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
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.
Nutrition Per Serving
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. 
So good, I made it twice!! This came out so delicious and moist
I could imagine this recipe tasting great w/ muffins too!
The second time I made it, I threw in some cinnamon. Both times made with two handfuls of dark chocolate chips. So easy you can remember too!! Thank you!!
You’re welcome! I’m so glad you loved it.
I made a sauce for this, butter, brown sugar, dolce leche, and cinnamon. This was delicious even solo as well. Making it again as I type.
That sounds amazing!
Could you give the measurements? Id love to add that to my next batch, it sounds so perfect!
Seriously the BEST banana bread recipe I have ever tried! Wrote it down and will never use anything else! I sent some to work with my husband and all the guys at work wanted a copy of the recipe for their wives! No joking! We don’t like nuts or raisins so I simply omitted them and followed the recipe. Works out perfectly when doubled as well. Wonderfully delicious and moist every time!
That’s wonderful, Candace! I’m so glad it was a hit.
Hi Natasha! I can tell this is an excellent recipe, but I can’t figure out what I did wrong last time and I want to try again. My bread came out to dry/crumbly and over done, even though it still tasted good. I cooked it at 350 for about 45 min, but I do know my loaf pan was a tad smaller than your dimensions. I know yours was a little over 9 inches in length, and I think mine is like 8. Perhaps that had something to do with it, so what would you say with a smaller pan? Maybe lower the temperature a tad? Or maybe not use my loaf pan but something else like a square cake pan or something. New oven, in Florida, so no altitudes. I’ve made a lot of your recipes and they’re all great, so I wanna get this one, right! LOL.
Hi Rebekah, its hard to say without being there, but any adjustments to the recipe when baking can cause issues. The smaller pan size may be the culprit, but I would also ensure you’re not using to much flour. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.
Love this!! can you add blueberries with it would it change anything??
Hi Meghan, I haven’t tried this recipe with blueberries to advise on the outcome, if you experiment, please let me know how you like that.
Nice recipe with raisins and mite. Easy to follow. I LOVE sweets, but this bread with 3/4 cup sugar, 3 ripe bananas, and a 1/2 cup of raisins is TOO SWEET. Next time I will use 1/2 cup sugar and probably add cinnamon.
Sounds good, thanks for your feedback and review!
This is my go to recipe for banana bread. Supper moist and absolutely delightful. I always double the recipe, so I have one in the freezer when I want something sweet to go along with my morning coffee.
I substituted roasted slice almonds for walnuts. As if that weren’t enough, when I peeled my overripe bananas, I discovered they were too fermented. Instead of throwing away my batter, I used peanut butter and milk. My banana bread without bananas turned out great! Thanks for the recipe.
That’s great, Bob! I’m glad you were still able to use most of the recipe.
Can i use self rising flour instead of plain flour and not add the baking soda and salt?
Hi Maria. I haven’t tested it with self rising flour. Let us know if your experiment.
I make this probably once a week, sometimes twice. It never lasts long. The kids love it and I like how easy it is. I just leave out the raisins as I’m not a fan.
I do load up on the walnuts though.
So glad the family loves it!
Made it exactly as you wrote it excpet i made three small loaves. Thank you so much.
Thanks for following the recipe as it is! We’re glad that you enjoyed our Banana Bread recipe!
Natasha… I love this recipe! So easy and quick. I add a package of banana cream pudding to the dry mix. Adds richness and super moist! Thank you. Peace
Thanks for shaing, Jody. It’s worth trying I’m sure!
The banana bread is baking in the oven now. I’m sure it will be amazing! Unfortunately I found all of the ads incredibly annoying hence 4 stars. In the future I will print the recipe ahead of time. I discovered the print preview is much easier to view.
Thank you for sharing your concerns and feedback, Christina. 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. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
This was a delicious treat to get me excited for fall. I had to cook it for an hour and 5 mins for some reason but when it was finally finished it was AMAZING! 10/10 recommend!
Yay thanks for the perfect rating and review!
i made these in muffin tins with chocolate chips, baked for about 20 minutes. they were delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Abbi!
Substituted buckwheat flour and honey for my gf’s diet preferences. Added blueberries, apple, cinnamon, nutmeg, and a tbp of walnut liqueur. Rum also works. Splendid.
Thank you for sharing!
Do you think this could be frozen and thawed for a later date. I live a bit always from hope and was thinking of making them for the holidays.
Hi Alyssa! Yes, it freezes well.
Tightly wrap it in 2–3 layers of plastic wrap or aluminum foil then place it in a freezer-safe storage bag or reusable container. It’s lasts for about 3-4 months.
I added the walnuts but added chocolate chips instead of raisins. I took it our at 55 min and the toothpick came out clean but I noticed that mine came out lighter on top and did not grow as much as yours but it came out so good and still came out fluffy very yummy hubby said to keep this recipe 😋
Hi Lorie! I’m glad that you still loved the recipe. Thank you for sharing.
Hello Natasha
I’ve been making many of your recipes for years!
