Banana Bread Recipe (VIDEO)
An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.
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Banana Nut Bread Recipe:
This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread. He makes it frequently and it always disappears fast! It is simple to make and our favorite way to use up overripe bananas so they never go to waste. It’s super moist and makes a great breakfast on-the-go. We even created Banana Muffins from this recipe.
This loaf stays moist for days and also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).
Banana Bread Video Tutorial:
Watch Natasha make this moist banana bread. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and bake!
Ingredients for Banana Bread:
This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate to make Chocolate Chip Banana Bread.
How to Ripen Bananas:
- Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
- 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Overripe Bananas?
If you have overripe bananas and aren’t ready to bake with them, DO NOT throw them away!
How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
How to Make Banana Bread:
This is the easiest banana bread recipe. We mix it in a stand mixer because it’s easy, but you can use an electric hand mixer and can even make it work with a hand whisk. There is no fancy equipment required. Watch the video tutorial below and you will be a pro in no time!
- In the mixing bowl, cream together butter and sugar.
- Mix in mashed bananas and eggs.
- Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
- Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.
Substitutions for a Healthy Banana Bread:
- My sister Anna made this into a honey banana bread; replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
Love Sweet Breads? Try these Popular Bread Recipes:
We love sweetbreads because they are easy to make and are such a treat, especially when you top them with Honey Butter! Don’t miss these reader favorites:
- Apple Bread – a pull-apart moist apple bread
- Pumpkin Bread – so easy and we love it year-round
- Banana Chocolate Chip Bread always disappears fast
- Persimmon Bread – great way to use ripe persimmon
Moist Banana Bread Recipe
This Banana Bread Recipe is loaded with ripe bananas, tangy-sweet raisins, and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.
Ingredients
- 3 very ripe bananas (medium/large)
- ½ cup unsalted butter (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
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Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
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In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
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Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
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In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
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Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
This banana bread recipe was first published in 2009; one of the very first recipes on our blog! It has been a reader and family favorite ever since.
Natasha Kravchuk
Banana Muffins Recipe 
Chocolate Chip Banana Bread 
No-Knead Bread Recipe (VIDEO) 
Practical School Lunch Ideas (Cold & Hot) + Tortilla Pinwheels 
Honey Butter Recipe 
Top 15 Most Popular Recipes 2018 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
There were so many comments on your banana bread recipe, but haven’t seen anyone use an ingredient that I add….1T dried orange peel (in the spice bottle). Hope you will try it, I wouldn’t make my banana bread without.
That’s a nice idea! Thanks for sharing that with us.
Hi Natasha, I tried almond cake and banana walnut cake from your recipes and it turned out delicious… thank you for sharing with us…
You’re welcome Renu! I’m so glad you enjoyed that!
Tried this recipe today with 1/2 cup brown sugar and omitted the nuts and it came out moist and crunchy on the outside! It was gone within the hour. Great recipe!
That is and awesome and wonderful feedback. Thank you for sharing!
Hi Natasha thank you so much for the recipe! Cut sugar and oil by half to suit the elderly yet still turn out great every single time without fail! Will try to make cream cheese banana bread next time
Thank you so much for sharing that with us Ching!
I made this banana bread today. Deli and moist.
I’m so glad you enjoyed it!
This banana bread is SO delicious. My kids and even my doubting husband loved it. Really moist and has a wonderful flavour. Lots of thumbs up from us!
That’s just awesome! Thank you for sharing that awesome review with me!
Hi Natasha,
I made banana bread today on Father’s Day and it was perfect. Everyone just loved it and couldn’t resist having more. Thank you for sharing the recipe.
You’re so welcome! Thanks for your excellent review, we appreciate it!
Just wondering how this banana bread recipe rises & density compares to a recipe that has all the same ingredients however also includes (baking powder)
Hi Katherine, I’m not sure what recipe you are referring to, but note if it has baking soda, that baking soda is 4 times stronger than baking powder.
Made the banana bread yesterday. Oh my goodness, never thought bananas could taste sooo nice!! Texture was amazing and the taste mmmm. Another new favourite. Thank you.
