Banana Bread Recipe (VIDEO)
An easy Banana Bread Recipe that is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. This is one of our favorite ripe banana recipes, along with chocolate chip banana bread. Deliciously soft, moist and even better with overripe bananas!
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This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread! He makes it frequently and it always disappears fast! It’s super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste.
How to Ripen Bananas:
Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Bananas?
If you have overripe bananas and aren’t ready to make banana bread, don’t throw them away! How to Freeze Bananas: place them un-peeled in a freezer safe ziploc bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
Ingredients for Banana Nut Bread:
This is everything you need to make the best banana bread! Adding walnuts is optional but adds great taste and texture, turning it into a banana nut bread.
Substitutions for a Healthy Banana Bread:
- My sister Anna made this into a honey banana bread; replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp Ground flaxseed.
- Reduce sugar to 1/2 cup with very ripe bananas; they add plenty of sweetness
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious banana bread! You can also replace with some chocolate to make a chocolate chip banana bread.
How to Make Banana Bread:
Watch Natasha make this moist banana nut bread. You will be surprised how easy it is! We will never stop loving this recipe! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.
Now go forth and make some moist and loaded banana nut bread!
Moist Banana Bread Recipe
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 (medium/large) ripe bananas mashed with a fork
- ½ cup unsalted butter (8 Tbsp) at room temperature
- 3/4 cup white sugar
- 2 eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla
- 1 cup walnuts
- ½ cup raisins
Instructions
Recipe Prep:
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Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
How to Make Moist Banana Bread:
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In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
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Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
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In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
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Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to 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
Love Bananas? Try these Popular Banana Recipes:
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- Apple Banana Muffins because apples and bananas just work together
- Strawberry Banana Smoothie – so refreshing and healthy!
- Banana Chocolate Chip Bread always disappears fast
This banana bread recipe was first published in 2009; one of the very first recipes on our blog! It has been a reader and family favorite ever since. Read hundreds of 5-STAR reviews below!
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The taste is great but for some reason it didn’t rise very much. Went back to check the recipe to see if I missed baking powder or put in the wrong amount, but no. Will try again because like I said the taste is really good.
Hi Charlene, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps!
Made this so many times. The only banana bread recipe I will use
That’s so great! It sounds like you have a new favorite, Alex!
Thank you for your quick response. I am going to make it again and put the baking time down to 45 to 50 minutes and see what happens. I follow the directions to the T so I think it’s the altitude or maybe my oven might be off, I’ll check with an oven thermometer. Thanks again, Diane
I don’t know what I am doing wrong with this banana bread recipe, I’ve made it many times and it keeps coming out very dry. I do live at an altitude of 10,000 above sea level so I don’t know if that has something to do with it.
Hi Diane, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any?
I LOVE this recipe! It’s so easy and 99% of the time, I already have all the ingredients I need. It’s moist, sweet, and SO delicious! I leave out the raisins and walnuts (I like simple banana bread) and it’s still amazing! I have Celiac so I also substitute a gluten free flour in there. It’s hard not to eat it all in one sitting!
This is definitely a favorite around here! Thank you for that great review, Tayler!
I made this but it came out real dark tasted ok what type of bread pan is best dark or light?
HI Sylvia, a darker pan will make your bread darker and a lighter one will be lighter in color but the flavor and moisture will be the same so I would suggest using whatever type of pan you have. Here is our chocolate chip banana bread – the same banana bread base baked in a lighter pan.
Natasha, I made your banana bread and it was wonderful!! I never cared for banana bread until I tasted my sister’s and fell in love with it. She gave me your recipe and I passed it on to my other sister. Next I want to make the lemon blueberry cake! Can’t wait. Love all your recipes.
Judy W.
Thank you for sharing that with me, Judy! I’m so happy you enjoyed this recipe!
I’ve tried this recipe twice and both times, the batter was boiling after 60 min in the oven. It looks like there’s too much butter? I measured the flour correctly. Is it because I skipped the nuts? The bread tasted fine after I poured out the excess butter, but the top was burnt. Not sure why this keeps happening 🙁
Hi Bex, I’ve never seen banana bread boil to be honest but I am always happy to help troubleshoot. I wonder if possibly more butter was used than is called for in the recipe? Also, make sure the butter is softened (not melted) so it incorporates easier into the sugar. If the butter is properly blended into the batter, it should not pool at all at the top. Also be sure you are using the bake mode and not the convection setting. Hope that helps!
