Home > Bread Recipes > Banana Bread Recipe (VIDEO)

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.

Banana Bread on a cutting board with walnuts, raisins and ripe bananas to make healthy banana bread

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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.

Ingredients for Banana Bread with ripe bananas, flour, sugar, eggs, butter, walnuts and raisins

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!

Slices of banana nut bread on a plate

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!

  1. In the mixing bowl, cream together butter and sugar.
  2. Mix in mashed bananas and eggs.
  3. Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
  4. 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

Moist banana bread recipe sliced to show banana nut bread center

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:

Moist Banana Bread Recipe

4.98 from 3403 votes
Banana bread sliced on a cutting board
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.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 10 people

Instructions

  • Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 
  • In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
  • Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 
  • In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
  • Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

Nutrition Per Serving

350kcal Calories45g Carbs5g Protein18g Fat7g Saturated Fat57mg Cholesterol243mg Sodium270mg Potassium3g Fiber20g Sugar354IU Vitamin A4mg Vitamin C26mg Calcium2mg Iron
Nutrition Facts
Moist Banana Bread Recipe
Amount per Serving
Calories
350
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
57
mg
19
%
Sodium
 
243
mg
11
%
Potassium
 
270
mg
8
%
Carbohydrates
 
45
g
15
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
5
g
10
%
Vitamin A
 
354
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, snack
Cuisine: American
Keyword: banana bread, banana nut bread
Skill Level: Easy
Cost to Make: $5-$8
Calories: 350

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.

Moist banana nut bread on kitchen towel

This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts making it a banana nut bread. One of our favorite ripe banana recipes and even better with overripe bananas! This banana nut bread is super moist, easy and makes a great breakfast on-the-go. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Katelyn Ricker
    September 29, 2023

    So good, I made it twice!! This came out so delicious and moist
    I could imagine this recipe tasting great w/ muffins too!
    The second time I made it, I threw in some cinnamon. Both times made with two handfuls of dark chocolate chips. So easy you can remember too!! Thank you!!

    Reply

    • NatashasKitchen.com
      September 30, 2023

      You’re welcome! I’m so glad you loved it.

      Reply

  • Rita
    September 28, 2023

    I made a sauce for this, butter, brown sugar, dolce leche, and cinnamon. This was delicious even solo as well. Making it again as I type.

    Reply

    • NatashasKitchen.com
      September 29, 2023

      That sounds amazing!

      Reply

    • Samuel
      September 29, 2023

      Could you give the measurements? Id love to add that to my next batch, it sounds so perfect!

      Reply

  • Candace
    September 28, 2023

    Seriously the BEST banana bread recipe I have ever tried! Wrote it down and will never use anything else! I sent some to work with my husband and all the guys at work wanted a copy of the recipe for their wives! No joking! We don’t like nuts or raisins so I simply omitted them and followed the recipe. Works out perfectly when doubled as well. Wonderfully delicious and moist every time!

    Reply

    • NatashasKitchen.com
      September 28, 2023

      That’s wonderful, Candace! I’m so glad it was a hit.

      Reply

  • Rebekah
    September 28, 2023

    Hi Natasha! I can tell this is an excellent recipe, but I can’t figure out what I did wrong last time and I want to try again. My bread came out to dry/crumbly and over done, even though it still tasted good. I cooked it at 350 for about 45 min, but I do know my loaf pan was a tad smaller than your dimensions. I know yours was a little over 9 inches in length, and I think mine is like 8. Perhaps that had something to do with it, so what would you say with a smaller pan? Maybe lower the temperature a tad? Or maybe not use my loaf pan but something else like a square cake pan or something. New oven, in Florida, so no altitudes. I’ve made a lot of your recipes and they’re all great, so I wanna get this one, right! LOL.

    Reply

    • Natashas Kitchen
      September 28, 2023

      Hi Rebekah, its hard to say without being there, but any adjustments to the recipe when baking can cause issues. The smaller pan size may be the culprit, but I would also ensure you’re not using to much flour. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.

      Reply

  • Meghan Borbon
    September 28, 2023

    Love this!! can you add blueberries with it would it change anything??

    Reply

    • Natashas Kitchen
      September 28, 2023

      Hi Meghan, I haven’t tried this recipe with blueberries to advise on the outcome, if you experiment, please let me know how you like that.

      Reply

  • Nancy
    September 27, 2023

    Nice recipe with raisins and mite. Easy to follow. I LOVE sweets, but this bread with 3/4 cup sugar, 3 ripe bananas, and a 1/2 cup of raisins is TOO SWEET. Next time I will use 1/2 cup sugar and probably add cinnamon.

    Reply

    • Natasha's Kitchen
      September 27, 2023

      Sounds good, thanks for your feedback and review!

      Reply

  • June
    September 27, 2023

    This is my go to recipe for banana bread. Supper moist and absolutely delightful. I always double the recipe, so I have one in the freezer when I want something sweet to go along with my morning coffee.

    Reply

  • Bob
    September 26, 2023

    I substituted roasted slice almonds for walnuts. As if that weren’t enough, when I peeled my overripe bananas, I discovered they were too fermented. Instead of throwing away my batter, I used peanut butter and milk. My banana bread without bananas turned out great! Thanks for the recipe.

    Reply

    • NatashasKitchen.com
      September 26, 2023

      That’s great, Bob! I’m glad you were still able to use most of the recipe.

      Reply

  • maria
    September 26, 2023

    Can i use self rising flour instead of plain flour and not add the baking soda and salt?

    Reply

    • NatashasKitchen.com
      September 26, 2023

      Hi Maria. I haven’t tested it with self rising flour. Let us know if your experiment.

      Reply

  • Gary
    September 26, 2023

    I make this probably once a week, sometimes twice. It never lasts long. The kids love it and I like how easy it is. I just leave out the raisins as I’m not a fan.
    I do load up on the walnuts though.

    Reply

    • NatashasKitchen.com
      September 26, 2023

      So glad the family loves it!

      Reply

  • Kendra
    September 24, 2023

    Made it exactly as you wrote it excpet i made three small loaves. Thank you so much.

    Reply

    • Natasha's Kitchen
      September 25, 2023

      Thanks for following the recipe as it is! We’re glad that you enjoyed our Banana Bread recipe!

      Reply

  • Jody
    September 24, 2023

    Natasha… I love this recipe! So easy and quick. I add a package of banana cream pudding to the dry mix. Adds richness and super moist! Thank you. Peace

    Reply

    • Natasha's Kitchen
      September 24, 2023

      Thanks for shaing, Jody. It’s worth trying I’m sure!

      Reply

  • Christina T
    September 24, 2023

    The banana bread is baking in the oven now. I’m sure it will be amazing! Unfortunately I found all of the ads incredibly annoying hence 4 stars. In the future I will print the recipe ahead of time. I discovered the print preview is much easier to view.

    Reply

    • Natashas Kitchen
      September 25, 2023

      Thank you for sharing your concerns and feedback, Christina. 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. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Amelia Luchini
    September 23, 2023

    This was a delicious treat to get me excited for fall. I had to cook it for an hour and 5 mins for some reason but when it was finally finished it was AMAZING! 10/10 recommend!

    Reply

    • Natasha's Kitchen
      September 24, 2023

      Yay thanks for the perfect rating and review!

      Reply

  • Abbi
    September 23, 2023

    i made these in muffin tins with chocolate chips, baked for about 20 minutes. they were delicious!

    Reply

    • Natashas Kitchen
      September 23, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Abbi!

