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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

4.96 from 368 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
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.

Skill Level: Easy
Cost to Make: $5-$8
Keyword: banana bread, banana nut bread
Cuisine: American
Course: Breakfast, snack
Calories: 350 kcal
Servings: 10 people

Ingredients

Instructions

  1. 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. 

  2. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

  3. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 

  4. 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.

  5. 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 Facts
Moist Banana Bread Recipe
Amount Per Serving
Calories 350 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 243mg11%
Potassium 270mg8%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 20g22%
Protein 5g10%
Vitamin A 354IU7%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Aashi
    February 24, 2021

    First time I baked banana walnut bread following your recipe.

    It was so easy and everyone enjoyed it.

    Reply

    • Natasha's Kitchen
      February 24, 2021

      I’m glad you loved it! Thanks for sharing that with us.

      Reply

  • Sheila
    February 23, 2021

    You make cooking and baking so simple and easy. I made this banana bread recipe and it’s a hit! My hard-to-please teenagers loved it! I won’t be wasting my ripe bananas from now on 🙂
    God bless and more power, Natasha!
    Sheila

    Reply

    • Natasha's Kitchen
      February 23, 2021

      Thank you for your kind words and good comments Sheila. I appreciate it! I’m glad your teens enjoy this recipe!

      Reply

  • Synthea
    February 21, 2021

    Thank you for so many delicious enjoyable and easy.

    Reply

    • Natasha's Kitchen
      February 21, 2021

      You’re very welcome!

      Reply

  • Sue Flores
    February 21, 2021

    I made this for the first time today. So good! I didn’t have raisins, so I substituted dried cranberries. My husband, and I loved it. Thanks for sharing. God Bless.
    Sue

    Reply

    • Natasha's Kitchen
      February 21, 2021

      I’m glad to hear that, Sue. Thank you for sharing!

      Reply

  • Fatma Djilani
    February 20, 2021

    Super easy! Also so moist and yummy!!! Totally recommend the recipe! thanks!
    The only challenging part is that after 30min the top part is fully cooked but not the inside.

    Reply

    • Natashas Kitchen
      February 20, 2021

      I’m so glad you enjoyed it!

      Reply

  • Paulette Mudryk
    February 19, 2021

    Thanks for all your amazing recipes. Love to watch your videos. You make baking/cooking so much fun.

    Reply

    • Natashas Kitchen
      February 19, 2021

      Aww, that’s the best! Thank you so much for sharing that with me, Paulette. I’m all smiles

      Reply

  • Yen
    February 17, 2021

    Thank for the supper easy recipe again. Your recipies save my life and time a lot. We can have good food and spare time for family activities. Best with love.

    Reply

    • Natasha's Kitchen
      February 17, 2021

      You are very welcome, Yen. I’m glad you and your family are enjoying my recipes!

      Reply

  • Lisa M Jensen
    February 17, 2021

    Everyone loves this banana bread 😍 one issue – It takes over an hour to be fully baked inside, so the outside (not the top) is overdone 😟 My oven is the correct temperature – help 🙏 Thank you

    Reply

    • Natasha
      February 17, 2021

      Hi Lisa, consider if you are possibly using a different type of pan (glass?) or different size or shape?

      Reply

    • Kevin C Norton
      February 22, 2021

      At 35 minutes quickly open oven and cover bread with foil that you have sprayed with non-stick spray finish baking.

      Reply

  • Robert
    February 17, 2021

    I’ve cut the sugar by a third and added the zest and juice of half a lemon – best banana bread I’ve ever had! Thank you for this great recipe!

    Reply

    • Natasha's Kitchen
      February 17, 2021

      I’m very happy to hear that, Robert. Thank you!

      Reply

  • Tlong
    February 16, 2021

    One of my favorite recipe

    Reply

    • Natasha's Kitchen
      February 17, 2021

      Thank you!

      Reply

  • Suzzy
    February 16, 2021

    Hi Natasha! Excited to make this tonight. I wanted to ask, can I substitute the 1/2 cup of butter with 1/2 cup of vegetable oil? Thank you!

    Reply

    • Natashas Kitchen
      February 16, 2021

      Hi Suzzy, I haven’t tested that substitution but it should work great. Here’s what one of our readers wrote “I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …” I hope that helps.

      Reply

    • Emily
      February 18, 2021

      if you havent done it already, make sure to google the conversion because 1/2 cup butter is different from 1/2 cup oil. sorry if you have already made the bread!

      Reply

  • Karla
    February 15, 2021

    Made this banana bread today and it was such a hit and super easy. I’ve been looking for a moist banana bread recipe and I finally found it. I’m so happy. I wanted to add chocolate chips but figured since it was my first time making the recipe it was best to stick to the original. It turned out great. Saved it and I will be making this again. Thank you Natasha for this amazing recipe

    Reply

    • Natasha's Kitchen
      February 16, 2021

      You are very welcome, Karla. I’m glad you found and loved this recipe! I hope this is going to be one of your favorites.

      Reply

  • Sandy
    February 15, 2021

    The first time I made this recipe I followed all of the ingredients exactly and it was delicious!
    The next time I used whole wheat flour and it was definitely not as moist. Do I need to add more bananas or raisins the next time I use whole wheat flour? Any other suggestions?

    Reply

    • Natasha's Kitchen
      February 15, 2021

      Glad you liked it, Sandy. I honestly haven’t tried using wheat flour to advise but others shared that they used wheat flour and liked the result too. It would probably be normal that it wouldn’t be as moist as the original recipe.

      Reply

  • Joyce
    February 14, 2021

    I made this and also the chocolate chip banana bread – Love these two recipes and the fact that they’re such moist breads!!!
    Super thumbs up!!!!!

    Reply

    • Natasha's Kitchen
      February 14, 2021

      Perfect, thank you for sharing and for giving this recipe an awesome review. We appreciate it!

      Reply

  • Elsie
    February 13, 2021

    Super yummy!!! I used brown sugar, added cinnamon and rum soaked raisins. Best ever. Thank you Natasha, love your recipes

    Reply

    • Natashas Kitchen
      February 13, 2021

      That’s so great! Thank you, Elsie. I’m glad you enjoyed this recipe.

      Reply

  • Kathy
    February 12, 2021

    The best banana bread I ever made. Thank you for all of your delicious recipes.

    Reply

    • Natashas Kitchen
      February 12, 2021

      Wow! Thank you for that great review!

      Reply

  • Maxine Munda
    February 11, 2021

    5 star.

    Reply

    • Natasha's Kitchen
      February 12, 2021

      Thank you for the 5 stars, Maxine!

      Reply

  • Maxine Munda
    February 11, 2021

    Hello. I’m a very big fan of your cooking channel. Your recipes are very easy to make with ingredients readily available. Can I replace the walnuts with peanuts, as those are the ones readily available to me.

    Reply

    • Natasha's Kitchen
      February 12, 2021

      Thank you for your trust, Maxine. Yes, that should work too!