Made this today, absolutely delicious! I used coconut oil in place of the butter due to needing dairy free, used 1/2 cup honey rather than sugar (however in hindsight I would have reduced further as the bananas I used were super ripe and very sweet), omitted the walnuts as didn’t have any on hand. Thanks for the amazing recipe 🙂
I’m so happy you enjoyed that. Thank you for sharing that with us Sheena!
Hello 👋🏻,
Using the proper size pan, this recipe comes out beautifully. I have substituted 1 grated carrot 🥕 for the raisins and sprinkled some toffe bits and/or chocolate chips on top. Delicious 😋
I’m so happy to hear you enjoyed that Rita!
I tried this bread recipes it came nicely as my son liked very much….here I like to thank you for sharing such a simple way explained recipe.
I’m so happy you enjoyed that!
can you please let me know what kind of cup you are using, how many ml cup?
Hi Vjosa, are you referring to the measuring cup? Here is our link to tips on measuring.
This is a great recipe…Baked it a few times now great hit with everyone
That’s just awesome!! Thank you for sharing that with me!
I used this recipe and it is the best by far, I ended up making muffins instead and I baked them for about 16 min then I let them rest and they were DELICIOUS 😋 Thank You for sharing this recipe.
I’m so glad you enjoyed that, Crystal! Thank you for sharing this with me!
Awesome
I’m glad you enjoyed that, Steve
If we don’t have a oven… How to bake in a microwave I mean how many minutes.
Hi Yashasvi! I have not tested that in the microwave and I’m not certain that will turn out so I can not advise. If you experiment please let me know how you like that.
Hi, i loved this recipe. I will like to try it in a gluten free one with almond flour, can you please tell me what i should add and the quantity of the almond flour ?Usually this flour is heavier than the regular one.TIA
Hi Dee, Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it.
I will, thanks for your prompt response.
Can I change the all purpose flour for oat flour? Should I use the same amount? Is it the same amount if I want to use honey instead of sugar? Thanks
Hi Sarah! I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps
Hello what can i do as an alternative for the raisin? My son doesnt like raisin????
Hi Christine! Chocolate chips will work. Also, one of our readers wrote in with the following you may want to try “I made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha!” I hope that helps!
Excellent recipe (as always from Natasha’s Kitchen!). I followed the recipe except I also added thin slices of a slightly under-ripe banana as well,(I love the tartness they have) and a tbsp of sour cream. It is the best banana bread I’ve ever made and a hit with the family! Thank you! It
You’re welcome! I’m so happy you enjoyed it & thank you so much for sharing that with me 🙂
Oh wow! I would LOVE this with my morning coffee, it looks faaantastic!
Hi Katerina! This is our favorite with morning coffee! Thank you for that wonderful review!
I love banana bread so much and tell myself that it’s healthy since it has bananas in it. Haha!!! Thank you for this delish recipe! XO
You’re so nice, Jessica! Thank you for sharing your great review!
I love the raisins in this recipe. It really sets it apart from all others. Tastes amazing.
I’m so happy you enjoyed that. Thank you for sharing that with us, Alli!
Easy banana bread that turned out delicious!
I’m so happy you enjoyed that, Aimee. Thank you for sharing that with us!
This banana bread recipe looks delicious. I love that you used raisins, I’ll bet they add great flavor
They sure do, Suzy!! I hope you love this recipe!
EVERY. SINGLE. TIME I make banana bread I have to burn it in order for it to cook in the middle. I am normally a pretty good cook and can cook zucchini bread and cook lots of other things but banana bread is my nemesis. My daughter keeps wanting me to cook banana bread but I keep having to burn the outside to cook the inside. Any tips? I have used metal, and silicone pans and this last time I put it on the lowest rack and lightly covered it with tin foil. Didn’t burn as black but still very very dark brown.
