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. 
First time I baked banana walnut bread following your recipe.
It was so easy and everyone enjoyed it.
I’m glad you loved it! Thanks for sharing that with us.
You make cooking and baking so simple and easy. I made this banana bread recipe and it’s a hit! My hard-to-please teenagers loved it! I won’t be wasting my ripe bananas from now on 🙂
God bless and more power, Natasha!
Sheila
Thank you for your kind words and good comments Sheila. I appreciate it! I’m glad your teens enjoy this recipe!
Thank you for so many delicious enjoyable and easy.
You’re very welcome!
I made this for the first time today. So good! I didn’t have raisins, so I substituted dried cranberries. My husband, and I loved it. Thanks for sharing. God Bless.
Sue
I’m glad to hear that, Sue. Thank you for sharing!
Super easy! Also so moist and yummy!!! Totally recommend the recipe! thanks!
The only challenging part is that after 30min the top part is fully cooked but not the inside.
I’m so glad you enjoyed it!
Thanks for all your amazing recipes. Love to watch your videos. You make baking/cooking so much fun.
Aww, that’s the best! Thank you so much for sharing that with me, Paulette. I’m all smiles
Thank for the supper easy recipe again. Your recipies save my life and time a lot. We can have good food and spare time for family activities. Best with love.
You are very welcome, Yen. I’m glad you and your family are enjoying my recipes!
Everyone loves this banana bread 😍 one issue – It takes over an hour to be fully baked inside, so the outside (not the top) is overdone 😟 My oven is the correct temperature – help 🙏 Thank you
Hi Lisa, consider if you are possibly using a different type of pan (glass?) or different size or shape?
At 35 minutes quickly open oven and cover bread with foil that you have sprayed with non-stick spray finish baking.
I’ve cut the sugar by a third and added the zest and juice of half a lemon – best banana bread I’ve ever had! Thank you for this great recipe!
I’m very happy to hear that, Robert. Thank you!
One of my favorite recipe
Thank you!
Hi Natasha! Excited to make this tonight. I wanted to ask, can I substitute the 1/2 cup of butter with 1/2 cup of vegetable oil? Thank you!
Hi Suzzy, I haven’t tested that substitution but it should work great. Here’s what one of our readers wrote “I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …” I hope that helps.
if you havent done it already, make sure to google the conversion because 1/2 cup butter is different from 1/2 cup oil. sorry if you have already made the bread!
Made this banana bread today and it was such a hit and super easy. I’ve been looking for a moist banana bread recipe and I finally found it. I’m so happy. I wanted to add chocolate chips but figured since it was my first time making the recipe it was best to stick to the original. It turned out great. Saved it and I will be making this again. Thank you Natasha for this amazing recipe
You are very welcome, Karla. I’m glad you found and loved this recipe! I hope this is going to be one of your favorites.
The first time I made this recipe I followed all of the ingredients exactly and it was delicious!
The next time I used whole wheat flour and it was definitely not as moist. Do I need to add more bananas or raisins the next time I use whole wheat flour? Any other suggestions?
Glad you liked it, Sandy. I honestly haven’t tried using wheat flour to advise but others shared that they used wheat flour and liked the result too. It would probably be normal that it wouldn’t be as moist as the original recipe.
I made this and also the chocolate chip banana bread – Love these two recipes and the fact that they’re such moist breads!!!
Super thumbs up!!!!!
Perfect, thank you for sharing and for giving this recipe an awesome review. We appreciate it!
Super yummy!!! I used brown sugar, added cinnamon and rum soaked raisins. Best ever. Thank you Natasha, love your recipes
That’s so great! Thank you, Elsie. I’m glad you enjoyed this recipe.
The best banana bread I ever made. Thank you for all of your delicious recipes.
Wow! Thank you for that great review!
5 star.
Thank you for the 5 stars, Maxine!
Hello. I’m a very big fan of your cooking channel. Your recipes are very easy to make with ingredients readily available. Can I replace the walnuts with peanuts, as those are the ones readily available to me.
Thank you for your trust, Maxine. Yes, that should work too!
My husband and I love your banana bread I have made a lot of different recipes this is really good I use spelt flour replace sugar with maple syrup and leave nut out it’s yummy thanks for recipe I do try to save it and your site won’t let me other then that I’m enjoying your blog
Hi Deborah, thanks for your good review! I’m glad you’re enjoying my recipes. I hope you’ll love all the recipes that you will try.
Wow!! Usually I’m a terrible baker and I’m trying to learn how to bake nicely. I tried this recipe and I am soooo happy how it turned out. I even took it to a playgroup meeting with other mothers (who are verrrryyyy good bakers) and they commented how lovely the banana bread tasted. Will definitely be using this recipe again. Thanks so much!
Yay, that makes me so happy! Thank you so much for sharing your great feedback with us.
