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 
No-Knead Bread Recipe (VIDEO) 
Practical School Lunch Ideas (Cold & Hot) + Tortilla Pinwheels 
Honey Butter Recipe 
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. 
Hi Natasha, love your recipes …I would like to know if I do not add the walnuts and raisins, does it stay the same? or, I would need to add more sugar , flour? Thanks !!
Hi Patricia, it will still work without them but we love the texture they add!
Hello,
Did you forget to add liquid like water or milk to make the banana bread?
Hi May, this recipe doesn’t require any more moisture than what’s already in the ingredient list.
I just finished writing this recipe down on my recipe book. This is seriously the best banana bread recipe I’ve ever tried! So moist and tasty. I don’t think I’ll ever need to search for another recipe ever again, I’ll just came back to this one 🙂
Super love it! Thank you so much for sharing your wonderful experience with us! I think this will become a favorite for you!
I love banana nut bread
It’s one of my favorites
But do to diet limitations I only can used gluten free flour and sugar substitute. So I did change those 2 ingredients and let me tell you no one could notice the difference. Thank you for sharing your recipe.
That’s just awesome! I’m so glad to hear this worked with gluten-free substitutions!
I just baked your cake, so very good, i added some chocolate chips…just to let you know, i,m from Azores, Portugal, very far..
I’m so glad you enjoyed that Delia!
I made this today and WOW! Very yummy! I added 1/2 cup of mini chocolate chips instead of raisins and also some cinnamon. Definitely going to write this recipe down and keep it in my recipe box. Thanks!
So glad to hear that, Mallory! I hope you love every recipe that you will try.
I love the recipe as a new baker. My only problem is that it keeps splitting at the top.
Thanks,
I’m so happy you enjoyed that! The cracking is normal and expected in banana bread.
Natasha wd like to know if both roda of the oven have to be put on for baking bread ! Your recipes are amazing however please guide about the mode both rods on as very new to baking ! Love your recipes a lotttt!
Hi Geeta, I’m not sure what you mean by rods, but be sure to bake in regular conventional oven mode (not convection).
so i started baking and i first baked this banana bread. my family loved it so much! thanks for your recipes, i enjoyed baking so much.
So great to hear that, Hannah! Thanks for sharing that with us.
Hi Ms. Natasha. Thank you very much and proud watching your video in different recipe’s. . Actually this i my first time to bake choco chips banana cake which my grand daughter love most. I did follow all your instruction in making the messurement, how to bake till done. I will show you my creation.
Sounds great, Corazon. You may share photos of your creation, on our Facebook page or group.
To be honest, I never did like banana bread, until I came across this gem of a recipe.. from granny to kids, hit with everyone!!
That is so awesome. Thank you so much for your great feedback, Reeti!
Thank you so much for sharing and I love all your videos and postings. May I know the estimated weight of the 3 bananas please? The bananas here where I’m from are not as big as those used for your cake. Thanks again.
Hi Hani, I wish I had measured it that way. This Ingredient Weight Chart can be useful.
Hi Ms Natasha, it’s my first time to bake actually.. tried your banana cake.. i’m not sure what happened on mine!haha texture was too fine not the normal but still delicious.. is it because i used glassware? I really dont know what happened..
Hi Angelia, did you possibly use cake flour? That could cause a very light crumb. We have baked with glass before without problems so I don’t think that is the issue.
Thanks Ms Natasha for the reply.. I will try again this weekend and I should make it right!
Hi Ms Natasha, just an update.. I figured out why my first try was too fine. My glassware a bit small.. it didn’t rose well.. Bought a bit bigger and it turned out perfectly delicously yummy!😍 Thank you sooo much! My kids really love it and asking for more! I want to try all your recipes! Thankful I found you!😊
I am so happy to hear that you all loved the banana bread recipe .
This was my first time making banana bread, it came out great! I just forgot to add the butter and flour to the pan.
So great to hear that, Patricia. No worries, you make sure to remember to add those ingredients next time so it can taste perfect!
I used honey instead of sugar and it came out in the flavor. It was amazing. I used a one to one and ended up nearly using up all my honey!
Fantastic! I’m so glad to know that Izzy, thank you for sharing that with us.
I was looking for a quick and easy banana bread recipe that would be moist and delicious. Let me tell you, this recipe delivered. This was the best banana bread I’ve ever had/made.
I omitted walnuts and raisins because I didn’t have any on the shelf and I didn’t have a loaf pan that I could find. Instead I had two mini loaf pans. I made two mini loaves and they cooked for 15 mins.
They were a hit!
That’s awesome that they baked so quickly (only 15 minutes) in two mini loaf pans! Thank you for sharing your lovely review. I’m so glad you loved the banana bread recipe.