Hi Steph, it is normal for the edges to be a rich brown color with banana breads but it definitely should not be burned. A lighter color pan can help with getting a lighter color, but the flavor should still be the same. Also, make sure you are using the regular bake mode and not convection mode since you would have to modify the temp or time in that case to achieve the same results. I hope that helps to troubleshoot. 🙂
Try making mini muffins, it always works for me. I added mayo to make creamy and a bit of cream cheese and cinnamon. My mix in was Reese’s peanut butter cups(mini).
Thank you for sharing that with me, Betty!
I had the same problem until I checked my pan size. I was using a standard loaf pan but Natasha’s recipe says to use the larger, 9×5 loaf pan. Now I have no problem with it the middle cooking through at the suggested time.
I always remove about 3/4 cup of the finished dough before putting in loaf pan
I had the same burning problems
This did the trick
ALSO
if you love raw cookie dough or cake batter
The batter is delicious raw
😂😂😂😂😂
Natasha, I googled best Banana bread ever and picked your from the many, specifically because as much as L like chocolate, I find it too sweet for already sweet banana bread. Then I wentt through my pantry and used raisins but also added 50% more but substituted dried blueberries and cherries (just cuz I wanted to use them up) and did not have enough Walnuts so used 1/2 walnuts and half Pecans. OMG…I should have made 4 pans instead of 2. They are gone in 24 hours. You are my banana bread hero..thanks!
That’s so great, Brock!! It sounds like you have a new favorite! Thank you for sharing your wonderful review with us!!
I love you Natasha so much I am from Bahrain my name Mona Ali
Wow! That’s so great! I’m so happy you discovered out blog!
Hey Natasha 🙂 I tried baking this cake and it came awesome. My family and my friends loved it. I shall be doing it again, since some requested they wanted to taste it when they saw photos on facebook. How much grams of this cake would make a serving? Thanks and keep up the good work of sharing recipes. Much love.
I’m so glad you loved the banana bread! That’s wonderful! We don’t measure servings in grams but 1 loaf is about 10 services or slices. You could do 6-10 servings depending on how large you sliced your pieces.
Natasha, made you banana bread. Center did not cook completely. The two ends were cooked through. If I cook longer the outside is to brown. Ate an end piece and it was delicious. Thanks for sharing the fecipe.
I’m so happy you enjoyed that, Deb! What kind of pan were you using? Was the loaf possibly too close to the heat source in the oven?
Glass container and sits in the oven middle rack. I did use a large flat pan underneath the glass container, could this be the problem? Do you prefer metal or glass when baking?
Waiting for more instant pot recipes, keep those going. Love your smiles and good attitude while cooking.
It’s hard to say without being there, we did use a metal loaf pan to bake the bread in.
I made this banana nut bread this rainy afternoon and it is fabulous!! Perfectly moist and very flavorful. I will makes this again and again! It was really good with sweet butter.
I’m so happy you enjoyed that. Thank you for sharing that with us!
Thank you so much for sharing your family recipe of banana bread. I made it for the first time and it turned out perfect and it was so easy and quick. I am a novice baker, but this recipe made me look like a pro. I enjoy all your recipes and videos and you have become my “go to” chef.
Thank you for that wonderful compliment! I’m so inspired reading your review.
Outstanding recipe
I’m so happy you enjoyed it
Banana bread recipes a one of the healthy and tasty recipe…super recipe .
Thanks for sharing a such a good and tasty recipe, keep sharing such a new and interesting recipes.
You’re so welcome!
Very good and pretty easy to put together… the texture of this bread reminds me of a Zucinni Bread I made a year ago.
I used 3 small ripe bananas. I would suggest using 4 small or 3 larger bananas. I felt there wasn’t quite enough for my taste.
I used an 8 x 11.5 glass retangle pan. I think it baked for almost the same amount of time. I lost track.
It made 15 good size pieces. I ate 3 right away. Ha ha ha… Oh well…
They sure are addicting, aren’t they! Thank you for your wonderful feedback! 🙂
Made this last week and loved it so much I’m going to make some more today. Never knew bananas and raisins would be so tasty together!
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Made it with dried tart cherries instead of raisins. Great recipe! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it!