Nathasha, thank you for sharing your recipes with us. I cooked several dishes and they are delicious. God bless you
You’re most welcome, Rosa. I’m happy that you’re enjoying my recipes! Bless you too.
Hi, this bread seems yummy in tummy..
But one thing, can we add yoghurt or buttermilk in this bread?
Hi Beenu, I haven’t tried that yet to advise. If you do an experiment, please share with us if you liked it!
Your Banana Bread is hands down, THE BEST!! yum was right! so good!!
Yay, love it! Thank you so much, Cynthia.
I really enjoy your videos, keeps me entertained and happy to do more cooking!!! You are great…
You’re so nice! Thank you!
I loved this fantastic banana bread recipe. I have made 3 today. I have ended up reducing the sugar and substituting 1/2 cup of pie apple when I was short of bananas. I also used currants instead of sultanas.
I’m so happy you enjoyed that. Thank you for sharing that with us!
I just made these gluten free and dairy free for my son. I used gluten-free flour and oat flour, with some flax eggs (because I didn’t have enough eggs) and with half honey and brown sugar and reduced the sugar. I also used coconut oil in place of butter. I also used sunflower seeds instead of walnuts to make them school friendly. I just took them out of the oven and they are perfect and delicious!!! Thank you for a great recipe to go off of!
You’re welcome, Holly. I’m so glad you’re enjoying this recipe. Thank you for sharing those substitutions with me.
What kind of gluten free flower did your use?
I so glad that I came across your blog. I’m not a wonderful cook. I don’t have a clue what seasoning I should use to make my meals tasty. Could you please help me with what seasoning goes well with what. Thank You.
Hi Beatrice, I hope you love every recipe that you will try! I don’t have a tutorial specifically just for seasoning but I recommend signing up to our newsletter if you haven’t yet, for more tips.
Hello Natasha… I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …
Nayla from Lebanon
Thank you so much for sharing that with me, Nayla! I’m happy you enjoyed this recipe!
Hello
Can I substitute brown sugar for white sugar? Does it improve or change the texture or taste?
I wouldn’t recommend skipping the brown sugar as it helps give color to the banana bread.
I don’t understand. The recipe calls for granulated ie white sugar.
Oops sorry, I was referring to another recipe! I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nutmeg. Instead of making a loaf, I made 6 muffin baked for aprox 30 mins. i also tossed a bit of brown sugar on top before I baked” I hope that helps.
Doesn’t the brown sugar also help with keeping baked goods moist? I’ve never heard of brown sugar referred to as adding color to anything
Hi Lu, If you read further down, I was referring to a different recipe. Also, since brown sugar has molasses in it, it does give baked goods a different hue.
I use this recipe all the time now… my kids just ask not to add any nuts or raisins. Sometimes I would add an extra egg and some baking powder, or just 2 bananas…just to see the difference. Great recipe overall.
Hi Valentina, I’m happy to know that this is now your go-to-recipe. Thanks for sharing and I hope that you and your family will love all the recipes that you will try.
Hi, tried the recipe yesterday and my husband love it. We all do. Thank you so much for the recipe. God bless.
Very nice! Thanks for your good feedback, Mae.
Love the receipes, keep them coming.. Can you do a receipe for Chicken Franchise
Hi Sylvia, we have a similar recipe called Chicken Piccata.
Can the same recipe be used for banana cake?
Banana cake is lighter, but feel free to use this recipe as a cake. If you do an experiment, please share with us how it goes.
Hi have Banana Bread in oven ! Nuts and Raisins added ! Smells so good ! Hopefully it will look and taste as good as yours..love all your recipes and videos !
Sounds great! Please share with us how it goes. I hope you love it.
I made it and I love it!
a big thanks for the moist banana bread recipe.
You’re welcome! I’m so happy you enjoyed it!
we love your coocking and your esipe from austrelia
Thank you! I’m glad to hear that, Charlie.
Great recipe!
I didn’t use the walnuts or raisins. I also used 1/2 tsp of cinnamon and I subbed 1/4 cup of brown sugar and then did 1/2 cup regular.
So good and would do it again!
Thank you so much for sharing that with me.
Have you tried substituting the white sugar with Dark Brown sugar. I am wanting to make this soon. I always use brown sugar in my banana bread recipe. I find it takes the flavor to the next step. I even replace the sugar in my Butternut snowball cookies. Just can’t eat one. Everyone loves them. I am new to your website. I am hooked. Thank You
Hello Jill, I haven’t personally tried that but I saw someone else commented and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked”
Love watching you cook all the time . You are sooo cute and always jolly.
Thank you for always watching my videos!
Hi there, if I add some honey to the recipe how much sugar should I remove?
Hi Mike, I haven’t tried that yet to advise of the measurements but others tried using just honey and liked it! But usually for baking, up to one cup, honey can be substituted for sugar in equal amounts.
