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Banana Bread Recipe (VIDEO)

An easy Banana Bread Recipe that is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. This is one of our favorite ripe banana recipes, along with chocolate chip banana bread. Deliciously soft, moist and even better with overripe bananas!

Banana Nut Bread Recipe with walnuts, raisins and ripe bananas to make healthy banana bread

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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’s super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste.

Easy banana bread recipe sliced on a plate to show banana nut 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 Bananas?

If you have overripe bananas and aren’t ready to make banana bread, don’t throw them away! How to Freeze Bananas: place them un-peeled in a freezer safe ziploc bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!

Ingredients for Banana Nut Bread:

This is everything you need to make the best banana bread! Adding walnuts is optional but adds great taste and texture, turning it into a banana nut bread.

Banana Bread Ingredients how to ripen bananas for banana bread recipes

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 with very ripe bananas; they add plenty of sweetness

Can I Omit Walnuts and Raisins?

YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious banana bread! You can also replace with some chocolate to make a chocolate chip banana bread.

Moist banana bread recipe sliced to show banana nut bread center

How to Make Banana Bread:

Watch Natasha make this moist banana nut bread. You will be surprised how easy it is! We will never stop loving this recipe! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.

Now go forth and make some moist and loaded banana nut bread!

Moist Banana Bread Recipe

4.94 from 168 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Keyword: banana bread
Calories: 350 kcal
Servings: 10

Ingredients

Instructions

Recipe Prep:

  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. 

How to Make Moist Banana Bread:

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

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

  3. 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.

  4. 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 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 6g38%
Cholesterol 57mg19%
Sodium 259mg11%
Potassium 270mg8%
Carbohydrates 44g15%
Fiber 2g8%
Sugar 19g21%
Protein 5g10%
Vitamin A 355IU7%
Vitamin C 3.6mg4%
Calcium 26mg3%
Iron 1.6mg9%
* 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

Love Bananas? Try these Popular Banana Recipes:

Banana recipes for how to make banana bread

This banana bread recipe was first published in 2009; one of the very first recipes on our blog! It has been a reader and family favorite ever since. Read hundreds of 5-STAR reviews below!

This Banana Bread is super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste. So good!

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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natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Carina Z
    September 14, 2019

    I make this bread almost biweekly. I’ve been making two each time so i can share the second loaf. Been getting lots of compliments and everyone seems to love it! Thanks for the great recipe, Natasha! Reply

    • Natashas Kitchen
      September 16, 2019

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

  • Miles
    September 6, 2019

    Finally made it right with your recipe, my husband loved it. Thank you so much Reply

    • Natashas Kitchen
      September 6, 2019

      You’re so welcome, Miles! I’m so glad you enjoyed that! Reply

  • Morgan
    August 29, 2019

    Thank you for all the great recipes. What’s the best brand for a Loaf Pan to make Banana Bread? Thank you! Reply

    • Natasha
      August 29, 2019

      Hi Morgan, the loaf pan I am using currently is by Williams Sonoma. I love the gold lining on it and it works well being non-stick. Reply

  • Bobbie Mumma
    August 27, 2019

    I tried your banana bread recipe I used pecans cranberries raisins pecans and peanut butter chips it is wonderful Reply

    • Natashas Kitchen
      August 27, 2019

      That’s so awesome Bobbie! Thank you for sharing that with us. Reply

  • Sue
    August 25, 2019

    I made this twice. Once with basic recipe as is but added chocolate chips instead of raisins and nuts. Delicious! The second time I substituted 1/2 cup of honey for the sugar and just added nuts. Delicious again but with a hint of honey flavor too, which I loved. Thank you for this wonderful recipe. Reply

    • Natashas Kitchen
      August 26, 2019

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

  • Marjorie Watts
    August 23, 2019

    I cut the sugar in banana bread and muffins quite often. They turn out just fine. Also, if you don’t have buttermilk, adding a teaspoon of white vinegar to milk works fine. Reply

    • Natashas Kitchen
      August 23, 2019

      Thank you so much for sharing that with us. Reply

  • Gail Staton
    August 18, 2019

    I have made this recipe many times. I make it vegan using vegan butter and substitute flax seed and water mixture for the eggs. It is delicious. 1 Tbs. ground flax seed mixed with 3 Tbs. water equals 1 egg, let this mixture sit for about 15 to 30 minutes to thicken. This recipe calls for 2 eggs so double the flax seed mixture. Reply

    • Natashas Kitchen
      August 18, 2019

      Thank you so much for sharing that with me. I’m sure our readers will find this helpful. Reply

  • Edna
    August 17, 2019

    How can you get the consistency to make a batter if the only liquid ingredients for Banana cake on your list are vanilla and eggs. Did you miss the milk on your list?or no need Reply

    • Natashas Kitchen
      August 18, 2019

      Hi Edna, banana bread batter is normal pretty thick, the soft mashed banana helps with that also. No milk needed. Reply

  • CHARLENE DANNIN
    August 16, 2019

    I would love to see some really good sugar free cakes. Can I use sugar sub. for reg. sugar in the banana bread? I love everything I see from you wish I had time to make everything..how about a sugar free choc. cake my son can’t have sugar. Thank You ! Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Charlene, I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps Reply