This recipe is amazing! And so simple to make. This is your sign to make it without hesitations
Thank you for your wonderful comment, Liza! I’m so happy you’re loving our recipes!
I love this recipe. Just one thing: please add a Jump to Recipe button. It is a pain to have to be constantly scrolling down to the recipe. Thanks.
Hi Elaine! There is a “jump to recipe” button at the top of the page.
Hi! Hoping to try this recipe soon. I was hoping to make muffins instead of a loaf, do you have any recommendations for how much batter to put in the muffin tins, or how long to bake the muffins? Thank you!
Hi Emet! You can reference my Banana muffins recipe .
I changed the flour to oat and it still turned out great. My 1 year old loved it!
Lovely to hear that, Riya!
I don’t have unsalted butter on hand. Can I use regular salted butter?
Hi Kathleen, yes you may use salted butter. It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.
This might be a silly question, but can I double this and bake two loaves at once?
I love this recipe. I’ve used Martha Stuart’s banana bread recipe for over a decade and decided to branch out and I’m SO thrilled that I did. Your recipe is way way better! I’ve made this 3 times now and it’s turned out annazing every time.
I also made it once using King Arthur’s Gluten Free Measure for Measure flour and subbed the sugar for honey. I had to bake it for at least 20 minutes longer but my husband loved it!
Thank you for a wonderful recipe!! I’ll never feel the need to branch out again!
Hi Kathryn, you’re very welcome! Yes, it will work to double this batch.
This banana bread recipe is so simple but delicious,I am making again,my son’s LOVE it.Thank you for sharing 💕
So glad to hear that! It’s our favorite.
I substituted monk fruit sweetener and it was great! It came out a little over baked so next time I’ll keep an eye on it.
Sounds good, Melissa. Good to hear that you liked it!
Hi! Silly question but I’m tracking my macros and wanted to know what do you consider a Serving Size? It says ir serves 10 people so does that mean 10 slices? If not how many slices per person/serving? Of what would be the weight of a serving size?
Hi Julieth, The number of servings is at the top of the recipe card, it serves 10 slices. So the nutrition facts are for one slice. I would cut the loaf into ten equal slices so you can obtain the exact weight of a slice, but I didn’t weigh it myself to be able to share that here. I hope that helps.
The best banana bread recipe ever, I tweaked it by adding some cinnamon and nutmeg.
Delicious 😋
Sounds delicious!
This is by far the best banana bread. I live in Florida and have banana trees. When I get them I have TONS of bananas and they ripen quickly so need to find creative ways to use them. I usually make two loaves at a time, slice them up and freeze them. Then I have a few weeks of slices to pop into the toaster for breakfast!
Your recipes are always the BEST. I’ve made a number of them without ANY failures. The videos are fun and so helpful and your sunny personality is just a real treat to watch. Thank you so much!!!
That’s just awesome! Thank you for sharing your wonderful review, Barbara!
Can’t wait to make this! I’ll wing it this time, but for the future, can you give an approximate measurement for the bananas? I’m using bananas from the freezer, but they were mashed before freezing, so it’s hard to guesstimate how much (many?) banana to use. TY!
I wish I weighed or measured it that way. I just used 3 very ripe bananas, (medium/large)
Hi Nicole! I use roughly 375-425g mashed bananas when I make this! It’s roughly 14.5oz. Hope that’s helpful! I like to have weights for everything when I bake too! 🙂
This is hands down my favorite recipe for banana bread. I soak my raisins in rum and use 1/2 cup of brown sugar rather than 3/4 cup regular sugar. This is the most moist and delicious bread ever. You will not be disappointed. 😋
Thanks Denise, for that great review. We’re glad that this is your favorite Banana Bread Recipe!
Made both the chocolate chip version and the one with raisins and walnuts. First time using these recipes and they were DELICIOUS. Amount of sugar was just right considering my frozen bananas were very ripe. Will definitely make these again.
Glad to hear that, Irene. Thank you!
I think my banana bread was entirely to moist, I’m gonna try the recipe again tomorrow but use less butter and more flour!!
Hi Sam! This bread is very moist but it’s never been too moist. You can try to decrease the butter if you prefer but adding too much flour can dry it out and make it too dense.
Be sure to measure everything correctly. I’ve attached my tutorial on How to measure ingredients if that helps.
The amount of sugar & butter is disappointing when there’s plenty of healthy options for a similar texture OR better with olive oil, honey & whole meal flour
Please read the full recipe and blog post. I’ve included notes for a healthier alternative and also mentioned reducing the sugar if that is your preference.
Well, go use one of those recipes, then. It’s pretty straightforward; if you don’t like a recipe’s ingredients, don’t make that recipe. There’s no one forcing this on you.
This looks great, I am about to make it but don’t have butter on hand. Can I use oil instead of butter?
Hi Mo! We prefer butter, but oil can work too.
Can this be made with gluten free flour? What would be the best ratio? 1:1?
Hi Leah! I haven’t tested it but several of my readers reported good results using GF flour.
Turned out great! I used dried strawberries instead of raisins. Thanks for the recipe!