I am a big fan of your recipes and they all turned out great, except for this one. I tried it twice and both turned out raw. it rose a little bit and was the same color as shown in the video but when I cut it, it was raw. I followed the exact recipe so I don’t know what I’m doing wrong. Thank you!
Hi Emma, 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!
I’ve baked your choc chip banana bread and it’s delicious. I have to make one every week now because it’s so delicious. But my son asked me today if I could add some porridge oats to it. Would that be possible and if so…how many grams do you think I could add to the mix?
So great to hear that Michele. Regarding your question, I haven’t personally tried that yet to advise on the ingredients you might need to experiment on it. If you try, please let us know how it goes!
Wow, if you want a buttery, decadent piece of banana bread, this is it! I made some adjustments based on what I had:
– omitted raisins and nuts
– replaced one banana with 1/3 cup fruit puree
– used 1/3 cup of the sugar to caramelize two banana before mashing and adding
Baked at 170 C for 50 minutes. Edges were a bit brown but the inside was perfect, and every bite was delicious!
So nice of you to share that with us, Kendall. Thank you so much! So glad that you loved this recipe too.
It looks delicious! I am going to try it with dates instead of raisins. Just an idea. I love dates and you can buy them already cut with sugar on them so they don’t stick to one another.
Hi Jean, I love the idea of using dates! Let me know how you like the banana bread.
Hello Natasha,I am from Omaha ,Nebraska. Cold and Rainy.I am making your banana nut,raisin ,bread for the fourth time. Made your Apple Cake yesterday-to die for. I am a law student and your receipes are my bible. Every recipe has been delicious. I am glad you are my cook.Blessings to you and your family.
Awww that’s the best! Thank you so much for sharing that with me, Beth! I’m all smiles
Hi Natasha, if I leave out the raisins do I need to change the measurements for any of the other ingredients?
Hi Tee, several of our readers left out raisins and reported great results without any adjustments.
I was really craving the banana bread from starbucks & decided to make some myself w this recipe. the first time I’ve baked banana bread and WOW. someone else suggested using brown sugar along with the white so I used 1/2 cup white sugar and 1/4 cup of dark brown sugar (i’m a sucker for brown sugar :P) I omitted the raisins but did include walnuts in AND on top (just like how starbucks has em). This adds a wonderful crisp to the outside layer with a moist DELICIOUS inside. wow. I am 100% making this again.
it’s my first time living alone so I had bought way too many bananas & some of them are now overripe. So I’ll be baking some more soon !!
I’m so happy you enjoyed that Casey! Thank you for that wonderful review!
Just throw your extra bananas in your freezer. They will be ready and waiting!
My granddaughter who is 5 is a great fan of your and her favorite night time story is to look at your videos. Your brownie is household favorite. Please keep posting your recipes I so enjoy watching them. My granddaughter says you are so funny.than you
Aww! That’s the best! I’m so inspired to read this review, Yasmin! Thank you!
Hi Natasha, can I use coconut oil instead of butter? in the same measurement?
Hi Lucy, I haven’t experimented with anything else, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally, I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!
I wish to make it, but I am allergic to eggs and wheat. Can I use gluten free flour? I will try the flaxseed and water for the eggs, but I didn’t know about the flour
Hello Rebecca, someone shared this “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.”
I’ve made this recipe over 100 times and it is excellent every time. I tried freezing the baked loaf for the first time for my postpartum ease and then baked it at 325 to thaw and it tasted even better than fresh baked! Foolproof recipe
That’s just awesome Yelena! Thank you for that wonderful review!
I am 61 years old and have been making banana bread for years. This is the best one I have ever made! Thank you for such a great recipe!
Wow! I’m so inspired reading your review, Mary! Thank you!
Easy and my new “go to” banana bread recipe.
Thank you so much for your good comments, Kimberly.
Made about 5 loaves and they have never survived an entire day, its a fool proof recipe that will always taste great
Btw there will be more banana bread baking on its way
Wow, sounds like this is a family favorite already! I’m so glad everyone loves this banana bread.
I made your recipe last night for the first time; just couldn’t recall my regular one. I always add chopped apricots and toasted pecans (sometimes walnuts). Baked in mini muffin pan and one mini loaf pan. They were wonderful. I suggest you try apricots as the tangyness marries well with sweet bananas.
Thank you so much for sharing that with me! That sounds delicious!
Just tried it today, it came out oh, so yummy! I used 4 overripe bananas, raisins but decided to forego the walnuts. I followed the rest of the recipe to a T! It came out so moist with just the right amount of sweetness! Thanks for sharing this recipe!
You’re welcome! I’m so happy you enjoyed it Cristina!
Aloha Natasha!