      Reply

  • Truchero Pirineo
    September 23, 2023

    Substituted buckwheat flour and honey for my gf’s diet preferences. Added blueberries, apple, cinnamon, nutmeg, and a tbp of walnut liqueur. Rum also works. Splendid.

    Reply

    • NatashasKitchen.com
      September 23, 2023

      Thank you for sharing!

      Reply

  • Alyssa McLellan
    September 22, 2023

    Do you think this could be frozen and thawed for a later date. I live a bit always from hope and was thinking of making them for the holidays.

    Reply

    • NatashasKitchen.com
      September 22, 2023

      Hi Alyssa! Yes, it freezes well.
      Tightly wrap it in 2–3 layers of plastic wrap or aluminum foil then place it in a freezer-safe storage bag or reusable container. It’s lasts for about 3-4 months.

      Reply

  • Lorie
    September 21, 2023

    I added the walnuts but added chocolate chips instead of raisins. I took it our at 55 min and the toothpick came out clean but I noticed that mine came out lighter on top and did not grow as much as yours but it came out so good and still came out fluffy very yummy hubby said to keep this recipe 😋

    Reply

    • NatashasKitchen.com
      September 21, 2023

      Hi Lorie! I’m glad that you still loved the recipe. Thank you for sharing.

      Reply

  • Liza
    September 21, 2023

    Hello Natasha
    I’ve been making many of your recipes for years!
    This recipe is amazing! And so simple to make. This is your sign to make it without hesitations

    Reply

    • Natashas Kitchen
      September 21, 2023

      Thank you for your wonderful comment, Liza! I’m so happy you’re loving our recipes!

      Reply

  • Elaine
    September 19, 2023

    I love this recipe. Just one thing: please add a Jump to Recipe button. It is a pain to have to be constantly scrolling down to the recipe. Thanks.

    Reply

    • NatashasKitchen.com
      September 19, 2023

      Hi Elaine! There is a “jump to recipe” button at the top of the page.

      Reply

  • Emet
    September 19, 2023

    Hi! Hoping to try this recipe soon. I was hoping to make muffins instead of a loaf, do you have any recommendations for how much batter to put in the muffin tins, or how long to bake the muffins? Thank you!

    Reply

  • Riya
    September 17, 2023

    I changed the flour to oat and it still turned out great. My 1 year old loved it!

    Reply

    • Natasha's Kitchen
      September 17, 2023

      Lovely to hear that, Riya!

      Reply

  • Kathleen
    September 17, 2023

    I don’t have unsalted butter on hand. Can I use regular salted butter?

    Reply

    • Natasha's Kitchen
      September 17, 2023

      Hi Kathleen, yes you may use salted butter. It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.

      Reply

  • Kathryn
    September 16, 2023

    This might be a silly question, but can I double this and bake two loaves at once?

    I love this recipe. I’ve used Martha Stuart’s banana bread recipe for over a decade and decided to branch out and I’m SO thrilled that I did. Your recipe is way way better! I’ve made this 3 times now and it’s turned out annazing every time.

    I also made it once using King Arthur’s Gluten Free Measure for Measure flour and subbed the sugar for honey. I had to bake it for at least 20 minutes longer but my husband loved it!

    Thank you for a wonderful recipe!! I’ll never feel the need to branch out again!

    Reply

    • Natashas Kitchen
      September 16, 2023

      Hi Kathryn, you’re very welcome! Yes, it will work to double this batch.

      Reply

  • Maribel
    September 15, 2023

    This banana bread recipe is so simple but delicious,I am making again,my son’s LOVE it.Thank you for sharing 💕

    Reply

    • NatashasKitchen.com
      September 15, 2023

      So glad to hear that! It’s our favorite.

      Reply

  • Melissa
    September 14, 2023

    I substituted monk fruit sweetener and it was great! It came out a little over baked so next time I’ll keep an eye on it.

    Reply

    • Natasha's Kitchen
      September 14, 2023

      Sounds good, Melissa. Good to hear that you liked it!

      Reply

    • Julieth
      September 18, 2023

      Hi! Silly question but I’m tracking my macros and wanted to know what do you consider a Serving Size? It says ir serves 10 people so does that mean 10 slices? If not how many slices per person/serving? Of what would be the weight of a serving size?

      Reply

      • Natashas Kitchen
        September 18, 2023

        Hi Julieth, The number of servings is at the top of the recipe card, it serves 10 slices. So the nutrition facts are for one slice. I would cut the loaf into ten equal slices so you can obtain the exact weight of a slice, but I didn’t weigh it myself to be able to share that here. I hope that helps.

        Reply

  • Peaches
    September 13, 2023

    The best banana bread recipe ever, I tweaked it by adding some cinnamon and nutmeg.
    Delicious 😋

    Reply

    • NatashasKitchen.com
      September 13, 2023

      Sounds delicious!

      Reply

  • Barbara
    September 13, 2023

    This is by far the best banana bread. I live in Florida and have banana trees. When I get them I have TONS of bananas and they ripen quickly so need to find creative ways to use them. I usually make two loaves at a time, slice them up and freeze them. Then I have a few weeks of slices to pop into the toaster for breakfast!
    Your recipes are always the BEST. I’ve made a number of them without ANY failures. The videos are fun and so helpful and your sunny personality is just a real treat to watch. Thank you so much!!!

    Reply

    • Natashas Kitchen
      September 13, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Barbara!

      Reply

  • Nicole
    September 11, 2023

    Can’t wait to make this! I’ll wing it this time, but for the future, can you give an approximate measurement for the bananas? I’m using bananas from the freezer, but they were mashed before freezing, so it’s hard to guesstimate how much (many?) banana to use. TY!

    Reply

    • Natasha's Kitchen
      September 11, 2023

      I wish I weighed or measured it that way. I just used 3 very ripe bananas, (medium/large)

      Reply

    • Kathryn
      September 16, 2023

      Hi Nicole! I use roughly 375-425g mashed bananas when I make this! It’s roughly 14.5oz. Hope that’s helpful! I like to have weights for everything when I bake too! 🙂

      Reply

  • Denise
    September 10, 2023

    This is hands down my favorite recipe for banana bread. I soak my raisins in rum and use 1/2 cup of brown sugar rather than 3/4 cup regular sugar. This is the most moist and delicious bread ever. You will not be disappointed. 😋

    Reply

    • Natasha's Kitchen
      September 10, 2023

      Thanks Denise, for that great review. We’re glad that this is your favorite Banana Bread Recipe!

      Reply

  • Irene Kielty
    September 9, 2023

    Made both the chocolate chip version and the one with raisins and walnuts. First time using these recipes and they were DELICIOUS. Amount of sugar was just right considering my frozen bananas were very ripe. Will definitely make these again.

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Glad to hear that, Irene. Thank you!

      Reply

  • Sam
    September 9, 2023

    I think my banana bread was entirely to moist, I’m gonna try the recipe again tomorrow but use less butter and more flour!!

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Hi Sam! This bread is very moist but it’s never been too moist. You can try to decrease the butter if you prefer but adding too much flour can dry it out and make it too dense.
      Be sure to measure everything correctly. I’ve attached my tutorial on How to measure ingredients if that helps.

      Reply

  • Sade
    September 9, 2023

    The amount of sugar & butter is disappointing when there’s plenty of healthy options for a similar texture OR better with olive oil, honey & whole meal flour

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Please read the full recipe and blog post. I’ve included notes for a healthier alternative and also mentioned reducing the sugar if that is your preference.