That is so awesome! Thanks for your excellent feedback, I am so glad that you loved it!
I LOVE your videos !! You are so cute !! (Not hitting on you) !!! I made banana bread today and it is awesome !! I wanted to leave a picture but there is no place to do so.
LOL! Thank you so much for your great feedback and compliment. You can share photos of your creation on our Facebook page or group!
First time to make banana bread and this is sooo good!!! It came out soft and moist on the inside and crunchy on the outside. I substituted raisins to chocolate chips and reduced the sugar to 1/2 cup. Yay, it’s so yummy! Posted a photo in my instagram
I’m so happy you liked that! Thank you for that great review!
I have made this banana bread a couple of times now.
So yummy, and moist and so easy to make!
I now use up all my ripened bananas!
Fan from Canada!
Hi Colleen! Thank you for stopping by! I’m so glad you’re enjoying our recipes!
May I know how to keep the banana cake moist? Because my cake dries out
Hi Sq, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.
Are you talking about after it’s baked to store it to keep it moist? I’m sure just an air tight container or wrapped in tinfoil. When I warm mine I always put a damp paper towel over it in the microwave at 15 sec intervals.
The banana loaf has just come out of the oven. Smells and looks delicious. Waiting for it to cool. First time I’ve tried this recipe and sooo looking forward to a taster. Thank you.
I bet your home smells AMAZING! I hope you love this recipe!
I made this today and it was a hit with my family! I used Pamela’s gluten free all-purpose flour, replacing 1 tbsp of flour with ground flax. I replaced the sugar with coconut sugar and reduced the sugar to 1/2 cup, since I used overripe bananas. I divided the batter between two 4×8 loaf pans and baked for about 50 minutes. Forgot to toast the walnuts but it still came out amazing!
The texture was super soft, no one could tell it was gluten free! I know we’ll be making this banana bread for years to come. Thank you for the incredible recipe.
hank you for sharing that wonderful review with us Brynn!
I recently lost all my treasured recipes and in looking for a new banana nut bread recipe came across this one. It is a fabulously delicious recipe. Highly recommend. I did alter it a bit by splitting the sugar between white and dark brown and adding cinnamon.
Hey GM, great to hear that you loved this banana bread recipe. I hope you love every recipe that you try!
Great recipe! So many times I have tried to make a great banana bread, with no good results, but your recipe changed everything! Thanks for sharing your knowledge!
So great to hear that, Erika. Thank you for your excellent feedback!
BEST BANANA BREAD EVER!!!! thanks a lot Natasha
You’re welcome Amirah! Thank you for that great review!
it came out beautiful and moist, thanks for share
You’re welcome! I’m so glad you enjoyed that!
Thanks a lot Natasha for this wonderfully moist and delicious banana bread recipe my family loves it!!! Can’t wait to try more of your recipes
You’re welcome! I hope you and your family will love every recipe that you try.
Thank you for sharing all these wonderful recipes
I love your recipes, very easy follow.
Thank you!
hi Natasha!!! love all your recipes so simple and easy to make and of course super delicious. Gonna try making this recipe today will let you know how it comes:)
I hooe hope you like it! Please let us know how it goes.
Hi,found your channel so interesting and helpful. Tried the banana bread following the recipe, my outcome looks more like a banana cake than bread.It was however sweet, soft and very nice but one would think more of banana cake than bread
Hi, It is a very moist bread and not like regular sliced bread, but that is how it is supposed to be. I’m so glad you enjoyed the banana bread!
I made your banana bread recipe with raisins and walnuts and it is the best I’ve ever had. So moist and delicious! Everyday the flavors get even better.
Love watching you create these wonderful Recipes! Best to you and your family! Stay safe.
Thank you,
Linda
Logan, Utah
Aww that’s the best Linda! Thank you so much for that awesome review!
Hi Natasha I have made the banana cake at least 10 times now and it is now our weekend treat! we just love it. Thank you
Sounds like you found a new favorite! That’s so great!
what would the bake time be as well as the temp for mini loaves?
