Banana Nut Bread Recipe (VIDEO)
An easy Banana Nut Bread Recipe that is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite ripe banana recipes, along with Chocolate Chip Banana Bread. This deliciously soft and moist banana bread is even better with overripe bananas!
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 our pull-apart Apple Bread, moist Pumpkin Bread and don’t forget Chocolate Babka.
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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.
This studded banana bread also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).
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 make banana bread, don’t 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!
Ingredients for Banana Nut 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.
How to Make Banana Nut 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
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 banana bread. You can also replace them with some chocolate to make Chocolate Chip Banana Bread, or use the same base to make Banana Muffins.
Love Bananas? Try these Popular Banana Recipes:
- Green Smoothie Bowl – wouldn’t be the same without bananas
- Banoffee Pie – you’ll love the layers, especially the banana
- Strawberry Banana Smoothie – so refreshing and healthy!
- Banana Chocolate Chip Bread always disappears fast
Banana Nut Bread video Tutorial:
Watch Natasha make this moist banana nut bread. You will be surprised at how easy it is. We will never stop loving this recipe. If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.
Now go forth and make some moist and loaded banana nut bread!
Moist Banana Nut Bread Recipe
This Banana Nut 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. Read hundreds of 5-STAR reviews below!
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Does this have to be refrigerated?
Hi Robert, yes, this one needs to be stored in the fridge.
Made this with my granddaughters! Outstanding
That’s just awesome!! Thank you for sharing your wonderful review, Robert!
Do I need to do any recipe modifications if I use regular salted butter? I don’t ever have unsalted on hand.
Hi Kevin, yes that should work fine but I would suggest using a little less salt in the recipe, maybe 1/4 tsp instead of 1/2 tsp.
Awesome! Thank you! I turned out so well. It’s my “new” banana bread recipe…forever!
Thanks again!
That’s so great! It sounds like you have a new favorite!
Hi Natasha, I love following you and all your recipes. I followed the recipe exactly as listed, great taste but not as moist as I’d like. Any tips on what I may have done wrong? I baked for exactly 1 hour
Hi Yvonne, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any?
Nearly the same as the recipe I have made for decades, but mine calls for 2 cups of flour and 1/2 cup of buttermilk or 3 tablespoons of sour cream. Also, I usually only have self-rising flour on hand, and it comes out perfectly, even though I still add the baking soda and salt. I don’t use raisins but think dried cranberries would be good – less sweet. It’s a family favorite!
Thank you so much for sharing that with me, Tricia!
I followed your recipe and it turned out to be super delicious. The only downside was when I was slicing it, the slices tend to break like crumbling a little. My question is; if I use the same recipe and measurements but I make muffins instead, how many muffins would that batter make?
Hi Ricardo, I already have the muffins versions on my blog. Get the banana muffins recipe here.
I teach children with special needs so its important that the procedure for baking is simple for them to follow. Me and my student tried out this recipe and it was certainly a hit.
I’m so inspired reading your review. Thank you!
Excellent recipe. I tried it and the taste is second to none. There’s only one thing I noticed; when I sliced the bread, the slices would not stay together as a whole slice but it breaks like in the middle. Kind of crumbling. Maybe I should add another egg to the batter to keep it together? I have another question; if I use the same batter to make muffins instead of the loaf, how many muffins would that recipe make? I want to make 24 muffins.
Hi Ricardo, I haven’t noticed that happening unless the bread is cut while it is too warm. Were there any other substitutions in the recipe? Also, we have already converted this to a banana muffin recipe. I hope you love it!
Another great recipe Natasha! Followed it exactly and love it! If you’d like to try an added dimension of banana in your recipe try 2 very ripe bananas and one just ripe. Slice the just ripe banana into 1/3″ bits and gently fold in at the end. It adds a unique texture and adds a second banana flavor. Happy Holidays!
Thank you for stopping by and sharing that tip with us Joseph! It sounds delicious!
Hi Natasha, thanks for your wonderful recipe. My husband and friends love the banana bread so much. Followed exactly your recipe and it’s a great success. Not too sweet and moist.
Hi Serena, I am so happy to hear that! Thank you for sharing your great review!
Excellent recipe..I used honey and 1/4 of sugar w/raisins and walnuts..thx
I’m so glad you enjoyed it!
Made this bread and it was raw in the middle. Baked it longer and it was still raw. Ended up throwing it out. I don’t think it has enough flour. All my other banana breads have more flour and I never had a problem with them. .
Hi Stella, we’ve never had any issue with underbaking using these proportions and have probably made the banana bread a hundred times (it’s a very popular recipe around here). Have you checked the internal temperature of your oven? Maybe something is off?
Same thing happened to me the outside looked beautiful but the inside is completely raw 🙁
I’m not sure what it could possibly be unless you are putting it into a different sized baking dish (if it’s a taller loaf, it needs a little more time). I’ve made this probably a hundred times and haven’t had that experience. Consider any substitutions you might be making?