      Reply

  • Deborah wilson
    February 11, 2021

    My husband and I love your banana bread I have made a lot of different recipes this is really good I use spelt flour replace sugar with maple syrup and leave nut out it’s yummy thanks for recipe I do try to save it and your site won’t let me other then that I’m enjoying your blog

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Hi Deborah, thanks for your good review! I’m glad you’re enjoying my recipes. I hope you’ll love all the recipes that you will try.

      Reply

  • Rebekah
    February 10, 2021

    Wow!! Usually I’m a terrible baker and I’m trying to learn how to bake nicely. I tried this recipe and I am soooo happy how it turned out. I even took it to a playgroup meeting with other mothers (who are verrrryyyy good bakers) and they commented how lovely the banana bread tasted. Will definitely be using this recipe again. Thanks so much!

    Reply

    • Natasha's Kitchen
      February 11, 2021

      Yay, that makes me so happy! Thank you so much for sharing your great feedback with us.

      Reply

  • Rosa Ana Quiroz
    February 9, 2021

    Nathasha, thank you for sharing your recipes with us. I cooked several dishes and they are delicious. God bless you

    Reply

    • Natasha's Kitchen
      February 9, 2021

      You’re most welcome, Rosa. I’m happy that you’re enjoying my recipes! Bless you too.

      Reply

  • Beenu Angurala
    February 8, 2021

    Hi, this bread seems yummy in tummy..
    But one thing, can we add yoghurt or buttermilk in this bread?

    Reply

    • Natasha's Kitchen
      February 8, 2021

      Hi Beenu, I haven’t tried that yet to advise. If you do an experiment, please share with us if you liked it!

      Reply

  • Cynthia Snyder
    February 6, 2021

    Your Banana Bread is hands down, THE BEST!! yum was right! so good!!

    Reply

    • Natasha's Kitchen
      February 6, 2021

      Yay, love it! Thank you so much, Cynthia.

      Reply

  • Debbie Underwood
    February 6, 2021

    I really enjoy your videos, keeps me entertained and happy to do more cooking!!! You are great…

    Reply

    • Natashas Kitchen
      February 6, 2021

      You’re so nice! Thank you!

      Reply

  • Sylvia Dermer
    February 6, 2021

    I loved this fantastic banana bread recipe. I have made 3 today. I have ended up reducing the sugar and substituting 1/2 cup of pie apple when I was short of bananas. I also used currants instead of sultanas.

    Reply

    • Natashas Kitchen
      February 6, 2021

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

      Reply

  • Holly
    February 5, 2021

    I just made these gluten free and dairy free for my son. I used gluten-free flour and oat flour, with some flax eggs (because I didn’t have enough eggs) and with half honey and brown sugar and reduced the sugar. I also used coconut oil in place of butter. I also used sunflower seeds instead of walnuts to make them school friendly. I just took them out of the oven and they are perfect and delicious!!! Thank you for a great recipe to go off of!

    Reply

    • Natashas Kitchen
      February 5, 2021

      You’re welcome, Holly. I’m so glad you’re enjoying this recipe. Thank you for sharing those substitutions with me.

      Reply

    • Nataliya Moubray
      February 11, 2021

      What kind of gluten free flower did your use?

      Reply

  • Beatrice
    February 3, 2021

    I so glad that I came across your blog. I’m not a wonderful cook. I don’t have a clue what seasoning I should use to make my meals tasty. Could you please help me with what seasoning goes well with what. Thank You.

    Reply

    • Natasha's Kitchen
      February 4, 2021

      Hi Beatrice, I hope you love every recipe that you will try! I don’t have a tutorial specifically just for seasoning but I recommend signing up to our newsletter if you haven’t yet, for more tips.

      Reply

  • Nayla
    February 3, 2021

    Hello Natasha… I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …
    Nayla from Lebanon

    Reply

    • Natashas Kitchen
      February 3, 2021

      Thank you so much for sharing that with me, Nayla! I’m happy you enjoyed this recipe!

      Reply

  • Brigitte Anderson
    February 1, 2021

    Hello
    Can I substitute brown sugar for white sugar? Does it improve or change the texture or taste?

    Reply

    • Natasha's Kitchen
      February 1, 2021

      I wouldn’t recommend skipping the brown sugar as it helps give color to the banana bread.

      Reply

      • Dee
        February 2, 2021

        I don’t understand. The recipe calls for granulated ie white sugar.

        Reply

        • Natasha's Kitchen
          February 2, 2021

          Oops sorry, I was referring to another recipe! I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nutmeg. Instead of making a loaf, I made 6 muffin baked for aprox 30 mins. i also tossed a bit of brown sugar on top before I baked” I hope that helps.

          Reply

      • Lu
        February 5, 2021

        Doesn’t the brown sugar also help with keeping baked goods moist? I’ve never heard of brown sugar referred to as adding color to anything

        Reply

        • Natasha
          February 5, 2021

          Hi Lu, If you read further down, I was referring to a different recipe. Also, since brown sugar has molasses in it, it does give baked goods a different hue.

          Reply

  • Valentina
    January 31, 2021

    I use this recipe all the time now… my kids just ask not to add any nuts or raisins. Sometimes I would add an extra egg and some baking powder, or just 2 bananas…just to see the difference. Great recipe overall.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Hi Valentina, I’m happy to know that this is now your go-to-recipe. Thanks for sharing and I hope that you and your family will love all the recipes that you will try.

      Reply

  • Mae
    January 31, 2021

    Hi, tried the recipe yesterday and my husband love it. We all do. Thank you so much for the recipe. God bless.

    Reply

    • Natasha's Kitchen
      January 31, 2021

      Very nice! Thanks for your good feedback, Mae.

      Reply

  • Sylvia
    January 29, 2021

    Love the receipes, keep them coming.. Can you do a receipe for Chicken Franchise

    Reply

  • Marisol Hernandez
    January 28, 2021

    Can the same recipe be used for banana cake?

    Reply

    • Natasha's Kitchen
      January 28, 2021

      Banana cake is lighter, but feel free to use this recipe as a cake. If you do an experiment, please share with us how it goes.

      Reply

  • Peggy Sheets
    January 26, 2021

    Hi have Banana Bread in oven ! Nuts and Raisins added ! Smells so good ! Hopefully it will look and taste as good as yours..love all your recipes and videos !

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Sounds great! Please share with us how it goes. I hope you love it.

      Reply

  • Grace
    January 26, 2021

    I made it and I love it!
    a big thanks for the moist banana bread recipe.

    Reply

    • Natashas Kitchen
      January 26, 2021

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

      Reply

  • charlie camilleri
    January 26, 2021

    we love your coocking and your esipe from austrelia

    Reply

    • Natasha's Kitchen
      January 26, 2021

      Thank you! I’m glad to hear that, Charlie.

      Reply

  • Andrea Cormier
    January 25, 2021

    Great recipe!
    I didn’t use the walnuts or raisins. I also used 1/2 tsp of cinnamon and I subbed 1/4 cup of brown sugar and then did 1/2 cup regular.
    So good and would do it again!

    Reply

    • Natashas Kitchen
      January 25, 2021

      Thank you so much for sharing that with me.