You’re welcome, Grace! I’m glad you loved it.
Excellent!!! Doubled the batch, subbed in Swerve brown sugar for half the sweetener. Added chocolate chips to one loaf. I had been resisting switching from my regular go to recipe and this one is a keeper! Thank you for sharing.
That’s wonderful, Kathleen! Thank you for the feedback.
This is my second time using this recipe and both times were perfect! My oven didn’t get too hot so I had to bake it for a total of 65 mins but it was still incredibly moist!
I’m wondering what’s the best way to store it? I don’t anticipate that I will finish it in 5 days, so can I store it in the fridge?
Awesome! You can wrap it well and refrigerate it for a a couple of days. To keep it fresh, place a paper towel in the bottom of an airtight container.
Came out quite lovely just added a little less sugar. May have been my best banana bread ever. I added a handful of raisins and my favorite chocolate bar
That’s wonderful, Lisa! I’m so glad you loved it.
I do not have unsalted butter on hand. Would it be bad to use regular butter or even margarine? I do not want to try it if you think it would make it taste bad.
Hi Becky! It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.
Hi
Great recipe I used GF flour and added some chocolate chips on the top before cooking.
Thanks for recipe
You’re welcome, Joy. Great to hear that you loved ethis recipe with GF Flour too!
Hi! I was wondering if brown sugar could be used in this recipe?
Hi Jessica! I haven’t tested it myself. It should work but it will change tne flavor and texture a bit.
HI! From experience, brown sugar in loaf recipes should not be used unless called for. The reason? -Because of the density (brown sugar has more molasses as it isn’t as refined as white…) it comes out heavier and more easily burnt. I made this recipe and added 1/2 cup coconut to mix plus 1/2 c pver top in the final 15 minutes of baking. -Wonderful recipe!
I have six bananas begging for me to try this recipe out! I’d rather make them into muffins for a quick morning snack my fiance can grab on the way out as he never gets up early enough to have a real breakfast haha. Would you cut the baking time down in this case?
Hi Katie! Yes, you can reference my banana muffin recipe for that.
My husband loves Banana Bread! Tried several- not quite what I expected. This one is delightful! I used allulose instead of sugar, worked great.
Roasted walnuts- tried to not eat them! I think we buy bananas just for bread making. 🥰🥰
I’m so glad it was a hit! Thank you for the feedback!
I love a good moist banana nut bread. This was anything but.
Way too dense and not really as moist as I expected. I wanted to try out a new version. But dissatisfied 😒 Will keep using my original one.
Hi Diane! I’m sorry to hear that. This recipe has been tested and proven with thousands of 5-star reviews. Dense and dry bread has not been my experience when making this according to the instructions. Dense bread can be due to over-mixing the batter causing it to become dense and gummy. Dense and dry bread could also be due to using too much flour or over-baking. Did you spoon your flour into your measuring cup? Watch my tutorial on how to measure ingredients. I’m glad that you have a recipe you like but I hope this helps if you decide to try again.
Well, I have been baking, for years…Not consistently, as I cook far more than bake, BUT spooning the flour into the measuring cup IS a game changer! Scooping it, was how I was shown when I watched my mom. Now I understand, why my baked goods were not quite as moist as I expected. Thank you so much, for the expert tip!!
Hi Diana! You’re very welcome. It’s so true, total game changer in baking.
It’s so much easier to use metric. Cups just isn’t precise
Thank you for sharing that with us, Paddy. If it helps, you can 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.
The banana bread was a hit at our house. I also took some to friends and they loved it as well.
That’s wonderful, Sharon!
I loved this recipe!! 🙂 it did come out very moist and it’s excellent with chocolate chips! Thank you
So glad you loved it, Isabella!
Sooo delicious!!! We also made it with dried cranberries and chocolate chips!! Super yummy 🙂
I’m so glad you loved the recipe, Yelena!
best! soo delicious. I left out the raisins & did add the walnuts, very moist, not too sweet either.
That’s wonderful to hear, Susan! I’m so glad you enjoyed the recipe!
Thanks! Not a fan of raisins, so i was wondering how it would be without them!
Hi Ann! It’s very versatile and can be made without the raisins, or you could sub in another drier fruit like cranberries or cherries. You can also use chocolate chips.
This recipe is so easy! Just made my banana bread in 4 small loaves without nuts, just raisins, baked to perfection in 20 minutes at 350. It is a little bit sweeter than I expected without the nuts to balance, but still deliciously moist.
I’m a novice baker, dabbling here and there.
That’s great to hear. Thank you for the feedback!
Can you use pecans in this recipe instead of walnuts?
The bread looks so delicious and moist,so glad I came across this recipe… Thank you
Yes, you sure can!
Turned out amazing and was gone within the day! Substituted chocolate chips in place of the raisins(ok, maybe double the amount of chocolate chips, but shhhh!) and kept everything else the same.
So glad you loved it, Bri! Thank you for sharing.