Would baking time be the same if using a 6 or 8 compartment mini loaf pan?
I have not tested that to advise but I imagine it may time more time. If you experiment please let me know how you like that.
I used an 8 mini loaf pan, following the baking directions from another banana bread recipe – 350 degrees for 25-30 mins. Mine took about 30 minutes. Gave them out to friends and co-workers for Christmas and received many compliments about how great the bread tasted and how moist it was. This is my new go-to recipe for sure.
I’m so happy to hear that, Ali! Thank you for that awesome feedback.
Favorite recipe.
I’m so glad you enjoyed it, Helen!
Banana bread perfection! I’ve never made it with raisins before and it sounds delicious, can’t wait to try it!
I hope you love this recipe, Kimberly! We look forward to your feedback.
Can I do this in mason jars?
Hi Daisi, are you referring to baking in a mason jar? I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Love, love, love banana bread! Looking forward to baking this sometime this week; looks too good to pass up!
It is one of our favorite recipes! I hope you love it, Sara!
Delicious bread. I love the nuts in here. Have you ever used dates in banana bread? I bet they’d be good too…maybe I’ll make that happen next loaf!
Hi Betsy, Mmm that sounds like a really good idea to use dates instead of raisins! If you test that out, let me know how you like it! I would do the same measured amount after the dates are chopped.
This recipe is the same as my grandmother’s from 40+ years ago. This one has difference that you can use honey instead of white sugar, which is good. Otherwise is the exact recipe.
Saving that, it is very good.
That is amazing! And yes it is a nice alternative when trying to cut back on processed sugar.
Kids loved it!
That is the best when kids love what we parents make. That’s so great!
Hi Natasha, I loved this recipe, but for some reason often end up with a moist/wet top on banana bread or muffins. Could you help me figure out how to prevent this? Occasionally I will substitute applesauce for oil (which could be the cause), but not always. Just curious on whether this b is a common issue.
Hi Shawna, I haven’t had that experience but I also haven’t tried substituting with applesauce – I wonder if that is translating to too much moisture in the batter?
Love this recipe Natasha.
I’m so glad you enjoyed it!
I made this one and had a struggling time to resist it. Yummy and super soft.
Thank you for the wonderful review!
I made it with my kids and they were so excited, this is my fourth or fifth time making it and it’s so good.
That’s so great! It sounds like you have a new favorite, Alicia!
This is the absolute BEST banana nut bread I’ve ever tasted OR made in my whole life!! I love your recipes. Thanks for sharing.
That’s just awesome!! Thank you for sharing your wonderful review, Karen!
Trying this Banana bread tonight. I added Walnut’s and Chocolate chips to mine. It’s in the oven now. A good treat for after dinner Making BBQ Chicken yum
I’m so glad you enjoyed that, Johnnie!
Hi Natasha,
If I replace sugar with honey then how much honey needs to be added, also if there is no sugar will it be same in texture.
Thanks
I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
Can we add oil instead of butter for banana bread
Hi Linu, Here is what one of our readers wrote about using oil, “OMG this recipe is amazing and to die for but instead of butter I added oil and I added a little bit of cinnamon and I added about half a cup of crushed pineapples and It WAS SO GOOD!!!!! Natasha you literally have the best recipes ever!!!”
OMG! So good. My stepdaughter is Arab and she never heard of banana bread before today. She was worried about it but once she tasted this banana bread. She asked for more. I am a very good baker in her eyes now. Thanks Natasha!!!!!
Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!
I lost count to how many times I have made my banana bread using your recipe. It has always gone great as long as I follow instructions. LOL. However, I have alternated between cranberries and raisins and cranberries have on I lost count to how many times I have made my banana bread using your recipe. It has always gone great as long as I follow instructions. LOL. However, I have alternated between cranberries and raisins and cranberries have won. Either way, it always comes out very good! I allow my bananas to ripen to the point of undesirable inside the fridge. Then I add one or two not so right bananas. This always turns out perfect for me
Thank you so much for sharing that with me. I’m so glad you enjoyed it!
Hi Natasha,
I just posted a comment to you and I also wanted to add that i spoke to my Mum who is a major ‘MasterChef’ for me & she said that adding the 1/2 a Cup of Honey(which i did) instead of Sugar most likely made the sides & bottom of the Cake burn and she said she always puts baking paper on the bottom of the pan and also to make sure the rack is always in the middle. (Amateur Mistake!) Lol
So next time I try your recipe I will put the baking paper, make sure my rack is in the middle and use brown sugar instead of Honey!
Other than that my kids seriously Gobbled this bread up as did Hubby & me.
Thankyou for a Lovely recipe!
Cathy x
I’m so happy your family enjoyed that!
So flavorful and oh! so delicious. Family loved it! I would love a pumpkin bread recipe, too. Or do you think substituting the banana for about 1 1/2 cups pumpkin would work?
Hi Shelly, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Also, we do have this Pumpkin Bread recipe here you may like.
