Banana Bread Recipe (VIDEO)
An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.
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Banana Nut Bread Recipe:
This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread. He makes it frequently and it always disappears fast! It is simple to make and our favorite way to use up overripe bananas so they never go to waste. It’s super moist and makes a great breakfast on-the-go. We even created Banana Muffins from this recipe.
This loaf stays moist for days and also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).
Banana Bread Video Tutorial:
Watch Natasha make this moist banana bread. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and bake!
Ingredients for Banana Bread:
This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate to make Chocolate Chip Banana Bread.
How to Ripen Bananas:
- Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
- 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Overripe Bananas?
If you have overripe bananas and aren’t ready to bake with them, DO NOT throw them away!
How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
How to Make Banana Bread:
This is the easiest banana bread recipe. We mix it in a stand mixer because it’s easy, but you can use an electric hand mixer and can even make it work with a hand whisk. There is no fancy equipment required. Watch the video tutorial below and you will be a pro in no time!
- In the mixing bowl, cream together butter and sugar.
- Mix in mashed bananas and eggs.
- Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
- Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.
Substitutions for a Healthy Banana Bread:
- My sister Anna made this into a honey banana bread; replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
Love Sweet Breads? Try these Popular Bread Recipes:
We love sweetbreads because they are easy to make and are such a treat, especially when you top them with Honey Butter! Don’t miss these reader favorites:
- Apple Bread – a pull-apart moist apple bread
- Pumpkin Bread – so easy and we love it year-round
- Banana Chocolate Chip Bread always disappears fast
- Persimmon Bread – great way to use ripe persimmon
Moist Banana Bread Recipe
This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.
Ingredients
- 3 very ripe bananas, (medium/large)
- ½ cup unsalted butter, (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
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Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
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In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
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Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
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In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
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Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This banana bread recipe was first published in 2009; one of the very first recipes on our blog! It has been a reader and family favorite ever since.
Natasha Kravchuk
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I found this recipe and I will never go back to any other. Reading some of the reviews, I can’t believe anyone would give it a bad review by stating certain ingredients aren’t in it. It was PERFECT, moist and I wouldn’t change a thing!!!
Thank you for your kind words, Julie. We appreciate it!
Hello, I am wondering if you can freeze this bread? Thank you
Hi Mackenzie, yes, Banana Bread freezes wonderfully and still tastes great. My husband uses Food Saver bags and seals them before putting them in the freezer. But freezer friendly zip-lock bag would work as well.
My family loves this recipe. Thank you Natasha. I did not have walnuts so I substituted toasted pecans. The pecans were from the tree out in the yard, so yummy.
I made another slight change to make it diabetic friendly. Instead of 1 1/2 cups of flour. I used 3/4 cup flour and 3/4 cup oats ground in my food processor. It was so good and did not cause high blood sugar levels in my son, nor myself.
This substitute idea was shared with me from Mary Ellen with Milk and Honey Nutrition.
Hi Theresa! That’s amazing. Thank you for sharing that with us. 🙂
I live in Colorado, nearly 7,000 ft above sea level. And I doubled the recipe for 2 loafs. No nuts, no chocolate, no raisins.
To prevent drying out (at high elevation), I added 1 cup of cinnamon applesauce, removed 1 egg (used 3 eggs total, with the “double” recipe), and then reduced the baking soda to only 1 tsp, and added 1/2 tsp of baking powder.
Also increased the temp to 375 degrees, and reduced the time to 40 minutes. Let stand in the oven “off” with the door open, for another 15 minutes.
Both loafs turned out perfectly moist, yet cooked through.
Some of the other “mistakes” may be elevation and weather related.
Almost forgot… Instead of the 1.5 cups sugar, I reduced to 1 cup of sugar and 2 tablespoons of honey, to also help with the high altitude conversion. … With the bread drying out quicker, sugar tends to be “stronger” flavor with high alt baking. Wasn’t too sweet with the conversion I used.
Great to know, thank you. 🙂
Hi Ryan! Thank you so much for sharing your experience with this recipe. I’m sure many will find this information very helpful.
This recipe is the best I’ve ever had, very moist. I didn’t think I’d like the raisins & walnuts but was pleasantly surprised. Everyone loved the bread. I prefer golden raisins & added 2 teaspoons of chia seeds with ground flax seeds & cut the sugar. Definitely a keeper! Thank you!👩🍳🥰
That’s wonderful to hear, Anna! Thank you for the feedback. I’m glad it was a hit!
Smoothest batter for banana bread I’ve ever made. I love that it has raisins it, too. I made muffins. It made about 18 and baked for 20 minutes.
Hi Nancy! Thank you for the feedback! 🙂
I personally don’t see how this recipe gets a 5 ⭐ rating, when it doesn’t include BROWN SUGAR, CINNAMON, NUTMEG, and ALLSPICE. I added them all to this recipe. NOW, it’s a 5 star recipe
Hi Lennie, this is the exact recipe that we love but feel free to make some changes according to your preference.
Best banana bread I have made in years. I added some chunks of Ghirardelli chocolate caramel candy and walnuts (no raisins) and it was fantastic!!!!!! I have made it twice now and will keep this as my go to recipe. Thanks for sharing!!!!
I’m so glad you loved it! I appreciate the feedback, Nancy!
hi natasha I am a newcomer to your site and love it I live in Toronto Ontario and just made your banana bread it was very tasty but not as moist as I expected and any suggestions also what type of baking soda do you use as other recipes use both powder and soda? thank you so much
Hi Diana! I’m glad you found my blog. I used this baking soda HERE.