Is it ok to have regular butter instead of unsalted butter? Do I need to alter any of the other ingredients because of the butter? Please let me know. Love you! TY!!
Hi Keyla, you could use salted butter and just omit the salt in the recipe.
can I use a smaller pan 8 x 3.8 x2.5 & bake for how long
Hi Maureen! That size is slightly smaller and I worry it will overflow the pan! I would watch it closely as you’re filling it or you can make a smaller portion. I hope you love this recipe!
Just made this bread this afternoon. I used 1/2 cup of honey to replace sugar. 1 cup of all purpose plain flour and 1/2 cup of wheat flour. Dried blueberry instead of raisin. So yummy and moist. Love this recipe so much. Thank you very much Natasha for sharing wonderful recipe.
I’m so glad your substitutes worked well, Lin. Thanks for sharing that with us!
Hi there!! My daughter is allergic to dairy.. what can I sub with eggs ? Can I also pls have the measurement? Thank you
Hi Lenie, I’m sorry but I haven’t tried any other substitutes.
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.
Eggs are NOT dairy! They come from chickens. Dairy comes from mammals such as cows. I was a teacher for decades, and understand the confusion. It’s ALLsold in the dairy department at grocery stores. Anyway, I hope this makes cooking a bit easier for your daughter.
Hi Lenie, I’m also unable to have dairy. Substitute the butter with Earth Balance Vegan buttery sticks. Its very good and you can not taste the difference between this and the real thing!
What if I only have 2 bananas? do you think that will work?
Hi Michelle, it depends on the size of the banana. You may need to make some adjustments.
Wow, this recipe was amazing! I’ve been baking banana bread all my life but this one was special. I only did two things differently; first, I used cashews for nuts as that’s what I had on hand, and second, due to an issue with my oven, had to freeze the batter in the tray for a day or two before thawing and baking. I added coconut flakes and sliced bananas on top.
My husband said it was incredible, and he said it twice, which is rare! I’d share a picture but there is no option to that I see.
So glad to hear that you loved the result! You can share some photos of your creation on our Facebook page and group. I would love to see your photos.
Love the recipe! Have made it several times and turns out yummy every single time. Have tried versions without walnuts, without raisins and walnuts..there is not much difference in the basic taste…of course the additions make it yummier. Do not hesitate to make it if you don’t have walnuts and raisins on hand. Also the last 2 times I made it, I just used one pot, creamed the butter and sugar, then eggs and then added the super ripe bananas right in there without mashing them first. Since the bananas were very ripe, they broke down easily with the electric beater I was using and it saved me from washing more dishes and no difference in taste or texture.
I love it! Thank you for your detailed feedback and for sharing some tips too. We appreciate it!
Just made this for my family today (which include a 5 and 7 yr old) and they all LOVED it! The only thing I left out was the walnuts, just because I personally don’t like them. Very easy to make. The raisins are so good with the bananas. My 5 yr old had one piece and then told me I need to keep making this every day. haha Thanks for sharing this delicious recipe!
Wow, awesome! I think you’re going to have to stock on the ingredients haha. Thanks for sharing that with us.
I’ve made this 2 times and is been a hit. Thank you!!
You’re welcome, Aline! I’m so glad you enjoyed that!
Hi
What can I use instead of eggs?
Thank you!
Hi Ranjana, I haven’t tried any other substitutes.
I have used ground flaxseed and water as an egg substitute in baking. You may want to do an internet search for more information.
The best banana bread i had made ever..super love it! I swapped the raisins with walnuts cause i love chunky ones..and its awesome!! Thank you 😊
Wonderful! Thank you so much for sharing your great experience with us.
Made it plain without walnuts or chocolate but turned out amazing still
Yay, awesome! I hope you try it with walnuts and chocolate too next time.
making it now! I doubled the recipe. Does that affect cooking time in the oven?
Hi Ann, I hope you love this recipe! If you doubled it into one pan then it may require more bake time.
Love, love, love, every recipe. I especially appreciate your substitution tips. Believe it or not, for the first time ever I have a substitution tip. Miraculous. Here’s the tip for cutting down on sugar and fat in a recipe: lentils. Yes, in a great effort to lower cholesterol and triglycerides I came upon lentils and learned a great deal on Lentils.org. Anyway. You can substitute 1/2 the butter or oil in baking with pureed lentils.
I’m so happy you’ve have enjoyed our recipes! Thank you for the wonderful review and for sharing your tips with us!
Made this recipe today, my first time making banana bread. It came out really well. I had pecans, so I used them. I was very, please. Thank you for sharing your recipe with us.
You are so welcome! I’m so happy to hear that you loved the result. Thank you for your great feedback, JoAnn!