I made the banana bread this afternoon while my wife was resting. IT was delicious. Used pecans. Next on the menu will be the zucchini bread.
I’m so happy you enjoyed that, Charlie!
I have now made this twice and my wife has fallen in love with it. She commented this is the best tasting banana bread she has ever tasted.
Thanks for the recipe.
That’s so great, Charles! I’m so happy you both enjoyed that.
hi natasha, love all your recipes! but could you add british measurements as well? when you say cup not sure how much that is – thanks from an incompetent but still trying cook
Hi Jean, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.
thankyou for replying
really enjoy your recipes and you always seem to be enjoying your work!!
Thank you for that wonderful compliment!
So happy to have found your site. I’ve moved from sea-level to 5000 ft. Any hope for high-altitude bakers? It really is different!
Hi Carolyn, I don’t have experiene with high altitude for this recipe specifically but I do recommend looking throught the comments for a tip from our readers. If you experiment, let me know how you liked the recipe
I am making this recipe at high altitude (rocky mountains) tomorrow! I will let you know how it goes! Usually no problems for me so I’ll update!
Hello, is it okay to double or triple this recipe without making any changes to the recipe? (I’ll be baking it in three 9X5 bread pans). Good day to you!
Hi Mae, when making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate.
I found the flavour of banana lacking. Has anyone tried with more bananas?
I make this recipe very often in mini loaves. Excellent size to freeze, serve and give as gifts. Whether I use a regular or mini loaf pan, I never go over a cup and a half of smashed bananas. Any more bananas may prevent the loaf from baking through (too moist). I wait until my bananas are BLACK before using. The sweetness is perfect. I have never received less than an overwhelming compliment on the banana flavor.
Thank you so much for sharing that with us.
I make this bread almost biweekly. I’ve been making two each time so i can share the second loaf. Been getting lots of compliments and everyone seems to love it! Thanks for the great recipe, Natasha!
I’m so happy to hear that, Carina! Thank you for sharing your great review!
Finally made it right with your recipe, my husband loved it. Thank you so much
You’re so welcome, Miles! I’m so glad you enjoyed that!
Thank you for all the great recipes. What’s the best brand for a Loaf Pan to make Banana Bread? Thank you!
Hi Morgan, the loaf pan I am using currently is by Williams Sonoma. I love the gold lining on it and it works well being non-stick.
I tried your banana bread recipe I used pecans cranberries raisins pecans and peanut butter chips it is wonderful
That’s so awesome Bobbie! Thank you for sharing that with us.
I made this twice. Once with basic recipe as is but added chocolate chips instead of raisins and nuts. Delicious! The second time I substituted 1/2 cup of honey for the sugar and just added nuts. Delicious again but with a hint of honey flavor too, which I loved. Thank you for this wonderful recipe.
You’re welcome! I’m so happy you enjoyed it, Sue!
I cut the sugar in banana bread and muffins quite often. They turn out just fine. Also, if you don’t have buttermilk, adding a teaspoon of white vinegar to milk works fine.
Thank you so much for sharing that with us.
Hi Marjorie…what recipe do you use for banana bread with buttermilk in it?
I have made this recipe many times. I make it vegan using vegan butter and substitute flax seed and water mixture for the eggs. It is delicious. 1 Tbs. ground flax seed mixed with 3 Tbs. water equals 1 egg, let this mixture sit for about 15 to 30 minutes to thicken. This recipe calls for 2 eggs so double the flax seed mixture.
Thank you so much for sharing that with me. I’m sure our readers will find this helpful.
How can you get the consistency to make a batter if the only liquid ingredients for Banana cake on your list are vanilla and eggs. Did you miss the milk on your list?or no need
Hi Edna, banana bread batter is normal pretty thick, the soft mashed banana helps with that also. No milk needed.
I would love to see some really good sugar free cakes. Can I use sugar sub. for reg. sugar in the banana bread? I love everything I see from you wish I had time to make everything..how about a sugar free choc. cake my son can’t have sugar. Thank You !
Hi Charlene, I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps
Hi can you please convert weights to grams or oz please
Hi Elizabeth, click on “Metric” in the recipe card and you will have the answers you seek.
Hi Natasha. Can u make this in a Pyrex loaf pan?
Hi Tina, I haven’t tested that but I think it could work. You may need to watch it closely since glass bowls tend to cook a little differently.
I made it in the Pyrex and it came out good. Thank you for this amazing recipe
You’re welcome! I’m so happy you enjoyed it Tina!
I made this banana bread and it came out so so good, moist, light and not too sweet. Thanks Natasha
You’re welcome! I’m glad you enjoyed that!
Outstanding!
Hello Natasha. I love your banana bread recipe.How much honey you suggested I used.
Thank you very much.
Hi Daphne, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
Hi Natasha, do you think it could work ok if I substituted coconut flour at all for the all purpose flour?
Thanks so much,
Lisa
Hi Lisa, I haven’t experimented with gluten-free flour/ coconut flour so can’t make a recommendation. If you experiment with it, let me know how it goes.