You’re welcome! I’m so happy you enjoyed it
Thank You very much for this recipe!!! Actually for all your recipes!!! I am not fan of cooking, but as mother and wife I have to and your recipes are so easy and delish! My husband is not big fan of sweets, but after I made this banana bread first time – it’s his number 1 request – (he always bought banana bread from Starbucks – now I am making it every few days)) I do it in rectangle 7*11”pan and reduce the baking time to 40-45 min and it turns out great!!! thank You again
You’re so welcome, Ilona! Thank you for that wonderful review!!
Hi, I am looking forward to making your banana bread. But if I wanted to use honey instead of sugar – would I use the same amount?
Can’t wait to make this.
Hi Mary Jane, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
This was absolutely delicious! My husband said it was the best banana bread ever! I didn’t use any raisins, but you don’t even miss them. Thanks!
I’m so happy you enjoyed that. Thank you for sharing that with us!
I used gluten free flour, temp to 375 degrees, used half cup unsweetened dried cranberries and the cup of walnuts, rest of the recipe exactly as you wrote it
The finished bread was AWESOME. Absolutely the best banana bread EVER. Thank you so much. Love all of your recipes….write a book.
Thank you so much for sharing that with us Angla! I’m so happy you enjoyed that!
What Brand GF flour did you use?
I use Cup 4 Cup GF flour with everything that calls for flour. It is the absolute best tasting one in my opinion.
Thank you so much for sharing!
If you use gluten free flour, do you increase oven temp to 375?
Hi Angela, I haven’t experimented with gluten-free flour so can’t make a recommendation. If you experiment with it, let me know how it goes.
Fantastic, made this twice now as my mother in law loves banana bread. Very moist and the right amount of sweetness within an easy to follow recipe. Thank you
That’s just awesome!! Thank you for sharing your wonderful review 🙂
Absolutely delicious as it is but for an even healthier breakfast version I use wholemeal flour, substitute butter for half olive oil and sunflower oil, white sugar for brown and chopped dates instead of sultanas. I also love to add a bit of spice, cinnamon and nutmeg.
That’s so great, Lucy! Thank you for that wonderful review!
Perfect, moist bread. I used chop dates; toasted, chop walnuts. Only used 1/2 cup organic brown sugar.
This will be my go to for 🍌🍞.💓
Thank you for sharing that with me, Martha! 🙂 I’m happy you enjoyed that!
Thank you for the recipe. It is definitely a keeper. The banana bread lasted only for 1.5 days (and it stayed moist) and there’s only 2 of us eating it.
I’m so happy to hear that! Thank you for sharing your great review!
Can I make this directly in my bread cloche or will I need to alter the recipe? Thanks so much. Joe
Hi there, I haven’t tried that in a cloche so I can’t advise. If you experiment, let me know how you liked the recipe!
How full do l fill the pans half way?
Hi Douglas, I’m not sure I understand your question. This banana bread recipe calls for a single 9.25 long x 5.25 wide x 2.75 deep bread loaf pan.
Came out very well
I’m so glad you enjoyed it!
Can you use part white and part brown sugar?
Hi Christine, I haven’t tested it that way but I don’t see why not. I hope you love the banana bread 🙂
Can I add sour cream to this recipe
Hi Rose, that should work! Here is what one of our readers shared with us “Every one of your recipes that I have tried is pretty amazing! Just made 3 portions of this banana bread and plan on freezing 2. I just add 1/4c. sour cream thinking it will be even more moist. Thank you for many yummy ideas!
God bless,”
I have made this recipe 3 times exactly as the recipe reads. It has been perfect every time! Its always gone by the next day!
That’s so great! It sounds like you have a new favorite!
Natasha
Is it possible for you to give the mashed bananas in weight (a measurement)? All bananas vary in size. Some of the bread recipes I have tried look beautiful in the pan when baked, when tester is inserted it comes out clean, but when cooled and cut the middle of the bread is raw. Your recipe looks delicious and many people have given it 5 stars, but I hesitate to put the time and expense into yet another banana bread recipe that is not baked in the middle. I have checked the temperature of the oven and use the bread loaf pans that are recommened in the recipes, but still have the problem — so I am thinking it might be the ratio of bananas and dry ingredients
Your help is very appreciated
Thanks,
Lynn
Hi Lynn, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread rec
Delicious! I just made this tonight and it was perfect! Even my father in law, who isnt a bid sweet eater, had seconds. Thank you!