      Reply

  • Jill Oliver
    January 25, 2021

    Have you tried substituting the white sugar with Dark Brown sugar. I am wanting to make this soon. I always use brown sugar in my banana bread recipe. I find it takes the flavor to the next step. I even replace the sugar in my Butternut snowball cookies. Just can’t eat one. Everyone loves them. I am new to your website. I am hooked. Thank You

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Hello Jill, I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked”

      Reply

  • Vida
    January 24, 2021

    Love watching you cook all the time . You are sooo cute and always jolly.

    Reply

    • Natasha's Kitchen
      January 25, 2021

      Thank you for always watching my videos!

      Reply

  • Mike
    January 24, 2021

    Hi there, if I add some honey to the recipe how much sugar should I remove?

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hi Mike, I haven’t tried that yet to advise of the measurements but others tried using just honey and liked it! But usually for baking, up to one cup, honey can be substituted for sugar in equal amounts.

      Reply

  • Cecilia Polly
    January 24, 2021

    Ok, I have just double the recipe and added raisins to one of them. I will let everyone know how great they are, just can’t wait

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Sounds good! We would love to know how it goes.

      Reply

  • Barbara
    January 24, 2021

    Love watching your videos. If I dont have time to watch I at least read through your recipe .

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Thank you for trusting my recipes, Barbara. I hope that you will love every recipe that you will try!

      Reply

  • Carole Malette
    January 24, 2021

    My batter is also too liquidy not thick like yours. I hope it doesn’t affect my loaf and cooks properly. Maybe next time I could put just 2 bananas?

    Reply

    • Natasha's Kitchen
      January 24, 2021

      Hi Carole, that never happened to me before and that should not be the case if you followed the exact recipe. Was there anything that was changed?

      Reply

  • Mary Allor
    January 23, 2021

    2nd time baking your bread.
    Can’t say my family enjoyed no one is here to share. Yeah me!
    Its in the oven and will post when done. Enjoy your videos.
    Perfect tutorial. Than you.

    Reply

    • Natashas Kitchen
      January 23, 2021

      I’m glad the tutorial is helpful! I hope you love this recipe!

      Reply

  • Norma
    January 22, 2021

    I would like to know if it makes a difference if you us salted butter rather than unsalted. I was told that you just omit the additional salt. Is this so as I only have salted butter in the house

    Reply

    • Natashas Kitchen
      January 22, 2021

      Hi Norma, you could use salted butter and omit the salt in the recipe.

      Reply

  • Marianne
    January 20, 2021

    Hi Natasha, I just made your banana bread and it is delicious!
    I follow you and love all your recipes! Thank you 🙂

    Reply

    • Natashas Kitchen
      January 20, 2021

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

      Reply

  • AB
    January 18, 2021

    My daughter tried this recipe yesterday and it came out looking and tasting amazing. We made no changes and it worked perfectly.

    A definite ‘go to’ for banana bread

    Reply

    • Natashas Kitchen
      January 18, 2021

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

      Reply

  • Valerie Scott
    January 17, 2021

    I love this. Thx for sharing. Easy, easy.

    Reply

  • Sabrina
    January 17, 2021

    Hi Natasha! I just made this banana bread and it tastes amazing😋 I did notice that my batter wasn’t as thick as it was in your video so the bread was a little more moist than it was supposed to be, what should I do to make the batter thicker? :)) anyway it was so easy to make and I’ll definitely bake them again soon!❤️

    Reply

    • Natashas Kitchen
      January 18, 2021

      Hi Sabrina, it’s hard to say without being there. I’m wondering if you used more bananas than the recipe called for?

      Reply

      • Sabrina
        January 24, 2021

        Hi Natasha! I’ve made this the second time and it turned out perfect :)) I’m guessing I overmashed the bananas the first time so there’s more liquid which made the batter runny

        Reply

        • Natasha's Kitchen
          January 24, 2021

          Hello Sabrina, so great to hear that you loved it!

          Reply

  • Donna wawro
    January 16, 2021

    My supper stet and I love your recipes and how you present each of your videos. You are so beautiful and each recipe we have tried is a hit with our family. Looking forward to watching more of your videos. Donna Wawro

    Reply

    • Natasha
      January 16, 2021

      Hi Donna, thank you so much for your thoughtful comment. I hope you love this banana bread and every recipe you try.

      Reply

  • Susie Thompson
    January 16, 2021

    I’ve been experimenting with both savory and sweet dishes with my special Moroccan spice blend and it worked wonderfully with this moist banana bread recipe. I did use pecans because that is what I had on hand. I also included some almond meal for a little nuttier taste. Delicious!

    Reply

    • Natashas Kitchen
      January 16, 2021

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

      Reply

    • Wendy Lucka
      January 24, 2021

      I can see where a Moroccan spice blend would blend well with a banana bread like this.

      Reply

  • Lisa M Jensen
    January 16, 2021

    Oh my goodness 😮 The best banana bread ever. I’ve been making banana bread forever, but it has always been too dense and dry, not this recipe. This recipe is the only one I’ll use from now on 😄

    Reply

    • Natashas Kitchen
      January 16, 2021

      It sounds like you have a new favorite! I’m so glad you discovered our blog and this recipe, Lisa!

      Reply

  • Suzanne Guimond
    January 16, 2021

    Hi Natasha!
    Do you think this recipe would freeze well? I would love to bake and freeze it after so it saves me time. With 2 young toddlers, a school aged child, I don’t have a lot of time.

    Much love from NB, Canada

    Reply

    • Natashas Kitchen
      January 16, 2021

      Hi Suzanne, Banana Bread freezes wonderfully and still tastes great. My husband uses Food Saver bags and seals them before putting in the freezer. But freezer friendly zip lock bag would work as well.

      Reply

  • Karen
    January 14, 2021

    Hi I wanted to make this gluten free. Can you substitute the flour for (gluten free flour from Trader Joes or Almond flour?
    thanks
    Karen

    Reply

    • Natashas Kitchen
      January 14, 2021

      Hi Karen, one of our readers wrote:“I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing! The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come.”

      Reply

  • JP
    January 14, 2021

    This is my 2nd time making your banana bread. It’s in the oven now. Mmmm! Mmmm!
    All your recipes are terrific and delish!
    Thank you!

    Reply

    • Natashas Kitchen
      January 14, 2021

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

      Reply

  • Jocelyn
    January 14, 2021

    Thank you SO much for this recipe!! I just made it for the second time and CANNOT wait to dive in:p So delicious!!

    Reply

    • Natashas Kitchen
      January 14, 2021

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

      Reply

  • A&M
    January 14, 2021

    My BF and I ate the whole thing silently!! (-:

    Reply

    • Natasha
      January 14, 2021

      I’m so happy to hear that! That’s pretty funny – it was so good that it went down silently – ha!

      Reply

  • Eva
    January 12, 2021

    Turned out great

    Reply

  • Antonia
    January 12, 2021

    I love your recipes. The banana bread is so good. Thank’s for sharing.