You will need to add xanathan gum to make gluten red with either coconut flour or almond flour
Can I use zucchini instead of the bananas, if not, do you have a recipe for zucchini nut bread?
Hi Potreen, you can find a zucchini version here. or these zucchini muffins here.
Natasha please upload your sisters banana bread recipe with wheat flour and honey
Thank you
I just made this and my gosh it is sooooo yummy..Thank you
You’re welcome! I’m so happy you enjoyed it, Jovi!
All bananas are all sizes and medium are also different…u get the drift. So 3 bananas is how many cups
Hi Lisa, I didn’t measure it that way but this recipe calls for about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe!
I want to use whole wheat flour instead of regular flour. What measurements should I use or can I use it the same way 1/1.
Hi Laurel, I honestly haven’t tested it with whole wheat but 3 or 4 of my readers reported great results using whole wheat flour. I am assuming they used an equal amount: 1:1 substitution because they didn’t state otherwise.
The taste is great but for some reason it didn’t rise very much. Went back to check the recipe to see if I missed baking powder or put in the wrong amount, but no. Will try again because like I said the taste is really good.
Hi Charlene, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps!
Made this so many times. The only banana bread recipe I will use
That’s so great! It sounds like you have a new favorite, Alex!
Thank you for your quick response. I am going to make it again and put the baking time down to 45 to 50 minutes and see what happens. I follow the directions to the T so I think it’s the altitude or maybe my oven might be off, I’ll check with an oven thermometer. Thanks again, Diane
I don’t know what I am doing wrong with this banana bread recipe, I’ve made it many times and it keeps coming out very dry. I do live at an altitude of 10,000 above sea level so I don’t know if that has something to do with it.
Hi Diane, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any?
I LOVE this recipe! It’s so easy and 99% of the time, I already have all the ingredients I need. It’s moist, sweet, and SO delicious! I leave out the raisins and walnuts (I like simple banana bread) and it’s still amazing! I have Celiac so I also substitute a gluten free flour in there. It’s hard not to eat it all in one sitting!
This is definitely a favorite around here! Thank you for that great review, Tayler!
Thanks for the recipe.what should I substitute eggs with.pls state the quantity as well.pure vegan
Hi Akanksha! I don’t think it would work the same without the eggs but again, I haven’t tested it without the eggs.
I made this but it came out real dark tasted ok what type of bread pan is best dark or light?
HI Sylvia, a darker pan will make your bread darker and a lighter one will be lighter in color but the flavor and moisture will be the same so I would suggest using whatever type of pan you have. Here is our chocolate chip banana bread – the same banana bread base baked in a lighter pan.
Natasha, I made your banana bread and it was wonderful!! I never cared for banana bread until I tasted my sister’s and fell in love with it. She gave me your recipe and I passed it on to my other sister. Next I want to make the lemon blueberry cake! Can’t wait. Love all your recipes.
Judy W.
Thank you for sharing that with me, Judy! I’m so happy you enjoyed this recipe!
I’ve tried this recipe twice and both times, the batter was boiling after 60 min in the oven. It looks like there’s too much butter? I measured the flour correctly. Is it because I skipped the nuts? The bread tasted fine after I poured out the excess butter, but the top was burnt. Not sure why this keeps happening 🙁
Hi Bex, I’ve never seen banana bread boil to be honest but I am always happy to help troubleshoot. I wonder if possibly more butter was used than is called for in the recipe? Also, make sure the butter is softened (not melted) so it incorporates easier into the sugar. If the butter is properly blended into the batter, it should not pool at all at the top. Also be sure you are using the bake mode and not the convection setting. Hope that helps!
I have made this recipe about a dozen times, all times 100% great. Today I failed to make the sugar+butter paste to then mix with all other ingredients. Outside is over cooked and inside is slightly under cooked. We’re all eating it anyway because this banana bread is always a huge hit here.
Again, if you did not mix the right amount of butter with the sugar to make a sandy paste, then that is likely the issue (if all other recipe details were followed).
My opinion & observation! 🙂
Thank you so much for sharing that with me Chivi!
Made this today, absolutely delicious! I used coconut oil in place of the butter due to needing dairy free, used 1/2 cup honey rather than sugar (however in hindsight I would have reduced further as the bananas I used were super ripe and very sweet), omitted the walnuts as didn’t have any on hand. Thanks for the amazing recipe 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us Sheena!
Hi Natasha,
I made this Banana bread using a slightly larger loaf pan which is dark in colour. I baked the Banana bread for 60mins and the centre of the bread was just Lovely and moist but the bottom and the outer sides were very dark and slightly burned is there anything you could advise that I should do for next time?
I baked it at 175c. My oven rack was more towards the bottom of the oven, do you think that could have anything to do with the burning on outer parts of the bread?