This is, hands down, the best banana bread I’ve ever tasted in my life! It’s not dense, it’s light and moist. The only alteration I made was adding 1/2 tsp of pumpkin pie spice. It gave it just a touch of autumn flavour. Also, I know this recipe is for one loaf, but I split it into two, since self-control over something delicious is not my strong point. Now I don’t have to feel so bad admitting I polished off a quarter of a loaf in just a few hours. I can’t believe how good it is!
Hi Wendy! That’s great. Thanks so much for sharing. I’m so glad you loved it.
OMG! made this delish bananna bread last night! This morning I’m making muffins (cuz I still have bananas left over) good excuse anway! Make this yall!!!
Hi Joni! I’m so glad you loved it. Thank you for the feedback.
55-60 minutes, cook time is to long, it should be 45 minutes. 55-60 minutes makes it dry. The time, should be revisited.
Hi Diane! We’ve had great success with this recipe and so many great reviews from other who have tried it. Was your pan size larger, causing the batter to be laid out thinner? Dry banana bread could be due to a few other things. Be sure to measure your flour correctly. I have a tutorial on how to measure ingredients .
And I highly recommend using an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Sometimes it can be because of the elevation that causes the difference in baking.
However, if Natasha has not heard anything on that, then it probably isn’t the issue.
I’m making it now and will give a report on how it turned out.
With a professional oven and extra thermometer inside to verify, 55 minutes was perfect. You might need to calibrate your oven if it overcooked.
I was disappointed. Was so careful not to over bake and it was dry. Good flavor but dry…won’t be making this recipe again. 😒
Hi Susan! This recipe has been tested and proven with thousands of 5-star reviews. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.
Made this last week. I omitted the raisins (because ewww lol) and I omitted the nuts (only because I didn’t have any) and
I sprinkled brown sugar on the top before cooking and my son absolutely DEVOURED this. Sooooo yummy.
That’s just awesome! Thank you for sharing your wonderful review, Smithee!
Can I make this recipe in a 9×13 pan? If so, how long should I cook it? Thanks!
Hi Valerie, I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
First time making banana bread, it turned out great!! The whole family loved it. Thanks!
I’m so glad it was a hit with the family, Caroline! That’s awesome!
Thank you for sharing this recipe. I’ve used it 5 times in the past 2 months, making both bread & muffins. Needless to say my family loves them. It’s become a staple in my house. I’m making a loaf today.
I’m so happy you all enjoyed that. Thank you for sharing that with us!
I kid you not this is the best banana bread I ever had/made it’s delicious and moist on the inside but crispy on the outside. Super simple and easy to make! Definitely try it out.
That’s so great! It sounds like you have a new favorite, MJ!
Great recipe! My only suggestion is to soak your raisins in spiced rum for about an hour & drain before adding to mix. Adds a delicious spicy flavor to the loaf & to the overall moisture of the bread! Cheers!
Thank you so much for sharing that with me, Kate! I’m so glad you enjoyed it!
Best banana bread! I use gluten free flour and its delicious!
Great to hear that it turned out deliicous using gluten free flour! Thanks a lot for sharing.
I made this recipe recently and decided to use a different pan than what was specified in the instructions. Despite the change, the recipe turned out perfectly! The flavors were well-balanced and everyone enjoyed it. In fact, people went back for seconds, which is always a good sign that a dish was a big hit. Even with a small variation from the original pan, this recipe proved versatile and delicious. Thank you for sharing it – I’ll definitely be making it again!
That’s wonderful, Irina! Thank you for sharing.
Just tried the banana bread recipe and it is the best ever! Moist, layers of taste, and texture. I used chocolate chips an walnuts ❤️
Judi W.
It really is the best! I’m so happy you loved this banana bread, Judi!
Just made a double batch and made into muffins. Best banana bread recipe I have ever made!
That’s so great! It sounds like you have a new favorite, Pam!
Hi Natasha
If you don’t mind to write down, how much is 1 stick of butter in grams. I live in Australia and don’t know how much is 1 stick and 1/2 cup is not easy to measure. Thank you so much
Angie
Hi Angie, if you’re at the recipe card, you may click Metric to convert them to grams. Hope that helps!
I made this the other day and was confused (and still am) on when and where does the sugar & butter get added? 🤔 Did I read it wrong? Thanks and I love your recipes.
Hi Andrea, it’s in step #2 (the first thing you do is cream together the butter and sugar)
Very good! Even when you forget to add the vanilla! Haha!
I love the toasted nut idea – that added a depth of flavor. I used chopped dates instead of raisins and that came out great! I also did half walnuts, half pecans… and half butter, half coconut oil.
So great to hear that you enjoyed our Banana Bread Recipe, Tiffany. Thanks for sharing!
Made this recipe with my great granddaughter and we loved it! They ate half of it the same day!! Left some to taste several days later and still as moist as the first day!!
I’m so glad it was enjoyed!
Love this recipe! It’s so yummy! I left out the raisens and added some chocolate chips instead. So good 😋
So glad you loved it!
I would like to use honey instead of sugar but don’t know how much to use. I read instructions and watched the video but can’t find the amount for the substitution.
