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Banana Bread Recipe (VIDEO)

An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.

Banana Bread on a cutting board with walnuts, raisins and ripe bananas to make healthy banana bread

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Banana Nut Bread Recipe:

This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread. He makes it frequently and it always disappears fast! It is simple to make and our favorite way to use up overripe bananas so they never go to waste. It’s super moist and makes a great breakfast on-the-go. We even created Banana Muffins from this recipe.

This loaf stays moist for days and also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).

Banana Bread Video Tutorial:

Watch Natasha make this moist banana bread. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and bake!

Ingredients for Banana Bread:

This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.

Can I Omit Walnuts and Raisins?

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

Ingredients for Banana Bread with ripe bananas, flour, sugar, eggs, butter, walnuts and raisins

How to Ripen Bananas:

  • Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
  • 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.

Can I Freeze Overripe Bananas?

If you have overripe bananas and aren’t ready to bake with them, DO NOT throw them away!

How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!

Slices of banana nut bread on a plate

How to Make Banana Bread:

This is the easiest banana bread recipe. We mix it in a stand mixer because it’s easy, but you can use an electric hand mixer and can even make it work with a hand whisk. There is no fancy equipment required. Watch the video tutorial below and you will be a pro in no time!

  1. In the mixing bowl, cream together butter and sugar.
  2. Mix in mashed bananas and eggs.
  3. Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
  4. Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.

Substitutions for a Healthy Banana Bread:

  • My sister Anna made this into a honey banana bread; replacing sugar with honey.
  • Use organic whole wheat flour instead of all-purpose flour.
  • Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
  • Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness

Moist banana bread recipe sliced to show banana nut bread center

Love Sweet Breads? Try these Popular Bread Recipes:

We love sweetbreads because they are easy to make and are such a treat, especially when you top them with Honey Butter! Don’t miss these reader favorites:

Moist Banana Bread Recipe

4.95 from 320 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Banana bread sliced on a cutting board

This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.

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

Ingredients

Instructions

  1. Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature. 

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

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

  4. In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.

  5. Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.

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

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

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

Moist banana nut bread on kitchen towel

This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts making it a banana nut bread. One of our favorite ripe banana recipes and even better with overripe bananas! This banana nut bread is super moist, easy and makes a great breakfast on-the-go. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Rita Plotko
    December 1, 2020

    I give 5 STARS !!!!

    Reply

    • Natashas Kitchen
      December 1, 2020

      Thank you for that wonderful review, Rita!

      Reply

  • Rita Plotko
    December 1, 2020

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

    Reply

    • Natashas Kitchen
      December 1, 2020

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

      Reply

  • Juhi Dhingra
    December 1, 2020

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

    Reply

    • Natashas Kitchen
      December 1, 2020

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

      Reply

  • Doli Padaruth
    November 29, 2020

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

    Reply

    • Natasha's Kitchen
      November 30, 2020

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

      Reply

  • Cory
    November 28, 2020

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

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

    This is the best ever for super moist banana bread

    Thanks again for sharing

    Reply

    • Natashas Kitchen
      November 28, 2020

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

      Reply

  • Yen
    November 27, 2020

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

    Reply

    • Natasha's Kitchen
      November 27, 2020

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

      Reply

  • JenSia
    November 25, 2020

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

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

    Thanks and Happy Thanksgiving…

    Reply

    • Natashas Kitchen
      November 25, 2020

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

      Reply

  • Cathy
    November 24, 2020

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

    Reply

  • Leigh
    November 22, 2020

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

    Reply

    • Natasha's Kitchen
      November 22, 2020

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

      Reply

  • Sylvia Dagama
    November 20, 2020

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

    Reply

    • Natashas Kitchen
      November 20, 2020

      I’m so glad you enjoyed it, Sylvia!

      Reply

  • SUSAN TRACY
    November 14, 2020

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

    Reply

    • Natasha's Kitchen
      November 15, 2020

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

      Reply

  • sue Orlowski
    November 14, 2020

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

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

  • Tracy McGrath
    November 14, 2020

    Has anyone tried making this with almond flour?

    Reply

    • Natashas Kitchen
      November 14, 2020

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

      Reply

      • Christina Katsikas
        November 22, 2020

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

        Reply

  • Ella
    November 11, 2020

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

    Reply

    • Natasha's Kitchen
      November 11, 2020

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

      Reply

  • Amie R
    November 10, 2020

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

    Reply

    • Natasha's Kitchen
      November 11, 2020

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

      Reply

  • Diem
    November 10, 2020

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

    Reply

    • Natasha's Kitchen
      November 11, 2020

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

      Reply

    • Natasha's Kitchen
      November 11, 2020

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

      Reply

  • Gertrude Cramp
    November 9, 2020

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

    Reply

    • Natashas Kitchen
      November 10, 2020

      I’m happy you enjoyed that! Thank you.

