very welcome, Yen. I’m glad you and your family are enjoying my recipes!
Everyone loves this banana bread 😍 one issue – It takes over an hour to be fully baked inside, so the outside (not the top) is overdone 😟 My oven is the correct temperature – help 🙏 Thank you
Hi Lisa, consider if you are possibly using a different type of pan (glass?) or different size or shape?
At 35 minutes quickly open oven and cover bread with foil that you have sprayed with non-stick spray finish baking.
I’ve cut the sugar by a third and added the zest and juice of half a lemon – best banana bread I’ve ever had! Thank you for this great recipe!
I’m very happy to hear that, Robert. Thank you!
One of my favorite recipe
Thank you!
Hi Natasha! Excited to make this tonight. I wanted to ask, can I substitute the 1/2 cup of butter with 1/2 cup of vegetable oil? Thank you!
Hi Suzzy, 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.
if you havent done it already, make sure to google the conversion because 1/2 cup butter is different from 1/2 cup oil. sorry if you have already made the bread!
Made this banana bread today and it was such a hit and super easy. I’ve been looking for a moist banana bread recipe and I finally found it. I’m so happy. I wanted to add chocolate chips but figured since it was my first time making the recipe it was best to stick to the original. It turned out great. Saved it and I will be making this again. Thank you Natasha for this amazing recipe
You are very welcome, Karla. I’m glad you found and loved this recipe! I hope this is going to be one of your favorites.
The first time I made this recipe I followed all of the ingredients exactly and it was delicious!
The next time I used whole wheat flour and it was definitely not as moist. Do I need to add more bananas or raisins the next time I use whole wheat flour? Any other suggestions?
Glad you liked it, Sandy. I honestly haven’t tried using wheat flour to advise but others shared that they used wheat flour and liked the result too. It would probably be normal that it wouldn’t be as moist as the original recipe.
I made this and also the chocolate chip banana bread – Love these two recipes and the fact that they’re such moist breads!!!
Super thumbs up!!!!!
Perfect, thank you for sharing and for giving this recipe an awesome review. We appreciate it!
Super yummy!!! I used brown sugar, added cinnamon and rum soaked raisins. Best ever. Thank you Natasha, love your recipes
That’s so great! Thank you, Elsie. I’m glad you enjoyed this recipe.
The best banana bread I ever made. Thank you for all of your delicious recipes.
Wow! Thank you for that great review!
5 star.
Thank you for the 5 stars, Maxine!
Hello. I’m a very big fan of your cooking channel. Your recipes are very easy to make with ingredients readily available. Can I replace the walnuts with peanuts, as those are the ones readily available to me.
Thank you for your trust, Maxine. Yes, that should work too!
My husband and I love your banana bread I have made a lot of different recipes this is really good I use spelt flour replace sugar with maple syrup and leave nut out it’s yummy thanks for recipe I do try to save it and your site won’t let me other then that I’m enjoying your blog
Hi Deborah, thanks for your good review! I’m glad you’re enjoying my recipes. I hope you’ll love all the recipes that you will try.
Hi,
Would like to know if I could make the banana bread with bread flour intead of All purpose. Thanks.
Hi Maria, I haven’t tasted that with bread flour but one of our readers mentioned making it with bread flour: “This is the best banana bread I’ve ever made! It’s so moist and full of flavor. I used bread flour, did not toast the walnuts, used salted butter, and threw in an extra 1/2 banana. Delicious! Thank you for the recipe!!”
Wow!! Usually I’m a terrible baker and I’m trying to learn how to bake nicely. I tried this recipe and I am soooo happy how it turned out. I even took it to a playgroup meeting with other mothers (who are verrrryyyy good bakers) and they commented how lovely the banana bread tasted. Will definitely be using this recipe again. Thanks so much!
Yay, that makes me so happy! Thank you so much for sharing your great feedback with us.
Nathasha, thank you for sharing your recipes with us. I cooked several dishes and they are delicious. God bless you
You’re most welcome, Rosa. I’m happy that you’re enjoying my recipes! Bless you too.
Hi, this bread seems yummy in tummy..