Also, watch my tutorial on how I measure my ingredients HERE. If you are using too much flour, it could cause the cake to be dry. I hope that helps.
Hi Natasha! Can I double this recipe? Cause Im planning to make more banana bread.
Hi Len, I’ve seen others comments that they have doubled the recipe and it worked fine.
Should I double the amount of baking soda too? and I need to adjust the time of baking too if Im going to use small loaf pan right.
Yes, you would double all the ingredients if you are making a double batch. The baking time will need to be adjusted based on the pan size but I have not tested this in different size pans to advise on the exact time for each so you’ll need to keep an eye on it.
I made the recipe in mini loaf pans and baked at 350 for 35 minutes and they came out perfect!!!!
Hi Nancy! Thank you for sharing that with us. I’m sure, many will find this helpful. 🙂
Hello –
How many cups do the bananas equate to? e.g. 1 cup 2 cup, etc.
Thank you.
Hi Carolyn! Based on online research, 2 medium-size bananas (about 7-8 inch long) make about 1 full cup of mashed bananas.
Thank you so much for this detailed recipe. Taking to my daughters for dessert. It won’t last long with the teens.
Hi Toni! You’re very welcome. 🙂
Delish!!! I made three mini loaves and they turned out perfect! My question: flying out in 3 days; will these still be fresh by day 4? Or should I freeze them in the meantime? Thanks!
Hi Melissa, Thank you for your great review. Freshly baked banana bread will keep well for about one week in the fridge when properly stored. Out on the counter, it’s good for a day or two. I hope this helps!
BEST banana bread I have ever made. My husband and his friends DEVOURED it! I didn’t have vanilla extract, but added a little brown sugar, ground clove, and ground cinnamon instead. Also… Chocolate chips. Chocolate chips turned this into more of a dessert bread 😋 and we LOVED it! Thank you so much for the recipe!
Hello Nina, thanks for the awesome review! So glad that you enjoyed our Banana Bread recipe.
Made this since I had 4 riped bananas and followed the recipe, except I did 1/2 sugar since bananas are sweet, it was amazing! My house smelled wonderful.
Hi Linda! I’m so glad you loved it. We love this recipe too! 🙂
It tasted so so good. I baked this morning. I do not expect that it will last beyond dinner.
Thank you for your recipe. I will make again.
You’re welcome, Kim! So glad you loved it.
In addition, I used King Arthur’s Measure for Measure Gluten Free flour, I also measured my flour and then sifted it, and again, the Wilton loaf pan is non stick and metal.
Thank you for sharing, Evelyn! 🙂
Hi Natasha, I really want to love this easy recipe (still in oven as I write this review), but, I am now cooking it for another hour (which will be 2 hours and 40 mins) since the middle was still not baked. The only thing I did differently was use 4 overripe bananas, instead of 3. I am also using a Wilton’s non-stick loaf pan. I buttered it lightly and light flour dusting. Help, please. Why is it taking so long to get it cooked on the inside, instead of being wet. Any help is greatly appreciated 😀
Hi Evelyn! It could be the extra banana that caused the bread to be wetter and not cooked in the middle. A couple of things that could help, be sure to fully preheat your oven before you start baking. It is important for the oven to reach the desired temperature beforehand or it will take longer to bake. I recommend the use of an internal oven thermometer to see if your oven is calibrated.
Also, verify the size pan that you used. Mine was 9.25 long x 5.25 wide x 2.75 deep. If you used a smaller size, it could be that the loaf is too thick which took too long to bake through. Lastly, I would look over the recipe again to see if you missed anything or measure incorrectly. This is my tutorial on how to correctly measure ingredients HERE. I hope that helps.
why would you add an extra banana and think it’s Natasha’s fault. That’s a lot of extra moisture.
Could I use self rising flour? It’s all I have right now. If not I could go buy some all purpose flour.
Hi Alyssa! I have not tested it but here is what one of my readers said, “just made 2 loaves with self-rising flour, no added baking soda. also, i added dried cranberries and cinnamon, half white sugar and half brown. oh my, it was delicious!” I hope that helps.
Delicious.
Made this and the chocolate chip banana bread.
Easy to make. Did not disappoint! Will Make again.
Glad you liked it! Thank you for sharing.
I made this bread, not a very strong banana taste. Moist. I turned the oven off before the bread was completely done and it worked out well.
Hi Starla! Did you use ripe bananas? If they were not ripe enough, the bread won’t be as sweet or taste much like bananas.
I soaked the raisins before I put them in and I’ll added half fresh honey and half Dulce de Leche. Was delish !
Glad you enjoyed!
I would suggest using whole milk buttermilk making it in Bundt pan leave out raisins and make a buttery cream cheese frosting to drizzle over top takes banana bread to nes heights everybody raves over it! I think you will need baking soda/baking powder enjoy!
My Mom makes a very similar loaf but replaces butter with 1/2 cup Miracle Whip and no vanilla or raisins. It is very moist.
I was disappointed with the outcome. It turned out dry
I read the recipe again and dis exactly. Only reduced the sugar to 1/2 cup since the bananas were ripe
Still can’t figure out what went wrong
In any case, i dipped it in hot chocolate
No option to attach the photos.
I’m sorry to hear that. My only other thought would be that you possibly used too much flour or it over-baked. Watch the tutorial on how I measure my ingredients HERE. I also use an internal oven thermometer to ensure proper oven temperature. I hope that helps.