Delicious recipe, second time I make it and can’t stop eating it.
Looks like you found a favorite recipe!
This recipe is literally soo good! It’s so moist and spongy! Thanks so much for the great recipe!
I’m so glad you loved this recipe. Thank you for your wonderful feedback!
Tried this recipe last night, switched out baking soda for 2 tsp baking powder, omitted the salt, and used 1/2 cup of sugar and it came it out great!
That’s wonderful! I’m so glad you enjoyed this Anna!
Love this recipe! I used brown sugar instead. Super moist which we love !
That’s so great Aprilk! Isn’t this recipe so good!
Thank you for sharing this yummy recipe! I saw that we can replace sugar with honey. Would that be with 3/4 cup of honey? Thanks!
Hi, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details.
Will this work for high altitude?
Hi Amanda, I don’t have experience with high altitude for this recipe specifically but I do recommend looking through the comments for a tip from our readers. If you experiment, let me know how you liked the recipe
Love this recipe. I substitute Almond flour for the regular and use honey. My go to recipe
Yum! Isn’t it so good! I’m so happy you enjoyed this recipe Bea!
This is my new go to for banana bread! Delish!
That is so great to hear, Debbie! Thank you so much.
Omg! This has to be the best banana bread I’ve made. So flavorful and moist. I adjusted the ingredients – added 4 bananas in the mixture, two sliced bananas to add to the top of the bread, added 2 cups of brown sugar and 1 cup of white sugar and 2/3 vanilla extract without raisins.
That’s just awesome! I’m so happy you loved this recipe Tuyen!
Hi! I really love your recipe and I’ve tried using it multiple times, but I always end up with a not moist banana bread. I can’t figure out how to make it moist… I even tried lessening the baking time to 50 mins
Hi Patrice, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick. Did you possibly use very small bananas? This post on measuring may help your dry ingredient measurements. If you’re scooping your dry ingredient incorrectly that may be the culprit.
They were small so I added one more banana to the recipe. I’ll check out the post and try again this Friday
Sounds like a good plan. Please let us know how it goes.
Hi Natasha, reading your recipe for Banana bread, gonna make it today. My question is can I use the Monk Fruit sugar instead of granulated sugar. We are trying to watch our sugar intake. Thank you, have a bless day
Hello Joyce, sounds like a good plan. I haven’t really tried using Monk Fruit sugar yet to advise so you might have to do an experiment to find out. Please share with us how it goes.
Hi natasha im maribel francisco living here in winnipeg manitoba. Im not really good on baking but with your recipes they all turn out so good to think that you made them easy to follow and the ingredients are mostly in the house and i also enjoy watching you not only ur pretty very bubbly too.
Thank you so much for that thoughtful compliment. I really appreciate it!
Can I use salted butter instead of unsalted in a recipe?
Hi Sharon, you could use salted butter and just omit the salt in the recipe.
Thinking of leaving out raisins-don’t like them-and replacing them with chocolate chips, maybe even replacing the nuts with chocolate chips too. Is there something I can do so they won’t sink to the bottom?
Hi Irma, I bet that would work! Have you checked out our Chocolate Chip Banana Bread recipe? We use chocolate chips in it.
can i use baking flour instead of baking soda, if yes does the amout remain the same
Hi Katrina, I haven’t tested that so I can’t make that recommendation or if it would be enough leavening for this recipe.
Hi natasha’s. I love your recepie l am starting to bake but how much is one cup of flour in grams, then thanks
Hi Maryam, this Ingredient Weight Chart can be useful.
Hi Natasha! Thank you for sharing this delicious recipe. Can I use 4 bananas for this and still use the same measurements for the ingredients?
Hi Mizz, we have done that before and it worked well.
Thank you for the recipe. It’s so moist and delicious. Love it!!!!!
You’re very welcome! I’m glad you enjoyed it.
Turned out to be the BEST Banana bread recipe I’ve ever made. I omitted the raisins as I am not not a big fan and added more walnuts and some crushed walnuts on the top before popping it in the oven. Yummy!
That’s so great! It sounds like you have a new favorite, Femina!
I used to like coming to ur web to get recipies but now with all pop up advertising and I cant turn it off it makes sad…
Hi V, thank you for sharing your concerns and feedback.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.
I appreciate your feedback and I hope you love every recipe you try.
Natasha, I don’t understand measurement in cups. could you please help me? How many grams in cup? 227? 3/4 cup granulated sugar? 1 1/2 cups of flour? thank you, Irina
Hi Irina, if you click “Metric” in the recipe card, you will see the measurements displayed in grams.
Thank you very much.
I enjoy you soooo much. Thank You!
I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us.