      Reply

    • jenn
      September 11, 2023

      Well, go use one of those recipes, then. It’s pretty straightforward; if you don’t like a recipe’s ingredients, don’t make that recipe. There’s no one forcing this on you.

      Reply

  • Mo
    September 9, 2023

    This looks great, I am about to make it but don’t have butter on hand. Can I use oil instead of butter?

    Reply

    • NatashasKitchen.com
      September 9, 2023

      Hi Mo! We prefer butter, but oil can work too.

      Reply

  • Leah
    September 7, 2023

    Can this be made with gluten free flour? What would be the best ratio? 1:1?

    Reply

    • NatashasKitchen.com
      September 8, 2023

      Hi Leah! I haven’t tested it but several of my readers reported good results using GF flour.

      Reply

  • Grace
    September 7, 2023

    Turned out great! I used dried strawberries instead of raisins. Thanks for the recipe!

    Reply

    • NatashasKitchen.com
      September 8, 2023

      You’re welcome, Grace! I’m glad you loved it.

      Reply

  • Kathleen
    September 7, 2023

    Excellent!!! Doubled the batch, subbed in Swerve brown sugar for half the sweetener. Added chocolate chips to one loaf. I had been resisting switching from my regular go to recipe and this one is a keeper! Thank you for sharing.

    Reply

    • NatashasKitchen.com
      September 7, 2023

      That’s wonderful, Kathleen! Thank you for the feedback.

      Reply

  • Leah
    September 6, 2023

    This is my second time using this recipe and both times were perfect! My oven didn’t get too hot so I had to bake it for a total of 65 mins but it was still incredibly moist!
    I’m wondering what’s the best way to store it? I don’t anticipate that I will finish it in 5 days, so can I store it in the fridge?

    Reply

    • Natasha's Kitchen
      September 7, 2023

      Awesome! You can wrap it well and refrigerate it for a a couple of days. To keep it fresh, place a paper towel in the bottom of an airtight container.

      Reply

  • Lisa Bramwell
    September 6, 2023

    Came out quite lovely just added a little less sugar. May have been my best banana bread ever. I added a handful of raisins and my favorite chocolate bar

    Reply

    • NatashasKitchen.com
      September 6, 2023

      That’s wonderful, Lisa! I’m so glad you loved it.

      Reply

  • Becky
    September 6, 2023

    I do not have unsalted butter on hand. Would it be bad to use regular butter or even margarine? I do not want to try it if you think it would make it taste bad.

    Reply

    • NatashasKitchen.com
      September 6, 2023

      Hi Becky! It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.

      Reply

  • Joy
    September 5, 2023

    Hi
    Great recipe I used GF flour and added some chocolate chips on the top before cooking.
    Thanks for recipe

    Reply

    • Natasha's Kitchen
      September 5, 2023

      You’re welcome, Joy. Great to hear that you loved ethis recipe with GF Flour too!

      Reply

  • Jessica Bui
    September 5, 2023

    Hi! I was wondering if brown sugar could be used in this recipe?

    Reply

    • NatashasKitchen.com
      September 5, 2023

      Hi Jessica! I haven’t tested it myself. It should work but it will change tne flavor and texture a bit.

      Reply

      • Betsy Feller
        September 10, 2023

        HI! From experience, brown sugar in loaf recipes should not be used unless called for. The reason? -Because of the density (brown sugar has more molasses as it isn’t as refined as white…) it comes out heavier and more easily burnt. I made this recipe and added 1/2 cup coconut to mix plus 1/2 c pver top in the final 15 minutes of baking. -Wonderful recipe!

        Reply

  • KATIE
    September 4, 2023

    I have six bananas begging for me to try this recipe out! I’d rather make them into muffins for a quick morning snack my fiance can grab on the way out as he never gets up early enough to have a real breakfast haha. Would you cut the baking time down in this case?

    Reply

  • Debra K
    September 4, 2023

    My husband loves Banana Bread! Tried several- not quite what I expected. This one is delightful! I used allulose instead of sugar, worked great.
    Roasted walnuts- tried to not eat them! I think we buy bananas just for bread making. 🥰🥰

    Reply

    • NatashasKitchen.com
      September 4, 2023

      I’m so glad it was a hit! Thank you for the feedback!

      Reply

  • Diane
    September 1, 2023

    I love a good moist banana nut bread. This was anything but.
    Way too dense and not really as moist as I expected. I wanted to try out a new version. But dissatisfied 😒 Will keep using my original one.

    Reply

    • NatashasKitchen.com
      September 1, 2023

      Hi Diane! I’m sorry to hear that. This recipe has been tested and proven with thousands of 5-star reviews. Dense and dry bread has not been my experience when making this according to the instructions. Dense bread can be due to over-mixing the batter causing it to become dense and gummy. Dense and dry bread could also be due to using too much flour or over-baking. Did you spoon your flour into your measuring cup? Watch my tutorial on how to measure ingredients. I’m glad that you have a recipe you like but I hope this helps if you decide to try again.

      Reply

  • Diana
    September 1, 2023

    Well, I have been baking, for years…Not consistently, as I cook far more than bake, BUT spooning the flour into the measuring cup IS a game changer! Scooping it, was how I was shown when I watched my mom. Now I understand, why my baked goods were not quite as moist as I expected. Thank you so much, for the expert tip!!

    Reply

    • NatashasKitchen.com
      September 1, 2023

      Hi Diana! You’re very welcome. It’s so true, total game changer in baking.

      Reply

      • Paddy
        September 5, 2023

        It’s so much easier to use metric. Cups just isn’t precise

        Reply

        • Natashas Kitchen
          September 5, 2023

          Thank you for sharing that with us, Paddy. If it helps, you can scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

          Reply

  • Sharon
    August 30, 2023

    The banana bread was a hit at our house. I also took some to friends and they loved it as well.

    Reply

    • NatashasKitchen.com
      August 30, 2023

      That’s wonderful, Sharon!

      Reply

  • Isabella B
    August 30, 2023

    I loved this recipe!! 🙂 it did come out very moist and it’s excellent with chocolate chips! Thank you

    Reply

    • NatashasKitchen.com
      August 30, 2023

      So glad you loved it, Isabella!

      Reply

  • Yelena
    August 29, 2023

    Sooo delicious!!! We also made it with dried cranberries and chocolate chips!! Super yummy 🙂

    Reply

    • NatashasKitchen.com
      August 29, 2023

      I’m so glad you loved the recipe, Yelena!

      Reply

  • susan
    August 28, 2023

    best! soo delicious. I left out the raisins & did add the walnuts, very moist, not too sweet either.

    Reply

    • NatashasKitchen.com
      August 28, 2023

      That’s wonderful to hear, Susan! I’m so glad you enjoyed the recipe!

      Reply

    • ANN
      September 9, 2023

      Thanks! Not a fan of raisins, so i was wondering how it would be without them!

      Reply

      • NatashasKitchen.com
        September 9, 2023

        Hi Ann! It’s very versatile and can be made without the raisins, or you could sub in another drier fruit like cranberries or cherries. You can also use chocolate chips.

        Reply

  • Shonda
    August 27, 2023

    This recipe is so easy! Just made my banana bread in 4 small loaves without nuts, just raisins, baked to perfection in 20 minutes at 350. It is a little bit sweeter than I expected without the nuts to balance, but still deliciously moist.
    I’m a novice baker, dabbling here and there.

    Reply

    • NatashasKitchen.com
      August 27, 2023

      That’s great to hear. Thank you for the feedback!