I used this recipe for my first banana bread. Not bad but it was missing something…buttermilk. I took the BettyCrocker and used lemon/milk substitute and it was way better.
We’ve never had any issues using this recipe and even without buttermilk but feel free to give that a try! We’d love to know how it goes.
I love this recipe, make it all the time when the bananas turn brown. But the most difficult part of the process is accessing the actual recipe amidst all of the pop ups and unnecessary instructions and video. I sure wish you would move the recipe to the top of the page.
Hi Katya! I’m glad you love the recipe. You can click on the “jump to recipe” button at the top of the page, that way you don’t have to scroll down through the blog post.
You can just click on jump to recipe at the top of the page. And if you see something afterwards you might be interested in you can always view it then 🙂
Was really good! I actually had 4.5 bananas so I used them all and candied my walnuts prior to putting in the batter. I also saved some and added to the top prior to cooking. Now it did take about an extra 10 min to cook all the way thru but definitely not disappointed!
So glad you enjoyed it1
This was the best banana bread. I used 5 super ripe bananas and I didn’t have a mixer and it turned out perfect. Will definitely always use this recipe.
Thank you for your awesome feedback and review!
Hey, I was wondering if I can use a Bundt pan. If so what size substitutions would I make?
Hi Hannah! I have not tested it in a bundt pan to advise. It could work but not sure how much batter you’ll need. You’d have to experiment with it and watch it in the oven.
I made two loaves of this banana bread today. It is my new favorite recipe. So moist and tender. The flavor was amazing. My husband loved it too.
Yay, great to hear that it was successful! So glad you found your new favorite.
Great recipe and so easy! I did make the following modifications and it turned out so yummy! Moist with edges carmelized & crusty.
– used mix walnuts & pecans
– omitted raisins
– used 1/2 cup white sugar + 1/4 cup dark brown sugar
– added 1 Tbsp Whiskey
Sounds good, thanks for sharing!
I made the banana bread recipe a few weeks ago and loved it. I wanted to freeze one so I doubled the recipe for two loaves today and I’m in heaven. This time I substituted pecans for walnuts and dried cranberries for the raisins. I sliced it and smeared cream cheese on top. They were so delicious. Either way this is one of my favorite recipes! Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dorrie!
Can I use a square glass baking dish in stead of a square pan
Hi Kathryn, I haven’t tried this in a glass baking dish, but it may work. You may need to adjust the bake time a bit, one of my readers mentioned they tried it in a glass pan, and the middle was not set, and the exterior browned faster. If you experiment, let me know how you liked the recipe.
If the edges do brown faster than the rest,cook it for half the time then wrap the edges with aluminum foil that should help it brown more evenly
Thank you for the tip. 🙂
Natasha, I found your recipe a while back and it’s my go to recipe for banana bread! I never use any other, my fam would notice and I’d hear about it. I always double it to make two loaves, because just one wouldn’t last the day! Your recipe is spot on, if anyone thinks it’s bland or dry, they didn’t do something right! It’s wonderful, thank you for sharing!
That’s so great! It sounds like you have a new favorite, Joyce!
I have always enjoyed listening and watching what you did with your all the lovely food that you make. I am from Scotland just you know what part of the country that I come from. Keep showing us all the lovely food that you make. Lots of love.x
Hi Margaret! Thank you for following my channel. I’m so glad you enjoy my recipes. 🙂
My search for the perfect banana bread recipe is finally over! I’ve tried many recipes and they come out okay, but not great. This banana bread was fantastic! Moist, delicious, easy to make and most importantly, everyone loved it. Thank you 🙂
Hi Laura! I’m so glad you found this recipe. It’s our favorite banana bread. Thank you for sharing.
Honestly not super impressed. It was…fine? Nothing to write home about. Not very banana-y or very flavorful at all. Almost tasted like nothing. I saw people saying they reduced the sugar for theirs and I can’t imagine how that would be pleasant being as it’s already not very sweet. Texture was meh too, definitely much more dry than I prefer, and I cooked mine for right at 50 mins instead of the 55-60 suggested. Recipe was very convenient and easy though, so maybe this would be good as a starting point for someone with not much baking experience or someone that prefers more muted flavors. I added a touch more vanilla and a teeny bit of cinnamon to the batter which did make it smell amazing while it baked. I’ve tried other recipes from this site and liked them, so I was surprised this one was such a dud. Overall I personally wouldn’t make this again, but at least my bananas didn’t go to waste so that’s positive.
Hi Liz! I’m sorry to hear that you had this experience. This is one of our favorites and has hundreds of 5-star reviews. Did you change anything in the process or make substitutions? Cinnamon can definitely be added if you prefer, some of my other readers prefer to add this too but I have never had this be too bland. A dry texture is usually due to using too much flour and even over-baking if your oven runs hot. I use an internal oven thermometer to ensure my oven is heating correctly and this is how I measure my ingredients HERE. Regarding the reduced sugar, if the bananas are overly ripe, they can make the bread sweeter so using less sugar is appropriate but not necessary. Bananas that are not ripe enough do not have the same flavor as a ripe banana so the bread would be bland and not very sweet. I hope that helps if you try again, but I’m sorry if this was not the recipe for you.
Dear Liz
I use half a cup of brown sugar as it gives an extra flavour.
Make sure your bananas are very ripe. That is a key!
Splash of rum works every time. Not only gives wonderful flavour, it also makes loaf moist and soft.