But one thing, can we add yoghurt or buttermilk in this bread?
Hi Beenu, I haven’t tried that yet to advise. If you do an experiment, please share with us if you liked it!
Your Banana Bread is hands down, THE BEST!! yum was right! so good!!
Yay, love it! Thank you so much, Cynthia.
I really enjoy your videos, keeps me entertained and happy to do more cooking!!! You are great…
You’re so nice! Thank you!
I loved this fantastic banana bread recipe. I have made 3 today. I have ended up reducing the sugar and substituting 1/2 cup of pie apple when I was short of bananas. I also used currants instead of sultanas.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I just made these gluten free and dairy free for my son. I used gluten-free flour and oat flour, with some flax eggs (because I didn’t have enough eggs) and with half honey and brown sugar and reduced the sugar. I also used coconut oil in place of butter. I also used sunflower seeds instead of walnuts to make them school friendly. I just took them out of the oven and they are perfect and delicious!!! Thank you for a great recipe to go off of!
You’re welcome, Holly. I’m so glad you’re enjoying this recipe. Thank you for sharing those substitutions with me.
What kind of gluten free flower did your use?
I so glad that I came across your blog. I’m not a wonderful cook. I don’t have a clue what seasoning I should use to make my meals tasty. Could you please help me with what seasoning goes well with what. Thank You.
Hi Beatrice, I hope you love every recipe that you will try! I don’t have a tutorial specifically just for seasoning but I recommend signing up to our newsletter if you haven’t yet, for more tips.
Hello Natasha… I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …
Nayla from Lebanon
Thank you so much for sharing that with me, Nayla! I’m happy you enjoyed this recipe!
Hello
Can I substitute brown sugar for white sugar? Does it improve or change the texture or taste?
I wouldn’t recommend skipping the brown sugar as it helps give color to the banana bread.
I don’t understand. The recipe calls for granulated ie white sugar.
Oops sorry, I was referring to another recipe! I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nutmeg. Instead of making a loaf, I made 6 muffin baked for aprox 30 mins. i also tossed a bit of brown sugar on top before I baked” I hope that helps.
Doesn’t the brown sugar also help with keeping baked goods moist? I’ve never heard of brown sugar referred to as adding color to anything
Hi Lu, If you read further down, I was referring to a different recipe. Also, since brown sugar has molasses in it, it does give baked goods a different hue.
I use this recipe all the time now… my kids just ask not to add any nuts or raisins. Sometimes I would add an extra egg and some baking powder, or just 2 bananas…just to see the difference. Great recipe overall.
Hi Valentina, I’m happy to know that this is now your go-to-recipe. Thanks for sharing and I hope that you and your family will love all the recipes that you will try.
Hi, tried the recipe yesterday and my husband love it. We all do. Thank you so much for the recipe. God bless.
Very nice! Thanks for your good feedback, Mae.
Love the receipes, keep them coming.. Can you do a receipe for Chicken Franchise
Hi Sylvia, we have a similar recipe called Chicken Piccata.
Can the same recipe be used for banana cake?
Banana cake is lighter, but feel free to use this recipe as a cake. If you do an experiment, please share with us how it goes.
Hi have Banana Bread in oven ! Nuts and Raisins added ! Smells so good ! Hopefully it will look and taste as good as yours..love all your recipes and videos !
Sounds great! Please share with us how it goes. I hope you love it.
I made it and I love it!
a big thanks for the moist banana bread recipe.
You’re welcome! I’m so happy you enjoyed it!
we love your coocking and your esipe from austrelia
Thank you! I’m glad to hear that, Charlie.
Great recipe!
I didn’t use the walnuts or raisins. I also used 1/2 tsp of cinnamon and I subbed 1/4 cup of brown sugar and then did 1/2 cup regular.
So good and would do it again!
Thank you so much for sharing that with me.
Have you tried substituting the white sugar with Dark Brown sugar. I am wanting to make this soon. I always use brown sugar in my banana bread recipe. I find it takes the flavor to the next step. I even replace the sugar in my Butternut snowball cookies. Just can’t eat one. Everyone loves them. I am new to your website. I am hooked. Thank You
Hello Jill, I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked”
Love watching you cook all the time . You are sooo cute and always jolly.