  • Elizabeth Lyons
    August 16, 2019

    Hi can you please convert weights to grams or oz please Reply

    • Natasha
      August 16, 2019

      Hi Elizabeth, click on “Metric” in the recipe card and you will have the answers you seek. Reply

  • Tina
    August 11, 2019

    Hi Natasha. Can u make this in a Pyrex loaf pan? Reply

    • Natashas Kitchen
      August 12, 2019

      Hi Tina, I haven’t tested that but I think it could work. You may need to watch it closely since glass bowls tend to cook a little differently. Reply

      • Tina
        August 25, 2019

        I made it in the Pyrex and it came out good. Thank you for this amazing recipe Reply

        • Natashas Kitchen
          August 26, 2019

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

  • Lystra
    August 8, 2019

    I made this banana bread and it came out so so good, moist, light and not too sweet. Thanks Natasha Reply

    • Natashas Kitchen
      August 8, 2019

      You’re welcome! I’m glad you enjoyed that! Reply

  • Joanne
    August 4, 2019

    Outstanding! Reply

  • Daphne Hamilton
    July 26, 2019

    Hello Natasha. I love your banana bread recipe.How much honey you suggested I used.
    Thank you very much. Reply

    • Natashas Kitchen
      July 26, 2019

      Hi Daphne, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes! Reply

  • Lisa
    July 26, 2019

    Hi Natasha, do you think it could work ok if I substituted coconut flour at all for the all purpose flour?
    Thanks so much,
    Lisa Reply

    • Natashas Kitchen
      July 26, 2019

      Hi Lisa, I haven’t experimented with gluten-free flour/ coconut flour so can’t make a recommendation. If you experiment with it, let me know how it goes. Reply

      • Jill Metcalfe
        July 29, 2019

        You will need to add xanathan gum to make gluten red with either coconut flour or almond flour Reply

  • Potreen
    July 26, 2019

    Can I use zucchini instead of the bananas, if not, do you have a recipe for zucchini nut bread? Reply

  • Telma
    July 22, 2019

    Natasha please upload your sisters banana bread recipe with wheat flour and honey
    Thank you Reply

  • Jovi
    July 19, 2019

    I just made this and my gosh it is sooooo yummy..Thank you Reply

    • Natashas Kitchen
      July 19, 2019

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

  • Lisa
    July 11, 2019

    All bananas are all sizes and medium are also different…u get the drift. So 3 bananas is how many cups Reply

    • Natashas Kitchen
      July 11, 2019

      Hi Lisa, I didn’t measure it that way but this recipe calls for about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe! Reply

  • Laurel Beals
    May 27, 2019

    I want to use whole wheat flour instead of regular flour. What measurements should I use or can I use it the same way 1/1. Reply

    • Natasha
      May 28, 2019

      Hi Laurel, I honestly haven’t tested it with whole wheat but 3 or 4 of my readers reported great results using whole wheat flour. I am assuming they used an equal amount: 1:1 substitution because they didn’t state otherwise. Reply

  • Charlene
    May 21, 2019

    The taste is great but for some reason it didn’t rise very much. Went back to check the recipe to see if I missed baking powder or put in the wrong amount, but no. Will try again because like I said the taste is really good. Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Charlene, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps! Reply

  • Alex
    May 10, 2019

    Made this so many times. The only banana bread recipe I will use Reply

    • Natashas Kitchen
      May 10, 2019

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

  • Diane Richards
    April 29, 2019

    Thank you for your quick response. I am going to make it again and put the baking time down to 45 to 50 minutes and see what happens. I follow the directions to the T so I think it’s the altitude or maybe my oven might be off, I’ll check with an oven thermometer. Thanks again, Diane Reply

  • Diane Richards
    April 29, 2019

    I don’t know what I am doing wrong with this banana bread recipe, I’ve made it many times and it keeps coming out very dry. I do live at an altitude of 10,000 above sea level so I don’t know if that has something to do with it. Reply

    • Natashas Kitchen
      April 29, 2019

      Hi Diane, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any? Reply

  • Tayler
    April 25, 2019

    I LOVE this recipe! It’s so easy and 99% of the time, I already have all the ingredients I need. It’s moist, sweet, and SO delicious! I leave out the raisins and walnuts (I like simple banana bread) and it’s still amazing! I have Celiac so I also substitute a gluten free flour in there. It’s hard not to eat it all in one sitting! Reply

    • Natashas Kitchen
      April 26, 2019

      This is definitely a favorite around here! Thank you for that great review, Tayler! Reply

      • Akanksha Bansal
        July 20, 2019

        Thanks for the recipe.what should I substitute eggs with.pls state the quantity as well.pure vegan Reply

        • Natashas Kitchen
          July 20, 2019

          Hi Akanksha! I don’t think it would work the same without the eggs but again, I haven’t tested it without the eggs. Reply

  • SylviA smith
    April 20, 2019

    I made this but it came out real dark tasted ok what type of bread pan is best dark or light? Reply

    • Natasha
      April 20, 2019

      HI Sylvia, a darker pan will make your bread darker and a lighter one will be lighter in color but the flavor and moisture will be the same so I would suggest using whatever type of pan you have. Here is our chocolate chip banana bread – the same banana bread base baked in a lighter pan. Reply

  • Judy Whittinghill
    April 15, 2019

    Natasha, I made your banana bread and it was wonderful!! I never cared for banana bread until I tasted my sister’s and fell in love with it. She gave me your recipe and I passed it on to my other sister. Next I want to make the lemon blueberry cake! Can’t wait. Love all your recipes.