Thankyou
Cathy x
Hi Cathy, I am more than happy to troubleshoot! Was anything altered in the recipe? Is your ocen rack towards the middle of the oven and your oven temperature is calibrated?
Hello 👋🏻,
Using the proper size pan, this recipe comes out beautifully. I have substituted 1 grated carrot 🥕 for the raisins and sprinkled some toffe bits and/or chocolate chips on top. Delicious 😋
I’m so happy to hear you enjoyed that Rita!
I tried this bread recipes it came nicely as my son liked very much….here I like to thank you for sharing such a simple way explained recipe.
I’m so happy you enjoyed that!
can you please let me know what kind of cup you are using, how many ml cup?
Hi Vjosa, are you referring to the measuring cup? Here is our link to tips on measuring.
This is a great recipe…Baked it a few times now great hit with everyone
That’s just awesome!! Thank you for sharing that with me!
I used this recipe and it is the best by far, I ended up making muffins instead and I baked them for about 16 min then I let them rest and they were DELICIOUS 😋 Thank You for sharing this recipe.
I’m so glad you enjoyed that, Crystal! Thank you for sharing this with me!
Awesome
I’m glad you enjoyed that, Steve
If we don’t have a oven… How to bake in a microwave I mean how many minutes.
Hi Yashasvi! I have not tested that in the microwave and I’m not certain that will turn out so I can not advise. If you experiment please let me know how you like that.
Hi, i loved this recipe. I will like to try it in a gluten free one with almond flour, can you please tell me what i should add and the quantity of the almond flour ?Usually this flour is heavier than the regular one.TIA
Hi Dee, Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it.
I will, thanks for your prompt response.
Can I change the all purpose flour for oat flour? Should I use the same amount? Is it the same amount if I want to use honey instead of sugar? Thanks
Hi Sarah! I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps
Hello what can i do as an alternative for the raisin? My son doesnt like raisin????
Hi Christine! Chocolate chips will work. Also, one of our readers wrote in with the following you may want to try “I made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha!” I hope that helps!
Excellent recipe (as always from Natasha’s Kitchen!). I followed the recipe except I also added thin slices of a slightly under-ripe banana as well,(I love the tartness they have) and a tbsp of sour cream. It is the best banana bread I’ve ever made and a hit with the family! Thank you! It
You’re welcome! I’m so happy you enjoyed it & thank you so much for sharing that with me 🙂
Oh wow! I would LOVE this with my morning coffee, it looks faaantastic!
Hi Katerina! This is our favorite with morning coffee! Thank you for that wonderful review!
I love banana bread so much and tell myself that it’s healthy since it has bananas in it. Haha!!! Thank you for this delish recipe! XO
You’re so nice, Jessica! Thank you for sharing your great review!
I love the raisins in this recipe. It really sets it apart from all others. Tastes amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Alli!
Easy banana bread that turned out delicious!
I’m so happy you enjoyed that, Aimee. Thank you for sharing that with us!
This banana bread recipe looks delicious. I love that you used raisins, I’ll bet they add great flavor
They sure do, Suzy!! I hope you love this recipe!
EVERY. SINGLE. TIME I make banana bread I have to burn it in order for it to cook in the middle. I am normally a pretty good cook and can cook zucchini bread and cook lots of other things but banana bread is my nemesis. My daughter keeps wanting me to cook banana bread but I keep having to burn the outside to cook the inside. Any tips? I have used metal, and silicone pans and this last time I put it on the lowest rack and lightly covered it with tin foil. Didn’t burn as black but still very very dark brown.
Hi Steph, it is normal for the edges to be a rich brown color with banana breads but it definitely should not be burned. A lighter color pan can help with getting a lighter color, but the flavor should still be the same. Also, make sure you are using the regular bake mode and not convection mode since you would have to modify the temp or time in that case to achieve the same results. I hope that helps to troubleshoot. 🙂
Try making mini muffins, it always works for me. I added mayo to make creamy and a bit of cream cheese and cinnamon. My mix in was Reese’s peanut butter cups(mini).
Thank you for sharing that with me, Betty!
I had the same problem until I checked my pan size. I was using a standard loaf pan but Natasha’s recipe says to use the larger, 9×5 loaf pan. Now I have no problem with it the middle cooking through at the suggested time.
I always remove about 3/4 cup of the finished dough before putting in loaf pan
I had the same burning problems
This did the trick
ALSO
if you love raw cookie dough or cake batter
The batter is delicious raw
😂😂😂😂😂
Natasha, I googled best Banana bread ever and picked your from the many, specifically because as much as L like chocolate, I find it too sweet for already sweet banana bread. Then I wentt through my pantry and used raisins but also added 50% more but substituted dried blueberries and cherries (just cuz I wanted to use them up) and did not have enough Walnuts so used 1/2 walnuts and half Pecans. OMG…I should have made 4 pans instead of 2. They are gone in 24 hours. You are my banana bread hero..thanks!
That’s so great, Brock!! It sounds like you have a new favorite! Thank you for sharing your wonderful review with us!!