      Reply

  • Shingie Samupindi
    November 9, 2020

    Now my go to banana loaf recipe. Sooo delicious

    Reply

    • Natashas Kitchen
      November 9, 2020

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

      Reply

  • Cheryl
    November 7, 2020

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

    Reply

    • Natashas Kitchen
      November 7, 2020

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

      Reply

  • Dale
    November 6, 2020

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

    Reply

    • Natashas Kitchen
      November 7, 2020

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

      Reply

  • Angie
    November 6, 2020

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

    Reply

    • Natashas Kitchen
      November 6, 2020

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

      Reply

  • Eileen
    November 5, 2020

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

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

    Reply

    • Natashas Kitchen
      November 5, 2020

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

      Reply

  • Tatyana Pirozhkov
    November 3, 2020

    Thank you for banana bread recipe

    Reply

    • Natasha's Kitchen
      November 3, 2020

      You’re most welcome!

      Reply

  • Rosie
    November 2, 2020

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

    Reply

    • Natasha's Kitchen
      November 2, 2020

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

      Reply

  • Lalima
    November 1, 2020

    Hi Natasha,

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

    Thank you!

    Reply

    • Natasha's Kitchen
      November 1, 2020

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

      Reply

  • Rosie
    October 30, 2020

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

    Reply

    • Natasha's Kitchen
      October 30, 2020

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

      Reply

    • Mehreen
      November 3, 2020

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

      Reply

  • Ingrid Payne
    October 28, 2020

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

    Reply

    • Natashas Kitchen
      October 28, 2020

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

      Reply

  • Juanita
    October 28, 2020

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

    Reply

    • Natashas Kitchen
      October 28, 2020

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

      Reply

    • Juanita
      October 29, 2020

      Thanks Natasha! cant wait to bake this tonight:)

      Reply

      • Natashas Kitchen
        October 30, 2020

        I hope you love this recipe Juanita!

        Reply

  • Diana Kek
    October 27, 2020

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

    Reply

    • Natasha's Kitchen
      October 28, 2020

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

      Reply

  • Lidia
    October 26, 2020

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

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

    Reply

    • Natashas Kitchen
      October 26, 2020

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

      Reply

  • Jeannie Karamigios
    October 26, 2020

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

    Reply

    • Natashas Kitchen
      October 26, 2020

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

      Reply

  • Anna
    October 25, 2020

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

    Reply

    • Natashas Kitchen
      October 26, 2020

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

      Reply

  • Sara
    October 22, 2020

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

    Reply

    • Natasha's Kitchen
      October 22, 2020

      Fantastic! Thank you for your wonderful review, Sara.

      Reply

    • Sule
      October 25, 2020

      I also agree. Turns out perfect every time.

      Reply

  • MB
    October 20, 2020

    Hello Natasha!

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

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

    ~MB

    Reply

    • Natasha
      October 21, 2020

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

      Reply

  • Freda Ramey
    October 20, 2020

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

    Reply

    • Natashas Kitchen
      October 20, 2020

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

      Reply

  • Susan Lobo
    October 18, 2020

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

    Reply

    • Natasha's Kitchen
      October 18, 2020

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

      Reply

  • Yvonne
    October 18, 2020

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

    Reply

    • Natasha's Kitchen
      October 18, 2020

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

      Reply

  • Amber
    October 14, 2020

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

    Reply

    • Natashas Kitchen
      October 14, 2020

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

      Reply

  • Janani
    October 14, 2020

    I’m a beginner in baking. I tried banana bread using full atta and brown sugar. It came out really well and my son and hubby enjoyed a lot. Thank u for such a great recipe

    Reply

    • Natashas Kitchen
      October 14, 2020

      You’re welcome! I’m so glad you both enjoyed that!

      Reply

  • Angelica
    October 14, 2020

    I just made this and the only change I made was adding 2 more medium sized bananas. I put it into a greased (with butter) muffin tin and made muffins instead , cooked them for 20 minutes and they are AMAZING !! So moist and delicious! Bookmarking this recipe , it is now going to be my go to! It’s to bad I cant upload a photo to share !

    Reply

    • Natashas Kitchen
      October 14, 2020

      I’m’ so happy you enjoyed this recipe, Angelica!

      Reply

  • Susan Phelps
    October 13, 2020

    Hi Natasha,
    Susan From JHB South Africa thank you so much for this and all your easy and cost effective recipes it helps when you are feeding teenagers any other lunch box tips will be great. Thanks

    Reply

    • Natasha's Kitchen
      October 13, 2020

      You’re most welcome, Susan. Thanks for your suggestion too, I’ll take note of it!

      Reply

  • Zenobia
    October 12, 2020

    Me and my daughter make banana cake very often. Ur recipe is perfect and it comes out excellent every time we make it👍🏻👍🏻

    Reply

    • Natasha's Kitchen
      October 12, 2020

      That is so great! Thank you so much for sharing that with us.

      Reply

  • Joan Kawaka
    October 11, 2020

    Hi. Tried your recipe and it came our so well. I replaced walnut with peanuts though. Walnuts are not common here. Soft and nice .