    Judy W. Reply

    • Natashas Kitchen
      April 16, 2019

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

  • Bex
    April 13, 2019

    I’ve tried this recipe twice and both times, the batter was boiling after 60 min in the oven. It looks like there’s too much butter? I measured the flour correctly. Is it because I skipped the nuts? The bread tasted fine after I poured out the excess butter, but the top was burnt. Not sure why this keeps happening 🙁 Reply

    • Natasha
      April 15, 2019

      Hi Bex, I’ve never seen banana bread boil to be honest but I am always happy to help troubleshoot. I wonder if possibly more butter was used than is called for in the recipe? Also, make sure the butter is softened (not melted) so it incorporates easier into the sugar. If the butter is properly blended into the batter, it should not pool at all at the top. Also be sure you are using the bake mode and not the convection setting. Hope that helps! Reply

    • Chivi
      June 29, 2019

      I have made this recipe about a dozen times, all times 100% great. Today I failed to make the sugar+butter paste to then mix with all other ingredients. Outside is over cooked and inside is slightly under cooked. We’re all eating it anyway because this banana bread is always a huge hit here.
      Again, if you did not mix the right amount of butter with the sugar to make a sandy paste, then that is likely the issue (if all other recipe details were followed).
      My opinion & observation! 🙂 Reply

      • Natashas Kitchen
        June 29, 2019

        Thank you so much for sharing that with me Chivi! Reply

  • Sheena
    April 13, 2019

    Made this today, absolutely delicious! I used coconut oil in place of the butter due to needing dairy free, used 1/2 cup honey rather than sugar (however in hindsight I would have reduced further as the bananas I used were super ripe and very sweet), omitted the walnuts as didn’t have any on hand. Thanks for the amazing recipe 🙂 Reply

    • Natashas Kitchen
      April 13, 2019

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

  • Rita Scanlon
    April 2, 2019

    Hello 👋🏻,
    Using the proper size pan, this recipe comes out beautifully. I have substituted 1 grated carrot 🥕 for the raisins and sprinkled some toffe bits and/or chocolate chips on top. Delicious 😋 Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy to hear you enjoyed that Rita! Reply

  • Indian recipes
    March 29, 2019

    I tried this bread recipes it came nicely as my son liked very much….here I like to thank you for sharing such a simple way explained recipe.
     Reply

    • Natashas Kitchen
      March 29, 2019

      I’m so happy you enjoyed that! Reply

  • Vjosa
    March 25, 2019

    can you please let me know what kind of cup you are using, how many ml cup? Reply

    • Natashas Kitchen
      March 25, 2019

      Hi Vjosa, are you referring to the measuring cup? Here is our link to tips on measuringReply

  • Debbie Thoms
    March 16, 2019

    This is a great recipe…Baked it a few times now great hit with everyone Reply

    • Natashas Kitchen
      March 16, 2019

      That’s just awesome!! Thank you for sharing that with me! Reply

  • Crystal
    March 12, 2019

    I used this recipe and it is the best by far, I ended up making muffins instead and I baked them for about 16 min then I let them rest and they were DELICIOUS 😋 Thank You for sharing this recipe. Reply

    • Natashas Kitchen
      March 13, 2019

      I’m so glad you enjoyed that, Crystal! Thank you for sharing this with me! Reply

  • Steve
    March 10, 2019

    Awesome Reply

    • Natashas Kitchen
      March 11, 2019

      I’m glad you enjoyed that, Steve Reply

  • Yashasvi
    March 7, 2019

    If we don’t have a oven… How to bake in a microwave I mean how many minutes. Reply

    • Natashas Kitchen
      March 7, 2019

      Hi Yashasvi! I have not tested that in the microwave and I’m not certain that will turn out so I can not advise. If you experiment please let me know how you like that. Reply

  • Dee
    March 2, 2019

    Hi, i loved this recipe. I will like to try it in a gluten free one with almond flour, can you please tell me what i should add and the quantity of the almond flour ?Usually this flour is heavier than the regular one.TIA Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Dee, Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it. Reply

      • Dee
        March 3, 2019

        I will, thanks for your prompt response. Reply

  • Sarah
    March 1, 2019

    Can I change the all purpose flour for oat flour? Should I use the same amount? Is it the same amount if I want to use honey instead of sugar? Thanks Reply

    • Natashas Kitchen
      March 2, 2019

      Hi Sarah! I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps Reply

  • Christine Eichenberger
    February 27, 2019

    Hello what can i do as an alternative for the raisin? My son doesnt like raisin???? Reply

    • Natashas Kitchen
      February 27, 2019

      Hi Christine! Chocolate chips will work. Also, one of our readers wrote in with the following you may want to try “I made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha!” I hope that helps! Reply