Ok, I have just double the recipe and added raisins to one of them. I will let everyone know how great they are, just can’t wait
Sounds good! We would love to know how it goes.
Love watching your videos. If I dont have time to watch I at least read through your recipe .
Thank you for trusting my recipes, Barbara. I hope that you will love every recipe that you will try!
My batter is also too liquidy not thick like yours. I hope it doesn’t affect my loaf and cooks properly. Maybe next time I could put just 2 bananas?
Hi Carole, that never happened to me before and that should not be the case if you followed the exact recipe. Was there anything that was changed?
2nd time baking your bread.
Can’t say my family enjoyed no one is here to share. Yeah me!
Its in the oven and will post when done. Enjoy your videos.
Perfect tutorial. Than you.
I’m glad the tutorial is helpful! I hope you love this recipe!
I would like to know if it makes a difference if you us salted butter rather than unsalted. I was told that you just omit the additional salt. Is this so as I only have salted butter in the house
Hi Norma, you could use salted butter and omit the salt in the recipe.
Hi Natasha, I just made your banana bread and it is delicious!
I follow you and love all your recipes! Thank you 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us!
My daughter tried this recipe yesterday and it came out looking and tasting amazing. We made no changes and it worked perfectly.
A definite ‘go to’ for banana bread
That’s just awesome! Thank you for sharing your wonderful review!
I love this. Thx for sharing. Easy, easy.
Hi Natasha! I just made this banana bread and it tastes amazing😋 I did notice that my batter wasn’t as thick as it was in your video so the bread was a little more moist than it was supposed to be, what should I do to make the batter thicker? :)) anyway it was so easy to make and I’ll definitely bake them again soon!❤️
Hi Sabrina, it’s hard to say without being there. I’m wondering if you used more bananas than the recipe called for?
Hi Natasha! I’ve made this the second time and it turned out perfect :)) I’m guessing I overmashed the bananas the first time so there’s more liquid which made the batter runny
Hello Sabrina, so great to hear that you loved it!
My supper stet and I love your recipes and how you present each of your videos. You are so beautiful and each recipe we have tried is a hit with our family. Looking forward to watching more of your videos. Donna Wawro
Hi Donna, thank you so much for your thoughtful comment. I hope you love this banana bread and every recipe you try.
I’ve been experimenting with both savory and sweet dishes with my special Moroccan spice blend and it worked wonderfully with this moist banana bread recipe. I did use pecans because that is what I had on hand. I also included some almond meal for a little nuttier taste. Delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I can see where a Moroccan spice blend would blend well with a banana bread like this.
Oh my goodness 😮 The best banana bread ever. I’ve been making banana bread forever, but it has always been too dense and dry, not this recipe. This recipe is the only one I’ll use from now on 😄
It sounds like you have a new favorite! I’m so glad you discovered our blog and this recipe, Lisa!
Hi Natasha!
Do you think this recipe would freeze well? I would love to bake and freeze it after so it saves me time. With 2 young toddlers, a school aged child, I don’t have a lot of time.
Much love from NB, Canada
Hi Suzanne, Banana Bread freezes wonderfully and still tastes great. My husband uses Food Saver bags and seals them before putting in the freezer. But freezer friendly zip lock bag would work as well.
Hi I wanted to make this gluten free. Can you substitute the flour for (gluten free flour from Trader Joes or Almond flour?
thanks
Karen
Hi Karen, one of our readers wrote:“I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing! The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come.”
This is my 2nd time making your banana bread. It’s in the oven now. Mmmm! Mmmm!
All your recipes are terrific and delish!
Thank you!
That’s just awesome! Thank you for sharing your wonderful review!
Thank you SO much for this recipe!! I just made it for the second time and CANNOT wait to dive in:p So delicious!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
My BF and I ate the whole thing silently!! (-:
I’m so happy to hear that! That’s pretty funny – it was so good that it went down silently – ha!
Turned out great
Hi Eva, I’m so glad you loved the banana bread!
I love your recipes. The banana bread is so good. Thank’s for sharing.
My pleasure, Antonia. Thank you for your great comments and feedback!
I made this banana bread recipe last night, I just used cinnamon and no walnuts or raisins because my uncle has a nut allergy (we didn’t have raisins either). It plopped perfectly out of the pan baked at exactly 350° for 55 mins. I’ve never cut such a perfect loaf of banana bread that I’ve made. It’s so firm but so moist. I stored it in Tupperware and it’s even better this morning since it’s been in them over night. 10/10 thank you so much for sharing this recipe.
That is fantastic! I’m so glad to hear that you were able to make the perfect banana bread. Good job and thanks for giving this recipe a try!
Sounds scrumptious Natasha.
Will be making this week….a.s.a the bananas are ripe enough.