    Reply

    • Natasha's Kitchen
      October 11, 2020

      Sounds great, Joan! Yes, it will be delicious using other types of peanuts too.

      Reply

  • Tara
    October 10, 2020

    Hi Natasha. I absolutely loved this recipe. The banana bread was super moist and soft and just sweet enough. The only issue I had was when I tried to cut the loaf into slices it was crumbling. Any reason why this could be happening? I’ve just recently started baking so not sure how I can fix that for the next time.

    Reply

    • Natasha
      October 12, 2020

      Hi Tara, sometimes if you cut it while it’s still warm, it can seem more crumbly since it is more moist.

      Reply

  • Mye
    October 6, 2020

    I really loved your recipes! I almost saved all of your recipes in my youtube account. I just tried this Banana recipe of yours 3months ago and my husband loves it! Thank you for sharing your best recipes, please keep doing it!
    Godbless your family!

    Reply

    • Natashas Kitchen
      October 6, 2020

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

      Reply

  • Sophie
    October 4, 2020

    Hi Natasha! I ran out of honey, and substituted it with maple syrup! It turned out great, just had a slightly darker color. By the way, my parents and I love your recipes! Thank you

    Reply

    • Natashas Kitchen
      October 5, 2020

      I’m so happy you enjoyed that!

      Reply

  • Sue
    October 2, 2020

    Hi Natasha. I ran out of butter, can I substitute for vegetable oil instead?

    Thank you

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Sue, 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!!!!” I hope this is helpful.

      Reply

  • Rahul mishra
    October 2, 2020

    Plz suggest how to make this banana bread recipe without egg.

    Reply

    • Natashas Kitchen
      October 2, 2020

      Hi Rahul, I haven’t tested this but one of my readers wrote: “Ground flaxseed and water is an egg substitute. I think it is 1 Tablespoon of flaxseed mixed with 3 Tablespoons of water is the equivalent of one egg. You may want to do an internet search for more information.” I hope that helps.

      Reply

  • Rill A Wright
    September 30, 2020

    Absolutely delicious! I made it exactly as written and my husband and two grown boys became weak in the knees and said it was the best banana bread EVER! My bananas skins were totally black on the outside and the bananas inside were at the absolute peak of sweetness. Next time I’ll make many loaves and freeze them. Thanks Natasha! Well done!

    Reply

    • Natashas Kitchen
      September 30, 2020

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

      Reply

  • Patricia Larsson
    September 26, 2020

    Hi Natasha, love your recipes …I would like to know if I do not add the walnuts and raisins, does it stay the same? or, I would need to add more sugar , flour? Thanks !!

    Reply

    • Natashas Kitchen
      September 26, 2020

      Hi Patricia, it will still work without them but we love the texture they add!

      Reply

  • May
    September 25, 2020

    Hello,

    Did you forget to add liquid like water or milk to make the banana bread?

    Reply

    • Natashas Kitchen
      September 26, 2020

      Hi May, this recipe doesn’t require any more moisture than what’s already in the ingredient list.

      Reply

  • needle beetle
    September 23, 2020

    I just finished writing this recipe down on my recipe book. This is seriously the best banana bread recipe I’ve ever tried! So moist and tasty. I don’t think I’ll ever need to search for another recipe ever again, I’ll just came back to this one 🙂

    Reply

    • Natasha's Kitchen
      September 23, 2020

      Super love it! Thank you so much for sharing your wonderful experience with us! I think this will become a favorite for you!

      Reply

  • Damaris
    September 22, 2020

    I love banana nut bread
    It’s one of my favorites
    But do to diet limitations I only can used gluten free flour and sugar substitute. So I did change those 2 ingredients and let me tell you no one could notice the difference. Thank you for sharing your recipe.

    Reply

    • Natashas Kitchen
      September 22, 2020

      That’s just awesome! I’m so glad to hear this worked with gluten-free substitutions!

      Reply

  • Delia Bizarro
    September 21, 2020

    I just baked your cake, so very good, i added some chocolate chips…just to let you know, i,m from Azores, Portugal, very far..

    Reply

    • Natashas Kitchen
      September 21, 2020

      I’m so glad you enjoyed that Delia!

      Reply

  • Mallory
    September 20, 2020

    I made this today and WOW! Very yummy! I added 1/2 cup of mini chocolate chips instead of raisins and also some cinnamon. Definitely going to write this recipe down and keep it in my recipe box. Thanks!

    Reply

    • Natasha's Kitchen
      September 21, 2020

      So glad to hear that, Mallory! I hope you love every recipe that you will try.

      Reply

  • Rajesh
    September 17, 2020

    I love the recipe as a new baker. My only problem is that it keeps splitting at the top.
    Thanks,

    Reply

    • Natashas Kitchen
      September 17, 2020

      I’m so happy you enjoyed that! The cracking is normal and expected in banana bread.

      Reply

  • Geeta Singh
    September 15, 2020

    Natasha wd like to know if both roda of the oven have to be put on for baking bread ! Your recipes are amazing however please guide about the mode both rods on as very new to baking ! Love your recipes a lotttt!