Thanks for sharing, Daniela!
Made with my kids. Omitted raisins and walnuts.
Used about 3.5 bananas.
Cooked for 65 minutes and it came out so moist and flavorful!
Thanks for the great feedback!
I made this recipe and omitted the raisins and walnuts
Replaced by 3/4 cup blueberries
My bread did not raise at all
What did I do wrong?
Hi Rosemary! If you made changes to the recipe, that could have caused it. Also, you might check that your oven reaches the correct temperature and make sure to put it in the oven after it is fully preheated. I recommend using an internal oven thermometer.
If it didn’t rise much, it could also be expired leavening. If leavening expires, it won’t activate to make the bread rise properly. I hope that helps!
Thank you for sharing Natasha!
Absolutely DELICIOUS! I made the bread with Monk Fruit….this is now my go to for banana bread!
I’m so glad you enjoyed it, Denise! Thank you so much for sharing that with me.
Perfect recipe for my leftover bananas. Very easy and it’s smells so good baking.
My family can’t wait for me to cut it!
Thank you Natasha
You’re very welcome, Terry! Enjoy and I hope your family will love all the recipes that you will try.
I used 4 medium bananas and it came out perfectly! Ty for this recipe
You’re welcome, glad it was a success!
This recipe was so easy and so good I’ll probably never use another recipe. There was absolutely no need to cut back on sugar. I’m a person who waters down juice and I thought the sugar in this recipe was perfect! And it was so moist! I just kept eating it. I probably ate half of it and then decided to save some for the rest of the family. 😀
Hi Christi! That’s great to hear. Thank you for sharing.
this is as close as it gets to grandmas recipe that i lost and it is delicious.
That’s great, Frank! I’m so glad you found this recipe.
I have made your recipe at least 5 times, now. I usually add either walnuts or pecans and I also add craisins.
Hi Barb! That’s great to hear. So glad you love the recipe.
I have misplaced my banana bread recipe I have used for 60+ years. I am now using GLASS 5 1/4 x 3 1/4 inch pans–8 of them usually.
Your recipe sounds very much like what I had been using. How long do I bake in these pans?
Thank you.
Hi Bonnie, I like to reference this baking recipe pan fit size guide HERE.
Hi Natasha! Thank you for the recipe! I made this tonight with what I had on hand, with the following changes/notes:
– used cane sugar instead of white sugar, about 2/3 cup, to cut sweetness down a bit
– added a little cinnamon
– used electric hand mixer to bring everything together
The end result is a bit gummy but also dry (?? Idk it takes a lot of time & effort in the mouth lol), and not very flavorful. Not the worst thing ever but not exactly drool-worthy. Of course I didn’t follow the recipe exactly so this is no knock on your work. Just curious if you have thoughts as to how my changes produced what I got? I’m more intuitive with cooking than I am with baking. Thanks for any insight you have to offer.
Hi Ash! A couple of things that come to mind, over-mixing the batter can cause dense and gummy cupcakes. Also, watch my tutorial on how to measure your ingredients HERE. Dry cake can be a results of using too much flour or possibly even over baking. I hope that helps.
My go to recipe! I sometimes add cinnamon or brown sugar, my family loves it!
Great to hear that this is loved by your family!
Had to make banana bread very quickly and this was the first 5 star recipe that popped up. And I’m so glad it did!
Mine took only 20 minutes to bake since I had convection on.. and it’s so yummyyyy ♥️♥️. Even the batter was absolutely delicious! It’s so easy to make too. Can’t wait to make it again. Thank you so much for sharing your method!
I’m so glad you loved it, Myra! Thank you for sharing your wonderful review with me!
The 2 of us just ate 1/3 of this delicious banana bread! And that was after a big dinner. 🙂 We couldn’t wait, it made the house smell so good while it was baking! Lightly floured the raisins so they might not fall to the bottom. The bread slices looked so pretty when cut! Will definitely make this again!! Thank you for the recipe!
The house truly smells so good when baking this bread! I’m so glad you loved this recipe, Susan!
My Go-To banana bread recipe! I tweaked some ingredients like:
1. I only added 1/4 cup of sugar since the bananas are too sweet
2. I only used 1 cup of flour to have it more pudding-like
Thank you for sharing, DJ! 🙂
This recipes looks so good want to make it but I was wondering can you add cream cheese to the recipe if not do you have a recipe for banana cream cheese bread
Hi Lee, I haven’t tested that, but I think it could work. A couple of my readers mentioned in the comments they wanted to add cream cheese to it also, but after trying the recipe as written, they were hooked. Here’s what they had to say: “I usually put cream cheese and butter on mine but I wanted to try it without first. No, I do not need any of that, is is so moist and the right consistency. Thank you so much…” I hope that’s helpful!
Best banana recipe that I have followed and made. I reduced the sugar to 1/2 cup and added 1/2 teaspoon cinnamon. It turned out delicious!
Glad that you enjoyed it!
Hiii Natasha
I tried banana bread first time it turned out very moist and yummy . My kids loved it .
That’s wonderful! It’s our favorite go-to recipe for banana bread! I’m glad you love it too. Thank you. 🙂
Thanks so much for all the hard work getting us these great recipes. Everyone I’ve made so far has been a smash hit. God bless you all. Helen/Granny
Thank you, Helen! That is very kind. I’m glad this recipe was a hit. Be blessed!
Delicious! Didn’t add the nuts or raisins. Definitely would make again. Thanks for another great recipe!