Hi Georgia, this recipe works great with honey. In this recipe, the sugar and honey are a 1:1 substitution, unless you want less sweetness of course.
Had to comment to tell you I’ve made this several times already – full recipe and halved and they are delicious every time(I bake them in cupcake times with parchment cupcake liners). Please thank your husband for sharing. We omit raisins, but love the addition of toasted walnuts. This last time I sifted the flour before adding(in addition to whisking) and we enjoyed the results. Thanks again.
That’s wonderful, Brittany! Thank you for sharing!
I made your recipie for Banana bread and I have to say that I have never made a better sweet bread. Family loved it.
That’s wonderful to hear!
Made the recipe again. Added dates as well as raisins and walnuts but added a splash of dark rum. Also added cinnamon and a little nutmeg. I made muffins instead of bread. It was delicious! Love this recipe!
I’m so happy you enjoyed that. Thank you for sharing that with us, Darlene!
This is very hard to read and follow with so much flashing and advertisments.
Hi George, if you click jump to recipe at the top of the post it will take you straight to the printable recipe card. 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. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
I love this recipe! Can I substitute butter for oil? Thanks!
Glad you love it! One of our readers shared this “I was down to my last 4 tbsp of butter in the house so I subbed the other 4 for coconut oil. I added 1 tsp cinnamon. It was awesome!” Hope that helps.
Thank you for this recipe. It made my mama and niece happy. We had a delicious merienda or snack.
You’re welcome, Aileen! I’m so glad you loved this recipe!
I’ve made this numerous times and it’s always great! I use pecans and sub raisins with mini chocolate chips. It’s really good!
Thanks for sharing, Pamela. Happy to hear that you always make our Banana Bread Recipe.
Very yummy! I highly recommend checking it at 40 mins. Mine was over cooked at 45 🫠
Hi Mary! I’m glad you enjoyed the recipe!
best Best BEST Banana Bread I’ve ever made. So moist. Perfectly sweet. Seriously. Everyone needs to try this recipe.
That’s so great! It sounds like you have a new favorite, RuthAnn!
Absolutely the BEST banana bread I have ever made!!! Thank you soooo much!!!
You’re super welcome! Great to hear that you loved our Banana Bread recipe, Heather.
Really good bread! (I added apx 1 teas. of cinnamon and a bit more vanilla. My oven baked it in 55 minutes.
It’d be great if the reviews were given after a recipe is made, not before. That’s how we all learn!
Thanks for your review, Barbara. We appreciate it!
So good ! Tried it at my in laws and had to have the recipe. Left out the raisins but was still delicious !!!
Glad that you loved it!
I love all your recipes and your emails. Today I’m making your banana bread. For my sugar I used what I had left of my brown sugar, also brown sugar Swerve, leftover from baking for my friends with diabetes, then granulated for the rest. Should be perfect.
Hi Shery! That’s great. Thank you so much for the feedback. I’m glad you are enjoying the recipes.
All time favorite recipe! A little crispy crust and moist inside! DELICIOUS!
Thank you!
Hi Liz! I’m so glad you love it!
Best recipe ever for banana bread! I bake mine in a non- stick Bundt pan for 45 minutes and it turns out perfectly every time. It makes really nice serving slices.
That’s just awesome! Thank you for sharing your wonderful review, Barbara!
It’s delicious! I’ve made this several times and everyone loves it! How much is a serving?
Hi Allison! So glad you loved the recipe. The servings are listed at the top of the recipe card, it serves 10. The nutrition facts is per each slice.
This was super easy to make but I’m glad I set the timer for 45 minutes because this almost dried out! Fingers crossed that it tastes good, trying tomorrow. 👍
Hi Erika! I hope you love this banana bread as much as we do! I highly encourage the use of an internal oven thermometer (affiliate link) to make sure your oven is calibrated and that you don’t over bake it.
What would you change the time to for cupcake pans ? Children want to have their own bite sized.
Hi Jay! You can reference my banana muffins recipe.
Have made banana bread using several recipes in the past with no issues. As others have stated, this one wasn’t very banana-y at all. It’s not the bananas – I taste checked them and they’re super sweet. I do believe we need more sugar, or even brown sugar, as other recipes have called for. Also 350 at 55 min was too long. (Oven calibrated perfectly fine – no issues with any other baking recipes). 40 min was plenty of time at 350 degrees.
It may be personal preference – perhaps all these 5 star reviews are by those that aren’t looking for anything super sweet. But where I’m brought up at, banana bread is sweet like cake.
I’ll definitely be going back to the other recipes!
Added 1/2 tsp cinnamon, 1/4 tsp fresh grated nutmeg, and added an additional 1/2 tsp of vanilla. Left out the raisons. Loved it!! Thank you so much. I will be making this again. The consistency is perfect. Not too wet or dry. So many banana breads are soggy. The sweetness is also perfect. Just the right amount of butter.
Thanks for sharing, Danielle. Great to hear that you enjoyed the result!
Absolutely delicious! I made it without raisins because I didn’t have any. I will definitely be using this recipe from now on. Thank you!