Hi Geraldine, I haven’t tested that and I bet that could work! You will need to adjust the bake time.
If I don’t have baking soda, what can I use as substitute? Thanks.
Hi Cynthia, I haven’t tested this but baking powder may be an alternative. Just remember baking soda is 4 times stronger than baking powder.
I have always made banana muffins using raisins and walnuts or replacing raisins with crasins. I want to try your recipe but in mini loaf pans. what would be the changes in temps and baking time? I love your recipies by the way! My family went nuts for your chocolate cake and strawberry one also!
Hi Geraldine, I have not tested this in a mini loaf. It is possible but you will need to adjust the bake times.
OK so I made the mini loaves. With one recipe of banana bread, it makes 5 mini loaves! I filled 3/4 of the pans and lowered the temperature to 325. I baked for 25 minutes. ( start checking it at 25, if not quite done, check every 5 minutes) They came out moist and delish! Hubby loved them as did I! Thank you again. On to Pumpkin now.lol
That’s just awesome! I bet our readers will find this helpful! Thank you for sharing that with us Geraldine!
can this be switched to muffins? I make so many of your recipes and am always pleased…keep up the good work.
Hi Dorothy, I haven’t tried making this in muffins yet, I imagine that should be okay however I cannot advise you of any changes in measurements since I haven’t tested it yet. If you want to do an experiment, please share with us how it goes.
This recipe is so great, I was skeptical about it being moist but oh my goodness my loaf has a crunchy outer layer and the most mouth melting inside layer
I’m so happy you liked that Dorian!
Hi Natasha, always bake you banana recipe, my family loves it.
Thank you so much for your great feedback!
Hi natasha ! this recipe is our family favorite however once i replaced sugar with honey and it was very moist … and soggy type. Pls give some healthy alternatives to white sugar and some tips to perfect it … thanks alot
Hi Namrita, I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. I’m curious if there was too much of it used?
HI, I WOULD LIKE TO MAKE THIS WITH FIGS, HOW MANY CUPS ( FIGS COOKED AND CREAMED) WOULD I USE TO REPLACE THE BANANAS, THANKS
Hi Maureen, I haven’t tested that with figs to advise. If you experiment, please let me know how you like that.
Hi Natasha! My banana bread comes out great and moist, very light actually. However it falls apart easily when I slice into it. I want it to be able to hold its shape somehow.. (my only tweak is creaming the butter and sugar for at least 3mins + adding chocolate)
Could I be adding too much air? How could I fix this? Thank you!
Hi Rex, I’m not sure what you mean by + adding chocolate. We do have a chocolate chip banana bread recipe if that helps. It definitely helps to let it rest and cool to room temperature before slicing. If you slice while the bread is still warm, it will be much softer and tend to fall apart.
Gotta be honest – during these rough times you and the way how you present your recipes inspired me to start enjoying baking and cooking too. Love all your dessert and chicken-based recipes! Accessible ingredients, easy to make, and of course – mega tasty! Thank you Natasha!!!
P.S. Just one question here, could we somehow replace baking soda with baking powder? Thanks!
I’m so glad you’re enjoying our recipes! Baking powder is a leavening agent that adds rising power to ingredients. Baking soda is 4 times stronger than baking powder so if you do substitute you would need to make the appropriate adjustments.
Can we double this recipe? Thank you
Hi Anjum, you can definitely double this recipe! I hope you love it!
Would you repost your recipe for vanilla cupcakes? I missed it the last time. Thanks
Hi Robert, you can find it on our blog HERE.
Do you think I can double this recipe and make it in a Bundt pan?
Hi Anjum, I haven’t tried it in a bundt pan but one of my readers shared this. I hope it helps! “I got the idea to pour the batter into a bundt pan. It was awesome. The bread (or the cake) baked through really well, and it wasn’t extremely dark on the outside. I also dusted it with powdered sugar on top (Natasha’s snow version. Lol) and it was very pretty. And so good. Only one little piece left:)”
Can replace with self raising flour ?