Thank you for always watching my videos!
Hi there, if I add some honey to the recipe how much sugar should I remove?
Hi Mike, I haven’t tried that yet to advise of the measurements but others tried using just honey and liked it! But usually for baking, up to one cup, honey can be substituted for sugar in equal amounts.
Ok, I have just double the recipe and added raisins to one of them. I will let everyone know how great they are, just can’t wait
Sounds good! We would love to know how it goes.
Love watching your videos. If I dont have time to watch I at least read through your recipe .
Thank you for trusting my recipes, Barbara. I hope that you will love every recipe that you will try!
My batter is also too liquidy not thick like yours. I hope it doesn’t affect my loaf and cooks properly. Maybe next time I could put just 2 bananas?
Hi Carole, that never happened to me before and that should not be the case if you followed the exact recipe. Was there anything that was changed?
2nd time baking your bread.
Can’t say my family enjoyed no one is here to share. Yeah me!
Its in the oven and will post when done. Enjoy your videos.
Perfect tutorial. Than you.
I’m glad the tutorial is helpful! I hope you love this recipe!
I would like to know if it makes a difference if you us salted butter rather than unsalted. I was told that you just omit the additional salt. Is this so as I only have salted butter in the house
Hi Norma, you could use salted butter and omit the salt in the recipe.
Hi Natasha, I just made your banana bread and it is delicious!
I follow you and love all your recipes! Thank you 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us!
My daughter tried this recipe yesterday and it came out looking and tasting amazing. We made no changes and it worked perfectly.
A definite ‘go to’ for banana bread
That’s just awesome! Thank you for sharing your wonderful review!
I love this. Thx for sharing. Easy, easy.
Hi Natasha! I just made this banana bread and it tastes amazing😋 I did notice that my batter wasn’t as thick as it was in your video so the bread was a little more moist than it was supposed to be, what should I do to make the batter thicker? :)) anyway it was so easy to make and I’ll definitely bake them again soon!❤️
Hi Sabrina, it’s hard to say without being there. I’m wondering if you used more bananas than the recipe called for?
Hi Natasha! I’ve made this the second time and it turned out perfect :)) I’m guessing I overmashed the bananas the first time so there’s more liquid which made the batter runny
Hello Sabrina, so great to hear that you loved it!
My supper stet and I love your recipes and how you present each of your videos. You are so beautiful and each recipe we have tried is a hit with our family. Looking forward to watching more of your videos. Donna Wawro
Hi Donna, thank you so much for your thoughtful comment. I hope you love this banana bread and every recipe you try.
I’ve been experimenting with both savory and sweet dishes with my special Moroccan spice blend and it worked wonderfully with this moist banana bread recipe. I did use pecans because that is what I had on hand. I also included some almond meal for a little nuttier taste. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I can see where a Moroccan spice blend would blend well with a banana bread like this.
Oh my goodness 😮 The best banana bread ever. I’ve been making banana bread forever, but it has always been too dense and dry, not this recipe. This recipe is the only one I’ll use from now on 😄
It sounds like you have a new favorite! I’m so glad you discovered our blog and this recipe, Lisa!
Hi Natasha!
Do you think this recipe would freeze well? I would love to bake and freeze it after so it saves me time. With 2 young toddlers, a school aged child, I don’t have a lot of time.
Much love from NB, Canada
Hi Suzanne, Banana Bread freezes wonderfully and still tastes great. My husband uses Food Saver bags and seals them before putting in the freezer. But freezer friendly zip lock bag would work as well.
Hi I wanted to make this gluten free. Can you substitute the flour for (gluten free flour from Trader Joes or Almond flour?
thanks
Karen
Hi Karen, one of our readers wrote:“I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing! The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come.”
This is my 2nd time making your banana bread. It’s in the oven now. Mmmm! Mmmm!
All your recipes are terrific and delish!
Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Thank you SO much for this recipe!! I just made it for the second time and CANNOT wait to dive in:p So delicious!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
My BF and I ate the whole thing silently!! (-:
I’m so happy to hear that! That’s pretty funny – it was so good that it went down silently – ha!