    Reply

    • Natasha's Kitchen
      January 12, 2021

      My pleasure, Antonia. Thank you for your great comments and feedback!

      Reply

  • Elinor
    January 12, 2021

    I made this banana bread recipe last night, I just used cinnamon and no walnuts or raisins because my uncle has a nut allergy (we didn’t have raisins either). It plopped perfectly out of the pan baked at exactly 350° for 55 mins. I’ve never cut such a perfect loaf of banana bread that I’ve made. It’s so firm but so moist. I stored it in Tupperware and it’s even better this morning since it’s been in them over night. 10/10 thank you so much for sharing this recipe.

    Reply

    • Natasha's Kitchen
      January 12, 2021

      That is fantastic! I’m so glad to hear that you were able to make the perfect banana bread. Good job and thanks for giving this recipe a try!

      Reply

  • Del Davies
    January 12, 2021

    Sounds scrumptious Natasha.
    Will be making this week….a.s.a the bananas are ripe enough.
    Baking has kept me sane over lockdown.
    Stay safe and well.

    Reply

    • Natasha's Kitchen
      January 12, 2021

      Sounds like a great plan, Del. Enjoy and stay safe too.

      Reply

  • Andria Gage
    January 11, 2021

    Hi Natasha, I am wondering how I could cut the recipe using only 2 bananas I have that are very ripe and ready. What do you recommend? Also,I love your recipes! Thanks!

    Reply

    • Natashas Kitchen
      January 11, 2021

      Hi Andria, you can use the recipe serving size slider to adjust the recipe or add apple sauce to supplement the difference – per our reader comments.

      Reply

  • Shilpa Gupta
    January 9, 2021

    Hi Natasha,

    Love your recipes, I was wondering if there is a substitute for eggs in your recipes. we have some food restrictions.

    Reply

    • Natasha's Kitchen
      January 10, 2021

      Hi Shilpa, thank you and I’m glad to hear that. Unfortunately, I don’t have any substitute for eggs in my recipes. I think you can find some recommendations online but I have not tested them yet to advise.

      Reply

  • Jenna
    January 9, 2021

    This is the ultimate banana bread recipe. It came out so delicious, moist and flavorful. I ran out of vanilla extract, so I made mine without. But it still tasted amazing. Will be making this for our neighbors next!

    Reply

    • Natashas Kitchen
      January 9, 2021

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

      Reply

  • Aakriti kashyap
    January 9, 2021

    Nyc!! It was good and looks too yummy 😋

    Reply

    • Natashas Kitchen
      January 9, 2021

      I’m so glad you enjoyed it!

      Reply

  • Leo
    January 7, 2021

    Yummmy recipe …my favorite ..perhaps a banana pudding recipe another favorite.

    Reply

    • Natashas Kitchen
      January 7, 2021

      I’m so happy to hear that! Thank you for sharing your great review!

      Reply

      • Angelina
        January 8, 2021

        it is really good but instead of the walnuts and raisins i added chocolate in it it was really good!

        Reply

        • Natashas Kitchen
          January 9, 2021

          Thank you for sharing that with us!

          Reply

      • Shirley
        January 11, 2021

        How many cups of banana should I aim for? I used 6 small/medium bananas, baked in a glass loaf pan, and unfortunately it came out a little dry. I wonder if I didn’t use enough banana. Also, is it possible that beating the eggs too long or over mixing the batter might have affected the overcome? Will definitely give this another try. I’m sure it was something on my end as I’ve enjoyed preparing your other recipes without issue 🙂 Thanks!

        Reply

        • Natasha
          January 12, 2021

          Hi Shirley, it’s usually about 2 cups of mashed banana. Make sure not to over-bake which could cause the issue. You might test with a toothpick and take it out a littler earlier for a moister bread. Glass can bake faster than a metal pan.

          Reply

  • Jaime
    January 5, 2021

    First time using one of your recipes. And wow… amazing. The banana nut bread was so moist, flavorful, and great. I had to use a little more flour to get the consistency in your video and cook a little longer (probably since I used a glass bakeware) but it was still awesome. I can’t wait to try your other recipes. Thank you.

    Reply

    • Natasha's Kitchen
      January 5, 2021

      I’m so glad you enjoyed the recipe, Jaime. I hope you’ll love every recipe that you try from my website and videos!

      Reply

  • Ahlam Bagdadi
    January 3, 2021

    Hi Natasha
    I made this recipe, and it was so delicious though I mistakingly added 1 tbsp of bicarbonate soda instead of 1 tsp 😔.
    Thank you for sharing it.

    Reply

    • Natashas Kitchen
      January 4, 2021

      You’re welcome Ahlam! I hope you give it a try again soon!

      Reply

  • Sherri
    January 2, 2021

    I made the bread and it is wonderful!

    Reply

  • Leslie
    January 2, 2021

    nevermind I found the recipe in the introductory text. Turned out great! Thanks

    Reply

    • Natashas Kitchen
      January 2, 2021

      No problem, I’m glad you found that.

      Reply

  • Rachelle
    January 2, 2021

    My banana cake had a big crack on top… BUT tasted awesome…Thanks for the recipe!

    Reply

    • Natashas Kitchen
      January 2, 2021

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

      Reply

      • Rachelle
        January 2, 2021

        Totally unrelated to banana bread….do you have a paella recipe?

        Reply

        • Natasha
          January 3, 2021

          Hi Rachelle, we don’t have one yet but thank you for the suggestion!

          Reply

  • Leslie Schelp
    January 2, 2021

    Can I make this into muffin pans. We are retired and we like small portions to eat and freeze.

    Reply

    • Natashas Kitchen
      January 2, 2021

      Hi Leslie, I haven’t tried making this exact recipe in muffin form yet. You can try our spin on banana bread in muffin form HERE as a guide. I hope this helps

      Reply

  • winda puwisaci
    January 2, 2021

    Hai natasha..
    I am from indonesia❤
    Thank’s for your recipe, i like it and i hope i can make it😊

    Reply

    • Natashas Kitchen
      January 2, 2021

      I hope you love this recipe Winda!

      Reply

  • Ida
    January 1, 2021

    Another great recipe from you, thank you 🙂 I added 2 tbsp sour cream and I subtituted raisins for chocolat chips also I cut down the sugar (I used only 1/2 cup). Taste awsome!!

    Reply

    • Natashas Kitchen
      January 1, 2021

      Thank you so much for sharing that with me.

      Reply

  • Theresa
    January 1, 2021

    Banana bread it was is delicious

    Reply

    • Natashas Kitchen
      January 1, 2021

      I’m happy you enjoyed that, Theresa!

      Reply

  • Cheryl
    January 1, 2021

    Just baked this today and it’s super delicious. Your recipes are always a hit with my family!

    BTW, this banana bread taste like cake. What’s the difference?

    Reply

  • Cheryl
    January 1, 2021

    Hi Natasha! Baked this for the 1st day of 2021 and it’s the best banana bread I’ve ever eaten. It’s super soft and moist and most importantly it’s so easy to bake. Highly recommend to those who would like to bake banana bread!

