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.
This post may contain affiliate links. Read my disclosure policy.
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
-
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.
-
In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
-
Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
-
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.
-
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. 
Hello. Want to try this recipe. Just wanted to know if I am using self raising flour, how much baking soda do I put?
HI Shaireen, I don’t have any experience testing my recipes with self-raising flour so I can’t make a recommendation on that. You might search google to find a conversation for using self raising flour.
Very moist! I added cinnamon sugar to the top prior to baking 😉
Yum! Thank you so much for sharing that with me. I’m so glad you enjoyed it, Janet!
This recipe looks good and am about to make it. I would like to make two loaves and am wondering if I can double all ingredients or if it is best to make the loaves separately. Thanks!
Hi Robert! That should work! One of our readers shared this “I doubled the recipe. Used less sugar and added some light brown sugar. I had leftover dates from my Italian fig cookies, so I chopped them and threw in as well as raisins and craisins and the toasted walnuts. I made two loaf pans and half dozen muffins. So good! The only recipe I will use for banana bread!” I hope that helps.
Thanks very much for your reply. I made the loaves before your reply and didn’t want to risk doubling the recipe at that time just in case and mixed the ingredients for each loaf separately. Both loaves turned out soft, moist and very tasty! I omitted raisins and made one loaf with semi sweet chocolate chips.
One interesting observation I had was that the second loaf I mixed up had a better oven spring than the first. The first loaf sat raw in the loaf pan for about 20 minutes before putting both in the oven, and I baked both at the same time and for the same amount of time. My assumption for the loss of oven spring with the first loaf is that the baking soda lost some of its effectiveness while sitting in the raw ingredients for that time…a good learning experience for me!
This is a great recipe and will be my goto recipe for banana bread. Thanks for confirming that can I double all ingredients for this recipe.
Thank you for your feedback, Robert! I’m so glad you found a new favorite.
I made this banana bread for some of the college students I work with, who are away from their homes and families, wondering if the nuts and raisins might be too much for them, but they RAVED over it and I loved it too!🙏🏻❤️
I’m so glad it was a hit, that’s so great, Christine!
I’ve made several banana bread recipes and have never had a moist result. This was so yummy my family was beyond impressed because my banana bread is always dry. Sorry, but I forgot to take a picture. Thank you for your recipes, I always get great reviews from my family 🥰
No worries about the pic, Monica. This is already more than enough, thank you for the awesome review!
This is a wonderful recipe! I did add 1 tsp. cinnamon. Everyone is the family is ‘tripping’ over ‘my’ banana bread. They think I am a genius! Love it.
Love it! Thanks for sharing, Shirley. So glad that this recipe was a hit!
Can I make any of these bread recipes in small little loaves and if I can what temperature do I bake them at and how long do I bake them for
Hi Virginia! I’m sure you could but I haven’t tested that to give exact instructions. You’ll have to experiment with it. You may find my banana muffin recipe HERE helpful for reference.
Other mini loaves I’ve made take about 30 minutes.
Like she said above, just experiment.
Keep an eye on the loaves and do the toothpick check around 25 minutes and see if it needs more time. Good luck! It should work fine 🙂
Happy thanksgiving!
Hi Natasha.
Can I use self raising flour as I don’ t have plain ?
Regards
Sue
Hi Suzanne, without testing that substitution, I’m not sure how it will work with the leavening that is in the recipe.
Hi! Can anyone tell me what temperature would it be if I want to make them smaller?
TIA
Diana
Hi Diana! You can follow my banana muffin recipe instead. 🙂
Hi, wonderful recipe! Could you please tell me how many grams are there in on serving of this bread. Thanks.
Hi Patti, If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
I made this banana bread recipe and it is exactly as you described it – very moist and delicious. I improvised and used Cup for Cup gluten-free flour and I imagine it’s just as good as regular flour. The family loved it! 👍
Yay, love it! Thanks for sharing that with us, Martha.
I understand why this has such high ratings, it came out perfect.
Thank you so much!
This recipe is such a hit! Instantly became a family favorite. Thank you!
You’re welcome!
Delicious recipe! Thankyou for sharing! I substituted clove for pumpkin spice because I didn’t have clove on hand and used 1 cup brown & 1 cup granulated sugar & it is so delicious. Practically all gone straight from oven!