    Reply

    • Natasha
      September 16, 2020

      Hi Geeta, I’m not sure what you mean by rods, but be sure to bake in regular conventional oven mode (not convection).

      Reply

  • HANNAH MAY BOMEDIANO
    September 14, 2020

    so i started baking and i first baked this banana bread. my family loved it so much! thanks for your recipes, i enjoyed baking so much.

    Reply

    • Natasha's Kitchen
      September 14, 2020

      So great to hear that, Hannah! Thanks for sharing that with us.

      Reply

  • Corazon Vera
    September 13, 2020

    Hi Ms. Natasha. Thank you very much and proud watching your video in different recipe’s. . Actually this i my first time to bake choco chips banana cake which my grand daughter love most. I did follow all your instruction in making the messurement, how to bake till done. I will show you my creation.

    Reply

    • Natasha's Kitchen
      September 13, 2020

      Sounds great, Corazon. You may share photos of your creation, on our Facebook page or group.

      Reply

  • Reeti
    September 12, 2020

    To be honest, I never did like banana bread, until I came across this gem of a recipe.. from granny to kids, hit with everyone!!

    Reply

    • Natasha's Kitchen
      September 13, 2020

      That is so awesome. Thank you so much for your great feedback, Reeti!

      Reply

  • Hani
    September 12, 2020

    Thank you so much for sharing and I love all your videos and postings. May I know the estimated weight of the 3 bananas please? The bananas here where I’m from are not as big as those used for your cake. Thanks again.

    Reply

  • Angelica
    September 11, 2020

    Hi Ms Natasha, it’s my first time to bake actually.. tried your banana cake.. i’m not sure what happened on mine!haha texture was too fine not the normal but still delicious.. is it because i used glassware? I really dont know what happened..

    Reply

    • Natasha
      September 14, 2020

      Hi Angelia, did you possibly use cake flour? That could cause a very light crumb. We have baked with glass before without problems so I don’t think that is the issue.

      Reply

      • Angelica
        September 16, 2020

        Thanks Ms Natasha for the reply.. I will try again this weekend and I should make it right!

        Reply

        • Angelica
          September 19, 2020

          Hi Ms Natasha, just an update.. I figured out why my first try was too fine. My glassware a bit small.. it didn’t rose well.. Bought a bit bigger and it turned out perfectly delicously yummy!😍 Thank you sooo much! My kids really love it and asking for more! I want to try all your recipes! Thankful I found you!😊

          Reply

          • Natasha
            September 19, 2020

            I am so happy to hear that you all loved the banana bread recipe .

  • Patricia
    September 10, 2020

    This was my first time making banana bread, it came out great! I just forgot to add the butter and flour to the pan.

    Reply

    • Natasha's Kitchen
      September 11, 2020

      So great to hear that, Patricia. No worries, you make sure to remember to add those ingredients next time so it can taste perfect!

      Reply

  • Izzy R
    September 10, 2020

    I used honey instead of sugar and it came out in the flavor. It was amazing. I used a one to one and ended up nearly using up all my honey!

    Reply

    • Natasha's Kitchen
      September 11, 2020

      Fantastic! I’m so glad to know that Izzy, thank you for sharing that with us.

      Reply

  • Izzy R
    September 10, 2020

    I was looking for a quick and easy banana bread recipe that would be moist and delicious. Let me tell you, this recipe delivered. This was the best banana bread I’ve ever had/made.
    I omitted walnuts and raisins because I didn’t have any on the shelf and I didn’t have a loaf pan that I could find. Instead I had two mini loaf pans. I made two mini loaves and they cooked for 15 mins.
    They were a hit!

    Reply

    • Natasha
      September 11, 2020

      That’s awesome that they baked so quickly (only 15 minutes) in two mini loaf pans! Thank you for sharing your lovely review. I’m so glad you loved the banana bread recipe.

      Reply

  • Emma
    September 10, 2020

    I am a big fan of your recipes and they all turned out great, except for this one. I tried it twice and both turned out raw. it rose a little bit and was the same color as shown in the video but when I cut it, it was raw. I followed the exact recipe so I don’t know what I’m doing wrong. Thank you!

    Reply

    • Natasha
      September 11, 2020

      Hi Emma, could you possibly be using a different size or shape pan? Also, you might check that your oven is reaching the correct temperature and make sure to put it in the oven after the oven is fully preheated. If it didn’t rise much, it could be the leavening that is expired. If leavening expires, it won’t activate to make the bread rise properly which could be a culprit. I hope that helps!

      Reply

  • Michele Harvey
    September 10, 2020

    I’ve baked your choc chip banana bread and it’s delicious. I have to make one every week now because it’s so delicious. But my son asked me today if I could add some porridge oats to it. Would that be possible and if so…how many grams do you think I could add to the mix?

    Reply

    • Natasha's Kitchen
      September 10, 2020

      So great to hear that Michele. Regarding your question, I haven’t personally tried that yet to advise on the ingredients you might need to experiment on it. If you try, please let us know how it goes!