    Reply

  • Ange
    December 31, 2020

    The last thing I made in 2020, the first thing my family ate in 2021 was your banana bread recipe. They loved it. It is moist. Loved that it only made one loaf. I didn’t have enough bananas to make a recipe for two loaves.

    Reply

    • Natasha's Kitchen
      January 1, 2021

      Wow, that makes me happy! Thank you and I hope you and your family will love every recipe that you will try.

      Reply

  • Liliya
    December 29, 2020

    Just made the Banana bread!!!!
    Absolutely delicious!
    Thank you,Natasha

    Reply

    • Natasha's Kitchen
      December 29, 2020

      I’m glad you liked it. Thanks for sharing!

      Reply

  • Donna
    December 28, 2020

    I’m making this tomorrow. My question is I only have 2 very ripe medium size bananas . Should I add any applesauce to make up the difference if so how much? This recipe looks awesome

    Reply

    • Natasha
      December 29, 2020

      Hi Donna, one of our readers reported doing that and wrote: ” I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce.” I hope that helps.

      Reply

  • Grace
    December 28, 2020

    It’s my first time to bake. This recipe made me feel like a great baker already. Hahaha

    Reply

    • Natashas Kitchen
      December 28, 2020

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

      Reply

  • Niusha
    December 27, 2020

    Made this banana bread several times, and It is one of the best. It is so easy and delicious. I added cinnamon and chocolate chips and omitted the walnut and raisin. Thank you for the recipe Natasha

    Reply

    • Natasha's Kitchen
      December 27, 2020

      You’re most welcome and sounds wonderful! Thank you for your great comments and feedback, Niusha.

      Reply

  • R Lebel
    December 27, 2020

    easy to follow, I am about to insert in it the Oven, finger cross, I substitute maple sirup for the sugar

    Reply

    • Natasha's Kitchen
      December 27, 2020

      I hope you love it!

      Reply

  • Heidi Johnson
    December 27, 2020

    I just made a double batch of this and it is, by far, the BEST banana bread recipe I’ve ever made! Moist on the inside with a beautiful golden brown crust! I don’t normally leave reviews but I had to for this recipe!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      That is so awesome! Thank you so much for sharing that with us, Heidi!

      Reply

  • Silvie
    December 27, 2020

    Excellent and easy recipe, love the walnut crunch and moisture of the loaf! Thank you for sharing! Real keeper recipe xx

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Thanks for your wonderful review, Silvie and you are so welcome.

      Reply

  • Brian
    December 27, 2020

    Made this recipe (minus the raisins) and it turned out P.E.R.F.E.C.T.!! This is definitely going to be added to my regulars… Thanks so much for sharing this recipe!

    Reply

    • Natasha's Kitchen
      December 27, 2020

      Hello Brian, so awesome! Thanks for sharing that with us, I’m so glad you loved this recipe.

      Reply

  • Dz
    December 24, 2020

    This was so easy and delicious! Moist and just all around fantastic. Thank you for your wonderful recipes. I double the batch, made two and gave one to my neighbor for Christmas.

    Reply

    • Natashas Kitchen
      December 24, 2020

      You’re welcome, Dz. I’m glad you enjoyed this recipe!

      Reply

  • Steve Winton
    December 24, 2020

    Hi Natasha….the altitude where my wife and I live is 6800 ft. Do we need to change or add anything to your recipe?

    Reply

    • Natashas Kitchen
      December 24, 2020

      Hi Steve, You might google to see what modifications need to be made for your altitude. I hope that helps.

      Reply

  • Mou
    December 23, 2020

    Made it many times, shared with colleagues in the office and they all liked it…Thanks

    Reply

    • Natashas Kitchen
      December 24, 2020

      I’m so glad you all enjoyed it!

      Reply

  • Rocio
    December 22, 2020

    So if I eat the entire bread, is that over 3000 calories? Just double checking before I pack on too much during the holidays.

    Reply

    • Natasha
      December 22, 2020

      Hi Rocio that is correct. Your comment made me laugh. You should avoid eating the entire bread.

      Reply

  • Jamilah
    December 21, 2020

    Hi. Well I really enjoyed making this and it was easy to follow with your instructions. I just felt it turned out really too moist and maybe a bit gooey. Even though the taste was great and my family loved it. I’m thinking maybe I mixed it too much before transferring to baking tray..?

    Reply

    • Natasha's Kitchen
      December 21, 2020

      Hi Jamilah, this post on measuring may help your ingredient measurements. If you’re scooping your ingredient incorrectly that may be the culprit.

      Reply

  • Tina
    December 20, 2020

    Made banana bread this morning and it came out delicious. Thank you for easy and great recipes.

    Reply

    • Natasha's Kitchen
      December 20, 2020

      So lovely to her that, Tina. Thank you for sharing that with us!

      Reply

  • Judy in Lubbock
    December 20, 2020

    I made this recipe last night. It was absolutely the best recipe I have ever found for Banana Nut Bread. Had a great shape and my husband agreed it was the best ever! Thanks and Merry Christmas!

    Reply

    • Natasha's Kitchen
      December 20, 2020

      That is so nice to know, thank you so much for your wonderful comments and feedback!

      Reply

  • AL
    December 18, 2020

    DElish!
    I had very small bananas so I used 5. Added 1/2 t cinnamon. Omitted raisins. Baked for 64 minutes. Perrrrfect.

    Reply

    • Natasha's Kitchen
      December 18, 2020

      Awesome, thanks for your awesome feedback, Al!

      Reply

  • Dan
    December 17, 2020

    Natasha, I have tried several recipes and nothing compares with my exwifes recipe. However yours is the closes

    Reply

    • Natasha's Kitchen
      December 17, 2020

      I’m sure her recipe is awesome too!

      Reply

  • Silvia
    December 17, 2020

    Natasha, can I use salted butter? I have three packages of salted butter but no unsalted. ☹ if so how much should I cut back on the salt? Thanks

    Reply

    • Natashas Kitchen
      December 17, 2020

      Hi Silvia, you could use salted butter and omit the salt in the recipe.

      Reply

  • Linda
    December 15, 2020

    Hello,
    Made this banana bread today. It was delicious and very moist my family loved it. I did substitute honey for the sugar and loved it. Never tried substituting with honey. I liked the flavour it added. Thank you to you and your sister Anna.😋😊

    Reply

    • Natashas Kitchen
      December 15, 2020

      You’re welcome, Linda! I’m glad that worked out for you! Thank you for sharing that with me!

      Reply

  • Kelly
    December 13, 2020

    I followed this recipe to a tee-minus raisins, and followed along to the video..it rose high in the center, cracked widely and wouldn’t set. I cooked it 65 minutes to get the center to set, but it didn’t and the rest is nearly burnt. Not sure how this could happen as I followed you step by step via video and recipe? I do not live in a high climate and I have a newer model stove? Also all of my ingredients were brand new except the 4 day old bananas

    Reply

    • Natasha
      December 14, 2020

      Hi Kelly, do you live in a high altitude area? You might google to see what modifications need to be made for your altitude. I hope that helps.