You’re welcome! Thanks a lot for your good comments and feedback.
My husband loved this. He hates everything. I will keep this recipe forever!!!!! Thanks!!!!
Aaaw that’s really awesome! I’m so glad!
I baked this today due to all of the great reviews and everyone who had a slice LOVED it!! I ditched my old recipe and will be using this from now on! Thank you for sharing 😋
That’s awesome! Thank you for trying my recipe. I’m so glad you loved it.
The bread is in the oven. I’ll be sharing with associates at the Mosque today, maybe tomorrow and Saturday. We have so many bananas. Will let you know how things turned out. It’s smelling good. First time the walnuts were cooked. Ten more minutes, well actually 20, and I get to dig in!!!!
I hope it becomes a hit!
This was fantastic. Super easy to follow and perfectly moist and delicious! I threw in a little cinnamon for personal taste, couldn’t use walnuts because I have a picky eater as well, but still a wonderful recipe. I am just confused on what the serving size is as far as the nutrition information. I love that it’s customizable by servings as far as ingredients but what exactly is the service size for this?
Hi Laura! I’m glad it was enjoyed!
The number of servings is at the top of the recipe card, it serves 10 slices. So the nutrition facts are for one slice. I hope that helps.
Tried the exact recipe and turned out amazing. I have always been skeptical about using bananas but this was just perfect moist , fluffy banana bread.
Will be trying the healthier version with whole wheat!. Haven’t read any reviews on that though.
Thanks a ton 😊
Hi Amina! I’m glad you love the recipe. See my notes above, “Substitutions for a Healthy Banana Bread.”
Excellent recipe!
I was down to my last 4 tbsp of butter in the house so I subbed the other 4 for coconut oil. I added 1 tsp cinnamon. It was awesome!
That’s great, Cass! Thank you for the feedback.
Hi I’m a chef working in Yorkshire England, I’d like to try your recipe but here we work in both metric and imperial measurements for accuracy how could I convert these measurements accurately thanks for any help 👨🍳
Hi Paul! Yes, you can click on “metric” in the recipe card and it will convert the ingredient list for you.
Absolutely delicious. This is the only banana bread recipe I will use.
I subbed chocolate chips for raisins as personal preference, and Wow! Thanks for sharing this recipe!
I’m so glad you love it, Jade. Thank you for the feedback!
Oh, myyy! Very nice! Great recipe Natasha, thanks for sharing!
Made a couple alterations to fit my taste; subbed the raisins with chopped moist dates! Used brown sugar and honey. Added a pinch of nutmeg and cinnamon. And a splash of rum extract! Hehe. Delish!
Hi Nat! I’m glad you loved the recipe. Thank you for sharing that with us.
You’re very welcome, Natasha! 😊
I made it again yesterday. Fantastic! Gave a loaf to my mom, who doesn’t care for banana bread, but tried a slice and loved it! Win.
Took a couple slices, dipped them in egg, and made French toast with them! A slathering of homemade strawberry jam and sliced banana… omg 😵
That sounds so good!
This recipe is delicious!! I didn’t have walnuts so I only used the raisins. I will be making this again and trying different add-ins for sure!! Thank you so much for posting!!
You’re very welcome, Lori! I’m so glad you liked it.
This was my first time making banana bread from scratch. The recipe was easy to follow and the bread came out delicious! 100% would recommend.
Thanks so much, Aria. Appreciate it!
I only have two bananas! Would you recommend adjusting the ratios?
Hi Bonnie! You can change the serving size at the top of the recipe card and it will convert the ingredient list for you (try 7 servings).
You can use a smaller pan if you’d like or use the same pan but it will be flatter. You’ll need to watch it in the oven, the bake time will be different.
Wow! Very moist and light. A tad too sweet for me, but nonetheless delicious. Omitted nuts, as I have picky eaters. I’ll try adding chocolate chips next time. Thank you sooo much. All your recipes are spot on.
I’m so glad you enjoyed it, Nanette!
This banana recipe is amazing, thank you Natasha! I made it for my 2yo son today by using a silicon tray with different shapes. It was very easy to make and ready in no time. I’m sure he will love it 🙂
Thank you, I hope he loves it!
I just made this recipe and boy is it delicious. I omitted the raisins and replaced them with chocolate chips. So good. I also added a dollop of sour cream and as recommended by another person put a tray of water in the oven for the last ten minutes. it came out literally perfect!! will def make again!
So glad that you enjoyed our Banana Bread Recipe with chocolate chips too!
I’ve made this a few times and it’s ALWAYS good! We add chocolate chips instead of nuts!
Hi Chelsea! Thank you for sharing. I’m glad you love the recipe!
I just made this the other day. I have never made banana bread from scratch so I was really nervous. I omitted the walnuts and raisins then subbed 1/2 cup peanut butter chips (and 1/2 cup chocolate chips, too!). I used an air fryer oven and baked for an extra 10 minutes. I have got to say, in all my life, I have NEVER had a more scrumptious banana bread! 10/10 would recommend. Super easy instructions and seriously delicious! I have tried dozens of different banana breads (from the store and from family/friends) and this is by far the most perfect banana bread I have ever had. Thank you for posting this terrific recipe! ❤️
You’re welcome! I’m so happy you enjoyed it, April!
good bread. i made it for a banana bread contest and got last. too many walnuts 🙁 that’s my only complaint
I’m sorry to hear that, Maddie! This can definitely be made without the walnuts too, so feel free to experiment with the add-in’s.