      Reply

  • Kendall
    September 9, 2020

    Wow, if you want a buttery, decadent piece of banana bread, this is it! I made some adjustments based on what I had:
    – omitted raisins and nuts
    – replaced one banana with 1/3 cup fruit puree
    – used 1/3 cup of the sugar to caramelize two banana before mashing and adding

    Baked at 170 C for 50 minutes. Edges were a bit brown but the inside was perfect, and every bite was delicious!

    Reply

    • Natasha's Kitchen
      September 9, 2020

      So nice of you to share that with us, Kendall. Thank you so much! So glad that you loved this recipe too.

      Reply

  • Jean Herrmann
    September 7, 2020

    It looks delicious! I am going to try it with dates instead of raisins. Just an idea. I love dates and you can buy them already cut with sugar on them so they don’t stick to one another.

    Reply

    • Natasha
      September 7, 2020

      Hi Jean, I love the idea of using dates! Let me know how you like the banana bread.

      Reply

    • Beth
      September 8, 2020

      Hello Natasha,I am from Omaha ,Nebraska. Cold and Rainy.I am making your banana nut,raisin ,bread for the fourth time. Made your Apple Cake yesterday-to die for. I am a law student and your receipes are my bible. Every recipe has been delicious. I am glad you are my cook.Blessings to you and your family.

      Reply

      • Natashas Kitchen
        September 8, 2020

        Awww that’s the best! Thank you so much for sharing that with me, Beth! I’m all smiles

        Reply

    • Tee
      September 15, 2020

      Hi Natasha, if I leave out the raisins do I need to change the measurements for any of the other ingredients?

      Reply

      • Natashas Kitchen
        September 15, 2020

        Hi Tee, several of our readers left out raisins and reported great results without any adjustments.

        Reply

  • casey dinh
    September 4, 2020

    I was really craving the banana bread from starbucks & decided to make some myself w this recipe. the first time I’ve baked banana bread and WOW. someone else suggested using brown sugar along with the white so I used 1/2 cup white sugar and 1/4 cup of dark brown sugar (i’m a sucker for brown sugar :P) I omitted the raisins but did include walnuts in AND on top (just like how starbucks has em). This adds a wonderful crisp to the outside layer with a moist DELICIOUS inside. wow. I am 100% making this again.
    it’s my first time living alone so I had bought way too many bananas & some of them are now overripe. So I’ll be baking some more soon !!

    Reply

    • Natashas Kitchen
      September 5, 2020

      I’m so happy you enjoyed that Casey! Thank you for that wonderful review!

      Reply

    • Evelyn
      September 27, 2020

      Just throw your extra bananas in your freezer. They will be ready and waiting!

      Reply

    • Sonya L.
      November 30, 2020

      This recipe worked perfectly. I am currently living in a high altitude location so I was nervous about the result. But I didn’t modify the recipe or instructions and it turned out great. Well, I did replace the raisins with 1/4 cup of chocolate chip, lol.

      Reply

      • Natashas Kitchen
        November 30, 2020

        I’m so happy that worked out, Sonya! That’s so great!

        Reply

  • Yasmin jokhi
    September 1, 2020

    My granddaughter who is 5 is a great fan of your and her favorite night time story is to look at your videos. Your brownie is household favorite. Please keep posting your recipes I so enjoy watching them. My granddaughter says you are so funny.than you

    Reply

    • Natashas Kitchen
      September 1, 2020

      Aww! That’s the best! I’m so inspired to read this review, Yasmin! Thank you!

      Reply

  • Lucy
    September 1, 2020

    Hi Natasha, can I use coconut oil instead of butter? in the same measurement?

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Lucy, 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

    • Rebecca
      September 2, 2020

      I wish to make it, but I am allergic to eggs and wheat. Can I use gluten free flour? I will try the flaxseed and water for the eggs, but I didn’t know about the flour

      Reply

      • Natasha's Kitchen
        September 3, 2020

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

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

        Reply

  • Yelena
    August 31, 2020

    I’ve made this recipe over 100 times and it is excellent every time. I tried freezing the baked loaf for the first time for my postpartum ease and then baked it at 325 to thaw and it tasted even better than fresh baked! Foolproof recipe

    Reply

    • Natashas Kitchen
      August 31, 2020

      That’s just awesome Yelena! Thank you for that wonderful review!

      Reply

  • Mary
    August 31, 2020

    I am 61 years old and have been making banana bread for years. This is the best one I have ever made! Thank you for such a great recipe!

    Reply

    • Natashas Kitchen
      August 31, 2020

      Wow! I’m so inspired reading your review, Mary! Thank you!

      Reply

  • Kimberly
    August 30, 2020

    Easy and my new “go to” banana bread recipe.

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Thank you so much for your good comments, Kimberly.