      Reply

    • Judith Ritter
      December 15, 2020

      Sounds like what happens when I use a ceramic loaf pan. I threw mine out. Pretty, but worthless.

      Reply

    • Jay
      December 28, 2020

      Hey Kelly, I just made the banana bread and I had some pretty big cracks starting to form around 40 minutes. As soon as it was nice and brown, maybe another 5 mins I covered it with tin foil for the remaining 15-20 minutes and it came out just perfect. I also cooked it on a layer of parchment paper which may have helped with the heat level. I also have a newish stove and I live in normal altitude and it set just fine for me. I should add, I did not use raisins, I used 1/4th a cup of brown sugar sub white and I added 1 tbsp of sour cream to mine in a wilton large loaf pan. Hope some of this might help!

      Reply

  • Cheryl
    December 13, 2020

    Hi Natasha. Can I half the recipe? Do I still follow the same time and temperature?

    Reply

    • Natasha's Kitchen
      December 13, 2020

      Hi Cheryl, I imagine that should work.

      Reply

  • Jas
    December 12, 2020

    Can this recipe be doubled? Always enjoy your videos. Thank you.
    jas

    Reply

    • Natashas Kitchen
      December 12, 2020

      Hi Jas, I hope you love this recipe! If you doubled it into one pan then it may require more bake time.

      Reply

  • Caroline
    December 12, 2020

    Hi Natasha,
    Made your lovely banana loaf yesterday and it turned out beautifully. Hubby loves it so looks like this is going to be a regular bake. Thank you!

    Reply

    • Natashas Kitchen
      December 12, 2020

      I’m so happy to hear that! Thank you for sharing your great review, Caroline!

      Reply

  • Shery
    December 9, 2020

    Hi Natasha
    I made the Banana bread ,I had to use gluten free flour (one to one flour ) it hasn’t rised enough. I have this problem with all the cakes ! Any tips ?
    Thanks ! Loveeee your recipes.

    Reply

    • Natasha's Kitchen
      December 9, 2020

      Hi Shery, someone shared this “I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing!

      The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come.”

      Reply

  • Nilsa
    December 9, 2020

    I love banana bread & especially with anything crunchy in 😁 Thank you for your recipe I really enjoyed making it my self. I added dried cranberries instead of raisins it was delicious 😋 Thank you again for your recipe!!!

    Reply

    • Natashas Kitchen
      December 9, 2020

      You’re welcome, Nilsa! I’m so glad you enjoeyd this recipe!

      Reply

  • YESENIA VARELA
    December 8, 2020

    The best banana recipe ever! Super easy and a hit in every family gathering! Thanks Natasha.
    I love to add a hint of cinnamon for a special umf 🙂

    Reply

    • Natashas Kitchen
      December 8, 2020

      You’re welcome! I’m glad you enjoyed it, Yesenia!

      Reply

  • LINDA A PUMNEO
    December 7, 2020

    Hi, I added dried cranberries instead of the raisins. Baked in 3 mini-pans for gift giving.

    Reply

    • Natasha's Kitchen
      December 8, 2020

      Sounds good, Linda. I hope you loved it!

      Reply

  • Michael Krajnik
    December 7, 2020

    I have to watch my carbs like most of your recipes they don’t have a serving size 🙁

    Reply

    • Natasha's Kitchen
      December 7, 2020

      Hi Michael, when at the recipe, click on Jump to recipe and you will see the nutrition info in the recipe card. Our new recipes have that already.

      Reply

    • Katie
      December 9, 2020

      It does say on top that it feeds 10. So 1/10 would be the serving size.

      Reply

  • CAROL KOLLER
    December 7, 2020

    I freeze my peeled overripe bananas in a ziplock baggie. I freeze three to a bag, mashing them as I put them in the bag with my fingers, since that’s what the recipe calls for. Very easy to stack flat in the freezer and ready to defrost when I’m ready to bake.

    Reply

    • Natashas Kitchen
      December 7, 2020

      Thank you for sharing that tip with us!

      Reply

  • Irene Politakis
    December 5, 2020

    I make it all the time! Never fails! Right now, I have two loaves in the oven. Today I added both walnuts and raisins. Can’t wait! A useful tip, when your bananas start getting brown, peel them and freeze them in ziplock bags. They will be ready for your banana bread craving in a jiffy!

    Reply

    • Natashas Kitchen
      December 5, 2020

      Thank you for sharing that tip with us, Irene.

      Reply

  • Katya
    December 4, 2020

    First time making it and its delicious!

    Reply

    • Natashas Kitchen
      December 4, 2020

      I’m so happy you enjoyed it!

      Reply

  • Rita Plotko
    December 1, 2020

    I give 5 STARS !!!!

    Reply

    • Natashas Kitchen
      December 1, 2020

      Thank you for that wonderful review, Rita!

      Reply

  • Rita Plotko
    December 1, 2020

    Hello Natasha, I am Rita Yesterday I tried a banana bread I change a little your recipe instead sugar 3/4 I just put 2 tablespoon because banana is sweet and instead of raisins I put a cranberry It’s was SOOO Yummy , thank you its very easy recipes and I love it!!! You are The Best!!!

    Reply

    • Natashas Kitchen
      December 1, 2020

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

      Reply

  • Juhi Dhingra
    December 1, 2020

    It was my best banana bread ever 😊 thanks a lot for this recipe

    Reply

    • Natashas Kitchen
      December 1, 2020

      You’re welcome Juhi! I’m so glad you enjoyed it!

      Reply

  • Doli Padaruth
    November 29, 2020

    Made this yesterday. I added a variety of nuts and coconut flakes. I used 1/2 cup of sugar and used some oil too but cut down a little on butter.Just love it. Turned out to be soft ,moist, light with a crunch. So good. Thanks for sharing the recipe

    Reply

    • Natasha's Kitchen
      November 30, 2020

      You are most welcome, Doli. Thank you so much for sharing that with us!

      Reply

  • Cory
    November 28, 2020

    Natasha, this was the moistest banana bread ever. I used 4 bananas and added (2) tsp of Banana Extract along with extra crushed walnuts.

    I also used a popover pan to make muffins instead of a loaf and they were incredible.

    This is the best ever for super moist banana bread

    Thanks again for sharing

    Reply

    • Natashas Kitchen
      November 28, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Yen
    November 27, 2020

    Thank you Natasha for this wonderful recipe! I made some adjustments: replaced 10g of flour with cacao powder, used 100g of sugar instead of full 150g as the recipe calls for, added raisins only (as I don’t have any walnuts), and used round mold instead of bread pan. And I baked with airfryer (155°C in 60 minutes), and the final result: the bread is super tasty and moist! Absolutely the BEST banana bread I’ve made! Thank you again for sharing this recipe.

    Reply

    • Natasha's Kitchen
      November 27, 2020

      Yay, that is so fantastic! Thank you too for sharing the adjustments that you’ve done for this recipe. So helpful!

      Reply

  • JenSia
    November 25, 2020

    Hi Natashas,
    I have baked this 2X and it was perfect!!