I love you Natasha so much I am from Bahrain my name Mona Ali
Wow! That’s so great! I’m so happy you discovered out blog!
Hey Natasha 🙂 I tried baking this cake and it came awesome. My family and my friends loved it. I shall be doing it again, since some requested they wanted to taste it when they saw photos on facebook. How much grams of this cake would make a serving? Thanks and keep up the good work of sharing recipes. Much love.
I’m so glad you loved the banana bread! That’s wonderful! We don’t measure servings in grams but 1 loaf is about 10 services or slices. You could do 6-10 servings depending on how large you sliced your pieces.
Natasha, made you banana bread. Center did not cook completely. The two ends were cooked through. If I cook longer the outside is to brown. Ate an end piece and it was delicious. Thanks for sharing the fecipe.
I’m so happy you enjoyed that, Deb! What kind of pan were you using? Was the loaf possibly too close to the heat source in the oven?
Glass container and sits in the oven middle rack. I did use a large flat pan underneath the glass container, could this be the problem? Do you prefer metal or glass when baking?
Waiting for more instant pot recipes, keep those going. Love your smiles and good attitude while cooking.
It’s hard to say without being there, we did use a metal loaf pan to bake the bread in.
I made this banana nut bread this rainy afternoon and it is fabulous!! Perfectly moist and very flavorful. I will makes this again and again! It was really good with sweet butter.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thank you so much for sharing your family recipe of banana bread. I made it for the first time and it turned out perfect and it was so easy and quick. I am a novice baker, but this recipe made me look like a pro. I enjoy all your recipes and videos and you have become my “go to” chef.
Thank you for that wonderful compliment! I’m so inspired reading your review.
Outstanding recipe
I’m so happy you enjoyed it
Banana bread recipes a one of the healthy and tasty recipe…super recipe .
Thanks for sharing a such a good and tasty recipe, keep sharing such a new and interesting recipes.
You’re so welcome!
Very good and pretty easy to put together… the texture of this bread reminds me of a Zucinni Bread I made a year ago.
I used 3 small ripe bananas. I would suggest using 4 small or 3 larger bananas. I felt there wasn’t quite enough for my taste.
I used an 8 x 11.5 glass retangle pan. I think it baked for almost the same amount of time. I lost track.
It made 15 good size pieces. I ate 3 right away. Ha ha ha… Oh well…
They sure are addicting, aren’t they! Thank you for your wonderful feedback! 🙂
Made this last week and loved it so much I’m going to make some more today. Never knew bananas and raisins would be so tasty together!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it!
You’re welcome! I’m so happy you enjoyed it
Thank You very much for this recipe!!! Actually for all your recipes!!! I am not fan of cooking, but as mother and wife I have to and your recipes are so easy and delish! My husband is not big fan of sweets, but after I made this banana bread first time – it’s his number 1 request – (he always bought banana bread from Starbucks – now I am making it every few days)) I do it in rectangle 7*11”pan and reduce the baking time to 40-45 min and it turns out great!!! thank You again
You’re so welcome, Ilona! Thank you for that wonderful review!!
Hi, I am looking forward to making your banana bread. But if I wanted to use honey instead of sugar – would I use the same amount?
Can’t wait to make this.
Hi Mary Jane, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
This was absolutely delicious! My husband said it was the best banana bread ever! I didn’t use any raisins, but you don’t even miss them. Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used gluten free flour, temp to 375 degrees, used half cup unsweetened dried cranberries and the cup of walnuts, rest of the recipe exactly as you wrote it
The finished bread was AWESOME. Absolutely the best banana bread EVER. Thank you so much. Love all of your recipes….write a book.
Thank you so much for sharing that with us Angla! I’m so happy you enjoyed that!
What Brand GF flour did you use?
I use Cup 4 Cup GF flour with everything that calls for flour. It is the absolute best tasting one in my opinion.
Thank you so much for sharing!
If you use gluten free flour, do you increase oven temp to 375?
Hi Angela, I haven’t experimented with gluten-free flour so can’t make a recommendation. If you experiment with it, let me know how it goes.
Fantastic, made this twice now as my mother in law loves banana bread. Very moist and the right amount of sweetness within an easy to follow recipe. Thank you
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Absolutely delicious as it is but for an even healthier breakfast version I use wholemeal flour, substitute butter for half olive oil and sunflower oil, white sugar for brown and chopped dates instead of sultanas. I also love to add a bit of spice, cinnamon and nutmeg.
That’s so great, Lucy! Thank you for that wonderful review!
Perfect, moist bread. I used chop dates; toasted, chop walnuts. Only used 1/2 cup organic brown sugar.
This will be my go to for 🍌🍞.💓
Thank you for sharing that with me, Martha! 🙂 I’m happy you enjoyed that!
Thank you for the recipe. It is definitely a keeper. The banana bread lasted only for 1.5 days (and it stayed moist) and there’s only 2 of us eating it.
I’m so happy to hear that! Thank you for sharing your great review!