Baking has kept me sane over lockdown.
Stay safe and well.
Sounds like a great plan, Del. Enjoy and stay safe too.
Hi Natasha, I am wondering how I could cut the recipe using only 2 bananas I have that are very ripe and ready. What do you recommend? Also,I love your recipes! Thanks!
Hi Andria, you can use the recipe serving size slider to adjust the recipe or add apple sauce to supplement the difference – per our reader comments.
Hi Natasha,
Love your recipes, I was wondering if there is a substitute for eggs in your recipes. we have some food restrictions.
Hi Shilpa, thank you and I’m glad to hear that. Unfortunately, I don’t have any substitute for eggs in my recipes. I think you can find some recommendations online but I have not tested them yet to advise.
This is the ultimate banana bread recipe. It came out so delicious, moist and flavorful. I ran out of vanilla extract, so I made mine without. But it still tasted amazing. Will be making this for our neighbors next!
That’s so great! It sounds like you have a new favorite!
Nyc!! It was good and looks too yummy 😋
I’m so glad you enjoyed it!
Yummmy recipe …my favorite ..perhaps a banana pudding recipe another favorite.
I’m so happy to hear that! Thank you for sharing your great review!
it is really good but instead of the walnuts and raisins i added chocolate in it it was really good!
Thank you for sharing that with us!
How many cups of banana should I aim for? I used 6 small/medium bananas, baked in a glass loaf pan, and unfortunately it came out a little dry. I wonder if I didn’t use enough banana. Also, is it possible that beating the eggs too long or over mixing the batter might have affected the overcome? Will definitely give this another try. I’m sure it was something on my end as I’ve enjoyed preparing your other recipes without issue 🙂 Thanks!
Hi Shirley, it’s usually about 2 cups of mashed banana. Make sure not to over-bake which could cause the issue. You might test with a toothpick and take it out a littler earlier for a moister bread. Glass can bake faster than a metal pan.
First time using one of your recipes. And wow… amazing. The banana nut bread was so moist, flavorful, and great. I had to use a little more flour to get the consistency in your video and cook a little longer (probably since I used a glass bakeware) but it was still awesome. I can’t wait to try your other recipes. Thank you.
I’m so glad you enjoyed the recipe, Jaime. I hope you’ll love every recipe that you try from my website and videos!
Hi Natasha
I made this recipe, and it was so delicious though I mistakingly added 1 tbsp of bicarbonate soda instead of 1 tsp 😔.
Thank you for sharing it.
You’re welcome Ahlam! I hope you give it a try again soon!
I made the bread and it is wonderful!
nevermind I found the recipe in the introductory text. Turned out great! Thanks
No problem, I’m glad you found that.
My banana cake had a big crack on top… BUT tasted awesome…Thanks for the recipe!
You’re welcome! I’m so happy you enjoyed it, Rachelle!
Totally unrelated to banana bread….do you have a paella recipe?
Hi Rachelle, we don’t have one yet but thank you for the suggestion!
Can I make this into muffin pans. We are retired and we like small portions to eat and freeze.
Hi Leslie, I haven’t tried making this exact recipe in muffin form yet. You can try our spin on banana bread in muffin form HERE as a guide. I hope this helps
Hai natasha..
I am from indonesia❤
Thank’s for your recipe, i like it and i hope i can make it😊
I hope you love this recipe Winda!
Another great recipe from you, thank you 🙂 I added 2 tbsp sour cream and I subtituted raisins for chocolat chips also I cut down the sugar (I used only 1/2 cup). Taste awsome!!
Thank you so much for sharing that with me.
Banana bread it was is delicious
I’m happy you enjoyed that, Theresa!
Just baked this today and it’s super delicious. Your recipes are always a hit with my family!
BTW, this banana bread taste like cake. What’s the difference?
Hi Cheryl, I’m so glad you enjoyed it!
Hi Natasha! Baked this for the 1st day of 2021 and it’s the best banana bread I’ve ever eaten. It’s super soft and moist and most importantly it’s so easy to bake. Highly recommend to those who would like to bake banana bread!
Hi Cheryl, I am so happy to hear that!
The last thing I made in 2020, the first thing my family ate in 2021 was your banana bread recipe. They loved it. It is moist. Loved that it only made one loaf. I didn’t have enough bananas to make a recipe for two loaves.
Wow, that makes me happy! Thank you and I hope you and your family will love every recipe that you will try.
Just made the Banana bread!!!!
Absolutely delicious!
Thank you,Natasha
I’m glad you liked it. Thanks for sharing!
I’m making this tomorrow. My question is I only have 2 very ripe medium size bananas . Should I add any applesauce to make up the difference if so how much? This recipe looks awesome
Hi Donna, one of our readers reported doing that and wrote: ” I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce.” I hope that helps.