      Reply

  • Karla Wahner
    August 27, 2023

    Can you use pecans in this recipe instead of walnuts?
    The bread looks so delicious and moist,so glad I came across this recipe… Thank you

    Reply

    • NatashasKitchen.com
      August 27, 2023

      Yes, you sure can!

      Reply

  • Bri
    August 27, 2023

    Turned out amazing and was gone within the day! Substituted chocolate chips in place of the raisins(ok, maybe double the amount of chocolate chips, but shhhh!) and kept everything else the same.

    Reply

    • NatashasKitchen.com
      August 27, 2023

      So glad you loved it, Bri! Thank you for sharing.

      Reply

  • Wendy Enos
    August 26, 2023

    This is, hands down, the best banana bread I’ve ever tasted in my life! It’s not dense, it’s light and moist. The only alteration I made was adding 1/2 tsp of pumpkin pie spice. It gave it just a touch of autumn flavour. Also, I know this recipe is for one loaf, but I split it into two, since self-control over something delicious is not my strong point. Now I don’t have to feel so bad admitting I polished off a quarter of a loaf in just a few hours. I can’t believe how good it is!

    Reply

    • NatashasKitchen.com
      August 26, 2023

      Hi Wendy! That’s great. Thanks so much for sharing. I’m so glad you loved it.

      Reply

  • Joni Mays
    August 25, 2023

    OMG! made this delish bananna bread last night! This morning I’m making muffins (cuz I still have bananas left over) good excuse anway! Make this yall!!!

    Reply

    • NatashasKitchen.com
      August 25, 2023

      Hi Joni! I’m so glad you loved it. Thank you for the feedback.

      Reply

  • Diane
    August 24, 2023

    55-60 minutes, cook time is to long, it should be 45 minutes. 55-60 minutes makes it dry. The time, should be revisited.

    Reply

    • NatashasKitchen.com
      August 24, 2023

      Hi Diane! We’ve had great success with this recipe and so many great reviews from other who have tried it. Was your pan size larger, causing the batter to be laid out thinner? Dry banana bread could be due to a few other things. Be sure to measure your flour correctly. I have a tutorial on how to measure ingredients .
      And I highly recommend using an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.

      Reply

      • Janie
        August 26, 2023

        Sometimes it can be because of the elevation that causes the difference in baking.
        However, if Natasha has not heard anything on that, then it probably isn’t the issue.
        I’m making it now and will give a report on how it turned out.

        Reply

    • Bri
      August 27, 2023

      With a professional oven and extra thermometer inside to verify, 55 minutes was perfect. You might need to calibrate your oven if it overcooked.

      Reply

    • Susan Furman
      August 31, 2023

      I was disappointed. Was so careful not to over bake and it was dry. Good flavor but dry…won’t be making this recipe again. 😒

      Reply

      • NatashasKitchen.com
        September 1, 2023

        Hi Susan! This recipe has been tested and proven with thousands of 5-star reviews. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.

        Reply

  • Smithee
    August 24, 2023

    Made this last week. I omitted the raisins (because ewww lol) and I omitted the nuts (only because I didn’t have any) and
    I sprinkled brown sugar on the top before cooking and my son absolutely DEVOURED this. Sooooo yummy.

    Reply

    • Natashas Kitchen
      August 24, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Smithee!

      Reply

  • Valerie D
    August 24, 2023

    Can I make this recipe in a 9×13 pan? If so, how long should I cook it? Thanks!

    Reply

  • Carolina
    August 24, 2023

    First time making banana bread, it turned out great!! The whole family loved it. Thanks!

    Reply

    • Natashas Kitchen
      August 24, 2023

      I’m so glad it was a hit with the family, Caroline! That’s awesome!

      Reply

  • Kem P.
    August 24, 2023

    Thank you for sharing this recipe. I’ve used it 5 times in the past 2 months, making both bread & muffins. Needless to say my family loves them. It’s become a staple in my house. I’m making a loaf today.

    Reply

    • Natashas Kitchen
      August 24, 2023

      I’m so happy you all enjoyed that. Thank you for sharing that with us!

      Reply

  • MJ
    August 23, 2023

    I kid you not this is the best banana bread I ever had/made it’s delicious and moist on the inside but crispy on the outside. Super simple and easy to make! Definitely try it out.

    Reply

    • Natashas Kitchen
      August 23, 2023

      That’s so great! It sounds like you have a new favorite, MJ!

      Reply

  • Kate
    August 23, 2023

    Great recipe! My only suggestion is to soak your raisins in spiced rum for about an hour & drain before adding to mix. Adds a delicious spicy flavor to the loaf & to the overall moisture of the bread! Cheers!

    Reply

    • Natashas Kitchen
      August 23, 2023

      Thank you so much for sharing that with me, Kate! I’m so glad you enjoyed it!

      Reply

  • xiomara
    August 21, 2023

    Best banana bread! I use gluten free flour and its delicious!

    Reply

    • Natasha's Kitchen
      August 21, 2023

      Great to hear that it turned out deliicous using gluten free flour! Thanks a lot for sharing.

      Reply

  • Irina Skylar
    August 19, 2023

    I made this recipe recently and decided to use a different pan than what was specified in the instructions. Despite the change, the recipe turned out perfectly! The flavors were well-balanced and everyone enjoyed it. In fact, people went back for seconds, which is always a good sign that a dish was a big hit. Even with a small variation from the original pan, this recipe proved versatile and delicious. Thank you for sharing it – I’ll definitely be making it again!

    Reply

    • NatashasKitchen.com
      August 19, 2023

      That’s wonderful, Irina! Thank you for sharing.

      Reply

  • Judi White
    August 18, 2023

    Just tried the banana bread recipe and it is the best ever! Moist, layers of taste, and texture. I used chocolate chips an walnuts ❤️
    Judi W.

    Reply

    • Natashas Kitchen
      August 18, 2023

      It really is the best! I’m so happy you loved this banana bread, Judi!

      Reply

  • Pam
    August 17, 2023

    Just made a double batch and made into muffins. Best banana bread recipe I have ever made!

    Reply

    • Natashas Kitchen
      August 17, 2023

      That’s so great! It sounds like you have a new favorite, Pam!

      Reply

  • Angie
    August 17, 2023

    Hi Natasha
    If you don’t mind to write down, how much is 1 stick of butter in grams. I live in Australia and don’t know how much is 1 stick and 1/2 cup is not easy to measure. Thank you so much
    Angie

    Reply

    • Natasha's Kitchen
      August 17, 2023

      Hi Angie, if you’re at the recipe card, you may click Metric to convert them to grams. Hope that helps!

      Reply

  • Andrea D
    August 15, 2023

    I made this the other day and was confused (and still am) on when and where does the sugar & butter get added? 🤔 Did I read it wrong? Thanks and I love your recipes.

    Reply

    • Natasha
      August 15, 2023

      Hi Andrea, it’s in step #2 (the first thing you do is cream together the butter and sugar)

      Reply

  • Tiffany W.
    August 14, 2023

    Very good! Even when you forget to add the vanilla! Haha!
    I love the toasted nut idea – that added a depth of flavor. I used chopped dates instead of raisins and that came out great! I also did half walnuts, half pecans… and half butter, half coconut oil.

    Reply

    • Natasha's Kitchen
      August 14, 2023

      So great to hear that you enjoyed our Banana Bread Recipe, Tiffany. Thanks for sharing!

      Reply

  • Lucy D
    August 14, 2023

    Made this recipe with my great granddaughter and we loved it! They ate half of it the same day!! Left some to taste several days later and still as moist as the first day!!