Great to hear that you loved the results!
This looks delicious! If I want to make muffins instead of the bread, how long do I bake them?
Hi Mary, you could use my banana muffin recipe HERE instead.
Hi! I love your recipe- I made this a while ago and really enjoyed it. I tried again but this time I substituted Buttermilk Pancake and Waffle mix instead of flour, and also used almond extract instead of vanilla (because we were out of both flour and vanilla!) and it turned out GREAT. 100% recommend.
Thank you for sharing your experience. I’m glad it turned out!
Thank you for sharing this easy, delicious recipe. Packed with flavor and great ratio of fruit and nuts. I substituted with white whole wheat flour and no one noticed. I enjoy your recipes and videos.
That’s wonderful, Rita! I’m glad you loved it.
This is my go to recipe for my banana bread. I make it every month for family. They really enjoy it. Thanks Natasha for all the yummy recipes.
That’s wonderful! So glad you enjoy it!
Hi Natasha, thank you for your recipe. I got rid of all the sugar a couple of weeks ago and I don’t have any sugar at home. Do you think I can use vanilla ice cream instead of sugar by any chance? I am trying not to buy sugar if possible. Thank you.
Hi Friday, I have not tested using vanilla ice cream to advise.
I made this recipe sans nuts/dried fruit. I also substituted honey for sugar. Overall, the texture is similar to a sponge cake, and it took 80 mins at 350F to bake completely. I would definitely decrease the honey to 1/2C or less next time.
Thank you for your comments and suggestion, Anna!
Thank you!! I don’t have white sugar in my house so I’m going to try it w honey but I was worried about sweetness. I’m so excited!!
just made. looks burnt. kinda disappointed. iv made before but it’s been a while. not the authors fault ovens do vary but i had 12 minutes left on timer and thought i’d look at it and glad i did …..maybe the middle part will be good 🤦🏻♀️although as i look at your pics it also looks burnt so we shall see it’s cooling
HI Heather, make sure you are using a regular conventional oven setting. It sounds like maybe your oven might be a convection oven (or it just runs hot) in which case, an adjustment would be needed.
Made this recipe with gluten free flour, and also browned the butter. Only added the 1/2 cup of sugar and it was delicious, the perfect amount of sweetness! Thanks for the recipe.
You’re so welcome! I’m glad that worked well, thank you for sharing your feedback with us.
i baked it just now and it’s the best banana bread i’ve ever baked. surprisingly it is super fluffy, like spongecake! super tasty!
Yay, that’s awesome feedback. Thanks for sharing!
Quick question…
Is it good to double? Are there any ingredients that would not work if doubled? (ie: baking soda)
Thanks in advance!
One of our readers shared this “I doubled the recipe. Used less sugar and added some light brown sugar. I had leftover dates from my Italian fig cookies, so I chopped them and threw in as well as raisins and craisins and the toasted walnuts. I made two loaf pans and half dozen muffins. So good! The only recipe I will use for banana bread!” I hope that helps.
ok lol this is my first comment on a recipe website ever BUT i spent some time making your banana bread recipe and i just took a bite after it cooled off. it’s so beautiful and kind of moist, not dry at all. The only thing is I didn’t add any raisins/nuts/anything else, just the base recipe; I also used a round pan ’cause that’s all I have right now haha, and I put the oven on 180 C (i think that’s 356 °F but not sure, I’m from Europe) and only had to bake it for around 36 minutes – the toothpick came out clean and it browned nicely without being bitter. Thank you for this recipe, goes straight in my favorites, super yuummyyy!!!!
So glad you loved it! Thank you for the feedback.
Hi I don’t usually leave comments on recipes but I just have to for this. This is the best thing I’ve ever made seriously. I didn’t add any nuts or raisins and just a few chocolate chips instead and WOW. best best banana bread ever !
That’s wonderful, Tamara! I’m so glad you loved it.
Best banana bread recipe ever I never add the nuts or raisins but going to try it soon !
That’s wonderful! So glad you loved it.
I’m beginner at baking and followed the recipe exactly. It came out very dense (vs I see some comments saying that there’s was fluffy). Any advice on what I can do differently?