Thank you Natasha for the amazing recipe. I made this last night and it came out great. I used coconut sugar and some honey. My husband and daughter loved it.
My pleasure! I am so happy to hear that you and your family loved it.
Great Recipe! Thx so much! I added 1 tsp of cinnamon and used Craisins. Made them into 3 mini loaves. Baked for 30 minutes.
Yay so awesome! Thanks for your great feedback.
Loved the recipe! Came out better than expected! Thank you
That is awesome! Thanks for your good feedback.
Came out perfectly and better than any other recipe
I’m so glad you enjoyed that Laiba!
I used total whole wheat flour and replaced the raisins with dried cranberries. It was delicious
Thank you so much for sharing that with me Patricia! That’s so great!
Hi, what if I only have baking powder for this recipe?
Hi Dyana, I haven’t tried that yet to advise how that would work
I followed your recipe but replaced all purpose flour with whole wheat flour and almond flour in equal ratio. This was the most delicious banana bread we ever had! So moist!
That’s just awesome! Thank you so much for sharing this with me Shreya!
I have tried almost all of your recipes and they are always awesome but this one really is my most favorite. I substituted walnuts with almonds and added some chocolate chips. My baking time was 40 mins as ovens are different so keep a check on your bread. This is the best banana bread recipe ever! Thank you Natasha for sharing your talent with us.
Awww that’s the best! Thank you so much for sharing that with me!
Excellent recipe…..came out perfectly fine
Thanks a lot..
I tried the strawberry cake as well was excellent!!
I’m so happy you enjoyed that!
Not that you need another glowing review, but holy cow this was good! Followed directions to a tee and turned out perfectly. An epic recipe!
Sounds like you found a new favorite! Thank you for that wonderful review!
great recipe
I only had 1 banana, cranberries and pecans, half brown and half white sugar- still came out lovely.
Have made it with recipe ingredients and was delicious!
Thank you
You’re welcome, Leslie! I’m so glad you enjoyed this recipe!
This is the best chocolate chip banana bread recipe! It’s super moist and soft. My family loved it! Thank you!
Yay reading your comment made me very happy. Thank you!
The most delicious and moist banana bread ever!! Such an easy process and simple recipe! My house smelt amazing while the bread was in the oven! The banana bread had the perfect texture and taste. Moist on the inside and a yummy crisp on the outside. It was gone within an hour! Your recipes are incredible Natasha! Thank you!
I love how the house smells baking this! Isn’t it simply the best! Thank you for sharing this awesome review with me!
There were so many comments on your banana bread recipe, but haven’t seen anyone use an ingredient that I add….1T dried orange peel (in the spice bottle). Hope you will try it, I wouldn’t make my banana bread without.
That’s a nice idea! Thanks for sharing that with us.
Hi Natasha, I tried almond cake and banana walnut cake from your recipes and it turned out delicious… thank you for sharing with us…
You’re welcome Renu! I’m so glad you enjoyed that!
Tried this recipe today with 1/2 cup brown sugar and omitted the nuts and it came out moist and crunchy on the outside! It was gone within the hour. Great recipe!
That is and awesome and wonderful feedback. Thank you for sharing!
Hi Natasha thank you so much for the recipe! Cut sugar and oil by half to suit the elderly yet still turn out great every single time without fail! Will try to make cream cheese banana bread next time
Thank you so much for sharing that with us Ching!
I made this banana bread today. Deli and moist.
I’m so glad you enjoyed it!
This banana bread is SO delicious. My kids and even my doubting husband loved it. Really moist and has a wonderful flavour. Lots of thumbs up from us!
That’s just awesome! Thank you for sharing that awesome review with me!
Hi Natasha,
I made banana bread today on Father’s Day and it was perfect. Everyone just loved it and couldn’t resist having more. Thank you for sharing the recipe.
You’re so welcome! Thanks for your excellent review, we appreciate it!
Just wondering how this banana bread recipe rises & density compares to a recipe that has all the same ingredients however also includes (baking powder)
Hi Katherine, I’m not sure what recipe you are referring to, but note if it has baking soda, that baking soda is 4 times stronger than baking powder.
Made the banana bread yesterday. Oh my goodness, never thought bananas could taste sooo nice!! Texture was amazing and the taste mmmm. Another new favourite. Thank you.
That is so awesome! Thanks for your excellent feedback, I am so glad that you loved it!
I LOVE your videos !! You are so cute !! (Not hitting on you) !!! I made banana bread today and it is awesome !! I wanted to leave a picture but there is no place to do so.
LOL! Thank you so much for your great feedback and compliment. You can share photos of your creation on our Facebook page or group!