      Reply

  • Laiba Waseem
    August 30, 2020

    Made about 5 loaves and they have never survived an entire day, its a fool proof recipe that will always taste great
    Btw there will be more banana bread baking on its way

    Reply

    • Natasha's Kitchen
      August 30, 2020

      Wow, sounds like this is a family favorite already! I’m so glad everyone loves this banana bread.

      Reply

      • Sondra Murphy
        September 21, 2020

        I made your recipe last night for the first time; just couldn’t recall my regular one. I always add chopped apricots and toasted pecans (sometimes walnuts). Baked in mini muffin pan and one mini loaf pan. They were wonderful. I suggest you try apricots as the tangyness marries well with sweet bananas.

        Reply

        • Natashas Kitchen
          September 21, 2020

          Thank you so much for sharing that with me! That sounds delicious!

          Reply

  • Cristina Moricca
    August 25, 2020

    Just tried it today, it came out oh, so yummy! I used 4 overripe bananas, raisins but decided to forego the walnuts. I followed the rest of the recipe to a T! It came out so moist with just the right amount of sweetness! Thanks for sharing this recipe!

    Reply

    • Natashas Kitchen
      August 25, 2020

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

      Reply

  • keyla
    August 22, 2020

    Aloha Natasha!

    Is it ok to have regular butter instead of unsalted butter? Do I need to alter any of the other ingredients because of the butter? Please let me know. Love you! TY!!

    Reply

    • Natashas Kitchen
      August 22, 2020

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

      Reply

  • Maureen
    August 20, 2020

    can I use a smaller pan 8 x 3.8 x2.5 & bake for how long

    Reply

    • Natashas Kitchen
      August 20, 2020

      Hi Maureen! That size is slightly smaller and I worry it will overflow the pan! I would watch it closely as you’re filling it or you can make a smaller portion. I hope you love this recipe!

      Reply

  • Lin
    August 19, 2020

    Just made this bread this afternoon. I used 1/2 cup of honey to replace sugar. 1 cup of all purpose plain flour and 1/2 cup of wheat flour. Dried blueberry instead of raisin. So yummy and moist. Love this recipe so much. Thank you very much Natasha for sharing wonderful recipe.

    Reply

    • Natasha's Kitchen
      August 19, 2020

      I’m so glad your substitutes worked well, Lin. Thanks for sharing that with us!

      Reply

  • Lenie
    August 19, 2020

    Hi there!! My daughter is allergic to dairy.. what can I sub with eggs ? Can I also pls have the measurement? Thank you

    Reply

    • Natasha's Kitchen
      August 19, 2020

      Hi Lenie, I’m sorry but I haven’t tried any other substitutes.

      Reply

    • agee
      August 23, 2020

      Ground flaxseed and water is an egg substitute. I think it is 1 Tablespoon of flaxseed mixed with 3 Tablespoons of water is the equivalent of one egg. You may want to do an internet search for more information.

      Reply

    • Timothy Puffpaff
      August 30, 2020

      Eggs are NOT dairy! They come from chickens. Dairy comes from mammals such as cows. I was a teacher for decades, and understand the confusion. It’s ALLsold in the dairy department at grocery stores. Anyway, I hope this makes cooking a bit easier for your daughter.

      Reply

    • Nancy
      September 13, 2020

      Hi Lenie, I’m also unable to have dairy. Substitute the butter with Earth Balance Vegan buttery sticks. Its very good and you can not taste the difference between this and the real thing!

      Reply

  • Michelle
    August 17, 2020

    What if I only have 2 bananas? do you think that will work?

    Reply

    • Natashas Kitchen
      August 17, 2020

      Hi Michelle, it depends on the size of the banana. You may need to make some adjustments.

      Reply

  • Chelsea C
    August 16, 2020

    Wow, this recipe was amazing! I’ve been baking banana bread all my life but this one was special. I only did two things differently; first, I used cashews for nuts as that’s what I had on hand, and second, due to an issue with my oven, had to freeze the batter in the tray for a day or two before thawing and baking. I added coconut flakes and sliced bananas on top.
    My husband said it was incredible, and he said it twice, which is rare! I’d share a picture but there is no option to that I see.

    Reply

    • Natasha's Kitchen
      August 16, 2020

      So glad to hear that you loved the result! You can share some photos of your creation on our Facebook page and group. I would love to see your photos.

      Reply

  • Radhika Lonkar
    August 16, 2020

    Love the recipe! Have made it several times and turns out yummy every single time. Have tried versions without walnuts, without raisins and walnuts..there is not much difference in the basic taste…of course the additions make it yummier. Do not hesitate to make it if you don’t have walnuts and raisins on hand. Also the last 2 times I made it, I just used one pot, creamed the butter and sugar, then eggs and then added the super ripe bananas right in there without mashing them first. Since the bananas were very ripe, they broke down easily with the electric beater I was using and it saved me from washing more dishes and no difference in taste or texture.

    Reply

    • Natasha's Kitchen
      August 16, 2020

      I love it! Thank you for your detailed feedback and for sharing some tips too. We appreciate it!