It’s my first time to bake. This recipe made me feel like a great baker already. Hahaha
That’s just awesome! Thank you for sharing your wonderful review!
Made this banana bread several times, and It is one of the best. It is so easy and delicious. I added cinnamon and chocolate chips and omitted the walnut and raisin. Thank you for the recipe Natasha
You’re most welcome and sounds wonderful! Thank you for your great comments and feedback, Niusha.
easy to follow, I am about to insert in it the Oven, finger cross, I substitute maple sirup for the sugar
I hope you love it!
I just made a double batch of this and it is, by far, the BEST banana bread recipe I’ve ever made! Moist on the inside with a beautiful golden brown crust! I don’t normally leave reviews but I had to for this recipe!
That is so awesome! Thank you so much for sharing that with us, Heidi!
Excellent and easy recipe, love the walnut crunch and moisture of the loaf! Thank you for sharing! Real keeper recipe xx
Thanks for your wonderful review, Silvie and you are so welcome.
Made this recipe (minus the raisins) and it turned out P.E.R.F.E.C.T.!! This is definitely going to be added to my regulars… Thanks so much for sharing this recipe!
Hello Brian, so awesome! Thanks for sharing that with us, I’m so glad you loved this recipe.
This was so easy and delicious! Moist and just all around fantastic. Thank you for your wonderful recipes. I double the batch, made two and gave one to my neighbor for Christmas.
You’re welcome, Dz. I’m glad you enjoyed this recipe!
Hi Natasha….the altitude where my wife and I live is 6800 ft. Do we need to change or add anything to your recipe?
Hi Steve, You might google to see what modifications need to be made for your altitude. I hope that helps.
Made it many times, shared with colleagues in the office and they all liked it…Thanks
I’m so glad you all enjoyed it!
So if I eat the entire bread, is that over 3000 calories? Just double checking before I pack on too much during the holidays.
Hi Rocio that is correct. Your comment made me laugh. You should avoid eating the entire bread.
Hi. Well I really enjoyed making this and it was easy to follow with your instructions. I just felt it turned out really too moist and maybe a bit gooey. Even though the taste was great and my family loved it. I’m thinking maybe I mixed it too much before transferring to baking tray..?
Hi Jamilah, this post on measuring may help your ingredient measurements. If you’re scooping your ingredient incorrectly that may be the culprit.
Made banana bread this morning and it came out delicious. Thank you for easy and great recipes.
So lovely to her that, Tina. Thank you for sharing that with us!
I made this recipe last night. It was absolutely the best recipe I have ever found for Banana Nut Bread. Had a great shape and my husband agreed it was the best ever! Thanks and Merry Christmas!
That is so nice to know, thank you so much for your wonderful comments and feedback!
DElish!
I had very small bananas so I used 5. Added 1/2 t cinnamon. Omitted raisins. Baked for 64 minutes. Perrrrfect.
Awesome, thanks for your awesome feedback, Al!
Natasha, I have tried several recipes and nothing compares with my exwifes recipe. However yours is the closes
I’m sure her recipe is awesome too!
Natasha, can I use salted butter? I have three packages of salted butter but no unsalted. ☹ if so how much should I cut back on the salt? Thanks
Hi Silvia, you could use salted butter and omit the salt in the recipe.
Hello,
Made this banana bread today. It was delicious and very moist my family loved it. I did substitute honey for the sugar and loved it. Never tried substituting with honey. I liked the flavour it added. Thank you to you and your sister Anna.😋😊
You’re welcome, Linda! I’m glad that worked out for you! Thank you for sharing that with me!
I followed this recipe to a tee-minus raisins, and followed along to the video..it rose high in the center, cracked widely and wouldn’t set. I cooked it 65 minutes to get the center to set, but it didn’t and the rest is nearly burnt. Not sure how this could happen as I followed you step by step via video and recipe? I do not live in a high climate and I have a newer model stove? Also all of my ingredients were brand new except the 4 day old bananas
Hi Kelly, do you live in a high altitude area? You might google to see what modifications need to be made for your altitude. I hope that helps.
Sounds like what happens when I use a ceramic loaf pan. I threw mine out. Pretty, but worthless.
Hey Kelly, I just made the banana bread and I had some pretty big cracks starting to form around 40 minutes. As soon as it was nice and brown, maybe another 5 mins I covered it with tin foil for the remaining 15-20 minutes and it came out just perfect. I also cooked it on a layer of parchment paper which may have helped with the heat level. I also have a newish stove and I live in normal altitude and it set just fine for me. I should add, I did not use raisins, I used 1/4th a cup of brown sugar sub white and I added 1 tbsp of sour cream to mine in a wilton large loaf pan. Hope some of this might help!
Hi Natasha. Can I half the recipe? Do I still follow the same time and temperature?
Hi Cheryl, I imagine that should work.