First time to make banana bread and this is sooo good!!! It came out soft and moist on the inside and crunchy on the outside. I substituted raisins to chocolate chips and reduced the sugar to 1/2 cup. Yay, it’s so yummy! Posted a photo in my instagram
I’m so happy you liked that! Thank you for that great review!
I have made this banana bread a couple of times now.
So yummy, and moist and so easy to make!
I now use up all my ripened bananas!
Fan from Canada!
Hi Colleen! Thank you for stopping by! I’m so glad you’re enjoying our recipes!
May I know how to keep the banana cake moist? Because my cake dries out
Hi Sq, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.
Are you talking about after it’s baked to store it to keep it moist? I’m sure just an air tight container or wrapped in tinfoil. When I warm mine I always put a damp paper towel over it in the microwave at 15 sec intervals.
The banana loaf has just come out of the oven. Smells and looks delicious. Waiting for it to cool. First time I’ve tried this recipe and sooo looking forward to a taster. Thank you.
I bet your home smells AMAZING! I hope you love this recipe!
I made this today and it was a hit with my family! 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. Thank you for the incredible recipe.
hank you for sharing that wonderful review with us Brynn!
I recently lost all my treasured recipes and in looking for a new banana nut bread recipe came across this one. It is a fabulously delicious recipe. Highly recommend. I did alter it a bit by splitting the sugar between white and dark brown and adding cinnamon.
Hey GM, great to hear that you loved this banana bread recipe. I hope you love every recipe that you try!
Great recipe! So many times I have tried to make a great banana bread, with no good results, but your recipe changed everything! Thanks for sharing your knowledge!
So great to hear that, Erika. Thank you for your excellent feedback!
BEST BANANA BREAD EVER!!!! thanks a lot Natasha
You’re welcome Amirah! Thank you for that great review!
it came out beautiful and moist, thanks for share
You’re welcome! I’m so glad you enjoyed that!
Thanks a lot Natasha for this wonderfully moist and delicious banana bread recipe my family loves it!!! Can’t wait to try more of your recipes
You’re welcome! I hope you and your family will love every recipe that you try.
Thank you for sharing all these wonderful recipes
I love your recipes, very easy follow.
Thank you!
hi Natasha!!! love all your recipes so simple and easy to make and of course super delicious. Gonna try making this recipe today will let you know how it comes:)
I hooe hope you like it! Please let us know how it goes.
Hi,found your channel so interesting and helpful. Tried the banana bread following the recipe, my outcome looks more like a banana cake than bread.It was however sweet, soft and very nice but one would think more of banana cake than bread
Hi, It is a very moist bread and not like regular sliced bread, but that is how it is supposed to be. I’m so glad you enjoyed the banana bread!
I made your banana bread recipe with raisins and walnuts and it is the best I’ve ever had. So moist and delicious! Everyday the flavors get even better.
Love watching you create these wonderful Recipes! Best to you and your family! Stay safe.
Thank you,
Linda
Logan, Utah
Aww that’s the best Linda! Thank you so much for that awesome review!
Hi Natasha I have made the banana cake at least 10 times now and it is now our weekend treat! we just love it. Thank you
Sounds like you found a new favorite! That’s so great!
what would the bake time be as well as the temp for mini loaves?
Hi Geraldine, I haven’t tested that and I bet that could work! You will need to adjust the bake time.
If I don’t have baking soda, what can I use as substitute? Thanks.
Hi Cynthia, I haven’t tested this but baking powder may be an alternative. Just remember baking soda is 4 times stronger than baking powder.
I have always made banana muffins using raisins and walnuts or replacing raisins with crasins. I want to try your recipe but in mini loaf pans. what would be the changes in temps and baking time? I love your recipies by the way! My family went nuts for your chocolate cake and strawberry one also!
Hi Geraldine, I have not tested this in a mini loaf. It is possible but you will need to adjust the bake times.
OK so I made the mini loaves. With one recipe of banana bread, it makes 5 mini loaves! I filled 3/4 of the pans and lowered the temperature to 325. I baked for 25 minutes. ( start checking it at 25, if not quite done, check every 5 minutes) They came out moist and delish! Hubby loved them as did I! Thank you again. On to Pumpkin now.lol
That’s just awesome! I bet our readers will find this helpful! Thank you for sharing that with us Geraldine!
can this be switched to muffins? I make so many of your recipes and am always pleased…keep up the good work.
Hi Dorothy, I haven’t tried making this in muffins yet, I imagine that should be okay however I cannot advise you of any changes in measurements since I haven’t tested it yet. If you want to do an experiment, please share with us how it goes.
This recipe is so great, I was skeptical about it being moist but oh my goodness my loaf has a crunchy outer layer and the most mouth melting inside layer
I’m so happy you liked that Dorian!
Hi Natasha, always bake you banana recipe, my family loves it.