      Reply

  • JenE.
    August 15, 2020

    Just made this for my family today (which include a 5 and 7 yr old) and they all LOVED it! The only thing I left out was the walnuts, just because I personally don’t like them. Very easy to make. The raisins are so good with the bananas. My 5 yr old had one piece and then told me I need to keep making this every day. haha Thanks for sharing this delicious recipe!

    Reply

    • Natasha's Kitchen
      August 15, 2020

      Wow, awesome! I think you’re going to have to stock on the ingredients haha. Thanks for sharing that with us.

      Reply

      • Aline
        August 19, 2020

        I’ve made this 2 times and is been a hit. Thank you!!

        Reply

        • Natashas Kitchen
          August 19, 2020

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

          Reply

  • Ranjana
    August 14, 2020

    Hi
    What can I use instead of eggs?

    Thank you!

    Reply

    • Natasha
      August 14, 2020

      Hi Ranjana, I haven’t tried any other substitutes.

      Reply

    • agee
      August 23, 2020

      I have used ground flaxseed and water as an egg substitute in baking. You may want to do an internet search for more information.

      Reply

  • Sharon Jones
    August 13, 2020

    The best banana bread i had made ever..super love it! I swapped the raisins with walnuts cause i love chunky ones..and its awesome!! Thank you 😊

    Reply

    • Natasha's Kitchen
      August 13, 2020

      Wonderful! Thank you so much for sharing your great experience with us.

      Reply

  • Jennifer Kirkwood
    August 11, 2020

    Made it plain without walnuts or chocolate but turned out amazing still

    Reply

    • Natasha's Kitchen
      August 11, 2020

      Yay, awesome! I hope you try it with walnuts and chocolate too next time.

      Reply

  • ann goodman
    August 11, 2020

    making it now! I doubled the recipe. Does that affect cooking time in the oven?

    Reply

    • Natashas Kitchen
      August 11, 2020

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

      Reply

  • Especially pleased
    August 10, 2020

    Love, love, love, every recipe. I especially appreciate your substitution tips. Believe it or not, for the first time ever I have a substitution tip. Miraculous. Here’s the tip for cutting down on sugar and fat in a recipe: lentils. Yes, in a great effort to lower cholesterol and triglycerides I came upon lentils and learned a great deal on Lentils.org. Anyway. You can substitute 1/2 the butter or oil in baking with pureed lentils.

    Reply

    • Natashas Kitchen
      August 10, 2020

      I’m so happy you’ve have enjoyed our recipes! Thank you for the wonderful review and for sharing your tips with us!

      Reply

  • JoAnn
    August 9, 2020

    Made this recipe today, my first time making banana bread. It came out really well. I had pecans, so I used them. I was very, please. Thank you for sharing your recipe with us.

    Reply

    • Natasha's Kitchen
      August 10, 2020

      You are so welcome! I’m so happy to hear that you loved the result. Thank you for your great feedback, JoAnn!

      Reply

  • MAYLE C DUNGAN
    August 9, 2020

    Delicious recipe, second time I make it and can’t stop eating it.

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Looks like you found a favorite recipe!

      Reply

  • Angelina
    August 9, 2020

    This recipe is literally soo good! It’s so moist and spongy! Thanks so much for the great recipe!

    Reply

    • Natasha's Kitchen
      August 9, 2020

      I’m so glad you loved this recipe. Thank you for your wonderful feedback!

      Reply

  • Anna Rose
    August 8, 2020

    Tried this recipe last night, switched out baking soda for 2 tsp baking powder, omitted the salt, and used 1/2 cup of sugar and it came it out great!

    Reply

    • Natashas Kitchen
      August 8, 2020

      That’s wonderful! I’m so glad you enjoyed this Anna!

      Reply

  • Aprilk
    August 8, 2020

    Love this recipe! I used brown sugar instead. Super moist which we love !

    Reply

    • Natashas Kitchen
      August 8, 2020

      That’s so great Aprilk! Isn’t this recipe so good!

      Reply

  • YNK
    August 7, 2020

    Thank you for sharing this yummy recipe! I saw that we can replace sugar with honey. Would that be with 3/4 cup of honey? Thanks!

    Reply

    • Natashas Kitchen
      August 7, 2020

      Hi, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details.

      Reply

  • Amanda
    August 6, 2020

    Will this work for high altitude?

    Reply

    • Natashas Kitchen
      August 6, 2020

      Hi Amanda, I don’t have experience with high altitude for this recipe specifically but I do recommend looking through the comments for a tip from our readers. If you experiment, let me know how you liked the recipe

      Reply

  • Bea Southworth
    August 6, 2020

    Love this recipe. I substitute Almond flour for the regular and use honey. My go to recipe

    Reply

    • Natashas Kitchen
      August 6, 2020

      Yum! Isn’t it so good! I’m so happy you enjoyed this recipe Bea!

      Reply

  • Debbie Russell
    August 2, 2020

    This is my new go to for banana bread! Delish!

    Reply

    • Natasha's Kitchen
      August 2, 2020

      That is so great to hear, Debbie! Thank you so much.