Thank you for the feedback, Lisa! 🙂
Beautiful recipe! My banana breads almost always have a very dense layer on the bottom of the loaf – about 1 inch high. Any suggestions to stop this from happening? Thank you!
Hi Frannie! I have not had that experience with my recipe. Are you referring to another? If so, I cannot advise without making it myself but if this is happening with my recipe, be sure to measure your ingredients correctly and do not over-mix the batter. I hope that helps!
Can this be made into muffins?? If so how long should I bake for? I just finished making the batter and realized I don’t have a loaf pan… 🤦🏼♀️
Hi Shelby! You can follow this recipe for banana muffins.
Like the 3,000 five-star reviews before me… I have to say, this recipe was a huge hit. It got rave reviews and is now a part of our family recipe book.
Thank you so much.
That’s just awesome! Thank you for sharing your wonderful review, Michelle! This recipe is VERY popular!
Am I blind or does it say how long it’s supposed to baking for…….?????
Ok I found it 😬🙄 its almost Friday apparently I’m trying to rush things.🤪 Stand by for review 😉
Keep an eye on the loaves and do the toothpick check around 25 minutes and see if it needs more time. Good luck! It should work fine 🙂
Hi Natasha
I didn’t had time earlier to post my review on the Banana Bread the recipe is good and your Banana Bread is in demand I have made four times already.
An Excellent Recipe….
Hi Alim, thank you so much for your review. So glad that you enjoyed it!
I made this and added flax seed. It came out delicious and moist! Thank you 😊
Hi Lisa! That’s great to know. Did you make any other adjustments? Or just add flax seed?
I’ve made this a few times and it is always moist and delicious! I use 4 medium size bananas and add chocolate chips instead of nuts or raisins. Followed everything else. Family loves it!
Hi Steve! Thank you for sharing with us. So glad that your family loves it!
I am thinking of making this but here in Asia, we usually have the baby bananas instead. Do you know roughly how many cups the 3 ripe bananas is equal to?
Hi Lisa, unfortunately, I was not able to measure it that way you can try to double it if they’re really small.
Just baked a 12” heart-shaped banana bread with cream cheese and raisins. I doubled the ingredients and turned out amazing… posted it in FB, IG and Twitter with your hashtag.
Thank you for the recipe. My kids and hubby loved it. 🤍
Hi Aurabel! That sounds amazing! I will look for the tag. Thank you for sharing.
Exactly what I was looking for- easy to make and delicious to eat! So mouthwatering and already became my favorite! BTW, I love that you added the ingredients in the recipe, super convenient to follow while reading. Thanks, Natasha!
Hi Natalia! Thank you for the wonderful feedback! So glad you loved it.
This was the best banana bread I’ve ever made/eaten! It was beyond moist! I can’t have nuts & my husband won’t eat raisins, so I put in some chocolate chips, it was delicious. Thanks for sharing the recipe!
Hi Mary! That’s great to hear. Thank you for sharing.
Amazing flavour and so so moist without being too heavy. Absolutely delicious!! I used pecans as I was out of walnuts and golden raisins. Yummo!!
I’m so glad you enjoyed it, Kate! Thank you so much for sharing that with me.
Your website has so many ads and popups that it’s basically unusable. Shame because I would’ve liked to make this recipe, but ads and popups literally covered the text on this page and it took several minutes of closing ads to even get to this comment box.
The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. You can also close the ads by clicking x after awhile.I appreciate your feedback and I hope you love every recipe you try.
What I do is block all the information from the title to the end od the recipe. I click on copy then paste it in a text file as UNFORMATTED TEXT. You will have pasted all the text withiout pictures or ads. I look over the document and refer back to the link if something looks wrong.
My wife made it today, and it was excellent. She used very little walnuts, roasted them in unsalted butter and used 1 teaspoon less sugar than the recipe suggested. Those were her only changes, and it came out very well. Thank you!
So glad you loved this recipe. Thank you for sharing.
My husband’s grandmother makes banana bread often and she adds whatever canned fruit or preserves she may have on hand to add moisture and to just mix it up a little. It’s always delicious.
Sounds good, I’m sure it’s always delicious!
This recipe is so east and great ! I did add some of my personal touches to it that you may like. I add cinnamon and nutmeg to the dry mix . About a teaspoon of both and than I sprinkle brown sugar on top of the the mixture after I put it in my loaf pan. Bake. The brown sugar creates a really great crispy crust !! Enjoy Gabe
That sounds delicious! Thank you so much for sharing that with me, Gabe!
I love how this recipe shows you the measurements of the ingredients in the instructions! Its so useful because you don’t have to scroll up and down to find out how you need to mix in.
Thank you for the feedback, Becca! 🙂
Can you make muffins with this recipe? Reg size and mini? I don’t have a pan that size but I’ve got some very ripe bananas.
Hi Denise! Yes, you can. Follow my recipe for banana muffins HERE.
I have made many banana bread recipes but this is probably the best. I used GF flour and subbed pecans for the walnuts but otherwise followed the recipe. Thanks for sharing!
Hi Linda! That’s wonderful. Thank you for sharing your results.
Excellent!
Following your suggestions, I did substitute the sugar with Blue Agave Nectar (was out of honey) and swapped the raisins with Craisins (was what we have on-hand), and the results were an OH-SO tasty loaf that was not as sweet as other recipes I’ve tried. Thank you!
That’s great, Rhino! Thank you for sharing your results with us! 🙂
Blended everything together with a fork. No nuts or raisins. Delicious
I’m so glad you enjoyed it!