Can I make this directly in my bread cloche or will I need to alter the recipe? Thanks so much. Joe
Hi there, I haven’t tried that in a cloche so I can’t advise. If you experiment, let me know how you liked the recipe!
How full do l fill the pans half way?
Hi Douglas, I’m not sure I understand your question. This banana bread recipe calls for a single 9.25 long x 5.25 wide x 2.75 deep bread loaf pan.
Came out very well
I’m so glad you enjoyed it!
Can you use part white and part brown sugar?
Hi Christine, I haven’t tested it that way but I don’t see why not. I hope you love the banana bread 🙂
Can I add sour cream to this recipe
Hi Rose, that should work! Here is what one of our readers shared with us “Every one of your recipes that I have tried is pretty amazing! Just made 3 portions of this banana bread and plan on freezing 2. I just add 1/4c. sour cream thinking it will be even more moist. Thank you for many yummy ideas!
God bless,”
I have made this recipe 3 times exactly as the recipe reads. It has been perfect every time! Its always gone by the next day!
That’s so great! It sounds like you have a new favorite!
Natasha
Is it possible for you to give the mashed bananas in weight (a measurement)? All bananas vary in size. Some of the bread recipes I have tried look beautiful in the pan when baked, when tester is inserted it comes out clean, but when cooled and cut the middle of the bread is raw. Your recipe looks delicious and many people have given it 5 stars, but I hesitate to put the time and expense into yet another banana bread recipe that is not baked in the middle. I have checked the temperature of the oven and use the bread loaf pans that are recommened in the recipes, but still have the problem — so I am thinking it might be the ratio of bananas and dry ingredients
Your help is very appreciated
Thanks,
Lynn
Hi Lynn, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread rec
Delicious! I just made this tonight and it was perfect! Even my father in law, who isnt a bid sweet eater, had seconds. Thank you!
That’s so great! It sounds like you have a new favorite!
I’ve made this recipe 4 times now and each loaf has turned out perfectly. I do substitute the raisins with chocolate chips, due to preference and used slivered almonds when I was out of walnuts. This is my go to recipe now and is a very quick prep. It also doubles very nicely. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
I just made banana bread with frozen bananas. I’m not happy with it though. It came out too dense and wet. Was I suppose to so something that I didn’t do?
Hi Joanne, if you are using frozen bananas, they can release a fair amount of liquid when they thaw – be sure to drain off any excess water before mashing and adding bananas to the mixer. Also, double check that your baking soda is fresh and still active. Hope that helps!
Yes thanks. I drained some liquid off but they were so mushy. I think I’ll stick with unfrozen bananas. Then the bread comes out wonderful.
It’s the best perfect banana bread I he made. It turned out so yummy n perfect. Thank you.
You’re so welcome! I’m happy you enjoyed that!
I am making this recipe right now. I added nutmeg and used craisins and pecans. I can’t wait to eat it!
Your home must smell amazing!! Thank you for that great review!
Great recipe!
Substituted butter with coconut oil 1 to 1, added one more banana and used honey instead of sugar (1/2 cup instead of 2/3). My only mistake was probably using whole walnuts – they turned out moist. I should had broken them I guess?
I’m so happy you enjoyed that! Yes, having the walnuts in smaller pieces should help that!
from marlene….happy holidays2019 i made the banana bread .i made chocolate bread ,,,,,very good in taste .with coffee it is heaven …i
That’s just awesome!! Thank you for sharing that with us!
This looks like a great recipe. Will try today…do you recommend caster or granulated sugar?
Hi Sana, I recommend granulated sugar for our banana bread recipe. I hope you love it!
This recipe is EXCELLENT – recommended and will use again
I made 5 loaves (multiplied this recipe 5 times)
I used one VERY RIPE banana and another 14 ripe bananas
Pans I used were 8.5″x4.75″x2.5″
Used cooking spray
Used convection baking option
Oven was at 350 for 20 mins before I began cooking
Thank you for that great review!!
My banana bread rise nicely in the oven, but soon after I took out from the oven after it’s done, it’s kind of collapsed on itself, became dense, not fluffy anymore?
Any suggestions?
Hi Helen, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps!
Thank you! I use the double action baking powder 1tsp. Should I increase the amount roughly 4 fold then?
That would be correct. But using baking soda would be best 🙂
Thanks!
Hi Natsha! Can you please convert in cups the 3 med/laarge ripe mashed banana. I really want to try this recipe, my mother is a great fan of banana bread. Thank you.
Hi Frin, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe and stay tuned – I’ll be posted a chocolate chip version shortly! 🙂
That was ah-mazing! The first recipe I tried for Banana Bread, and the one I guess I’m sticking to! lol!
I always made it with Brown Sugar and once with half brown sugar, half honey! Tonight was my third one, doubled in quantity with black raisins! Anything works best with it! Whole wheat flour, walnuts!
Thank you Natasha!!