Hi Mitch! Watch my tutorial on how to measure ingredients HERE. Using too much flour could cause this. Also, be sure to not overmix the batter. I hope that helps!
Delicious! Quick! Easy! This recipe has been on weekly rotation at our house. Thanks again for sharing! Simply Delicious!
You’re welcome! So glad you love it!
Hi! Would I be able to substitute the white sugar for light brown or brown sugar? My Bananas are verrrrryyy ripe if that changes the sweetness at all?
Hi Skylar! A few of my readers commented on using brown sugar in this recipe. Also, you can reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
I made this recipe today and while the bread is moist, I don’t feel it’s sweet enough. With 3/4 c of sugar
Definitely a winner! Just made it completely plain and great flavor and texture!
We’re glad you enjoyed our recipe!
I love the recipe but I’m very hesitant to subscribe to your channel. There are way too many pop up ads which makes it very difficult to scroll through the recipe.
Hi Jackie, 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.
My go to banana bread recipe. Natasha you and your recipes are amazing! Thank you for creating them and sharing 🙂
ps. My 7 year old twin girls love watching your videos and if they see a recipe printed out on the counter for dinner, well it’s an automatic hit 😀
Thank you for your good comments and feedback. That is so sweet, we appreciate all of your love and support.
Hello! Could I replace the walnuts with pecans?? I only have pecans right now 🙂
Yes, that would be fine! 🙂
May I ask how many cups is 3 bananas? Our bananas here are not as big as the ones you showed in your video. Newbie baker here. Thank you.
I have made your recipe and love it!!! But…. What if I only have 2 bananas??? Help!! Thank you
Hi Barbara! You may be able to get by with using 2 depending on their size but you’d have to experiment with the recipe. You could also change the serving size in the recipe card to 7 servings and just use 2 bananas.
I love this recipe, but I always have to bake it for a good 20 minutes longer than it states. I never have this problem with any other recipe I use. I think I’ll try raising the temperature to 375.
Hi! Are you using a smaller and/or deeper pan than recommended? That could be the cause. Some ovens also bake differently so I also recommend using an internal oven thermometer to check and see how your oven heats. Also, be sure your oven is fully preheated before baking. I hope that helps.
I haven’t made the bread yet, but plan to do it soon as I have some ripe bananas. Just wonder anyone has tried this recipe without adding sugar and honey. As I am prediabetic, I would think banana and raisin should make the cake sweet enough.
Hi Helen, I haven’t tested this without any sugar so I can’t speak to that but one of our readers reported the following with using an added sweetener: ” I made it with whole wheat flour and 3 tsps of liquid sweetener instead of sugar. The result was fantastic.”
I have used unsweetened apple sauce instead of sugar, works great. I’ve used brown sugar and Truvia as well not a whole lot of difference
Good to know that the substitutions worked well!
Helen, I have tried to substitute the sugar with 2/4 of stevia for baking and also Erythrol and it’s still delicious and less sweet.
I baked the banana bread. Very delicious. I am not a good baker. However, first attempt n succeed. Very easy to make is a plus. Only used 100g of brown sugar. Love from Singapore
Hi Sarah! I’m happy you enjoyed this recipe. Thank you for the feedback.
I just tried this recipe and THIS IS THE BEST. I am not even kidding. I love baking for my friends and family and I tried a lot of different kinds of banana bread recipes and this is the BEST. Totally recommend everyone to try this! This banana bread just made my day!
Thank you for the wonderful feedback, Jade! I’m so glad you loved it.
This is melt-in-your-mouth Banana Bread. It is so good. So easy to make. It may be the very best I’ve ever made.
I have a very old stove I refuse to replace, so I’m always watching closely with new recipes. Mine finished in 45 minutes.
Hi Carol! I’m so glad you enjoyed this recipe. Thank you.
Believe it or not, this was my first time ever making banana bread, and OMG!!!!! I am proud of myself haha. Its plenty moist with crumbles but when cutting slices they stay together I think it was so easy and the perfect recipe. I did half cane sugar and half, local honey, as well as a dash of cinnamon.
Great job and I’m so glad you loved it!
Wowwwww this banana bread🍌 looks delicious.