I don’t have almond flour on hand and I really need banana bread. Can I use almond flour?
Hi Sofia, Do you mean All-purpose flour by chance? I haven’t tested using almond flour to advise. I think it’s worth experimenting with; if you try that, please share with us how it goes.
It turned out moist and super fluffy, tasted great! I really loved it, I had not tried banana bread before this, I can now say I love banana bread! 10/10
I’m so glad you enjoyed it, Lupe!
This is my new favorite banana bread recipe! It was so moist and delicious. I will be making this again and again. I used brown sugar instead of white sugar and added cinnamon. Thank you for the recipe. All your recipes are great!
You’re so very welcome, Laura! Thank you for the feedback.
I made this recipe and tweaked it a bit and it was just delicious. I used white chocolate chips instead of raisins & hazelnuts instead of walnuts since that’s what I had on hand. I also added my favorite vanilla bean paste along with some cinnamon. I will definitely be making this loaf again! Thank you Natasha for your wonderful recipes 🙂
You’re very welcome! Glad you loved it, thank you for sharing!
Had a better result with your banana loaf when I used baking powder instead of b. soda
Hi Heather, I always recommend making the recipe as directed since different ingredients in a specific recipe work to activate various kind of leavening.
Hello from India. I made this for my mum’s birthday today and she loved it. I reduced the sugar to half a cup and added 1 tsp cinnamon powder. I made it in a heart shaped cake pan:). It was done in 47 min tho’. Many thanks.
Hello! Thank you for sharing. Happy Birthday to your mom! I’m so glad she loved the recipe.
Made this banana bread yesterday. By far the best banana bread I have ever tasted. The toasted walnuts and raisins add such an amazing flavor!
That’s great! I’m so glad you tried the recipe. Thank you for sharing.
I was doubtful about the raisins, but man this turned out well! Super moist and perfectly cooked. I have an 8 inch loaf pan, so I cooked for 62 minutes and let it sit for 40. I’ll be making this again.
Hi Anne! Thank you for trying my recipe. I’m so glad you loved it!
This is my new favorite banana bread recipe. I roasted the walnuts as you suggested and didn’t change a thing. The Boom. Thank you
I’m so glad you loved it! Thank you for trying my recipe.
Loved this recipe , thank you for sharing all your delightful recipes
You’re welcome, Joan! I’m glad you loved it.
Im on my second loaf with overripe frozen and thawed bananas. turned out great.
Sounds great! Glad you enjoyed the recipe.
Made this with raspberry flavored cranberries ( didn’t have raisins ) and was delicious. It added a slight different taste as I’m sure the raisins would. This is a keeper recipes for sure.
So glad you found a keeper! Thank you for sharing your experience.
Great recipe, just made it. Easy and delicious. I added chocolate chips. It is more moist and less dense than any of the last number of previous banana breads I have had. Thanks!
You’re welcome! I’m so happy you enjoyed it! Thank you so much for sharing that with me.
This is the first banana bread recipe I’ve found on the Internet that I’d give 10/5 stars. It tastes exactly like my nana’s. Moist, sweet, but not too dessert-y. Just perfect banana bread. Saving this recipe forever!
That’s so great! It sounds like you have a new favorite, Kay! Thank you for your wonderful feedback!
I have tried it, but I used Oat Flour instead of AP flour for healthy cake. It was very very delicious ♥️♥️♥️
That’s great! I’m glad it turned out well. Thanks for sharing. Did you make any other adjustments?
H i Natasha, what can I replace the two eggs with? Thank you.
I honestly did not try this without eggs or using another substitute ingredient.
I cooked mine for 50 minutes. Inside was still wet and top was brown – leaning towards a darker brown. I wanted a golden brown and missed that. I put foil over top and baked another 5 to 6 mins. Inside cooked more. But Bottom was over cooked and burnt. I have a thermidor oven with electric stove that cooks evenly. Any thoughts? I followed to the letter. Moist but dark at bottom. Cooked on middle rack.
Hi Annette! It could be the pan that you used (materials/metals distribute heat differently). If you don’t already use one, I highly encourage the use of an internal oven thermometer to see how your oven heats. You may need to adjust your temperature if it runs hot. Also, be sure to allow the oven to fully preheat before baking.
Can I substitute raisins with maybe chocolate chips? All 5 of our girls aren’t fans of raisins. Looking forward to trying a new banana bread recipe, we have used the same one for 10 years now, but always love trying something new.
Hi Kara, this recipe works great with chocolate chips! Have you tried my Chocolate Chip Banana Bread recipe?
This is the BEST banana bread recipe I have ever had! I would give it 10 stars. It’s incredibly moist and so easy.
Thanks for sharing
Hi Deb! That’s wonderful to hear. Thank you for the feedback. I’m glad you loved it!
Very disappointed with this recipe. I followed it exactly. The taste was ok but the texture was disappointing. Absolutely nothing like my deceased mother’s recipe which I could not find. Everything else I have made from Natasha’s Kitchen recipes have been a hit. This was the first bakery item I have made. I watched the video and read the entire blog but it just didn’t hit the spot. Sorry.
Hi Debi! I’m sorry to hear that. This recipe has great reviews. It really is one of the best banana breads we’ve tried. I would love to help troubleshoot if you could provide more information as to what the issue was exactly?
Hello, I use many recipes from your blog and they are always a hit so thank you. I would like to make mini loaves – would I use this recipe or the muffin recipe?