YES!!! I’m so happy to hear that it’s an instant hit for you 🙂 Thank you for sharing that with me 🙂 This banana bread is our go-to as well (obviously!) 😉
I really liked this bread,I added a little cinnamon but did not use the raisins.it has a nice flavor. I will make it again soon
I’m so happy you enjoyed that! Thank you for that great review!!
Can pecans be submitted for walnuts?
Hi Ginger, yes that would work great 🙂
This banana bread is sooo delicious! This will definitely be my go-to recipe for banana bread! I followed your tips and used honey instead of sugar and organic whole wheat flour instead of all purpose flour. I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce. I also used chopped pecans instead of walnuts. It is moist with a little crunch and not overly sweet. It’s so perfect!!!!
That’s so great! It sounds like you have a new favorite!
This is the best banana bread I’ve ever made! It’s so moist and full of flavor. I used bread flour, did not toast the walnuts, used salted butter, and threw in an extra 1/2 banana. Delicious! Thank you for the recipe!!
I’m so inspired reading your review. Thank you!
is there anything i can use to replace butter?
Hi Lee, 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!!!!
Hi Natasha,that’s a great recipe n can’t wait to try it!
Btw wts the cup measurement used? Is it 250ml?
Hi, If you click in the recipe card on the word “Metric”, it will display the measurements in grams by weight. I hope that helps! A liquid cup is 250mL while the weights of dry ingredients vary which is why we have them listed also in grams.
Thank you for sharing your recipe, it was delicious! I made a few tweaks-
added 2 more Tablespoons of flourr(only to make it more cake-like since I only had a 13X9 pan.)
-added 1 teaspoon of cinnamon
-added 1 teaspoon of nutmeg
-added 1/2 cup of cranberries
I reduced the baking time to 35 minutes due to the type of pan and size.
It came out moist and delicious! I’ve used a few of your other recipes and I look forward to trying more! Thanks so much for your blog!
Thank you so much for sharing that with me.
I just made this bread substituting honey for the sugar and coconut oil for the butter. I had to add a bit more flour and I baked it at 325° since I was using honey. Oh my! So delicious! As a dessert I have banana bread with fresh raspberries with a almond milk or macadamia nut milk poured over the top. It’s so good!
I’m so happy to hear that! Thank you for sharing your great review!
We had 3 ripe bananas on the counter. My 9yo daughter wanted to make banana bread. Found your recipe and supervised making her first banana bread. We added 1/2 cup of chocolate chips and reduced sugar. Honestly the best banana bread recipe. There won’t be any left after tomorrow!! Thanks!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Yummy! Love it! Thank you!
You’re welcome! I’m so happy you enjoyed it
A unique recipe! Thanks for giving a new idea to try something out of the box!
My pleasure! I’m so happy you enjoyed that!
A unique recipe! Thanks for giving an idea to try something new!
You’re so welcome! I’m so happy you enjoyed that!
pineapple always is my go to for moisture. can I use it in this bread??
Hi Brenda, This recipe is a very moist banana bread without it. I haven’t tried pineapple banana bread but I am so intrigued and it sounds like a great idea! If you test it out, please let me know how you like it 🙂
This was delicious!! Got so many compliments on the bread. I didn’t have the chocolate chips or nuts, but was still so flavorful without!
I’m so happy to hear that! Thank you for sharing your great review!
So. I made your banana bread recipe. I toasted the walnuts and used crainrasins. The first loaf my wife says came out great. So moist and flavorful. THE second loaf I made a week later for work I made with even darker bananas. All they could say at work was “WOW”. Now I’m the banana bread king. Love your site. Keep it coming.
That’s wonderful! Thank you for sharing that with me! I’m so happy you enjoyed this recipe!
Not a fan of nuts in my breads so I omitted the walnuts and raisins and added 1/2 cup home made chunky applesauce. Super moist and perfect.
What a great idea! Thank you for sharing that Phyllis!
Have exactly same recipe. Excellent. Here is my suggestion. For seniors or bake sales … I make 3 of the small foil loaves out of this recipe. Oil the inside of the foil and bake according temp.. Do not have to bake as long. When cool pull sides and ends away and loaf will come out very easy. Enjoy!!!
Thank you for sharing that with us!!
Good morning! you said 3 bananas…I had a full bunch of them a friend grew so when ripe I peeled, pureed and put in freezer….so…what measure would you recommend of babanas?
I haven’t measured it that way but I would think it would be about a cup or so of mashed should equal to 3 bananas. I believe the weight of that should be around one pound. But I haven’t specifically measured that.
Came out very well. Thanks a lot
I’m so happy to hear that! Thank you for the great review!
made it with pecans and raisins and disappeared!!!
baking a new one today!
That’s awesome!! I’m so happy you all enjoyed that!
Made it yesterday and it’s so good! Best recipe I’ve had for banana bread 🙂
Wow! I’m so glad you enjoyed it! Thank you for the wonderful review!
Yes they I look really comfortable for mixing. Thanks