I made it and it came out great.
It taste even better the next day.
It is so moist in the inside and so soft on the outside.
Great Job Natasha!
Thank you for your excellent comments and feedback!
I used this recipe as a base since someone has lost the page in my old Betty Crocker recipe book! I tend to double recipes when I bake just because it gets eaten fast around here. I used a combination of white flour, oat flour, and coconut flour. I also used only half the sugar and no salt. All I had on hand was margarine, but it worked.
Thank you so much for sharing that with me, Tina! I’m so glad you enjoyed it!
I wanted to like this recipe but the texture felt almost like a souffle and needed more flour and sweetness. No substitutions but the 3 bananas I used were huge
HI Ann, I wonder if it was due to too much Bananas? I haven’t had that experience. Also, make sure your oven is fully preheated and remove it from the oven when a toothpick inserted into the center comes out clean.
I would like to know if cinnamon spice can be added to the banana nut bread and if so how much cinnamon.
Hi Barbara, that would be fine. You can add it to taste but my guess would be about 1 tsp.
I made this recipe a few week’s ago, and it was so dang delicious. My husband and our grown son and myself all loved it. I made one with chocolate chips and walnuts, and the other with just walnuts on top. So moist and just perfect. Thank you Natasha.
That is the best when the family loves what we moms make. That’s so great!
I have tried so many different banana bread recipes to find one that I really like and really couldn’t find it until now! In the past they were either too dense, too dry, didn’t really have enough banana flavor, or too sweet! This recipe is easy, you can actually taste the banana in the bread, not real dense or heavy, and very moist! Has everything that I have been looking for! Love this recipe! Thank you so much! Will definitely not be throwing any more bananas away!
I’m so happy you enjoyed that. Thank you for sharing that with us, Barbara!
Can someone please tell me what adjustments need to be made to this recipe for high altitude
I don’t have experience with high altitude baking but you may find this article on high altitude baking helpful in the future.
This recipe was a huge hit with my friends! I added walnuts and chocolate chips 🙂 Can this also be made into two loaves by doubling the ingredients?
I’m so happy you enjoyed that. Thank you for sharing that with us, Amiya! Doubling it should work! One of our readers shared this “I doubled the recipe. Used less sugar and added some light brown sugar. I had leftover dates from my Italian fig cookies, so I chopped them and threw in as well as raisins and craisins and the toasted walnuts. I made two loaf pans and half dozen muffins. So good! The only recipe I will use for banana bread!” I hope that helps.
Thank you, Natasha! This Is the best recipe for Banana Bread! I just made two loafs and it tastes amazing! I did not use raisings and also used a lemon zest. It’s just perfect! Thank you for your recipe.
That’s wonderful! So glad you loved this recipe.
How long does this bread remain fresh? What packaging will keep it fresh the longest?
Thank you!
Hi Catherine, this is best enjoyed within the first couple of days. You can store it at room temperature in an airtight container or in the refrigerator. It also freezes well.
This recipe looks very good. Only one problem I have, I am allergic to nuts. Is there a substitute that could be used.
Hi Bev, PLease see the “Can I Omit Walnuts and Raisins?” section in the recipe. I hope that helps!
I never add nuts to any of my recipe cuz I don’t like them in my food
Hi Natasha. I followed this recipe to the letter. After it cooled I had a slice with a coffee. Delish!!! I decided to have a 2nd slice just now and it fell apart “crumbly” after I cut it. What did I possibly do wrong????? Thanks,mike
Did you make any substitutions? You may also watch my tutorial on how to measure ingredients HERE. Also, I would look through the recipe notes again to make sure you didn’t miss anything. I hope that helps.
I have been baking banana bread for over 50 years. Hands down, best recipe ever.
I’m so happy you love this recipe. Betty! Thank you so much for the fantastic review! I am smiling big reading your comment!
I made this recipe and it didn’t rise. What did I do wrong? It tasted more like a banana cookie.
Hi Rafael! Did you make any substitutions? It sounds like you could have used too much flour. Watch my tutorial on how to measure ingredients HERE. Also, I would look through the recipe notes again to make sure you didn’t miss anything. I hope that helps.