    Reply

    • NatashasKitchen.com
      August 14, 2023

      I’m so glad it was enjoyed!

      Reply

  • Manal
    August 14, 2023

    Love this recipe! It’s so yummy! I left out the raisens and added some chocolate chips instead. So good 😋

    Reply

    • NatashasKitchen.com
      August 14, 2023

      So glad you loved it!

      Reply

  • Georgia G Wooten
    August 14, 2023

    I would like to use honey instead of sugar but don’t know how much to use. I read instructions and watched the video but can’t find the amount for the substitution.

    Reply

    • Natashas Kitchen
      August 14, 2023

      Hi Georgia, this recipe works great with honey. In this recipe, the sugar and honey are a 1:1 substitution, unless you want less sweetness of course.

      Reply

  • Brittany
    August 13, 2023

    Had to comment to tell you I’ve made this several times already – full recipe and halved and they are delicious every time(I bake them in cupcake times with parchment cupcake liners). Please thank your husband for sharing. We omit raisins, but love the addition of toasted walnuts. This last time I sifted the flour before adding(in addition to whisking) and we enjoyed the results. Thanks again.

    Reply

    • NatashasKitchen.com
      August 13, 2023

      That’s wonderful, Brittany! Thank you for sharing!

      Reply

  • Patricia A Milligan
    August 13, 2023

    I made your recipie for Banana bread and I have to say that I have never made a better sweet bread. Family loved it.

    Reply

    • NatashasKitchen.com
      August 13, 2023

      That’s wonderful to hear!

      Reply

  • Darlene
    August 11, 2023

    Made the recipe again. Added dates as well as raisins and walnuts but added a splash of dark rum. Also added cinnamon and a little nutmeg. I made muffins instead of bread. It was delicious! Love this recipe!

    Reply

    • Natashas Kitchen
      August 11, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Darlene!

      Reply

  • George
    August 7, 2023

    This is very hard to read and follow with so much flashing and advertisments.

    Reply

    • Natashas Kitchen
      August 7, 2023

      Hi George, if you click jump to recipe at the top of the post it will take you straight to the printable recipe card. 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. But we will definitely take note of your feedback and use it to improve our website.

      I appreciate your feedback, and I hope you love every recipe you try.

      Reply

  • Grettel CS
    August 7, 2023

    I love this recipe! Can I substitute butter for oil? Thanks!

    Reply

    • Natasha's Kitchen
      August 7, 2023

      Glad you love it! One of our readers shared this “I was down to my last 4 tbsp of butter in the house so I subbed the other 4 for coconut oil. I added 1 tsp cinnamon. It was awesome!” Hope that helps.

      Reply

  • Aileen Siquioco Sigua
    August 2, 2023

    Thank you for this recipe. It made my mama and niece happy. We had a delicious merienda or snack.

    Reply

    • Natashas Kitchen
      August 2, 2023

      You’re welcome, Aileen! I’m so glad you loved this recipe!

      Reply

  • Pamela Rude
    August 1, 2023

    I’ve made this numerous times and it’s always great! I use pecans and sub raisins with mini chocolate chips. It’s really good!

    Reply

    • Natasha's Kitchen
      August 1, 2023

      Thanks for sharing, Pamela. Happy to hear that you always make our Banana Bread Recipe.

      Reply

  • Mary Grace Richardson
    August 1, 2023

    Very yummy! I highly recommend checking it at 40 mins. Mine was over cooked at 45 🫠

    Reply

    • NatashasKitchen.com
      August 1, 2023

      Hi Mary! I’m glad you enjoyed the recipe!

      Reply

  • RuthAnn Funderburk
    July 31, 2023

    best Best BEST Banana Bread I’ve ever made. So moist. Perfectly sweet. Seriously. Everyone needs to try this recipe.

    Reply

    • Natashas Kitchen
      July 31, 2023

      That’s so great! It sounds like you have a new favorite, RuthAnn!

      Reply

  • Heather Weller
    July 30, 2023

    Absolutely the BEST banana bread I have ever made!!! Thank you soooo much!!!

    Reply

    • Natasha's Kitchen
      July 30, 2023

      You’re super welcome! Great to hear that you loved our Banana Bread recipe, Heather.

      Reply

  • Barbara
    July 30, 2023

    Really good bread! (I added apx 1 teas. of cinnamon and a bit more vanilla. My oven baked it in 55 minutes.
    It’d be great if the reviews were given after a recipe is made, not before. That’s how we all learn!

    Reply

    • Natasha's Kitchen
      July 30, 2023

      Thanks for your review, Barbara. We appreciate it!

      Reply

  • Brooke
    July 30, 2023

    So good ! Tried it at my in laws and had to have the recipe. Left out the raisins but was still delicious !!!

    Reply

    • Natasha's Kitchen
      July 30, 2023

      Glad that you loved it!

      Reply

  • Shery Sullivan
    July 28, 2023

    I love all your recipes and your emails. Today I’m making your banana bread. For my sugar I used what I had left of my brown sugar, also brown sugar Swerve, leftover from baking for my friends with diabetes, then granulated for the rest. Should be perfect.

    Reply

    • NatashasKitchen.com
      July 28, 2023

      Hi Shery! That’s great. Thank you so much for the feedback. I’m glad you are enjoying the recipes.

      Reply

  • Liz D
    July 28, 2023

    All time favorite recipe! A little crispy crust and moist inside! DELICIOUS!
    Thank you!

    Reply

    • NatashasKitchen.com
      July 28, 2023

      Hi Liz! I’m so glad you love it!

      Reply

    • Barbara
      August 10, 2023

      Best recipe ever for banana bread! I bake mine in a non- stick Bundt pan for 45 minutes and it turns out perfectly every time. It makes really nice serving slices.

      Reply

      • Natashas Kitchen
        August 10, 2023

        That’s just awesome! Thank you for sharing your wonderful review, Barbara!

        Reply

  • Allison Hatfield Edge
    July 27, 2023

    It’s delicious! I’ve made this several times and everyone loves it! How much is a serving?

    Reply

    • NatashasKitchen.com
      July 27, 2023

      Hi Allison! So glad you loved the recipe. The servings are listed at the top of the recipe card, it serves 10. The nutrition facts is per each slice.

      Reply

  • Erika
    July 25, 2023

    This was super easy to make but I’m glad I set the timer for 45 minutes because this almost dried out! Fingers crossed that it tastes good, trying tomorrow. 👍

    Reply

    • NatashasKitchen.com
      July 26, 2023

      Hi Erika! I hope you love this banana bread as much as we do! I highly encourage the use of an internal oven thermometer (affiliate link) to make sure your oven is calibrated and that you don’t over bake it.

      Reply

    • Jay
      July 26, 2023

      What would you change the time to for cupcake pans ? Children want to have their own bite sized.

      Reply

      • NatashasKitchen.com
        July 26, 2023

        Hi Jay! You can reference my banana muffins recipe.

        Reply

        • Heather
          August 4, 2023

          Have made banana bread using several recipes in the past with no issues. As others have stated, this one wasn’t very banana-y at all. It’s not the bananas – I taste checked them and they’re super sweet. I do believe we need more sugar, or even brown sugar, as other recipes have called for. Also 350 at 55 min was too long. (Oven calibrated perfectly fine – no issues with any other baking recipes). 40 min was plenty of time at 350 degrees.

          It may be personal preference – perhaps all these 5 star reviews are by those that aren’t looking for anything super sweet. But where I’m brought up at, banana bread is sweet like cake.