Hi Rosslyn, this should work as muffins with baking adjustments. However, I do have a recipe for Banana Muffins HERE.
I haven’t made your recipe, BUT I always add 1/4-1/2 teaspoon of banana extract to mine and it makes it so flavorful!
Thank you so much for sharing that with me, Sheila!
I finally made it… i had 6 bananas, so I made a double recipe … but it turned out very well… for the first time and double quantity… I am very happy with the result… Thank you, Natasha! All 5 stares!
That’s great! I’m so glad you enjoyed it.
I was curious if I could substitute bob’s red mill gluten free 1-1 flour in this recipe, and YES! Now this recipe is the only one I use. There’s just simply no need for any others, it’s like finding “the one.”
I don’t know how good it is with walnuts because my “one” is allergic, and my kids only like raisins by themselves.
With the base recipe as great as it is though, I doubt adding any nuts or dried fruit would make this a baked bad instead of a baked good!
Hi Racel! I’m glad you love this recipe. I have not tested it but one of my readers said, “I substituted the flour with a gluten free flour as my mother has a gluten allergy and they turned out amazing!’ I hope that helps!
Neither my husband nor I even like banana bread, but I had really ripe bananas so decided to make this anyway. I added a 1/2 cup of dried cherries and the walnuts, and it was unbelievably good! Best ever! I’ll make it again for sure.
So glad it was enjoyed! Thank you for sharing.
I substituted the flour with a gluten free flour as my mother has a gluten allergy and they turned out amazing! I also didnt have a loaf pan so we used muffin tins and they worked well! we also mixed in crasins as and add in to 2 of them and that was a perfect mix of tart to the banana sweet.
That’s just awesome! Thank you for sharing your wonderful review, Tasha!
Turned out amazing. Just followed the recipe to the T.
Thanks so much
You’re welcome! I’m so happy you enjoyed it, Dee!
Hello. May I ask why the vanilla extract is put in last rather than into the wet ingredients in the beginning? Thank you!
Hi Roya, It depends on what type of vanilla you use, if you are using extract (alcohol-based) or just flavored vanilla. Generally, vanilla extract is added last to prevent the taste from evaporating, but I have added this at different stages in my baked goods and it has been just fine.
I’ve always added vanilla to the liquids. The taste of vanilla extract comes from solids dissolved in the alcohol. Those solids would be left behind whether the alcohol is evaporated during mixing or during baking. You can save a step by adding it to the liquids. Just my two cents!
hi natasha! i’m a big fan of your recipes but my banana bread did not rise at all (maybe a total of 4 inches). any thoughts as to what may have gone wrong?
Hi L, could you possibly be using a different size or shape pan? Also, you might check that your oven reaches the correct temperature and make sure to put it in the oven after it is fully preheated. If it didn’t rise much, it could be the leavening that is expired. If leavening expires, it won’t activate to make the bread rise properly which could be a culprit. I hope that helps!
I love this recipe! I make it weekly if not more. My brother loves his BB with coffee in the morning before everyone gets up😊
I have also made it with Stevia as my brother is diabetic and it comes out just as moist and tasty.
So glad to hear that, Susan! Thank you for sharing.
Great bread, easy to make. I did make a small change I had dried cranberries from another recipe so I used those instead of the raisins and black walnuts. It was moist and delicious!
Hi Donna! Thank you for sharing your experience with us. I’m glad you loved the recipe.
If using frozen bananas do I have to alter any measurements to adjust moisture??
Hi Andrea! It should be fine to use frozen without making any adjustments. Just thaw them first. I hope you love the recipe.
I have tried many banana bread recipes and finally this banana bread recipe is so moist and delicious. I added this one to my recipe box. Perfect! I might add the whole loaf was gone in a day and a half.
I’m so happy you enjoyed that. Thank you for sharing that with us, Joy!
This is by far the BEST banana bread I’ve ever had! Light, moist and flavorful. Will be my go to recipe from now on.
That’s wonderful, Jennifer! So glad you loved it. Thank you for the review.
This the best recipe ever! I added cranberries and pecans and it was delicious! Will definitely make again.
I’m so glad you enjoyed it!
Can I substitute coconut oil for the butter?
And about how many cups is 3 bananas?
Hi Ramona! I think it could work, but I haven’t tested it to advise.
This recipe is awesome! I’ll be making this again in the future
So glad to hear that, Heather! Thank you
LOVE this banana bread recipe. Just the right amount of sweetness. Very moist.
So glad to hear that, AJ! Thank you.
OMG I made your banana bread, minus the raisins, and I am so happy that I made 7 loaves and 12 small muffins, The banana bread is to die for. I followed your recipe and this will be my go to banana bread from now on. thank you so much for sharing.
You’re very welcome! I’m so glad you loved it! Thank you for the review and feedback.
I absolutely love this recipe. I have made this many times and it is always is a big hit! I was wondering if you have ever frozen the bread then reheated to eat at a later date? If so please give me some advice on freezing. Thanks!
Hi Diane! We have frozen this and it freezes very well. I would just reheat it in the microwave until warmed up to your preference.
I love this recipe but please fix the butter in the ingredients. It’s listed as 1/2 cup (8 Tbsp), should be 16 Tbsp. I suspect that’s why it’s not turning out right for some people.
Hi Brad, 1/2 cup of butter is equal to 8 Tablespoons, or 1 package of butter or 113 grams. I hope that helps. This is a very popular recipe and I haven’t had reports of it not turning out. This is for 1 loaf. It would be double if you were doubling the recipe.