Thank you so much for your great feedback!
Hi natasha ! this recipe is our family favorite however once i replaced sugar with honey and it was very moist … and soggy type. Pls give some healthy alternatives to white sugar and some tips to perfect it … thanks alot
Hi Namrita, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. I’m curious if there was too much of it used?
HI, I WOULD LIKE TO MAKE THIS WITH FIGS, HOW MANY CUPS ( FIGS COOKED AND CREAMED) WOULD I USE TO REPLACE THE BANANAS, THANKS
Hi Maureen, I haven’t tested that with figs to advise. If you experiment, please let me know how you like that.
Hi Natasha! My banana bread comes out great and moist, very light actually. However it falls apart easily when I slice into it. I want it to be able to hold its shape somehow.. (my only tweak is creaming the butter and sugar for at least 3mins + adding chocolate)
Could I be adding too much air? How could I fix this? Thank you!
Hi Rex, I’m not sure what you mean by + adding chocolate. We do have a chocolate chip banana bread recipe if that helps. It definitely helps to let it rest and cool to room temperature before slicing. If you slice while the bread is still warm, it will be much softer and tend to fall apart.
Gotta be honest – during these rough times you and the way how you present your recipes inspired me to start enjoying baking and cooking too. Love all your dessert and chicken-based recipes! Accessible ingredients, easy to make, and of course – mega tasty! Thank you Natasha!!!
P.S. Just one question here, could we somehow replace baking soda with baking powder? Thanks!
I’m so glad you’re enjoying our recipes! Baking powder is a leavening agent that adds rising power to ingredients. Baking soda is 4 times stronger than baking powder so if you do substitute you would need to make the appropriate adjustments.
Can we double this recipe? Thank you
Hi Anjum, you can definitely double this recipe! I hope you love it!
Would you repost your recipe for vanilla cupcakes? I missed it the last time. Thanks
Hi Robert, you can find it on our blog HERE.
Do you think I can double this recipe and make it in a Bundt pan?
Hi Anjum, I haven’t tried it in a bundt pan but one of my readers shared this. I hope it helps! “I got the idea to pour the batter into a bundt pan. It was awesome. The bread (or the cake) baked through really well, and it wasn’t extremely dark on the outside. I also dusted it with powdered sugar on top (Natasha’s snow version. Lol) and it was very pretty. And so good. Only one little piece left:)”
Can replace with self raising flour ?
Hi May, I haven’t tested that but here is what one of our readers wrote ” I’ve just made this and couldn’t wait for it to cool to have a slice, it is lovely and light. I wasn’t sure what all-purpose flour was so I used self-raising flour and it is perfect, thank you for the recipe.” I hope that helps.
Thank you for this incredible banana bread recipe! You are my go to site anytime I head to the kitchen to make food for my three kids and husband. They have been surprised it’s me in the kitchen! Thank you Natasha!
You’re welcome! Thank you for your great feedback, I appreciate it!
Natasha, if I could grade you even higher, I would. I am no baker and I never thought that I could bake anything that anyone would like, let alone, love. This is the easiest, most delicious and most bagged about recipe that I have ever made. I have done it twice and Im working on my third time today. The first time I used very ripe bananas, because it was all that I had and the bread came out really good. The second time I used not so ripe, but just ripe enough banana (with spots) and the really did the job. It was amazing. I followed the instructions once more on the second, but this time also added cranberries and my husband couldn’t get enough. He cant seem to get enough and is on the weekly basis requesting that I make more. So with that said Natasha, THANK YOU SO MUCH for sharing this amazing recipe with all. Cant wait to try some other of your recipes.
Wow! Thank you for that wonderful review! I’m so glad you enjoyed this recipe!
YUMMY! Excellent banana bread recipe! I’ve made it with/without nuts, with/without raisens, with/without dark chocolate chips, & mixed combos. Doesn’t matter what combo you use or simply banana bread. This recipe comes out so moist & tastey! First time was hot banana bread breakfast, umm, I ate it all while sipping tea watching the birds in the bird bath. Before I knew it-I ate the whole thing! Thank you!
That’s so great! It sounds like you have a new favorite!
Best banana bread Thank you Natasha
I’m so glad you enjoyed that! Thank you for sharing that great review with us!
Hello Natasha! I tried the banana bread; the taste was awesome but it was a little soggy on the middle top. What could have caused it? I did not use raisins and walnuts
Hi Sherry, I have not had that experience. Did you possibly use too many bananas? This post on measuring may help your dry ingredient measurements.
Bake it 5-6 minutes longer.
Before trying this recipe, I had tried out 4 miserable banana bread recipes. I wasnt expecting much from this try. But pleasantly surprised how amazing this bread turned out!!! Except being a little crumbly the bread was out of the world.