Can this recipe be doubled? Always enjoy your videos. Thank you.
jas
Hi Jas, I hope you love this recipe! If you doubled it into one pan then it may require more bake time.
Hi Natasha,
Made your lovely banana loaf yesterday and it turned out beautifully. Hubby loves it so looks like this is going to be a regular bake. Thank you!
I’m so happy to hear that! Thank you for sharing your great review, Caroline!
Hi Natasha
I made the Banana bread ,I had to use gluten free flour (one to one flour ) it hasn’t rised enough. I have this problem with all the cakes ! Any tips ?
Thanks ! Loveeee your recipes.
Hi Shery, someone shared this “I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing!
The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come.”
I love banana bread & especially with anything crunchy in 😁 Thank you for your recipe I really enjoyed making it my self. I added dried cranberries instead of raisins it was delicious 😋 Thank you again for your recipe!!!
You’re welcome, Nilsa! I’m so glad you enjoeyd this recipe!
The best banana recipe ever! Super easy and a hit in every family gathering! Thanks Natasha.
I love to add a hint of cinnamon for a special umf 🙂
You’re welcome! I’m glad you enjoyed it, Yesenia!
Hi, I added dried cranberries instead of the raisins. Baked in 3 mini-pans for gift giving.
Sounds good, Linda. I hope you loved it!
I have to watch my carbs like most of your recipes they don’t have a serving size 🙁
Hi Michael, when at the recipe, click on Jump to recipe and you will see the nutrition info in the recipe card. Our new recipes have that already.
It does say on top that it feeds 10. So 1/10 would be the serving size.
I freeze my peeled overripe bananas in a ziplock baggie. I freeze three to a bag, mashing them as I put them in the bag with my fingers, since that’s what the recipe calls for. Very easy to stack flat in the freezer and ready to defrost when I’m ready to bake.
Thank you for sharing that tip with us!
I make it all the time! Never fails! Right now, I have two loaves in the oven. Today I added both walnuts and raisins. Can’t wait! A useful tip, when your bananas start getting brown, peel them and freeze them in ziplock bags. They will be ready for your banana bread craving in a jiffy!
Thank you for sharing that tip with us, Irene.
First time making it and its delicious!
I’m so happy you enjoyed it!
I give 5 STARS !!!!
Thank you for that wonderful review, Rita!
Hello Natasha, I am Rita Yesterday I tried a banana bread I change a little your recipe instead sugar 3/4 I just put 2 tablespoon because banana is sweet and instead of raisins I put a cranberry It’s was SOOO Yummy , thank you its very easy recipes and I love it!!! You are The Best!!!
You’re welcome! I’m so happy you enjoyed it, Rita!
It was my best banana bread ever 😊 thanks a lot for this recipe
You’re welcome Juhi! I’m so glad you enjoyed it!
Made this yesterday. I added a variety of nuts and coconut flakes. I used 1/2 cup of sugar and used some oil too but cut down a little on butter.Just love it. Turned out to be soft ,moist, light with a crunch. So good. Thanks for sharing the recipe
You are most welcome, Doli. Thank you so much for sharing that with us!
Natasha, this was the moistest banana bread ever. I used 4 bananas and added (2) tsp of Banana Extract along with extra crushed walnuts.
I also used a popover pan to make muffins instead of a loaf and they were incredible.
This is the best ever for super moist banana bread
Thanks again for sharing
I’m so glad you enjoyed it! Thank you for the wonderful review!
Thank you Natasha for this wonderful recipe! I made some adjustments: replaced 10g of flour with cacao powder, used 100g of sugar instead of full 150g as the recipe calls for, added raisins only (as I don’t have any walnuts), and used round mold instead of bread pan. And I baked with airfryer (155°C in 60 minutes), and the final result: the bread is super tasty and moist! Absolutely the BEST banana bread I’ve made! Thank you again for sharing this recipe.
Yay, that is so fantastic! Thank you too for sharing the adjustments that you’ve done for this recipe. So helpful!
Hi Natashas,
I have baked this 2X and it was perfect!!
Any changes to taste and texture if I split this into small loafs?
Thanks and Happy Thanksgiving…
I bet this could work as mini loaves! I do recommend watching your bake time closely, as it will require less time for smaller loaves.
The recipe I use for banana bread has sour cream in it. People would tell me it was the best one they ever had.
Just made this and it was delicious! I used the whole wheat flour and added a 1/2 tsp of cinnamon. Sooo good!
Sounds awesome, Leigh. Thank you and I’m glad you loved it!
This banana recipe is a keeper. I over cooked it but still super moist
I’m so glad you enjoyed it, Sylvia!