          I’ll definitely be going back to the other recipes!

          Reply

  • danielle L Grzelecki
    July 23, 2023

    Added 1/2 tsp cinnamon, 1/4 tsp fresh grated nutmeg, and added an additional 1/2 tsp of vanilla. Left out the raisons. Loved it!! Thank you so much. I will be making this again. The consistency is perfect. Not too wet or dry. So many banana breads are soggy. The sweetness is also perfect. Just the right amount of butter.

    Reply

    • Natasha's Kitchen
      July 24, 2023

      Thanks for sharing, Danielle. Great to hear that you enjoyed the result!

      Reply

  • Diahann
    July 23, 2023

    Absolutely delicious! I made it without raisins because I didn’t have any. I will definitely be using this recipe from now on. Thank you!

    Reply

    • Natasha's Kitchen
      July 23, 2023

      You’re welcome! Thanks a lot for your good comments and feedback.

      Reply

  • Lucille Ann Chigi
    July 23, 2023

    My husband loved this. He hates everything. I will keep this recipe forever!!!!! Thanks!!!!

    Reply

    • Natasha's Kitchen
      July 23, 2023

      Aaaw that’s really awesome! I’m so glad!

      Reply

  • Amanda
    July 20, 2023

    I baked this today due to all of the great reviews and everyone who had a slice LOVED it!! I ditched my old recipe and will be using this from now on! Thank you for sharing 😋

    Reply

    • NatashasKitchen.com
      July 20, 2023

      That’s awesome! Thank you for trying my recipe. I’m so glad you loved it.

      Reply

  • Rashidah Abdul-Khaliq
    July 20, 2023

    The bread is in the oven. I’ll be sharing with associates at the Mosque today, maybe tomorrow and Saturday. We have so many bananas. Will let you know how things turned out. It’s smelling good. First time the walnuts were cooked. Ten more minutes, well actually 20, and I get to dig in!!!!

    Reply

    • Natasha's Kitchen
      July 21, 2023

      I hope it becomes a hit!

      Reply

  • Laura
    July 19, 2023

    This was fantastic. Super easy to follow and perfectly moist and delicious! I threw in a little cinnamon for personal taste, couldn’t use walnuts because I have a picky eater as well, but still a wonderful recipe. I am just confused on what the serving size is as far as the nutrition information. I love that it’s customizable by servings as far as ingredients but what exactly is the service size for this?

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Hi Laura! I’m glad it was enjoyed!
      The number of servings is at the top of the recipe card, it serves 10 slices. So the nutrition facts are for one slice. I hope that helps.

      Reply

    • Amina
      July 24, 2023

      Tried the exact recipe and turned out amazing. I have always been skeptical about using bananas but this was just perfect moist , fluffy banana bread.
      Will be trying the healthier version with whole wheat!. Haven’t read any reviews on that though.
      Thanks a ton 😊

      Reply

      • NatashasKitchen.com
        July 24, 2023

        Hi Amina! I’m glad you love the recipe. See my notes above, “Substitutions for a Healthy Banana Bread.”

        Reply

  • Cass
    July 19, 2023

    Excellent recipe!
    I was down to my last 4 tbsp of butter in the house so I subbed the other 4 for coconut oil. I added 1 tsp cinnamon. It was awesome!

    Reply

    • NatashasKitchen.com
      July 19, 2023

      That’s great, Cass! Thank you for the feedback.

      Reply

  • Paul Stokes
    July 19, 2023

    Hi I’m a chef working in Yorkshire England, I’d like to try your recipe but here we work in both metric and imperial measurements for accuracy how could I convert these measurements accurately thanks for any help 👨‍🍳

    Reply

    • NatashasKitchen.com
      July 19, 2023

      Hi Paul! Yes, you can click on “metric” in the recipe card and it will convert the ingredient list for you.

      Reply

  • Jade
    July 18, 2023

    Absolutely delicious. This is the only banana bread recipe I will use.
    I subbed chocolate chips for raisins as personal preference, and Wow! Thanks for sharing this recipe!

    Reply

    • NatashasKitchen.com
      July 18, 2023

      I’m so glad you love it, Jade. Thank you for the feedback!

      Reply

  • Nat
    July 16, 2023

    Oh, myyy! Very nice! Great recipe Natasha, thanks for sharing!

    Made a couple alterations to fit my taste; subbed the raisins with chopped moist dates! Used brown sugar and honey. Added a pinch of nutmeg and cinnamon. And a splash of rum extract! Hehe. Delish!

    Reply

    • NatashasKitchen.com
      July 16, 2023

      Hi Nat! I’m glad you loved the recipe. Thank you for sharing that with us.

      Reply

      • Nat
        July 22, 2023

        You’re very welcome, Natasha! 😊
        I made it again yesterday. Fantastic! Gave a loaf to my mom, who doesn’t care for banana bread, but tried a slice and loved it! Win.

        Took a couple slices, dipped them in egg, and made French toast with them! A slathering of homemade strawberry jam and sliced banana… omg 😵

        Reply

        • NatashasKitchen.com
          July 22, 2023

          That sounds so good!

          Reply

  • Lori R.
    July 15, 2023

    This recipe is delicious!! I didn’t have walnuts so I only used the raisins. I will be making this again and trying different add-ins for sure!! Thank you so much for posting!!

    Reply

    • NatashasKitchen.com
      July 15, 2023

      You’re very welcome, Lori! I’m so glad you liked it.

      Reply

      • Aria
        July 23, 2023

        This was my first time making banana bread from scratch. The recipe was easy to follow and the bread came out delicious! 100% would recommend.

        Reply

        • Natasha's Kitchen
          July 24, 2023

          Thanks so much, Aria. Appreciate it!

          Reply

      • Bonnie
        August 3, 2023

        I only have two bananas! Would you recommend adjusting the ratios?

        Reply

        • NatashasKitchen.com
          August 3, 2023

          Hi Bonnie! You can change the serving size at the top of the recipe card and it will convert the ingredient list for you (try 7 servings).
          You can use a smaller pan if you’d like or use the same pan but it will be flatter. You’ll need to watch it in the oven, the bake time will be different.

          Reply

  • Nanette
    July 14, 2023

    Wow! Very moist and light. A tad too sweet for me, but nonetheless delicious. Omitted nuts, as I have picky eaters. I’ll try adding chocolate chips next time. Thank you sooo much. All your recipes are spot on.

    Reply

    • Natashas Kitchen
      July 14, 2023

      I’m so glad you enjoyed it, Nanette!

      Reply

  • Ioana
    July 14, 2023

    This banana recipe is amazing, thank you Natasha! I made it for my 2yo son today by using a silicon tray with different shapes. It was very easy to make and ready in no time. I’m sure he will love it 🙂

    Reply

    • Natasha's Kitchen
      July 14, 2023

      Thank you, I hope he loves it!

      Reply

  • tes
    July 11, 2023

    I just made this recipe and boy is it delicious. I omitted the raisins and replaced them with chocolate chips. So good. I also added a dollop of sour cream and as recommended by another person put a tray of water in the oven for the last ten minutes. it came out literally perfect!! will def make again!

    Reply

    • Natasha's Kitchen
      July 11, 2023

      So glad that you enjoyed our Banana Bread Recipe with chocolate chips too!

      Reply

  • Chelsea
    July 11, 2023

    I’ve made this a few times and it’s ALWAYS good! We add chocolate chips instead of nuts!