    • Anna
      March 23, 2019

      Excellent recipe (as always from Natasha’s Kitchen!). I followed the recipe except I also added thin slices of a slightly under-ripe banana as well,(I love the tartness they have) and a tbsp of sour cream. It is the best banana bread I’ve ever made and a hit with the family! Thank you! It Reply

      • Natashas Kitchen
        March 23, 2019

        You’re welcome! I’m so happy you enjoyed it & thank you so much for sharing that with me 🙂 Reply

  • Katerina @ diethood .com
    February 26, 2019

    Oh wow! I would LOVE this with my morning coffee, it looks faaantastic! Reply

    • Natashas Kitchen
      February 26, 2019

      Hi Katerina! This is our favorite with morning coffee! Thank you for that wonderful review! Reply

  • Jessica Burgess
    February 26, 2019

    I love banana bread so much and tell myself that it’s healthy since it has bananas in it. Haha!!! Thank you for this delish recipe! XO Reply

    • Natashas Kitchen
      February 26, 2019

      You’re so nice, Jessica! Thank you for sharing your great review! Reply

  • Alli
    February 26, 2019

    I love the raisins in this recipe. It really sets it apart from all others. Tastes amazing. Reply

    • Natashas Kitchen
      February 26, 2019

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

  • Aimee Shugarman
    February 26, 2019

    Easy banana bread that turned out delicious! Reply

    • Natashas Kitchen
      February 26, 2019

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

  • Suzy Karadsheh
    February 26, 2019

    This banana bread recipe looks delicious. I love that you used raisins, I’ll bet they add great flavor Reply

    • Natashas Kitchen
      February 26, 2019

      They sure do, Suzy!! I hope you love this recipe! Reply

  • Steph Thomas
    February 21, 2019

    EVERY. SINGLE. TIME I make banana bread I have to burn it in order for it to cook in the middle. I am normally a pretty good cook and can cook zucchini bread and cook lots of other things but banana bread is my nemesis. My daughter keeps wanting me to cook banana bread but I keep having to burn the outside to cook the inside. Any tips? I have used metal, and silicone pans and this last time I put it on the lowest rack and lightly covered it with tin foil. Didn’t burn as black but still very very dark brown. Reply

    • Natasha
      February 22, 2019

      Hi Steph, it is normal for the edges to be a rich brown color with banana breads but it definitely should not be burned. A lighter color pan can help with getting a lighter color, but the flavor should still be the same. Also, make sure you are using the regular bake mode and not convection mode since you would have to modify the temp or time in that case to achieve the same results. I hope that helps to troubleshoot. 🙂 Reply

      • Betty
        February 27, 2019

        Try making mini muffins, it always works for me. I added mayo to make creamy and a bit of cream cheese and cinnamon. My mix in was Reese’s peanut butter cups(mini). Reply

        • Natashas Kitchen
          February 27, 2019

          Thank you for sharing that with me, Betty! Reply

    • Rita S
      February 22, 2019

      I had the same problem until I checked my pan size. I was using a standard loaf pan but Natasha’s recipe says to use the larger, 9×5 loaf pan. Now I have no problem with it the middle cooking through at the suggested time. Reply

    • Dana
      March 11, 2019

      I always remove about 3/4 cup of the finished dough before putting in loaf pan
      I had the same burning problems
      This did the trick
      ALSO
      if you love raw cookie dough or cake batter
      The batter is delicious raw
      😂😂😂😂😂 Reply

  • Brock
    February 16, 2019

    Natasha, I googled best Banana bread ever and picked your from the many, specifically because as much as L like chocolate, I find it too sweet for already sweet banana bread. Then I wentt through my pantry and used raisins but also added 50% more but substituted dried blueberries and cherries (just cuz I wanted to use them up) and did not have enough Walnuts so used 1/2 walnuts and half Pecans. OMG…I should have made 4 pans instead of 2. They are gone in 24 hours. You are my banana bread hero..thanks! Reply

    • Natashas Kitchen
      February 16, 2019

      That’s so great, Brock!! It sounds like you have a new favorite! Thank you for sharing your wonderful review with us!! Reply

  • Mona ali
    February 15, 2019

    I love you Natasha so much I am from Bahrain my name Mona Ali Reply

    • Natashas Kitchen
      February 16, 2019

      Wow! That’s so great! I’m so happy you discovered out blog! Reply

  • Diane
    February 13, 2019

    Hey Natasha 🙂 I tried baking this cake and it came awesome. My family and my friends loved it. I shall be doing it again, since some requested they wanted to taste it when they saw photos on facebook. How much grams of this cake would make a serving? Thanks and keep up the good work of sharing recipes. Much love. Reply

    • Natasha
      February 14, 2019

      I’m so glad you loved the banana bread! That’s wonderful! We don’t measure servings in grams but 1 loaf is about 10 services or slices. You could do 6-10 servings depending on how large you sliced your pieces. Reply

  • Deb Ray
    February 12, 2019

    Natasha, made you banana bread. Center did not cook completely. The two ends were cooked through. If I cook longer the outside is to brown. Ate an end piece and it was delicious. Thanks for sharing the fecipe. Reply

    • Natashas Kitchen
      February 12, 2019

      I’m so happy you enjoyed that, Deb! What kind of pan were you using? Was the loaf possibly too close to the heat source in the oven? Reply

      • Deb Ray
        February 15, 2019

        Glass container and sits in the oven middle rack. I did use a large flat pan underneath the glass container, could this be the problem? Do you prefer metal or glass when baking?