I’ve made this recipe before and I love it. It’s a great banana bread recipe. I always use walnuts and chocolate chips inside and my in-laws love it!
I’m trying to make it today but I got mini loaf pans, do you have a recommendations for how long to bake it?
Hi Teags! I haven’t tried this recipe as mini loaves myself, but my readers mentioned in the comments they did. They reported the following: “I made them in 4 mini loafs and baked them for 35 minutes. No top cracking!” I hope that helps!
5 Stars all the way! This was a great recipe, so moist and tasty. It dissapeared so fast from the house and nobody will own up to eating a whole loaf in a day.
That’s just awesome! Thank you for sharing your wonderful review, Anna!
Hi Natasha! Big fan…actually I dare to say your biggest fan! I make this probably twice a week! I will be taking one loaf out of my freezer to give to my church this weekend- what are instructions for unfreezing a loaf and how long does it take to de thaw? -Kaylie
Hi Kaylie! I’m so glad you enjoy the recipe. I appreciate the love and support.
I have not timed how long it takes to thaw this from frozen, it can depend on the room temperature too. If left out overnight it should be thawed by morning.
The best I have ever made thanks to your recipe 😋 😊 it came out perfect for ever baking this
Hi Millie! Thank you for trying my recipe. I’m so glad you loved it. It’s our favorite banana bread!
The best Banana Bread I ever tasted !
Excellent recipe, tastes Amazing and so easy to do.
Thank you Thank You
PS: By the way all your recipes (the ones I tried) are extra fabulous.
I’m so happy you enjoyed it, Svetlana! Thank you so much for sharing that with me!
This was delish. I added a bit of sour cream because I do like mine incredibly moist. Sour cream has always been my friend in banana bread recipes! Thanks for sharing!
That’s great, Nicole! Thank you for sharing.
My favorite banana bread recipe. Never fails this not-so-great baker.
So glad you love this one, Judy! It’s one of our favorites too.
Just made this! 😃
Turned out amazing!
Never had a banana bread trun good!!!!
Only thing I did additional was in the last 15-20minutes I put a cookie tray with just water in it, on the oven rack below the bread pans.
Sooo good!! ❤️
Thank you for the feedback! I’m glad you enjoyed this!
It’s an ohkay recipe. Came out a little dry even though I watched it like a hawk to make sure I didn’t overtake.
Hi! I’m sorry it was dry. This recipe has hundreds of 5 star reviews, it’s been tested and proved to be one of the best we’ve ever tried. I have never had this be dry when following the recipe as instructed. Using too much flour or over baking it could be the cause. I’ve attached my tutorial on how to measure ingredients to show you my process. Every oven bakes differently so I highly encourage the use or an internal oven thermometer (affiliate link) to make sure you oven is at the right temperature. I hope that helps.
Thanks for adding the metric measures. With only two bananas (one got eaten in the night) it was easy to divide. Still used 2 eggs. Delicious !
You’re welcome! Glad it was helpful.
I would give 100 stars honestly. My work had a ton of browned bananas we couldn’t use so i decided to make banana bread with them and found this recipe. I made three loaves and they were all gone in two days, so i has to make more! I used walnuts and chocolate chips instead of raisins. SO moist, but not gooey. Saving this recipe forever!
Hi Sarah! This is our favorite banana bread recipe! I’m so glad it was a hit!
I want to make this today but I don’t have walnuts or raisins. Do I need to adjust anything in the recipe to compensate for the missing ingredients?? 🤔
Hi Nicole, you sure can, we have a section in the recipe titled: “Can I Omit Walnuts and Raisins?” I recommend reading through there for steps! I hope you love this recipe!
How much honey would I need to use instead of the sugar? I don’t think I would need 1.5 cups of honey lol
Hi Kiana! See my notes above under “Substitutions for a Healthy Banana Bread.” Feel free to experiment with less honey if you prefer.
I just made this delicious banana bread. I doubled the ingredients and substituted honey. It was perfect, the most moist and yummy banana bread I ever made or tasted. Everyone loved it. Thank you for sharing your recipe. I will make it again and am saving the recipe for future.
That’s wonderful! I’m so glad it was a hit.
Hi there I was wondering if I used pecans in place of walnuts would it be good? And if so, should I go about it the same way?
Hi Laura! Yes, you can use pecans without any changes to the recipe.
This is a great recipe! It’s simple but really, really good. I don’t use the raisins and it’s still so delicious! I’m so glad I found it.
Thank you for sharing. I’m so glad you loved it.
Perfect. I used very ripe bananas which added natural sweetness so I used 1/2 the sugar and some fresh blueberries. 5 Stars for sure. Thank you for sharing your recipe. …Tom
You’re welcome, Tom! I’m so glad you loved the recipe. Thank you for the feedback.