Hi May, I haven’t tested that but here is what one of our readers wrote ” I’ve just made this and couldn’t wait for it to cool to have a slice, it is lovely and light. I wasn’t sure what all-purpose flour was so I used self-raising flour and it is perfect, thank you for the recipe.” I hope that helps.
Thank you for this incredible banana bread recipe! You are my go to site anytime I head to the kitchen to make food for my three kids and husband. They have been surprised it’s me in the kitchen! Thank you Natasha!
You’re welcome! Thank you for your great feedback, I appreciate it!
Natasha, if I could grade you even higher, I would. I am no baker and I never thought that I could bake anything that anyone would like, let alone, love. This is the easiest, most delicious and most bagged about recipe that I have ever made. I have done it twice and Im working on my third time today. The first time I used very ripe bananas, because it was all that I had and the bread came out really good. The second time I used not so ripe, but just ripe enough banana (with spots) and the really did the job. It was amazing. I followed the instructions once more on the second, but this time also added cranberries and my husband couldn’t get enough. He cant seem to get enough and is on the weekly basis requesting that I make more. So with that said Natasha, THANK YOU SO MUCH for sharing this amazing recipe with all. Cant wait to try some other of your recipes.
Wow! Thank you for that wonderful review! I’m so glad you enjoyed this recipe!
YUMMY! Excellent banana bread recipe! I’ve made it with/without nuts, with/without raisens, with/without dark chocolate chips, & mixed combos. Doesn’t matter what combo you use or simply banana bread. This recipe comes out so moist & tastey! First time was hot banana bread breakfast, umm, I ate it all while sipping tea watching the birds in the bird bath. Before I knew it-I ate the whole thing! Thank you!
That’s so great! It sounds like you have a new favorite!
Best banana bread Thank you Natasha
I’m so glad you enjoyed that! Thank you for sharing that great review with us!
Hello Natasha! I tried the banana bread; the taste was awesome but it was a little soggy on the middle top. What could have caused it? I did not use raisins and walnuts
Hi Sherry, I have not had that experience. Did you possibly use too many bananas? This post on measuring may help your dry ingredient measurements.
Bake it 5-6 minutes longer.
Before trying this recipe, I had tried out 4 miserable banana bread recipes. I wasnt expecting much from this try. But pleasantly surprised how amazing this bread turned out!!! Except being a little crumbly the bread was out of the world.
That is so awesome, thanks for your great review!
I made this recipe but had planned on using almond flour instead and coconut sugar since I previously bought it ! I couldn’t find almond flour at the store so purchased coconut flour . My bananas were ripe and great to use but bread did not rise well . What do you think ? Does lack of baking powder have anything to do with it ? Haven’t tasted it yet either.
Hi Linda, I haven’t experimented with gluten-free flour/ coconut flour so can’t make a recommendation or suggestion. That may be the culprit.
Hi Natasha, can you please tell me size of cup used for measurement? Planning to prepare it.
Tried with the cup size I had and came out nice and moist. Thank you. Best Banana bread ever.
You’re welcome! I’m glad you enjoyed that!
Hi Jyothi, we used a measuring cup. We have this post on measuring that may be helpful to you.
You are not kidding. I’ve been baking a lot during this pandemic and tried quite a few banana bread recipes. My family has voted this hands down the best! It is seriously delicious and never fails. Moist and amazing. Thanks from the Stern family
That’s so great! It sounds like you have a new favorite, Lisa!
Shouldn’t you use a liquid like oil or butter milk or something I’ll just make a very dry cake
Hi Mary, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.
I tried today and it is so good – soft and moist!
So great to hear your feedback, Nettie. Thank you so much!
Hi Natasha,
Thank you for all your recipes .
I try 2 recipes it taste so good.we love it and I’ve gonna try more ,may be next time ,your chocolate cake . Thank you,Doll
You’re welcome! I’m so glad you’re enjoying our recipes Dolly!