        Waiting for more instant pot recipes, keep those going. Love your smiles and good attitude while cooking. Reply

        • Natashas Kitchen
          February 15, 2019

          It’s hard to say without being there, we did use a metal loaf pan to bake the bread in. Reply

  • BarbaraM
    February 10, 2019

    I made this banana nut bread this rainy afternoon and it is fabulous!! Perfectly moist and very flavorful. I will makes this again and again! It was really good with sweet butter. Reply

    • Natashas Kitchen
      February 10, 2019

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

  • Bob Hodgson
    February 9, 2019

    Thank you so much for sharing your family recipe of banana bread. I made it for the first time and it turned out perfect and it was so easy and quick. I am a novice baker, but this recipe made me look like a pro. I enjoy all your recipes and videos and you have become my “go to” chef. Reply

    • Natashas Kitchen
      February 9, 2019

      Thank you for that wonderful compliment! I’m so inspired reading your review. Reply

  • John Smith
    February 8, 2019

    Outstanding recipe Reply

    • Natashas Kitchen
      February 8, 2019

      I’m so happy you enjoyed it Reply

  • shri
    February 8, 2019

    Banana bread recipes a one of the healthy and tasty recipe…super recipe .
    Thanks for sharing a such a good and tasty recipe, keep sharing such a new and interesting recipes. Reply

    • Natashas Kitchen
      February 8, 2019

      You’re so welcome! Reply

  • Seasons01
    February 7, 2019

    Very good and pretty easy to put together… the texture of this bread reminds me of a Zucinni Bread I made a year ago.

    I used 3 small ripe bananas. I would suggest using 4 small or 3 larger bananas. I felt there wasn’t quite enough for my taste.

    I used an 8 x 11.5 glass retangle pan. I think it baked for almost the same amount of time. I lost track.

    It made 15 good size pieces. I ate 3 right away. Ha ha ha… Oh well… Reply

    • Natashas Kitchen
      February 7, 2019

      They sure are addicting, aren’t they! Thank you for your wonderful feedback! 🙂 Reply

  • Marjie
    February 3, 2019

    Made this last week and loved it so much I’m going to make some more today. Never knew bananas and raisins would be so tasty together! Reply

    • Natashas Kitchen
      February 3, 2019

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

  • Nataie
    February 2, 2019

    Made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha! Reply

    • Natashas Kitchen
      February 2, 2019

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

    • Natashas Kitchen
      February 2, 2019

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

  • Ilona
    January 31, 2019

    Thank You very much for this recipe!!! Actually for all your recipes!!! I am not fan of cooking, but as mother and wife I have to and your recipes are so easy and delish! My husband is not big fan of sweets, but after I made this banana bread first time – it’s his number 1 request – (he always bought banana bread from Starbucks – now I am making it every few days)) I do it in rectangle 7*11”pan and reduce the baking time to 40-45 min and it turns out great!!! thank You again Reply

    • Natashas Kitchen
      February 1, 2019

      You’re so welcome, Ilona! Thank you for that wonderful review!! Reply

  • Mary Jane Schalk
    January 29, 2019

    Hi, I am looking forward to making your banana bread. But if I wanted to use honey instead of sugar – would I use the same amount?
    Can’t wait to make this. Reply

    • Natashas Kitchen
      January 29, 2019

      Hi Mary Jane, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes! Reply

  • Lissette
    January 28, 2019

    This was absolutely delicious! My husband said it was the best banana bread ever! I didn’t use any raisins, but you don’t even miss them. Thanks! Reply

    • Natashas Kitchen
      January 28, 2019

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

  • Angela
    January 24, 2019

    I used gluten free flour, temp to 375 degrees, used half cup unsweetened dried cranberries and the cup of walnuts, rest of the recipe exactly as you wrote it
    The finished bread was AWESOME. Absolutely the best banana bread EVER. Thank you so much. Love all of your recipes….write a book. Reply

    • Natashas Kitchen
      January 25, 2019

      Thank you so much for sharing that with us Angla! I’m so happy you enjoyed that! Reply

    • Seasons01
      February 6, 2019

      What Brand GF flour did you use? Reply

      • Alisha J Dokshukin
        February 7, 2019

        I use Cup 4 Cup GF flour with everything that calls for flour. It is the absolute best tasting one in my opinion. Reply

  • Angela
    January 24, 2019

    If you use gluten free flour, do you increase oven temp to 375? Reply

    • Natashas Kitchen
      January 24, 2019

      Hi Angela, I haven’t experimented with gluten-free flour so can’t make a recommendation. If you experiment with it, let me know how it goes. Reply