Turned out great
Hi Eva, I’m so glad you loved the banana bread!
I love your recipes. The banana bread is so good. Thank’s for sharing.
My pleasure, Antonia. Thank you for your great comments and feedback!
I made this banana bread recipe last night, I just used cinnamon and no walnuts or raisins because my uncle has a nut allergy (we didn’t have raisins either). It plopped perfectly out of the pan baked at exactly 350° for 55 mins. I’ve never cut such a perfect loaf of banana bread that I’ve made. It’s so firm but so moist. I stored it in Tupperware and it’s even better this morning since it’s been in them over night. 10/10 thank you so much for sharing this recipe.
That is fantastic! I’m so glad to hear that you were able to make the perfect banana bread. Good job and thanks for giving this recipe a try!
Sounds scrumptious Natasha.
Will be making this week….a.s.a the bananas are ripe enough.
Baking has kept me sane over lockdown.
Stay safe and well.
Sounds like a great plan, Del. Enjoy and stay safe too.
Hi Natasha, I am wondering how I could cut the recipe using only 2 bananas I have that are very ripe and ready. What do you recommend? Also,I love your recipes! Thanks!
Hi Andria, you can use the recipe serving size slider to adjust the recipe or add apple sauce to supplement the difference – per our reader comments.
Hi Natasha,
Love your recipes, I was wondering if there is a substitute for eggs in your recipes. we have some food restrictions.
Hi Shilpa, thank you and I’m glad to hear that. Unfortunately, I don’t have any substitute for eggs in my recipes. I think you can find some recommendations online but I have not tested them yet to advise.
This is the ultimate banana bread recipe. It came out so delicious, moist and flavorful. I ran out of vanilla extract, so I made mine without. But it still tasted amazing. Will be making this for our neighbors next!
That’s so great! It sounds like you have a new favorite!
Nyc!! It was good and looks too yummy 😋
I’m so glad you enjoyed it!
Yummmy recipe …my favorite ..perhaps a banana pudding recipe another favorite.
I’m so happy to hear that! Thank you for sharing your great review!
it is really good but instead of the walnuts and raisins i added chocolate in it it was really good!
Thank you for sharing that with us!
How many cups of banana should I aim for? I used 6 small/medium bananas, baked in a glass loaf pan, and unfortunately it came out a little dry. I wonder if I didn’t use enough banana. Also, is it possible that beating the eggs too long or over mixing the batter might have affected the overcome? Will definitely give this another try. I’m sure it was something on my end as I’ve enjoyed preparing your other recipes without issue 🙂 Thanks!
Hi Shirley, it’s usually about 2 cups of mashed banana. Make sure not to over-bake which could cause the issue. You might test with a toothpick and take it out a littler earlier for a moister bread. Glass can bake faster than a metal pan.
First time using one of your recipes. And wow… amazing. The banana nut bread was so moist, flavorful, and great. I had to use a little more flour to get the consistency in your video and cook a little longer (probably since I used a glass bakeware) but it was still awesome. I can’t wait to try your other recipes. Thank you.
I’m so glad you enjoyed the recipe, Jaime. I hope you’ll love every recipe that you try from my website and videos!
Hi Natasha
I made this recipe, and it was so delicious though I mistakingly added 1 tbsp of bicarbonate soda instead of 1 tsp 😔.
Thank you for sharing it.
You’re welcome Ahlam! I hope you give it a try again soon!
I made the bread and it is wonderful!
nevermind I found the recipe in the introductory text. Turned out great! Thanks
No problem, I’m glad you found that.
My banana cake had a big crack on top… BUT tasted awesome…Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Rachelle!
Totally unrelated to banana bread….do you have a paella recipe?
Hi Rachelle, we don’t have one yet but thank you for the suggestion!
Can I make this into muffin pans. We are retired and we like small portions to eat and freeze.
Hi Leslie, I haven’t tried making this exact recipe in muffin form yet. You can try our spin on banana bread in muffin form HERE as a guide. I hope this helps