Thank you so much Natasha. I appreciate you and wish we could meet some day. Come to Brazil.
Thank you, Rafael!
Also you might want to check your baking sodas expiration date. I never knew it expires, but it does….like yeast and it makes a big difference.
This is the best recipe! I love it!
Can I make ahead and freeze?
Hi Carol! yes, 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.
Unfortunately, I didn’t care for this recipe. It didn’t have the deep banana flavor and the crust was a little off for me.
Hi Donna! I’m sorry you did not enjoy this recipe. I’m happy to help troubleshoot. This recipe has amazing reviews and is on our the favorites on our site. Did you by chance use any substitutions, or make any changes?
Really like this recipe. Moist for sure. Love the longer bread pan. Next time I want to try in cast iron skillet. It only took 45 mins in my oven. I prob could have taken out at 43 mins. I double batch and it doubled well. Made one with pecans and the other plain. Thank you!
Thank you for sharing! Pecans are a great addition! I’m glad you like this recipe. 🙂
The recipe was easy to follow and the banana bread was amazing! Thanks so much for sharing! Made one with walnuts and one plain. 😋❤️
You’re so welcome! Thank you for sharing. 🙂
I have just made this Banana Nut Bread and used honey instead of sugar. It’s really good and I’m not crazy about Banana Bread. Will keep this recipe. Thanks for sharing
That’s so great! It sounds like you have a new favorite, Peggy!
Thanks for an amazing recipe Natasha. My family loved it!!!
Keep up the excellent work and recipes that we can trust.
I’m so glad, Desiree! Thank you for the review.
Hi Natasha,
I tried your recipe using brown sugar because I don’t usually keep granulated white at home and it turned out great! I omitted the raisins (I don’t have this one too) and just replaced with chocolate chips. My kids love it!!! 🙂 What a nice Thanksgiving treat for us. 🙂 Thank you!
Thank you for sharing that with us, Maria. I’m so glad it was a hit for the family! 🙂
I can’t tell you how many times I’ve made this in the last 4 years. This recipe has been my go to. It is requested monthly by my husband and daughter anytime they see a banana get a little brown.
Aaaw, that’s so great to hear! Good to know that this is your family’s go-to recipe!
Question: When substituting sugar with honey, is the honey measure for measure? For example, instead of 1 cup of sugar, would I use 1 cup of honey?
Hi Jerry, it depends on the recipe, but for this recipe, that will work. Several of our readers have used honey in place of sugar. Here’s what one of our readers wrote: “I used honey in place on sugar, same amount, and it turned out great!” I hope this helps!
Can you cook it in an air fryer? Or turbo broiler? How many degrees? Minutes. Ty
Hi Vee, I haven’t tried this recipe in either to advise. If you experiment, let me know how you liked the recipe
I want to make this but was wondering if I can use oil instead of butter
Hi Griselda! I know that there are many banana recipes that use oil instead of butter. I haven’t tested it in this recipe but feel free to experiment.
i guys! I just put my loaf pan into the oven. Where in the oven should the bread be placed if I am at 1000 meters elevation? (I live in the middle of the Rocky Mountains in B.C. and my baking has been hit and miss for many years. I think placement and oven are important “ingredients!” thanks-the batter sure is yummy!
Hi Betsy! I don’t have experience with high altitude baking but you may find this article on high altitude baking helpful in the future.
Wow, just wow, I followed the recipe to the T.. even the baking time was on point.. absolutely delicious and very moist. Will be making this again!
I’m so glad you enjoyed it, Tamara!
Hi Natasha!
I am following you since 2019, I love your recipes. This is one of my favorites.
That is amazing! Thank you so much for following us all these years. That means so much to me.
Can I make Banana Bread with self rising flour since that is all I have?
Hi Priscilla, without testing that substitution, I’m not sure how it will work with the leavening that is in the recipe.
I can’t wait to cook this and eat it your recipes are so good Natasha my family love them all thank you for sharing with us
I hope you love it!
I made this recipe and it was delicious!! I did add an extra banana because I had 4 overripe at the time and did t use raisins. It came out perfect! I’m about to make it again . Thank you for the recipe!
I’m so glad you enjoyed it, Paula!