  • Dalveer
    January 23, 2019

    Fantastic, made this twice now as my mother in law loves banana bread. Very moist and the right amount of sweetness within an easy to follow recipe. Thank you Reply

    • Natashas Kitchen
      January 23, 2019

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

  • Lucy
    January 22, 2019

    Absolutely delicious as it is but for an even healthier breakfast version I use wholemeal flour, substitute butter for half olive oil and sunflower oil, white sugar for brown and chopped dates instead of sultanas. I also love to add a bit of spice, cinnamon and nutmeg. Reply

    • Natashas Kitchen
      January 22, 2019

      That’s so great, Lucy! Thank you for that wonderful review! Reply

  • Martha Stefanski
    January 22, 2019

    Perfect, moist bread. I used chop dates; toasted, chop walnuts. Only used 1/2 cup organic brown sugar.
    This will be my go to for 🍌🍞.💓 Reply

    • Natashas Kitchen
      January 22, 2019

      Thank you for sharing that with me, Martha! 🙂 I’m happy you enjoyed that! Reply

  • Susana Crooks
    January 21, 2019

    Thank you for the recipe. It is definitely a keeper. The banana bread lasted only for 1.5 days (and it stayed moist) and there’s only 2 of us eating it. Reply

    • Natashas Kitchen
      January 21, 2019

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

  • Village Bakery
    January 21, 2019

    Can I make this directly in my bread cloche or will I need to alter the recipe? Thanks so much. Joe Reply

    • Natashas Kitchen
      January 21, 2019

      Hi there, I haven’t tried that in a cloche so I can’t advise. If you experiment, let me know how you liked the recipe! Reply

  • Douglas Baker
    January 21, 2019

    How full do l fill the pans half way? Reply

    • Natasha
      January 21, 2019

      Hi Douglas, I’m not sure I understand your question. This banana bread recipe calls for a single 9.25 long x 5.25 wide x 2.75 deep bread loaf pan. Reply

  • Kasthuri
    January 19, 2019

    Came out very well Reply

    • Natashas Kitchen
      January 20, 2019

      I’m so glad you enjoyed it! Reply

  • Christine Olsen
    January 19, 2019

    Can you use part white and part brown sugar? Reply

    • Natasha
      January 21, 2019

      Hi Christine, I haven’t tested it that way but I don’t see why not. I hope you love the banana bread 🙂 Reply

  • Rose
    January 13, 2019

    Can I add sour cream to this recipe Reply

    • Natashas Kitchen
      January 14, 2019

      Hi Rose, that should work! Here is what one of our readers shared with us “Every one of your recipes that I have tried is pretty amazing! Just made 3 portions of this banana bread and plan on freezing 2. I just add 1/4c. sour cream thinking it will be even more moist. Thank you for many yummy ideas!
      God bless,” Reply

  • Marilyn Birchett
    January 9, 2019

    I have made this recipe 3 times exactly as the recipe reads. It has been perfect every time! Its always gone by the next day! Reply

    • Natashas Kitchen
      January 9, 2019

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

  • Lynn Kalcic
    January 7, 2019

    Natasha
    Is it possible for you to give the mashed bananas in weight (a measurement)? All bananas vary in size. Some of the bread recipes I have tried look beautiful in the pan when baked, when tester is inserted it comes out clean, but when cooled and cut the middle of the bread is raw. Your recipe looks delicious and many people have given it 5 stars, but I hesitate to put the time and expense into yet another banana bread recipe that is not baked in the middle. I have checked the temperature of the oven and use the bread loaf pans that are recommened in the recipes, but still have the problem — so I am thinking it might be the ratio of bananas and dry ingredients

    Your help is very appreciated

    Thanks,
    Lynn Reply

    • Natashas Kitchen
      January 7, 2019

      Hi Lynn, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread rec Reply

  • Diana Van Dusen
    January 6, 2019

    Delicious! I just made this tonight and it was perfect! Even my father in law, who isnt a bid sweet eater, had seconds. Thank you! Reply

    • Natashas Kitchen
      January 6, 2019

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

  • Michelle
    January 5, 2019

    I’ve made this recipe 4 times now and each loaf has turned out perfectly. I do substitute the raisins with chocolate chips, due to preference and used slivered almonds when I was out of walnuts. This is my go to recipe now and is a very quick prep. It also doubles very nicely. Thank you for sharing! Reply

    • Natashas Kitchen
      January 5, 2019

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

  • Joanne
    December 30, 2018

    I just made banana bread with frozen bananas. I’m not happy with it though. It came out too dense and wet. Was I suppose to so something that I didn’t do? Reply

    • Natasha
      December 31, 2018

      Hi Joanne, if you are using frozen bananas, they can release a fair amount of liquid when they thaw – be sure to drain off any excess water before mashing and adding bananas to the mixer. Also, double check that your baking soda is fresh and still active. Hope that helps! Reply

      • Joanne
        January 4, 2019

        Yes thanks. I drained some liquid off but they were so mushy. I think I’ll stick with unfrozen bananas. Then the bread comes out wonderful. Reply

  • Zainub
    December 30, 2018

    It’s the best perfect banana bread I he made. It turned out so yummy n perfect. Thank you. Reply