    Reply

    • NatashasKitchen.com
      July 11, 2023

      Hi Chelsea! Thank you for sharing. I’m glad you love the recipe!

      Reply

  • April
    July 8, 2023

    I just made this the other day. I have never made banana bread from scratch so I was really nervous. I omitted the walnuts and raisins then subbed 1/2 cup peanut butter chips (and 1/2 cup chocolate chips, too!). I used an air fryer oven and baked for an extra 10 minutes. I have got to say, in all my life, I have NEVER had a more scrumptious banana bread! 10/10 would recommend. Super easy instructions and seriously delicious! I have tried dozens of different banana breads (from the store and from family/friends) and this is by far the most perfect banana bread I have ever had. Thank you for posting this terrific recipe! ❤️

    Reply

    • Natashas Kitchen
      July 8, 2023

      You’re welcome! I’m so happy you enjoyed it, April!

      Reply

  • Maddie Rand
    July 8, 2023

    good bread. i made it for a banana bread contest and got last. too many walnuts 🙁 that’s my only complaint

    Reply

    • NatashasKitchen.com
      July 8, 2023

      I’m sorry to hear that, Maddie! This can definitely be made without the walnuts too, so feel free to experiment with the add-in’s.

      Reply

  • Teags
    July 8, 2023

    I’ve made this recipe before and I love it. It’s a great banana bread recipe. I always use walnuts and chocolate chips inside and my in-laws love it!

    I’m trying to make it today but I got mini loaf pans, do you have a recommendations for how long to bake it?

    Reply

    • NatashasKitchen.com
      July 8, 2023

      Hi Teags! I haven’t tried this recipe as mini loaves myself, but my readers mentioned in the comments they did. They reported the following: “I made them in 4 mini loafs and baked them for 35 minutes. No top cracking!” I hope that helps!

      Reply

  • Anna F.
    July 8, 2023

    5 Stars all the way! This was a great recipe, so moist and tasty. It dissapeared so fast from the house and nobody will own up to eating a whole loaf in a day.

    Reply

    • Natashas Kitchen
      July 8, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Anna!

      Reply

  • Kaylie Moore
    July 6, 2023

    Hi Natasha! Big fan…actually I dare to say your biggest fan! I make this probably twice a week! I will be taking one loaf out of my freezer to give to my church this weekend- what are instructions for unfreezing a loaf and how long does it take to de thaw? -Kaylie

    Reply

    • NatashasKitchen.com
      July 6, 2023

      Hi Kaylie! I’m so glad you enjoy the recipe. I appreciate the love and support.
      I have not timed how long it takes to thaw this from frozen, it can depend on the room temperature too. If left out overnight it should be thawed by morning.

      Reply

  • Millie
    July 6, 2023

    The best I have ever made thanks to your recipe 😋 😊 it came out perfect for ever baking this

    Reply

    • NatashasKitchen.com
      July 6, 2023

      Hi Millie! Thank you for trying my recipe. I’m so glad you loved it. It’s our favorite banana bread!

      Reply

  • svetlana
    July 6, 2023

    The best Banana Bread I ever tasted !
    Excellent recipe, tastes Amazing and so easy to do.
    Thank you Thank You
    PS: By the way all your recipes (the ones I tried) are extra fabulous.

    Reply

    • Natashas Kitchen
      July 6, 2023

      I’m so happy you enjoyed it, Svetlana! Thank you so much for sharing that with me!

      Reply

  • Nicole
    July 5, 2023

    This was delish. I added a bit of sour cream because I do like mine incredibly moist. Sour cream has always been my friend in banana bread recipes! Thanks for sharing!

    Reply

    • NatashasKitchen.com
      July 5, 2023

      That’s great, Nicole! Thank you for sharing.

      Reply

  • Judy
    July 5, 2023

    My favorite banana bread recipe. Never fails this not-so-great baker.

    Reply

    • NatashasKitchen.com
      July 5, 2023

      So glad you love this one, Judy! It’s one of our favorites too.

      Reply

  • Nilofar
    July 3, 2023

    Just made this! 😃

    Turned out amazing!
    Never had a banana bread trun good!!!!

    Only thing I did additional was in the last 15-20minutes I put a cookie tray with just water in it, on the oven rack below the bread pans.

    Sooo good!! ❤️

    Reply

    • NatashasKitchen.com
      July 3, 2023

      Thank you for the feedback! I’m glad you enjoyed this!

      Reply

  • Aunty Oma
    June 30, 2023

    It’s an ohkay recipe. Came out a little dry even though I watched it like a hawk to make sure I didn’t overtake.

    Reply

    • NatashasKitchen.com
      June 30, 2023

      Hi! I’m sorry it was dry. This recipe has hundreds of 5 star reviews, it’s been tested and proved to be one of the best we’ve ever tried. I have never had this be dry when following the recipe as instructed. Using too much flour or over baking it could be the cause. I’ve attached my tutorial on how to measure ingredients to show you my process. Every oven bakes differently so I highly encourage the use or an internal oven thermometer (affiliate link) to make sure you oven is at the right temperature. I hope that helps.

      Reply

  • Laine
    June 30, 2023

    Thanks for adding the metric measures. With only two bananas (one got eaten in the night) it was easy to divide. Still used 2 eggs. Delicious !

    Reply

    • Natasha's Kitchen
      June 30, 2023

      You’re welcome! Glad it was helpful.

      Reply

  • Sarah Nicole Barnes
    June 29, 2023

    I would give 100 stars honestly. My work had a ton of browned bananas we couldn’t use so i decided to make banana bread with them and found this recipe. I made three loaves and they were all gone in two days, so i has to make more! I used walnuts and chocolate chips instead of raisins. SO moist, but not gooey. Saving this recipe forever!

    Reply

    • NatashasKitchen.com
      June 29, 2023

      Hi Sarah! This is our favorite banana bread recipe! I’m so glad it was a hit!

      Reply

  • Nicole Martin
    June 24, 2023

    I want to make this today but I don’t have walnuts or raisins. Do I need to adjust anything in the recipe to compensate for the missing ingredients?? 🤔

    Reply

    • Natashas Kitchen
      June 24, 2023

      Hi Nicole, you sure can, we have a section in the recipe titled: “Can I Omit Walnuts and Raisins?” I recommend reading through there for steps! I hope you love this recipe!

      Reply

  • Kiana E
    June 23, 2023

    How much honey would I need to use instead of the sugar? I don’t think I would need 1.5 cups of honey lol

    Reply

    • NatashasKitchen.com
      June 24, 2023

      Hi Kiana! See my notes above under “Substitutions for a Healthy Banana Bread.” Feel free to experiment with less honey if you prefer.

      Reply

  • Reeja Roni
    June 22, 2023

    I just made this delicious banana bread. I doubled the ingredients and substituted honey. It was perfect, the most moist and yummy banana bread I ever made or tasted. Everyone loved it. Thank you for sharing your recipe. I will make it again and am saving the recipe for future.

    Reply

    • NatashasKitchen.com
      June 22, 2023

      That’s wonderful! I’m so glad it was a hit.

      Reply

  • Laura Beth
    June 22, 2023

    Hi there I was wondering if I used pecans in place of walnuts would it be good? And if so, should I go about it the same way?

    Reply

    • NatashasKitchen.com
      June 22, 2023

      Hi Laura! Yes, you can use pecans without any changes to the recipe.

      Reply

  • Phonecia Wilson
    June 22, 2023

    This is a great recipe! It’s simple but really, really good. I don’t use the raisins and it’s still so delicious! I’m so glad I found it.