That’s so great! It sounds like you have a new favorite!
I’ve made this recipe 4 times now and each loaf has turned out perfectly. I do substitute the raisins with chocolate chips, due to preference and used slivered almonds when I was out of walnuts. This is my go to recipe now and is a very quick prep. It also doubles very nicely. Thank you for sharing!
I’m so happy to hear that! Thank you for sharing your great review!
I just made banana bread with frozen bananas. I’m not happy with it though. It came out too dense and wet. Was I suppose to so something that I didn’t do?
Hi Joanne, if you are using frozen bananas, they can release a fair amount of liquid when they thaw – be sure to drain off any excess water before mashing and adding bananas to the mixer. Also, double check that your baking soda is fresh and still active. Hope that helps!
Yes thanks. I drained some liquid off but they were so mushy. I think I’ll stick with unfrozen bananas. Then the bread comes out wonderful.
It’s the best perfect banana bread I he made. It turned out so yummy n perfect. Thank you.
You’re so welcome! I’m happy you enjoyed that!
I am making this recipe right now. I added nutmeg and used craisins and pecans. I can’t wait to eat it!
Your home must smell amazing!! Thank you for that great review!
Great recipe!
Substituted butter with coconut oil 1 to 1, added one more banana and used honey instead of sugar (1/2 cup instead of 2/3). My only mistake was probably using whole walnuts – they turned out moist. I should had broken them I guess?
I’m so happy you enjoyed that! Yes, having the walnuts in smaller pieces should help that!
from marlene….happy holidays2019 i made the banana bread .i made chocolate bread ,,,,,very good in taste .with coffee it is heaven …i
That’s just awesome!! Thank you for sharing that with us!
This looks like a great recipe. Will try today…do you recommend caster or granulated sugar?
Hi Sana, I recommend granulated sugar for our banana bread recipe. I hope you love it!
This recipe is EXCELLENT – recommended and will use again
I made 5 loaves (multiplied this recipe 5 times)
I used one VERY RIPE banana and another 14 ripe bananas
Pans I used were 8.5″x4.75″x2.5″
Used cooking spray
Used convection baking option
Oven was at 350 for 20 mins before I began cooking
Thank you for that great review!!
My banana bread rise nicely in the oven, but soon after I took out from the oven after it’s done, it’s kind of collapsed on itself, became dense, not fluffy anymore?
Any suggestions?
Hi Helen, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps!
Thank you! I use the double action baking powder 1tsp. Should I increase the amount roughly 4 fold then?
That would be correct. But using baking soda would be best 🙂
Thanks!
Hi Natsha! Can you please convert in cups the 3 med/laarge ripe mashed banana. I really want to try this recipe, my mother is a great fan of banana bread. Thank you.
Hi Frin, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe and stay tuned – I’ll be posted a chocolate chip version shortly! 🙂
That was ah-mazing! The first recipe I tried for Banana Bread, and the one I guess I’m sticking to! lol!
I always made it with Brown Sugar and once with half brown sugar, half honey! Tonight was my third one, doubled in quantity with black raisins! Anything works best with it! Whole wheat flour, walnuts!
Thank you Natasha!!
YES!!! I’m so happy to hear that it’s an instant hit for you 🙂 Thank you for sharing that with me 🙂 This banana bread is our go-to as well (obviously!) 😉
I really liked this bread,I added a little cinnamon but did not use the raisins.it has a nice flavor. I will make it again soon
I’m so happy you enjoyed that! Thank you for that great review!!
Can pecans be submitted for walnuts?
Hi Ginger, yes that would work great 🙂
This banana bread is sooo delicious! This will definitely be my go-to recipe for banana bread! I followed your tips and used honey instead of sugar and organic whole wheat flour instead of all purpose flour. I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce. I also used chopped pecans instead of walnuts. It is moist with a little crunch and not overly sweet. It’s so perfect!!!!
That’s so great! It sounds like you have a new favorite!