    Any changes to taste and texture if I split this into small loafs?

    Thanks and Happy Thanksgiving…

    Reply

    • Natashas Kitchen
      November 25, 2020

      I bet this could work as mini loaves! I do recommend watching your bake time closely, as it will require less time for smaller loaves.

      Reply

  • Cathy
    November 24, 2020

    The recipe I use for banana bread has sour cream in it. People would tell me it was the best one they ever had.

    Reply

  • Leigh
    November 22, 2020

    Just made this and it was delicious! I used the whole wheat flour and added a 1/2 tsp of cinnamon. Sooo good!

    Reply

    • Natasha's Kitchen
      November 22, 2020

      Sounds awesome, Leigh. Thank you and I’m glad you loved it!

      Reply

  • Sylvia Dagama
    November 20, 2020

    This banana recipe is a keeper. I over cooked it but still super moist

    Reply

    • Natashas Kitchen
      November 20, 2020

      I’m so glad you enjoyed it, Sylvia!

      Reply

  • SUSAN TRACY
    November 14, 2020

    YUM YUM. Made this today. Delicious, & hubby approved :). Made pretty much as written except I left out the nuts, used 1/2c white sugar, 1/4 C brown sugar, and put Pumpkin Pie spice (generous 1/2 tsp) & about 1/4 tsp of ground ginger into the flour mixture. Had 2 very rip bananas & lol, I have no idea how many bananas were in my bag of frozen bananas (prob 1 1/2 or 2). Thawed those & drained & proceeded as the recipe said. I put batter into 2 foil mini loaf pans for 50 on recipe (the last 15 mins I laid foil over top as it was very brown but not done in middle yet. Will make again. Very moist & got nice and brown and very tasty. TY

    Reply

    • Natasha's Kitchen
      November 15, 2020

      Glad you loved this recipe, Susan, Thank you for sharing your feedback with us!

      Reply

  • sue Orlowski
    November 14, 2020

    I just to let me know that I just took it out and we cut it when it cooled I cut us a slice (we could hardly wait. My Husband said that a keeper.Thanks do some wonderful recipes.
    I

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

  • Tracy McGrath
    November 14, 2020

    Has anyone tried making this with almond flour?

    Reply

    • Natashas Kitchen
      November 14, 2020

      Hi Tracy, 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.

      Reply

      • Christina Katsikas
        November 22, 2020

        I used about a quarter cup of almond flour and 1 and a quarter cup regular all purpose flour. It was very good.

        Reply

  • Ella
    November 11, 2020

    Hi Natasha! 🙂 Can I add some rum to this? How much will be appropriate? Thank you!

    Reply

    • Natasha's Kitchen
      November 11, 2020

      Hello Ella, I haven’t tried that yet to advise. If you will do an experiment, please share with us how it goes.

      Reply

  • Amie R
    November 10, 2020

    Thank you for the recipe! I goofed it up a bit but it came out delicious! I had 2 1/2 very ripe bananas (1/2 was gross so threw it away), I mixed the bananas with the butter and the eggs, it didn’t want to blend so I beat it with my hand mixer. Then beat the dry ingredients with the wet until very well blended, then hand mixed in the crushed walnuts. Couldn’t find my loaf pan so I used a round cake pan. Sprinkled more crushed walnuts on top and a tablespoon of sugar. Baked at 350, checked it at 35 min, it was done! Perfect and so yummy! I guess it baked faster because it had less bananas?

    Reply

    • Natasha's Kitchen
      November 11, 2020

      Yes could be it. Thanks for sharing your experience making this recipe, Amie. I am happy that you enjoyed it!

      Reply

  • Diem
    November 10, 2020

    Everyone touts their recipe as “the best”…however, this one is the best I’ve tried so far. It’s easy and delicious and has definitely moist! I did have to do some alterations due to 1) I have a severe allergy to casein – which is the protein in dairy, so I cannot use butter/cream/milk/etc. 2) I had 3 very ripe bananas ready to go into bread until our 17 year old ate one! Who knew he liked more ripe bananas? haha! So, my slight alterations are as follows: in lieu of butter, I used coconut oil; because I was short a banana, I used half of a ripe avocado I happened to have on hand from yesterday. I also ommitted the raisins as the 17 yr old hates raisins. Since I used avocado, I decided to add 1/2 cup of brown sugar. Normally, I like to test recipes just as they are written – but even with my slight alterations, this recipe is hands down the best I’ve tried! I will definitely use this as go-to, and considering half the bread is already gone, I may need to make another one before the weekend! Thank you for an excellent recipe!

    Reply

    • Natasha's Kitchen
      November 11, 2020

      Hello Diem, thank you so much for your kind words and awesome feedback. We appreciate it and I hope you will love all the recipe that you will try.

      Reply

    • Natasha's Kitchen
      November 11, 2020

      Hello Diem, thank you so much for your kind words and awesome feedback. We appreciate it and I hope you will love all the recipes that you will try.

      Reply

  • Gertrude Cramp
    November 9, 2020

    Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked

    Reply

    • Natashas Kitchen
      November 10, 2020

      I’m happy you enjoyed that! Thank you.

      Reply

  • Shingie Samupindi
    November 9, 2020

    Now my go to banana loaf recipe. Sooo delicious

    Reply

    • Natashas Kitchen
      November 9, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review!

      Reply

  • Cheryl
    November 7, 2020

    Hi Natasha..can I use cake flour? I’m running out of AP and craving some banana bread. Thanks!

    Reply

    • Natashas Kitchen
      November 7, 2020

      Hi Cheryl, cake flour may create a crumble/ different texture. Without experimenting with it myself I cannot advise on alterations.

      Reply

  • Dale
    November 6, 2020

    I made this recipe today. It is, hands down, the best banana bread I have ever tasted. It is so moist. I made it exactly according to the recipe this time but I can’t wait to experiment with the recipe the next time I make it.

    Reply

    • Natashas Kitchen
      November 7, 2020

      I’m so glad you enjoyed it, Dale! Thank you for the wonderful review!

      Reply

  • Angie
    November 6, 2020

    I made this and it was delicious! I substituted cranberries for the raisins. Thank you!

    Reply

    • Natashas Kitchen
      November 6, 2020

      Thank you for sharing that with me, Angie! I’m glad you enjoyed this recipe!

      Reply

  • Eileen
    November 5, 2020

    Hi Natasha, I was wondering could you add yogurt to this recipe?

    Looking forward to making your delicious banana bread .
    Eileen 🇨🇦

    Reply

    • Natashas Kitchen
      November 5, 2020

      Hi Eileen, I haven’t tested that to advise. If you experiment I would love to know how you like that!

      Reply

  • Tatyana Pirozhkov
    November 3, 2020

    Thank you for banana bread recipe

    Reply

    • Natasha's Kitchen
      November 3, 2020

      You’re most welcome!

      Reply

  • Rosie
    November 2, 2020

    This time when I made the banana bread I reduced the amount of sugar to 100g half brown and half white and added 1 heaped tablespoon of sour cream. The result was again delicious. I think the addition of the sour cream reduces the overall sweetness and makes an even moister bread.