1/2 cup is equal to 8 Tbsp, not 16 Tbsp. You might want to recheck your measurements.
Amazing bread. I added 1/4 cup of vegetable oil and used brown raw sugar with honey. YUMMO
Thanks for the good feedback!
This recipe always turns out perfectly for me…no gummy bottom loaf.
Is there a reason for adding vanilla at very end, as opposed to adding to the wet ingredients mixture?
Hi Jane! I’m glad you love this recipe! 🙂
It depends on what type of vanilla you are using if you are using extract (alcohol-based) or just flavored vanilla. Generally, vanilla extract is added last to prevent the taste from evaporating but I have added this at different stages in my baked goods and it has been just fine.
Hi Natasha
I wanted to say that they do not sell unsalted butter where i live, So how much salt should i add do i do half of half a tsp or do i not add salt at all to the recipe?
Thank you
Hi Luisa, if you will be using salted butter then you don’t have to add salt already.
I love your recipes but lately I can’t even get to them because the ads are out of control
Thank you for sharing your concerns and feedback. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I made muffins instead of a bread. I added a touch of clove & ginger to my recipe and they are wonderful! A nice light and fluffy muffin!
That sounds delicious! 🙂
This is the best. I actually double the recipe because these go quickly and I bake them every other week. All I do differently is add cinnamon and omit the nuts. So grateful for this recipe!!!
So glad you loved it!
First time ever making banana bread and it came out perfect. Mine was ready after 50 minutes at 350
Great job! Good to hear that it was a success!
Absolutley delicious! I used pecans instead of walnuts, and sprinkled in a little cinnamon. I made three small loaves so I could share with my neighbors.
Another great recipe.
Thanks, Debbie. We’re glad you loved this!
Hello. Want to try this recipe. Just wanted to know if I am using self raising flour, how much baking soda do I put?
HI Shaireen, I don’t have any experience testing my recipes with self-raising flour so I can’t make a recommendation on that. You might search google to find a conversation for using self raising flour.
just made 2 loaves with self rising flour, no added baking soda. also, i added dried cranberries and cinnamon, half white sugar and half brown. oh my, it was delicious!
Very moist! I added cinnamon sugar to the top prior to baking 😉
Yum! Thank you so much for sharing that with me. I’m so glad you enjoyed it, Janet!
This recipe looks good and am about to make it. I would like to make two loaves and am wondering if I can double all ingredients or if it is best to make the loaves separately. Thanks!
Hi Robert! That should work! One of our readers shared this “I doubled the recipe. Used less sugar and added some light brown sugar. I had leftover dates from my Italian fig cookies, so I chopped them and threw in as well as raisins and craisins and the toasted walnuts. I made two loaf pans and half dozen muffins. So good! The only recipe I will use for banana bread!” I hope that helps.
Thanks very much for your reply. I made the loaves before your reply and didn’t want to risk doubling the recipe at that time just in case and mixed the ingredients for each loaf separately. Both loaves turned out soft, moist and very tasty! I omitted raisins and made one loaf with semi sweet chocolate chips.
One interesting observation I had was that the second loaf I mixed up had a better oven spring than the first. The first loaf sat raw in the loaf pan for about 20 minutes before putting both in the oven, and I baked both at the same time and for the same amount of time. My assumption for the loss of oven spring with the first loaf is that the baking soda lost some of its effectiveness while sitting in the raw ingredients for that time…a good learning experience for me!
This is a great recipe and will be my goto recipe for banana bread. Thanks for confirming that can I double all ingredients for this recipe.
Thank you for your feedback, Robert! I’m so glad you found a new favorite.
I made this banana bread for some of the college students I work with, who are away from their homes and families, wondering if the nuts and raisins might be too much for them, but they RAVED over it and I loved it too!🙏🏻❤️
I’m so glad it was a hit, that’s so great, Christine!
I’ve made several banana bread recipes and have never had a moist result. This was so yummy my family was beyond impressed because my banana bread is always dry. Sorry, but I forgot to take a picture. Thank you for your recipes, I always get great reviews from my family 🥰
No worries about the pic, Monica. This is already more than enough, thank you for the awesome review!
This is a wonderful recipe! I did add 1 tsp. cinnamon. Everyone is the family is ‘tripping’ over ‘my’ banana bread. They think I am a genius! Love it.
Love it! Thanks for sharing, Shirley. So glad that this recipe was a hit!
Can I make any of these bread recipes in small little loaves and if I can what temperature do I bake them at and how long do I bake them for
Hi Virginia! I’m sure you could but I haven’t tested that to give exact instructions. You’ll have to experiment with it. You may find my banana muffin recipe HERE helpful for reference.
Other mini loaves I’ve made take about 30 minutes.
Like she said above, just experiment.
Keep an eye on the loaves and do the toothpick check around 25 minutes and see if it needs more time. Good luck! It should work fine 🙂
Happy thanksgiving!
Hi Natasha.
Can I use self raising flour as I don’ t have plain ?
Regards
Sue
Hi Suzanne, without testing that substitution, I’m not sure how it will work with the leavening that is in the recipe.
Hi! Can anyone tell me what temperature would it be if I want to make them smaller?
TIA
Diana
Hi Diana! You can follow my banana muffin recipe instead. 🙂
Hi, wonderful recipe! Could you please tell me how many grams are there in on serving of this bread. Thanks.
Hi Patti, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.