Love it!!! Very recommend!!!
I’m so glad you enjoyed that!
Hi Natasha..Tried this recipe and it came out perfectly well and my family just loved the came. Thank u so much for this recipe! Love to try more of ur recipes 😊
Thank you for sharing that with us, Lola. I hope you love every recipe that you try!
Love this recipe, and I’ve made it multiple times. I was wondering if I could use this recipe to make a non-chocolate banana bread, adding something like strawberries or blueberries instead of chocolate chips. If so, how would you recommend adding these ingredients? Would I need to coat in cornstartch prior to baking, similar to your lemon blueberry cake? Use dried fruit instead? I would love your suggestion/advice! Thank you!
Hi Elizabeth, I honestly haven’t tried baking this with any other fruit. I think the batter is thick enough that the fruit doesn’t necessarily need to be coated. If you experiment, please let me know how it goes. I haven’t experimented with dried fruit in the lemon blueberry cake.
Hi, Natasha. I’ve tried this recipe and even if the bread turned out delicious, it was too moist. It was not fluffy and airy like yours at all. I used not so ripe bananas, could this be the cause? It was fully baked because I did the toothpick test and it came out clean, but nontheless the bread was not grown and too wet even if I followed the recipe thoroughly. Thanks!
Hi Anna, it could be the bananas or the ratio of bananas to ingredients. Was anything altered in the recipe? I also recommend this post on measuring to be sure it was measured accurately
Hi Natasha,
I love this recipe, it is the best banana bread I’ve ever made. All of your recipes are amazing. Thank you so much for sharing them with us!
I’m so glad you enjoyed that Kris! Thank you for that awesome review!
Hi why did you NOT put the eggs in the ingredients LIST instead of at the bottom of the list took down the recipe list went to buy my ingredients and then found out I was missing eggs this is annoying as I had to go all the way back to the supermarket which wasted my time please put the eggs on the ingredients list mary
Hi Nirian, are you possibly referring to another recipe? We have eggs listed in both areas. In the ingredient list we wrote: “2 large eggs lightly beaten” and in the blog post it says: “softened butter, eggs and of course very ripe bananas” I hope that helps
Hi Naila, I’m so glad you enjoyed this recipe. I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas.
Hi Natasha !!
Amazing cake recipe. I just made it and it turned out perfect. Is it possible for you to provide the approximate amount of mashed bananas for this recipe? Planning on making a few loaves and wanted to have consistent results. Thank you again
Hi Naila, I’m so glad you enjoyed this recipe. I believe it’s maybe two cups. I never measured exactly, but it doesn’t have to be precise. Just use medium/average sized bananas.
Can I substitute for brown sugar? Or will it change the taste too much?
Hi Eve, I haven’t experimented with brown sugar, 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. I’ve been having a hard time with my bread overcooking around the edges. Sometimes it burns because the center is undercooked. Suggestions???
Hi Erica, sometimes that can happen if you are using a very dark pan. Also, make sure you are baking on regular bake mode and not convection settings.
Super moist and delicious
I’m so glad you enjoyed that!
I’ve made this recipe and my family loves it. The only thing I changed was leaving out the raisins. Natasha I love your recipes.
So awesome! Thank you so much for sharing that with us.
I use 5 very ripe bananas (completely black) It taste AMAZING!!! It was moist. I add a pinch of cinnamon. Everyone love it ! My favorite recipe so far….and i made a Lot of banana breads.
So great to hear that you loved the end result! Thanks for sharing that with us and for giving this recipe an awesome feedback!
Thank you for this scrumptious recipe! I’ve made it several times and every time it’s a great hit. And it is so easy to make. I do reduce the sugar to about 1/4 cup because the bananas provide so much sweetness.
Thank you so much for sharing this with me! I’m so glad you enjoyed this recipe.
Cannot wait to try this recipe. I just love everything you make.
I’m excited for you to try this too, Arlene. I’m sure you will love it!
Is your cookbook from you for all these delicious recipes? It is available somewhere to be bought?