That is so awesome, thanks for your great review!
I made this recipe but had planned on using almond flour instead and coconut sugar since I previously bought it ! I couldn’t find almond flour at the store so purchased coconut flour . My bananas were ripe and great to use but bread did not rise well . What do you think ? Does lack of baking powder have anything to do with it ? Haven’t tasted it yet either.
Hi Linda, I haven’t experimented with gluten-free flour/ coconut flour so can’t make a recommendation or suggestion. That may be the culprit.
Hi Natasha, can you please tell me size of cup used for measurement? Planning to prepare it.
Tried with the cup size I had and came out nice and moist. Thank you. Best Banana bread ever.
You’re welcome! I’m glad you enjoyed that!
Hi Jyothi, we used a measuring cup. We have this post on measuring that may be helpful to you.
You are not kidding. I’ve been baking a lot during this pandemic and tried quite a few banana bread recipes. My family has voted this hands down the best! It is seriously delicious and never fails. Moist and amazing. Thanks from the Stern family
That’s so great! It sounds like you have a new favorite, Lisa!
Shouldn’t you use a liquid like oil or butter milk or something I’ll just make a very dry cake
Hi Mary, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.
I tried today and it is so good – soft and moist!
So great to hear your feedback, Nettie. Thank you so much!
Hi Natasha,
Thank you for all your recipes .
I try 2 recipes it taste so good.we love it and I’ve gonna try more ,may be next time ,your chocolate cake . Thank you,Doll
You’re welcome! I’m so glad you’re enjoying our recipes Dolly!
Love it!!! Very recommend!!!
I’m so glad you enjoyed that!
Hi Natasha..Tried this recipe and it came out perfectly well and my family just loved the came. Thank u so much for this recipe! Love to try more of ur recipes 😊
Thank you for sharing that with us, Lola. I hope you love every recipe that you try!
Love this recipe, and I’ve made it multiple times. I was wondering if I could use this recipe to make a non-chocolate banana bread, adding something like strawberries or blueberries instead of chocolate chips. If so, how would you recommend adding these ingredients? Would I need to coat in cornstartch prior to baking, similar to your lemon blueberry cake? Use dried fruit instead? I would love your suggestion/advice! Thank you!
Hi Elizabeth, I honestly haven’t tried baking this with any other fruit. I think the batter is thick enough that the fruit doesn’t necessarily need to be coated. If you experiment, please let me know how it goes. I haven’t experimented with dried fruit in the lemon blueberry cake.
Hi, Natasha. I’ve tried this recipe and even if the bread turned out delicious, it was too moist. It was not fluffy and airy like yours at all. I used not so ripe bananas, could this be the cause? It was fully baked because I did the toothpick test and it came out clean, but nontheless the bread was not grown and too wet even if I followed the recipe thoroughly. Thanks!
Hi Anna, it could be the bananas or the ratio of bananas to ingredients. Was anything altered in the recipe? I also recommend this post on measuring to be sure it was measured accurately
Hi Natasha,
I love this recipe, it is the best banana bread I’ve ever made. All of your recipes are amazing. Thank you so much for sharing them with us!
I’m so glad you enjoyed that Kris! Thank you for that awesome review!
Hi why did you NOT put the eggs in the ingredients LIST instead of at the bottom of the list took down the recipe list went to buy my ingredients and then found out I was missing eggs this is annoying as I had to go all the way back to the supermarket which wasted my time please put the eggs on the ingredients list mary
Hi Nirian, are you possibly referring to another recipe? We have eggs listed in both areas. In the ingredient list we wrote: “2 large eggs lightly beaten” and in the blog post it says: “softened butter, eggs and of course very ripe bananas” I hope that helps
Hi Naila, I’m so glad you enjoyed this recipe. I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas.
Hi Natasha !!
Amazing cake recipe. I just made it and it turned out perfect. Is it possible for you to provide the approximate amount of mashed bananas for this recipe? Planning on making a few loaves and wanted to have consistent results. Thank you again
Hi Naila, I’m so glad you enjoyed this recipe. I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas.
Can I substitute for brown sugar? Or will it change the taste too much?
Hi Eve, I haven’t experimented with brown sugar, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!
Hi. I’ve been having a hard time with my bread overcooking around the edges. Sometimes it burns because the center is undercooked. Suggestions???
Hi Erica, sometimes that can happen if you are using a very dark pan. Also, make sure you are baking on regular bake mode and not convection settings.
Super moist and delicious
I’m so glad you enjoyed that!
I’ve made this recipe and my family loves it. The only thing I changed was leaving out the raisins. Natasha I love your recipes.
So awesome! Thank you so much for sharing that with us.