This is the best banana bread I’ve ever made! It’s so moist and full of flavor. I used bread flour, did not toast the walnuts, used salted butter, and threw in an extra 1/2 banana. Delicious! Thank you for the recipe!!
I’m so inspired reading your review. Thank you!
is there anything i can use to replace butter?
Hi Lee, I haven’t experimented with anything else, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!
Hi Natasha,that’s a great recipe n can’t wait to try it!
Btw wts the cup measurement used? Is it 250ml?
Hi, If you click in the recipe card on the word “Metric”, it will display the measurements in grams by weight. I hope that helps! A liquid cup is 250mL while the weights of dry ingredients vary which is why we have them listed also in grams.
Thank you for sharing your recipe, it was delicious! I made a few tweaks-
added 2 more Tablespoons of flourr(only to make it more cake-like since I only had a 13X9 pan.)
-added 1 teaspoon of cinnamon
-added 1 teaspoon of nutmeg
-added 1/2 cup of cranberries
I reduced the baking time to 35 minutes due to the type of pan and size.
It came out moist and delicious! I’ve used a few of your other recipes and I look forward to trying more! Thanks so much for your blog!
Thank you so much for sharing that with me.
I just made this bread substituting honey for the sugar and coconut oil for the butter. I had to add a bit more flour and I baked it at 325° since I was using honey. Oh my! So delicious! As a dessert I have banana bread with fresh raspberries with a almond milk or macadamia nut milk poured over the top. It’s so good!
I’m so happy to hear that! Thank you for sharing your great review!
We had 3 ripe bananas on the counter. My 9yo daughter wanted to make banana bread. Found your recipe and supervised making her first banana bread. We added 1/2 cup of chocolate chips and reduced sugar. Honestly the best banana bread recipe. There won’t be any left after tomorrow!! Thanks!
Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles!
Yummy! Love it! Thank you!
You’re welcome! I’m so happy you enjoyed it
A unique recipe! Thanks for giving a new idea to try something out of the box!
My pleasure! I’m so happy you enjoyed that!
A unique recipe! Thanks for giving an idea to try something new!
You’re so welcome! I’m so happy you enjoyed that!
pineapple always is my go to for moisture. can I use it in this bread??
Hi Brenda, This recipe is a very moist banana bread without it. I haven’t tried pineapple banana bread but I am so intrigued and it sounds like a great idea! If you test it out, please let me know how you like it 🙂
This was delicious!! Got so many compliments on the bread. I didn’t have the chocolate chips or nuts, but was still so flavorful without!
I’m so happy to hear that! Thank you for sharing your great review!
So. I made your banana bread recipe. I toasted the walnuts and used crainrasins. The first loaf my wife says came out great. So moist and flavorful. THE second loaf I made a week later for work I made with even darker bananas. All they could say at work was “WOW”. Now I’m the banana bread king. Love your site. Keep it coming.
That’s wonderful! Thank you for sharing that with me! I’m so happy you enjoyed this recipe!
Not a fan of nuts in my breads so I omitted the walnuts and raisins and added 1/2 cup home made chunky applesauce. Super moist and perfect.
What a great idea! Thank you for sharing that Phyllis!
Have exactly same recipe. Excellent. Here is my suggestion. For seniors or bake sales … I make 3 of the small foil loaves out of this recipe. Oil the inside of the foil and bake according temp.. Do not have to bake as long. When cool pull sides and ends away and loaf will come out very easy. Enjoy!!!
Thank you for sharing that with us!!
Good morning! you said 3 bananas…I had a full bunch of them a friend grew so when ripe I peeled, pureed and put in freezer….so…what measure would you recommend of babanas?
I haven’t measured it that way but I would think it would be about a cup or so of mashed should equal to 3 bananas. I believe the weight of that should be around one pound. But I haven’t specifically measured that.
Came out very well. Thanks a lot
I’m so happy to hear that! Thank you for the great review!
made it with pecans and raisins and disappeared!!!
baking a new one today!
That’s awesome!! I’m so happy you all enjoyed that!
Made it yesterday and it’s so good! Best recipe I’ve had for banana bread 🙂
Wow! I’m so glad you enjoyed it! Thank you for the wonderful review!
Yes they I look really comfortable for mixing. Thanks