YUM YUM. Made this today. Delicious, & hubby approved :). Made pretty much as written except I left out the nuts, used 1/2c white sugar, 1/4 C brown sugar, and put Pumpkin Pie spice (generous 1/2 tsp) & about 1/4 tsp of ground ginger into the flour mixture. Had 2 very rip bananas & lol, I have no idea how many bananas were in my bag of frozen bananas (prob 1 1/2 or 2). Thawed those & drained & proceeded as the recipe said. I put batter into 2 foil mini loaf pans for 50 on recipe (the last 15 mins I laid foil over top as it was very brown but not done in middle yet. Will make again. Very moist & got nice and brown and very tasty. TY
Glad you loved this recipe, Susan, Thank you for sharing your feedback with us!
I just to let me know that I just took it out and we cut it when it cooled I cut us a slice (we could hardly wait. My Husband said that a keeper.Thanks do some wonderful recipes.
I
You’re welcome! I’m so happy you enjoyed it, Sue!
Has anyone tried making this with almond flour?
Hi Tracy, I haven’t tried this with almond flour yet, but it might work. It doesn’t look like anyone else commenting tried it. If you experiment, please let me know how you like it.
I used about a quarter cup of almond flour and 1 and a quarter cup regular all purpose flour. It was very good.
Hi Natasha! 🙂 Can I add some rum to this? How much will be appropriate? Thank you!
Hello Ella, I haven’t tried that yet to advise. If you will do an experiment, please share with us how it goes.
Thank you for the recipe! I goofed it up a bit but it came out delicious! I had 2 1/2 very ripe bananas (1/2 was gross so threw it away), I mixed the bananas with the butter and the eggs, it didn’t want to blend so I beat it with my hand mixer. Then beat the dry ingredients with the wet until very well blended, then hand mixed in the crushed walnuts. Couldn’t find my loaf pan so I used a round cake pan. Sprinkled more crushed walnuts on top and a tablespoon of sugar. Baked at 350, checked it at 35 min, it was done! Perfect and so yummy! I guess it baked faster because it had less bananas?
Yes could be it. Thanks for sharing your experience making this recipe, Amie. I am happy that you enjoyed it!
Everyone touts their recipe as “the best”…however, this one is the best I’ve tried so far. It’s easy and delicious and has definitely moist! I did have to do some alterations due to 1) I have a severe allergy to casein – which is the protein in dairy, so I cannot use butter/cream/milk/etc. 2) I had 3 very ripe bananas ready to go into bread until our 17 year old ate one! Who knew he liked more ripe bananas? haha! So, my slight alterations are as follows: in lieu of butter, I used coconut oil; because I was short a banana, I used half of a ripe avocado I happened to have on hand from yesterday. I also ommitted the raisins as the 17 yr old hates raisins. Since I used avocado, I decided to add 1/2 cup of brown sugar. Normally, I like to test recipes just as they are written – but even with my slight alterations, this recipe is hands down the best I’ve tried! I will definitely use this as go-to, and considering half the bread is already gone, I may need to make another one before the weekend! Thank you for an excellent recipe!
Hello Diem, thank you so much for your kind words and awesome feedback. We appreciate it and I hope you will love all the recipe that you will try.
Hello Diem, thank you so much for your kind words and awesome feedback. We appreciate it and I hope you will love all the recipes that you will try.
Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked
I’m happy you enjoyed that! Thank you.
Now my go to banana loaf recipe. Sooo delicious
I’m so glad you enjoyed it! Thank you for the wonderful review!
Hi Natasha..can I use cake flour? I’m running out of AP and craving some banana bread. Thanks!
Hi Cheryl, cake flour may create a crumble/ different texture. Without experimenting with it myself I cannot advise on alterations.
I made this recipe today. It is, hands down, the best banana bread I have ever tasted. It is so moist. I made it exactly according to the recipe this time but I can’t wait to experiment with the recipe the next time I make it.
I’m so glad you enjoyed it, Dale! Thank you for the wonderful review!
I made this and it was delicious! I substituted cranberries for the raisins. Thank you!
Thank you for sharing that with me, Angie! I’m glad you enjoyed this recipe!
Hi Natasha, I was wondering could you add yogurt to this recipe?
Looking forward to making your delicious banana bread .
Eileen 🇨🇦
Hi Eileen, I haven’t tested that to advise. If you experiment I would love to know how you like that!
Thank you for banana bread recipe
You’re most welcome!
This time when I made the banana bread I reduced the amount of sugar to 100g half brown and half white and added 1 heaped tablespoon of sour cream. The result was again delicious. I think the addition of the sour cream reduces the overall sweetness and makes an even moister bread.
So good to know that it is so delicious as well using less sugar. Thanks for sharing that with us, Rosie!
Hi Natasha,
This is the best banana bread recipe I have ever made. My husband loves it so much that I make it almost every week. Well that’s certainly not healthy so I substitute flour for whole wheat flour. It still turns out perfect. I was wondering if I can substitute butter with oil? If so, can you tell which oil and the quantity?