If I wanted to sub honey for granulated sugar, is it a 1:1 ratio substitute?
Hi Jack, yes it will work 1:1.
Hands down-the best banana bread I’ve tried! And it’s easy to make! So flavorful, moist and nutritious. Thank you,Natasha! My family totally loves it
I’m happy to hear that Natalia! Thanks so much for this great review!
Excellent! I lost this recipe for a while and was forced to make suboptimal banana bread. Fortunately, I found it again and this time I saved the link! I add an entire bag of chocolate chips instead of raisins and walnuts; not the healthiest but it sure is delicious!
Awesome, glad you like it!
I wasn’t sure I would like the addition of raisins to the banana bread, but this recipe is delish!
Hi Beverly. I’m so glad you enjoyed this recipe. It’s one of our favorites to make!
The best banana nut bread I have ever tasted. This recipe is a keeper.
I’m so happy you enjoyed that. Thank you for sharing that with us, Diane!
Hi!
Just made this and it turned out amazing! I used salted butter instead of unsalted, and it still had the perfect amount!
I will be making this for future functions. Thanks for sharing this recipe!
Side note: I had to bake for about 70 minutes, the middle of the banana nut bread took longer to bake; it was still gooie at 60 minutes.
Hi Courtney! I’m so glad you loved the recipe.
Did you use a different size pan? Every oven bakes differently so it may take some experimenting with your oven but I highly recommend using an in-oven thermometer (affiliate link) to help with that. Be sure to let your oven fully preheat before your start baking the loaf. I hope that helps.
My bread turned out quite bland (I’m sure it’s the user error based on other reviews), but I just don’t know what went wrong. I can hardly taste bananas..mostly walnuts. (I omitted raisins)
I used salted butter and omitted salt but that’s what I normally do. Did salted butter cancel out the sweetness? Could it be that my bananas were bland? Or did I over bake it? Thank you for your recipe, I want to give it another try. I did make your banana chocolate chip bread and it was delicious! I hope I can trouble shoot this one because I love banana bread.
Cheers!
Hi Al, that could be because of the bananas that you used, as long as you followed all the recommended ingredients and followed the instructions well, it should be fine. Let us know how it goes on your next try!
I added a little cinnamon, bumped up the sugar a little (and switched to brown.) It was yummy.
Thank you so much for sharing that with me, Toni! I’m so glad you enjoyed it!
AI – I don’t think salted butter has enough salt to cancel the salt in the recipe. Bland baked goods are often the fault of not enough salt.
I hate to give one star but this bread is most only because there is too much butter in it. Not healthy and too greasy to eat. Sorry!
Hi Ana! We found it to be a good amount of butter, but it can be modified if you prefer. You can see some modifications in the notes above to make this healthier.
I have to agree. It’s too greasy and does not hold the shape. And while it tastes great, it has to be eaten with a fork or spoon.
My kids ask me to bake this recipe all the time. We all love it ~ I usually have to double it if we want some for later. Excellent!
Sounds great! Lovely to hear that you kids love our Banana Bread Recipe!
So moist and delicious! I skip the walnuts and just do raisins.
Thank you for sharing, Denise! It’s one of our favorites! We love this banana bread!
Making this again this morning. Great recipe! Thank you Natasha!
You’re welcome, Mikhael!
Confession time, can’t stop making this Banana bread. Fool proof recipe, if fallowed. Prep work takes longest, then comes together quickly.
Next time, can make it your own by adding what please the taste buds. Thanks you for sharing, but now on 5th time making in 3 months…
Aaaw, lovely to know that you enjoyed it so much! Yes, feel free to add some other toppings/other ingredients according to your preference.
I put chocolate chips in and it was great with brown sugar instead of white
Thank you for sharing, Nicole!
I think I finally found Grandma’s recipe…
But I don’t know where the 10 minutes of prep time went I must have been in double overtime… So I went ahead and doubled the cook time so I had enough time to clean up the flouring the pan oooops… I am here to tell you it was a down hill slide from there… First one egg then the other it was a real scramble…. Since this recipe reminded me so much of grandmas baking I stuck some stove wood in the oven to bring out the flavor… But seriously I am sitting here enjoying some of the best warm banana bread topped lightly with freshly churned butter I have had in decades…
That sounds amazing! Thank you for sharing your experience.
I made this today and added chocolate chips instead of walnut. Everybody loved it. Esp my kids. My daughter enjoyed it with homemade salted butter and my son enjoyed it with Vanilla Ice-cream. Thank you for this recipe.
I’m so glad you all loved it! Have you tried our Chocolate Chip Banana Bread Recipe?
I’ve wanted to make banana bread for a long time and today I finally did. This recipe is amazing! I followed everything except the nuts because I am allergic to walnuts. I’m definitely keeping this recipe and next time will add chopped almonds to see how that turns out. Thank you so much!
Thank you for choosing our recipe to try, Claudia. Happy to know that you love the result!