To avoid over-cooking a loaf of banana bread, should I take it out of oven when a little dough left on toothpick (it should finish cooking as long as left in pan 10 mins??)
Hi Donna, I always pull it once the toothpick is clean and haven’t had an issue with it overcooking. I worry if any dough is left, it may not be done enough just sitting in a pan.
Looks fabulous! If I use salted butter (all I have on hand), how much additional salt should I add?
I love your recipes, thanks so much for making evenings fun, easy, and delicious!
Hi Charles. You can omit the salt completely if you use salted butter. I’m glad you love my recipes. 🙂
I love this recipe! Substituted raisins for chocolate chips, put some cinnamon, nutmeg with extra vanilla. Walnuts and cut up banana on top. You can make minor changes to adjust to your preferences.
That sounds wonderful, Ali! So glad you loved this recipe.
I’m baking this right now in a glass loaf pan and it’s taking much longer to bake. I’m at 1 hour 20 min and counting…
I omitted the raisins and used pecans instead of walnuts and three giant Costco bananas. It smells delicious but just wanted to warn about the glass/longer bake time!
Thank you so much for sharing that with me, Caroline. It is likely due to the glass plan since the glass pan is slower to heat, but it does a better job retaining that heat once hot. I recommend ensuring your oven is also calibrated.
I’m eating this right now! Delicious. I added walnuts but not raisins. Thanks!
I’m glad you’re enjoying it, Cyndi. Thank you for sharing.
Natasha, I have a question about the banana bread. Can I use chocolate chips and raisins instead of walnuts? My grandson is allergic to nuts.
Thank you.
Hi Diana! Yes, many of my readers use chocolate chips in this recipe. 🙂
I made this recipe and it was yummy! I’m gonna try it with chocolate chips instead of raisins. I’ll let you know.
Hi Pamela! I’m sure it will be wonderful. 🙂
I just baked a loaf of your banana bread and am extremely disappointed with how salty it is. I will be going back to my old recipe that requires just a “pinch” of salt, not a 1/2tsp. Without the salt, I would still rate this a 3.
Hi Gary! This is one of the most loved recipes on my blog with excellent reviews. I’m sorry you didn’t enjoy it. I use unsalted butter, if you used salted butter, that would add to the saltiness. You can always adjust the salt amount you add. We found this recipe to be a good balance but you can omit completely.
For the past 30 years I have always made banana bread with sour cream, thinking the sour cream was needed for moisture. But I didn’t have any on hand and found this recipe online. I have to say I will never make it with sour cream again. No need. This recipe produced an extremely moist bread. I sifted the flour. I used 1/2 cup brown sugar and 1/4 sugar. Did not add nuts or raisins. And as I look back at the recipe, I just realizes I forgot to add vanilla extract. Ugh, next time) But it still turned out incredible!
No worries,I’m happy to hear that it was a success! Thank you for sharing that with us.
How many calories a serving without the walnuts and raisins?
I did not calculate this recipe without those ingredients.
Very Good!!
Fast and easy. I did not use raisins and would like to try it with less sugar or with honey next time.
Sounds good, thanks for the great feedback!
Hi, Natasha! I followed this recipe multiple times, and it’s been a favorite at my house! One question I have is, if I don’t add nuts to the dough, what other ingredients should be adjusted?
Hi Ashley, thanks for sharing. I think you do not need to make any adjustments. Please let us know how it goes if you try it!
I did this recipe in a muffin pan. Makes a whole muffin pan with no space to spare. 12 muffins!
I baked them for 45 minutes instead and they came out PERFECT! Best portion control idea.
I’m so glad it all worked out, Bobby! That’s just awesome!
Delicious bread. I did add 1/2 teaspoon of cinnamon, only change I made.
Thanks for the recipe!
Hi Debbie! The addition of cinnamon sounds delicious! Thanks for sharing.
The banana loaves are out of the oven , I did 4 mini loaves.
It’s so good
Thanks Natasha
So glad to hear that, Gail. I’m glad you loved this recipe.
How long did you bake the mini loaves? I’m about to make these as well.
Hi Valerie, just in case you need the reply now, one of our readers reported the following: ” I made them in 4 mini loafs and baked them for 35 minutes. No top cracking!”