Thank you!
So nice to know that, Lalima. Thanks for sharing that with us. I have not tried using oil for this recipe to advise. But one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally, I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!” I hope this is helpful.
This s the best banana bread ever, my little granddaughter of 11 makes it regularly now for her family. Was wondering could I add sour cream as I like the tang it gives certain bakes. If yes how much would you recommend. Thank you Natasha for all your wonderful recipes.
So great to hear that. I’m not sure how it would turn out though with sour cream as I’ve never tried adding that in this recipe before. I think it’s worth finding out, if you do an experiment, please let us know know it goes!
Hey Rosie….I always add sour cream(1/4 cup) when making banana bread. The result is always great, soft n moist. Hope that helps
How many cups of mashed bananas does 3 ripe bananas make and how many loaves does this recipe make?
Hi Ingrid, I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas. We made one loaf in a 9.25 by 5.25-Inch, pan.
Hi, may I know where should I place the loaf pan while baking in the oven? I am planning to try this recipe after reading all the amazing reviews.
thanks!
Hi Juanita, we use a standard oven and place it in the center rack.
Thanks Natasha! cant wait to bake this tonight:)
I hope you love this recipe Juanita!
this is like…scrumptious to the max…..sending love all the way from Malaysia here…used to pay like 9 dollars for a loaf of it..now only need an hour of my time and 3 dollars to enjoy freshly bake banana bread in the morning…thank you Natasha….
Yes so true, and homemade is so much better! I’m glad you enjoyed this recipe.
Everyone at home loves your banana bread! We leave out the raisins but it’s still so delicious. We make it about once a week.
Can you please tell me if the entire bread is 350 calories? If it’s 350 calories per serving, how many servings in this bread? Thank you!
Hi Lidia, we have the serving suggestions on the printable recipe card towards the recipe post’s bottom. That calories are per serving. I hope that helps.
Natasha- your banana bread recipe is the best! It was delicious….I added walnuts & chocolate chips!
Love your videos. Thanks!
That’s just awesome Jeannie! I’m so happy to hear that!
The bread was done except for the middle and by the time the middle was done the rest was over baked! Any suggestions?
Hi Anna, it sounds like your oven may be running too hot. Are you using a conventional oven? I would recommend making sure it is calibrated.
I tried many recipes and I can tell you: This recipe is the best!
Fantastic! Thank you for your wonderful review, Sara.
I also agree. Turns out perfect every time.
Hello Natasha!
Can I double this recipe and put chocolate chips on one pan (like your Choc chip banana bread recipe) and the other nuts free (due to nuts allergic kiddos)? Also using a glass loaf pans, so can I bake both pans together at 325°F and still take 55-65 mins?
Thank you so much for sharing your recipes! I’m about to start a collection of Natasha’s Kitchen recipes! They’re all so GOOD!
~MB
Hi, yes absolutely you can separate them and make them without nuts. The base of the chocolate chip banana bread is the same as this one and we often make it without nuts because of an allergy also. We have baked 2 loaves together in the past and it works great. You might do the toothpick test at the end though to make sure both loaves are fully cooked through (using 2 different toothpicks for allergies of course). I hope you love the banana bread!
This was delicious! I used the convection setting in my oven and it baked for about 48 minutes. Very moist! QUESTION: I want to divide this recipe into two pans. What size loaf pan should i use? Love this channel.
Hi Freda, I haven’t tested this in two pans to advise however one of our readers reports great results using two mini loaf pans for 15 minutes. ” I was looking for a quick and easy banana bread recipe that would be moist and delicious. Let me tell you, this recipe delivered. This was the best banana bread I’ve ever had/made.
I omitted walnuts and raisins because I didn’t have any on the shelf and I didn’t have a loaf pan that I could find. Instead I had two mini loaf pans. I made two mini loaves and they cooked for 15 mins.
They were a hit!”
Fabulous recipe! Best banana bread I’ve ever made. The only change I made was to use dried cranberries instead of raisins. The bread was so moist and delicious! My husband loved it and even shared a taste with our dogs, who also approved! No need to search anymore for another recipe. This is perfect! 5 stars.
Awesome! Thank you so much for the 5 stars and for the awesome review that you share with us, Susan. We love it!
Hi Natasha, thanks for the lovely recipe. The banana bread is very moist and tasty. My husband and son enjoyed very much. I will definitely make this again.
So great to hear that, Yvonne. Thanks for sharing your good feedback with us!
Hi Natasha. Love your recipes and I’ve tried quite a few and they all turn out lovely. This cake tastes really nice however I know cove done something wrong as mine went a quite dense. Can you help me on where I may have gone wrong please. Thankyou
Hi Amber, the bread will get denser with too much moisture. I would recommend reading our post on measuring to be sure everything was measured appropriately.