    • Natashas Kitchen
      December 31, 2018

      You’re so welcome! I’m happy you enjoyed that! Reply

  • Mayna
    December 29, 2018

    I am making this recipe right now. I added nutmeg and used craisins and pecans. I can’t wait to eat it! Reply

    • Natashas Kitchen
      December 30, 2018

      Your home must smell amazing!! Thank you for that great review! Reply

  • Tokyoola
    December 28, 2018

    Great recipe!
    Substituted butter with coconut oil 1 to 1, added one more banana and used honey instead of sugar (1/2 cup instead of 2/3). My only mistake was probably using whole walnuts – they turned out moist. I should had broken them I guess? Reply

    • Natashas Kitchen
      December 29, 2018

      I’m so happy you enjoyed that! Yes, having the walnuts in smaller pieces should help that! Reply

  • Marlene Perkal
    December 25, 2018

    from marlene….happy holidays2019 i made the banana bread .i made chocolate bread ,,,,,very good in taste .with coffee it is heaven …i Reply

    • Natashas Kitchen
      December 25, 2018

      That’s just awesome!! Thank you for sharing that with us! Reply

  • Sana Nawaz
    December 22, 2018

    This looks like a great recipe. Will try today…do you recommend caster or granulated sugar? Reply

    • Natasha
      December 22, 2018

      Hi Sana, I recommend granulated sugar for our banana bread recipe. I hope you love it! Reply

  • Chivi
    December 21, 2018

    This recipe is EXCELLENT – recommended and will use again
    I made 5 loaves (multiplied this recipe 5 times)
    I used one VERY RIPE banana and another 14 ripe bananas
    Pans I used were 8.5″x4.75″x2.5″
    Used cooking spray
    Used convection baking option
    Oven was at 350 for 20 mins before I began cooking Reply

    • Natashas Kitchen
      December 21, 2018

      Thank you for that great review!! Reply

  • Helen
    December 19, 2018

    My banana bread rise nicely in the oven, but soon after I took out from the oven after it’s done, it’s kind of collapsed on itself, became dense, not fluffy anymore?
    Any suggestions? Reply

    • Natasha
      December 19, 2018

      Hi Helen, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps! Reply

      • Helen
        December 20, 2018

        Thank you! I use the double action baking powder 1tsp. Should I increase the amount roughly 4 fold then? Reply

        • Natashas Kitchen
          December 20, 2018

          That would be correct. But using baking soda would be best 🙂 Reply

          • Helen
            December 21, 2018

            Thanks!

  • Frin Sapit
    December 17, 2018

    Hi Natsha! Can you please convert in cups the 3 med/laarge ripe mashed banana. I really want to try this recipe, my mother is a great fan of banana bread. Thank you. Reply

    • Natasha
      December 18, 2018

      Hi Frin, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe and stay tuned – I’ll be posted a chocolate chip version shortly! 🙂 Reply

  • December 17, 2018

    That was ah-mazing! The first recipe I tried for Banana Bread, and the one I guess I’m sticking to! lol!
    I always made it with Brown Sugar and once with half brown sugar, half honey! Tonight was my third one, doubled in quantity with black raisins! Anything works best with it! Whole wheat flour, walnuts!
    Thank you Natasha!! Reply

    • Natasha
      December 17, 2018

      YES!!! I’m so happy to hear that it’s an instant hit for you 🙂 Thank you for sharing that with me 🙂 This banana bread is our go-to as well (obviously!) 😉 Reply

  • Kim
    December 15, 2018

    I really liked this bread,I added a little cinnamon but did not use the raisins.it has a nice flavor. I will make it again soon Reply

    • Natashas Kitchen
      December 15, 2018

      I’m so happy you enjoyed that! Thank you for that great review!! Reply

  • Ginger
    December 11, 2018

    Can pecans be submitted for walnuts? Reply

  • Irina
    December 8, 2018

    This banana bread is sooo delicious! This will definitely be my go-to recipe for banana bread! I followed your tips and used honey instead of sugar and organic whole wheat flour instead of all purpose flour. I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce. I also used chopped pecans instead of walnuts. It is moist with a little crunch and not overly sweet. It’s so perfect!!!! Reply

    • Natashas Kitchen
      December 8, 2018

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

  • December 8, 2018

    This is the best banana bread I’ve ever made! It’s so moist and full of flavor. I used bread flour, did not toast the walnuts, used salted butter, and threw in an extra 1/2 banana. Delicious! Thank you for the recipe!! Reply

    • Natashas Kitchen
      December 8, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Lee
    December 2, 2018

    is there anything i can use to replace butter? Reply

    • Natashas Kitchen
      December 3, 2018

      Hi Lee, I haven’t experimented with anything else, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally I use milk chocolate chips instead of raisins or nuts. It is to die for!!!! Reply

  • Mercy Paul
    November 30, 2018

    Hi Natasha,that’s a great recipe n can’t wait to try it!
    Btw wts the cup measurement used? Is it 250ml? Reply

    • Natasha
      November 30, 2018

      Hi, If you click in the recipe card on the word “Metric”, it will display the measurements in grams by weight. I hope that helps! A liquid cup is 250mL while the weights of dry ingredients vary which is why we have them listed also in grams. Reply