    Reply

    • Natasha's Kitchen
      November 2, 2020

      So good to know that it is so delicious as well using less sugar. Thanks for sharing that with us, Rosie!

      Reply

  • Lalima
    November 1, 2020

    Hi Natasha,

    This is the best banana bread recipe I have ever made. My husband loves it so much that I make it almost every week. Well that’s certainly not healthy so I substitute flour for whole wheat flour. It still turns out perfect. I was wondering if I can substitute butter with oil? If so, can you tell which oil and the quantity?

    Thank you!

    Reply

    • Natasha's Kitchen
      November 1, 2020

      So nice to know that, Lalima. Thanks for sharing that with us. I have not tried using oil for this recipe to advise. But one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally, I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!” I hope this is helpful.

      Reply

  • Rosie
    October 30, 2020

    This s the best banana bread ever, my little granddaughter of 11 makes it regularly now for her family. Was wondering could I add sour cream as I like the tang it gives certain bakes. If yes how much would you recommend. Thank you Natasha for all your wonderful recipes.

    Reply

    • Natasha's Kitchen
      October 30, 2020

      So great to hear that. I’m not sure how it would turn out though with sour cream as I’ve never tried adding that in this recipe before. I think it’s worth finding out, if you do an experiment, please let us know know it goes!

      Reply

    • Mehreen
      November 3, 2020

      Hey Rosie….I always add sour cream(1/4 cup) when making banana bread. The result is always great, soft n moist. Hope that helps

      Reply

  • Ingrid Payne
    October 28, 2020

    How many cups of mashed bananas does 3 ripe bananas make and how many loaves does this recipe make?

    Reply

    • Natashas Kitchen
      October 28, 2020

      Hi Ingrid, I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas. We made one loaf in a 9.25 by 5.25-Inch, pan.

      Reply

  • Juanita
    October 28, 2020

    Hi, may I know where should I place the loaf pan while baking in the oven? I am planning to try this recipe after reading all the amazing reviews.
    thanks!

    Reply

    • Natashas Kitchen
      October 28, 2020

      Hi Juanita, we use a standard oven and place it in the center rack.

      Reply

    • Juanita
      October 29, 2020

      Thanks Natasha! cant wait to bake this tonight:)

      Reply

      • Natashas Kitchen
        October 30, 2020

        I hope you love this recipe Juanita!

        Reply

  • Diana Kek
    October 27, 2020

    this is like…scrumptious to the max…..sending love all the way from Malaysia here…used to pay like 9 dollars for a loaf of it..now only need an hour of my time and 3 dollars to enjoy freshly bake banana bread in the morning…thank you Natasha….

    Reply

    • Natasha's Kitchen
      October 28, 2020

      Yes so true, and homemade is so much better! I’m glad you enjoyed this recipe.

      Reply

  • Lidia
    October 26, 2020

    Everyone at home loves your banana bread! We leave out the raisins but it’s still so delicious. We make it about once a week.

    Can you please tell me if the entire bread is 350 calories? If it’s 350 calories per serving, how many servings in this bread? Thank you!

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Lidia, we have the serving suggestions on the printable recipe card towards the recipe post’s bottom. That calories are per serving. I hope that helps.

      Reply

  • Jeannie Karamigios
    October 26, 2020

    Natasha- your banana bread recipe is the best! It was delicious….I added walnuts & chocolate chips!
    Love your videos. Thanks!

    Reply

    • Natashas Kitchen
      October 26, 2020

      That’s just awesome Jeannie! I’m so happy to hear that!

      Reply

  • Anna
    October 25, 2020

    The bread was done except for the middle and by the time the middle was done the rest was over baked! Any suggestions?

    Reply

    • Natashas Kitchen
      October 26, 2020

      Hi Anna, it sounds like your oven may be running too hot. Are you using a conventional oven? I would recommend making sure it is calibrated.

      Reply

  • Sara
    October 22, 2020

    I tried many recipes and I can tell you: This recipe is the best!

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Fantastic! Thank you for your wonderful review, Sara.

      Reply

    • Sule
      October 25, 2020

      I also agree. Turns out perfect every time.

      Reply

  • MB
    October 20, 2020

    Hello Natasha!

    Can I double this recipe and put chocolate chips on one pan (like your Choc chip banana bread recipe) and the other nuts free (due to nuts allergic kiddos)? Also using a glass loaf pans, so can I bake both pans together at 325°F and still take 55-65 mins?

    Thank you so much for sharing your recipes! I’m about to start a collection of Natasha’s Kitchen recipes! They’re all so GOOD!

    ~MB

    Reply

    • Natasha
      October 21, 2020

      Hi, yes absolutely you can separate them and make them without nuts. The base of the chocolate chip banana bread is the same as this one and we often make it without nuts because of an allergy also. We have baked 2 loaves together in the past and it works great. You might do the toothpick test at the end though to make sure both loaves are fully cooked through (using 2 different toothpicks for allergies of course). I hope you love the banana bread!

      Reply

  • Freda Ramey
    October 20, 2020

    This was delicious! I used the convection setting in my oven and it baked for about 48 minutes. Very moist! QUESTION: I want to divide this recipe into two pans. What size loaf pan should i use? Love this channel.

    Reply

    • Natashas Kitchen
      October 20, 2020

      Hi Freda, I haven’t tested this in two pans to advise however one of our readers reports great results using two mini loaf pans for 15 minutes. ” I was looking for a quick and easy banana bread recipe that would be moist and delicious. Let me tell you, this recipe delivered. This was the best banana bread I’ve ever had/made.
      I omitted walnuts and raisins because I didn’t have any on the shelf and I didn’t have a loaf pan that I could find. Instead I had two mini loaf pans. I made two mini loaves and they cooked for 15 mins.
      They were a hit!”

      Reply

  • Susan Lobo
    October 18, 2020

    Fabulous recipe! Best banana bread I’ve ever made. The only change I made was to use dried cranberries instead of raisins. The bread was so moist and delicious! My husband loved it and even shared a taste with our dogs, who also approved! No need to search anymore for another recipe. This is perfect! 5 stars.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      Awesome! Thank you so much for the 5 stars and for the awesome review that you share with us, Susan. We love it!

      Reply

  • Yvonne
    October 18, 2020

    Hi Natasha, thanks for the lovely recipe. The banana bread is very moist and tasty. My husband and son enjoyed very much. I will definitely make this again.

    Reply

    • Natasha's Kitchen
      October 18, 2020

      So great to hear that, Yvonne. Thanks for sharing your good feedback with us!

      Reply

  • Amber
    October 14, 2020

    Hi Natasha. Love your recipes and I’ve tried quite a few and they all turn out lovely. This cake tastes really nice however I know cove done something wrong as mine went a quite dense. Can you help me on where I may have gone wrong please. Thankyou

    Reply

    • Natashas Kitchen
      October 14, 2020

      Hi Amber, the bread will get denser with too much moisture. I would recommend reading our post on measuring to be sure everything was measured appropriately.

      Reply

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