      Reply

  • Tuyen Le
    August 1, 2020

    Omg! This has to be the best banana bread I’ve made. So flavorful and moist. I adjusted the ingredients – added 4 bananas in the mixture, two sliced bananas to add to the top of the bread, added 2 cups of brown sugar and 1 cup of white sugar and 2/3 vanilla extract without raisins.

    Reply

    • Natashas Kitchen
      August 1, 2020

      That’s just awesome! I’m so happy you loved this recipe Tuyen!

      Reply

  • Patrice
    August 1, 2020

    Hi! I really love your recipe and I’ve tried using it multiple times, but I always end up with a not moist banana bread. I can’t figure out how to make it moist… I even tried lessening the baking time to 50 mins

    Reply

    • Natashas Kitchen
      August 1, 2020

      Hi Patrice, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick. Did you possibly use very small bananas? This post on measuring may help your dry ingredient measurements. If you’re scooping your dry ingredient incorrectly that may be the culprit.

      Reply

      • Patrice
        August 4, 2020

        They were small so I added one more banana to the recipe. I’ll check out the post and try again this Friday

        Reply

        • Natasha's Kitchen
          August 5, 2020

          Sounds like a good plan. Please let us know how it goes.

          Reply

  • Joyce Neideffer
    July 31, 2020

    Hi Natasha, reading your recipe for Banana bread, gonna make it today. My question is can I use the Monk Fruit sugar instead of granulated sugar. We are trying to watch our sugar intake. Thank you, have a bless day

    Reply

    • Natasha's Kitchen
      July 31, 2020

      Hello Joyce, sounds like a good plan. I haven’t really tried using Monk Fruit sugar yet to advise so you might have to do an experiment to find out. Please share with us how it goes.

      Reply

  • Maribel M. Francisco
    July 29, 2020

    Hi natasha im maribel francisco living here in winnipeg manitoba. Im not really good on baking but with your recipes they all turn out so good to think that you made them easy to follow and the ingredients are mostly in the house and i also enjoy watching you not only ur pretty very bubbly too.

    Reply

    • Natasha
      July 29, 2020

      Thank you so much for that thoughtful compliment. I really appreciate it!

      Reply

  • Sharon
    July 28, 2020

    Can I use salted butter instead of unsalted in a recipe?

    Reply

    • Natashas Kitchen
      July 28, 2020

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

      Reply

  • Irma
    July 26, 2020

    Thinking of leaving out raisins-don’t like them-and replacing them with chocolate chips, maybe even replacing the nuts with chocolate chips too. Is there something I can do so they won’t sink to the bottom?

    Reply

  • katrina
    July 26, 2020

    can i use baking flour instead of baking soda, if yes does the amout remain the same

    Reply

    • Natasha
      July 26, 2020

      Hi Katrina, I haven’t tested that so I can’t make that recommendation or if it would be enough leavening for this recipe.

      Reply

  • Maryam
    July 25, 2020

    Hi natasha’s. I love your recepie l am starting to bake but how much is one cup of flour in grams, then thanks

    Reply

  • Mizz Jackie
    July 25, 2020

    Hi Natasha! Thank you for sharing this delicious recipe. Can I use 4 bananas for this and still use the same measurements for the ingredients?

    Reply

  • Samu
    July 24, 2020

    Thank you for the recipe. It’s so moist and delicious. Love it!!!!!

    Reply

    • Natasha's Kitchen
      July 24, 2020

      You’re very welcome! I’m glad you enjoyed it.

      Reply

  • Femina Pereira
    July 22, 2020

    Turned out to be the BEST Banana bread recipe I’ve ever made. I omitted the raisins as I am not not a big fan and added more walnuts and some crushed walnuts on the top before popping it in the oven. Yummy!

    Reply

    • Natashas Kitchen
      July 22, 2020

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

      Reply

  • V.
    July 21, 2020

    I used to like coming to ur web to get recipies but now with all pop up advertising and I cant turn it off it makes sad…

    Reply

    • Natasha's Kitchen
      July 21, 2020

      Hi V, thank you for sharing your concerns and feedback.

      The only way we can continue providing free recipes is by having ads on our site so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes.

      I appreciate your feedback and I hope you love every recipe you try.

      Reply

  • Irina
    July 20, 2020

    Natasha, I don’t understand measurement in cups. could you please help me? How many grams in cup? 227? 3/4 cup granulated sugar? 1 1/2 cups of flour? thank you, Irina

    Reply

    • Natashas Kitchen
      July 20, 2020

      Hi Irina, if you click “Metric” in the recipe card, you will see the measurements displayed in grams.

      Reply

    • Irina
      July 25, 2020

      Thank you very much.

      Reply

  • mary klitzing
    July 20, 2020

    I enjoy you soooo much. Thank You!

    Reply

    • Natashas Kitchen
      July 20, 2020

      I’m so happy to hear you are enjoying my blog! Thank you for sharing that with us.

      Reply

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