  • Michael
    November 29, 2018

    Thank you for sharing your recipe, it was delicious! I made a few tweaks-
    added 2 more Tablespoons of flourr(only to make it more cake-like since I only had a 13X9 pan.)
    -added 1 teaspoon of cinnamon
    -added 1 teaspoon of nutmeg
    -added 1/2 cup of cranberries
    I reduced the baking time to 35 minutes due to the type of pan and size.
    It came out moist and delicious! I’ve used a few of your other recipes and I look forward to trying more! Thanks so much for your blog! Reply

    • Natashas Kitchen
      November 29, 2018

      Thank you so much for sharing that with me. Reply

  • Barbara Hall
    November 29, 2018

    I just made this bread substituting honey for the sugar and coconut oil for the butter. I had to add a bit more flour and I baked it at 325° since I was using honey. Oh my! So delicious! As a dessert I have banana bread with fresh raspberries with a almond milk or macadamia nut milk poured over the top. It’s so good! Reply

    • Natashas Kitchen
      November 29, 2018

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

  • John D Moran
    November 27, 2018

    We had 3 ripe bananas on the counter. My 9yo daughter wanted to make banana bread. Found your recipe and supervised making her first banana bread. We added 1/2 cup of chocolate chips and reduced sugar. Honestly the best banana bread recipe. There won’t be any left after tomorrow!! Thanks! Reply

    • Natashas Kitchen
      November 27, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Natasha
    November 27, 2018

    Yummy! Love it! Thank you! Reply

    • Natashas Kitchen
      November 27, 2018

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

  • Fearne Tyson
    November 27, 2018

    A unique recipe! Thanks for giving a new idea to try something out of the box! Reply

    • Natashas Kitchen
      November 27, 2018

      My pleasure! I’m so happy you enjoyed that! Reply

  • Fearne Tyson
    November 27, 2018

    A unique recipe! Thanks for giving an idea to try something new! Reply

    • Natashas Kitchen
      November 27, 2018

      You’re so welcome! I’m so happy you enjoyed that! Reply

  • BRENDA WHITTLE
    November 26, 2018

    pineapple always is my go to for moisture. can I use it in this bread?? Reply

    • Natasha
      November 26, 2018

      Hi Brenda, This recipe is a very moist banana bread without it. I haven’t tried pineapple banana bread but I am so intrigued and it sounds like a great idea! If you test it out, please let me know how you like it 🙂 Reply

  • Amanda
    November 26, 2018

    This was delicious!! Got so many compliments on the bread. I didn’t have the chocolate chips or nuts, but was still so flavorful without! Reply

    • Natashas Kitchen
      November 26, 2018

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

  • Charles I Williams
    November 21, 2018

    So. I made your banana bread recipe. I toasted the walnuts and used crainrasins. The first loaf my wife says came out great. So moist and flavorful. THE second loaf I made a week later for work I made with even darker bananas. All they could say at work was “WOW”. Now I’m the banana bread king. Love your site. Keep it coming. Reply

    • Natashas Kitchen
      November 21, 2018

      That’s wonderful! Thank you for sharing that with me! I’m so happy you enjoyed this recipe! Reply

  • Phyllis
    November 20, 2018

    Not a fan of nuts in my breads so I omitted the walnuts and raisins and added 1/2 cup home made chunky applesauce. Super moist and perfect. Reply

    • Natashas Kitchen
      November 20, 2018

      What a great idea! Thank you for sharing that Phyllis! Reply

  • Grama
    November 17, 2018

    Have exactly same recipe. Excellent. Here is my suggestion. For seniors or bake sales … I make 3 of the small foil loaves out of this recipe. Oil the inside of the foil and bake according temp.. Do not have to bake as long. When cool pull sides and ends away and loaf will come out very easy. Enjoy!!! Reply

    • Natashas Kitchen
      November 17, 2018

      Thank you for sharing that with us!! Reply

  • Brenda Bagley
    November 15, 2018

    Good morning! you said 3 bananas…I had a full bunch of them a friend grew so when ripe I peeled, pureed and put in freezer….so…what measure would you recommend of babanas? Reply

    • Natashas Kitchen
      November 15, 2018

      I haven’t measured it that way but I would think it would be about a cup or so of mashed should equal to 3 bananas. I believe the weight of that should be around one pound. But I haven’t specifically measured that. Reply

  • Kasthuri
    November 15, 2018

    Came out very well. Thanks a lot Reply

    • Natashas Kitchen
      November 15, 2018

      I’m so happy to hear that! Thank you for the great review! Reply

  • Roman Odio
    November 14, 2018

    made it with pecans and raisins and disappeared!!!
    baking a new one today! Reply

    • Natashas Kitchen
      November 14, 2018

      That’s awesome!! I’m so happy you all enjoyed that! Reply

  • Susana
    November 9, 2018

    Made it yesterday and it’s so good! Best recipe I’ve had for banana bread 🙂 Reply

    • Natashas Kitchen
      November 9, 2018

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

  • Liya
    November 8, 2018

    Yes they I look really comfortable for mixing. Thanks Reply

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