    Reply

    • NatashasKitchen.com
      June 22, 2023

      Thank you for sharing. I’m so glad you loved it.

      Reply

  • Thomas Matthew Rief
    June 22, 2023

    Perfect. I used very ripe bananas which added natural sweetness so I used 1/2 the sugar and some fresh blueberries. 5 Stars for sure. Thank you for sharing your recipe. …Tom

    Reply

    • NatashasKitchen.com
      June 22, 2023

      You’re welcome, Tom! I’m so glad you loved the recipe. Thank you for the feedback.

      Reply

  • Jack Whitaker
    June 19, 2023

    If I wanted to sub honey for granulated sugar, is it a 1:1 ratio substitute?

    Reply

    • Natashas Kitchen
      June 19, 2023

      Hi Jack, yes it will work 1:1.

      Reply

  • Natalia
    June 19, 2023

    Hands down-the best banana bread I’ve tried! And it’s easy to make! So flavorful, moist and nutritious. Thank you,Natasha! My family totally loves it

    Reply

    • Natasha's Kitchen
      June 19, 2023

      I’m happy to hear that Natalia! Thanks so much for this great review!

      Reply

  • Sarah
    June 18, 2023

    Excellent! I lost this recipe for a while and was forced to make suboptimal banana bread. Fortunately, I found it again and this time I saved the link! I add an entire bag of chocolate chips instead of raisins and walnuts; not the healthiest but it sure is delicious!

    Reply

    • Natasha's Kitchen
      June 18, 2023

      Awesome, glad you like it!

      Reply

  • Beverly Chandler
    June 16, 2023

    I wasn’t sure I would like the addition of raisins to the banana bread, but this recipe is delish!

    Reply

    • NatashasKitchen.com
      June 16, 2023

      Hi Beverly. I’m so glad you enjoyed this recipe. It’s one of our favorites to make!

      Reply

  • Diane Martinez
    June 16, 2023

    The best banana nut bread I have ever tasted. This recipe is a keeper.

    Reply

    • Natashas Kitchen
      June 16, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Diane!

      Reply

  • Courtney
    June 15, 2023

    Hi!
    Just made this and it turned out amazing! I used salted butter instead of unsalted, and it still had the perfect amount!
    I will be making this for future functions. Thanks for sharing this recipe!

    Side note: I had to bake for about 70 minutes, the middle of the banana nut bread took longer to bake; it was still gooie at 60 minutes.

    Reply

    • NatashasKitchen.com
      June 15, 2023

      Hi Courtney! I’m so glad you loved the recipe.
      Did you use a different size pan? Every oven bakes differently so it may take some experimenting with your oven but I highly recommend using an in-oven thermometer (affiliate link) to help with that. Be sure to let your oven fully preheat before your start baking the loaf. I hope that helps.

      Reply

  • Al
    June 14, 2023

    My bread turned out quite bland (I’m sure it’s the user error based on other reviews), but I just don’t know what went wrong. I can hardly taste bananas..mostly walnuts. (I omitted raisins)
    I used salted butter and omitted salt but that’s what I normally do. Did salted butter cancel out the sweetness? Could it be that my bananas were bland? Or did I over bake it? Thank you for your recipe, I want to give it another try. I did make your banana chocolate chip bread and it was delicious! I hope I can trouble shoot this one because I love banana bread.
    Cheers!

    Reply

    • Natasha's Kitchen
      June 15, 2023

      Hi Al, that could be because of the bananas that you used, as long as you followed all the recommended ingredients and followed the instructions well, it should be fine. Let us know how it goes on your next try!

      Reply

    • Toni D Hapgood
      June 15, 2023

      I added a little cinnamon, bumped up the sugar a little (and switched to brown.) It was yummy.

      Reply

      • Natashas Kitchen
        June 15, 2023

        Thank you so much for sharing that with me, Toni! I’m so glad you enjoyed it!

        Reply

    • Peggi Charlesworth
      June 20, 2023

      AI – I don’t think salted butter has enough salt to cancel the salt in the recipe. Bland baked goods are often the fault of not enough salt.

      Reply

  • Ana
    June 14, 2023

    I hate to give one star but this bread is most only because there is too much butter in it. Not healthy and too greasy to eat. Sorry!

    Reply

    • NatashasKitchen.com
      June 20, 2023

      Hi Ana! We found it to be a good amount of butter, but it can be modified if you prefer. You can see some modifications in the notes above to make this healthier.

      Reply

    • Eva
      July 4, 2023

      I have to agree. It’s too greasy and does not hold the shape. And while it tastes great, it has to be eaten with a fork or spoon.

      Reply

  • Christina
    June 14, 2023

    My kids ask me to bake this recipe all the time. We all love it ~ I usually have to double it if we want some for later. Excellent!

    Reply

    • Natasha's Kitchen
      June 14, 2023

      Sounds great! Lovely to hear that you kids love our Banana Bread Recipe!

      Reply

  • Denise
    June 13, 2023

    So moist and delicious! I skip the walnuts and just do raisins.

    Reply

    • NatashasKitchen.com
      June 13, 2023

      Thank you for sharing, Denise! It’s one of our favorites! We love this banana bread!

      Reply

  • Mikhael Arnold
    June 13, 2023

    Making this again this morning. Great recipe! Thank you Natasha!

    Reply

    • NatashasKitchen.com
      June 13, 2023

      You’re welcome, Mikhael!

      Reply

  • Missy
    June 11, 2023

    Confession time, can’t stop making this Banana bread. Fool proof recipe, if fallowed. Prep work takes longest, then comes together quickly.
    Next time, can make it your own by adding what please the taste buds. Thanks you for sharing, but now on 5th time making in 3 months…

    Reply

    • Natasha's Kitchen
      June 11, 2023

      Aaaw, lovely to know that you enjoyed it so much! Yes, feel free to add some other toppings/other ingredients according to your preference.

      Reply

  • Nicole De Shore
    June 9, 2023

    I put chocolate chips in and it was great with brown sugar instead of white

    Reply

    • NatashasKitchen.com
      June 9, 2023

      Thank you for sharing, Nicole!

      Reply

  • Backwoods sawyer
    June 9, 2023

    I think I finally found Grandma’s recipe…
    But I don’t know where the 10 minutes of prep time went I must have been in double overtime… So I went ahead and doubled the cook time so I had enough time to clean up the flouring the pan oooops… I am here to tell you it was a down hill slide from there… First one egg then the other it was a real scramble…. Since this recipe reminded me so much of grandmas baking I stuck some stove wood in the oven to bring out the flavor… But seriously I am sitting here enjoying some of the best warm banana bread topped lightly with freshly churned butter I have had in decades…

    Reply

    • NatashasKitchen.com
      June 10, 2023

      That sounds amazing! Thank you for sharing your experience.

      Reply

  • Pari
    June 9, 2023

    I made this today and added chocolate chips instead of walnut. Everybody loved it. Esp my kids. My daughter enjoyed it with homemade salted butter and my son enjoyed it with Vanilla Ice-cream. Thank you for this recipe.

    Reply

  • Claudia
    June 7, 2023

    I’ve wanted to make banana bread for a long time and today I finally did. This recipe is amazing! I followed everything except the nuts because I am allergic to walnuts. I’m definitely keeping this recipe and next time will add chopped almonds to see how that turns out. Thank you so much!

    Reply

    • Natasha's Kitchen
      June 7, 2023

      Thank you for choosing our recipe to try, Claudia. Happy to know that you love the result!

      Reply

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