Hi Helen, we do not have a cookbook at this time.
OMG, this is by far my favorite banana bread. I thought I had the best one before this!! It is so moist and flavorful. I used 4 bananas, added some cinnamon, about 1/4 c of dark chocolate chips and cranraisins. Yummy… I usually put cream cheese and butter on mine but I wanted to try it without first. No, I do not need any of that, is is so moist and the right consistency. Thank you so much…
Yay so great to know that you loved this recipe, Kim. Thank you for sharing that with us and for giving this recipe great feedback!
I just made this and it turned out fabulous!!! I did 1/2 cup white sugar and a generously cup of raisins no walnuts it.
I used a 10 1/4 x 7 3/4 pan because I didn’t have a loaf pan and baked at 350 degrees for 40 mins. It was moist and just the perfect amount of sweetness!
I will def bake this again and try to double the portions for bigger bread.
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is a super easy loaf to make, and is honestly the best recipe I’ve ever tried. I used 3 1/2 medium bananas, and omitted the raisins. It came out nice and light, wonderful banana flavour and perfectly browned after 55 minutes. Will definitely be sticking to this recipe from now on.
Thank you so much for sharing that with us!
I tried the Banana Bread recipe last night and it was the best. I have made Banana bread in the past but it was not as moist as your recipe. Super good and got over the very next day. Thank you.
Yay so great to hear that you loved it, Pearl. Thank you for giving this recipe an awesome feedback!
Hi! I was wondering does it have to be very ripe bananas? also, is 3 bananas the minimum you recommend for this serving outcome?
if I don’t have a loan tin/pan, what’s your baking temp/time advice for using a cake pan?
Thank you in advance!
Hi Landry, it does have to be ripe bananas. Overripe bananas will give you a sweeter flavor but just ripe ones are fine. Don’t use underripe though. I haven’t tried in a cake pan. A 9″ cake pan would take less time than a loaf pan though.
My picky kids loved this. I didn’t have a loaf pan, so baked in a 9×13 for about 40 min. It came out perfect. I used a 1/2 cup mixture of nuts, 1/4 cup craisins, and 1/4 cup coconut flakes. Great recipe for overripe bananas. Every one of your recipes I’ve tried have been a success thank you!
That sounds delicious! Thank you so much for sharing that with me!
My picky kids loved this. I didn’t have a loaf pan, so baked in a 9×13 for about 40 min. It came out perfect. I used a 1/2 cup mixture of nuts, 1/4 cup craisins, and 1/4 cup coconut flakes. Such a great recipe for overripe bananas. Every one of your recipes I’ve tried have been a success thanks!
That’s just awesome!! Thank you so much for sharing that with me! I’m all smiles
Hi Natasha I love your recipes and this banana bread is delicious everybody loved it in my family❤️,I have one question how many days you can keep it on counter top in sir tight container(it’s not gonna last long😊)but I am just wondering,please reply me.
Thankyou❤️
Thank you for your great feedback. It doesn’t usually last for more than 2 days at home too. But if properly stored, freshly baked banana bread will last for about 1 to 2 days at normal room temperature. Freshly baked banana bread will keep well for about 1 week in the fridge when properly stored.
Could i split the batter between mini loaf pans? How long to bake then?
Thanks!
Hi Becky, I haven’t tested that and I bet that could work! You will need to adjust the bake time.
Hi, your banana bread recipe is awesome! I just tried it today and my family loved it! I have tried several recipes before but this is by far the best! Thank you so much! I am a big fan of your blog!
You’re welcome! I’m so happy you enjoyed it Daisy!
I love the banana bread recipe. Each time I see banana all I thing next is banana bread.
This is the perfect recipe for that!
Hi! I only have an 8×4 loaf pan. How do I go about tweaking the ingredients so they don’t go over? Thank you!
Hi Trish, you may try halving or making 3/4 of the recipe. I haven’t tested it in that size pan to advise.
This looks delicious! Just like the one my grandma would make! Unfortunately, I don’t have a loaf pan. Any chance this recipe could be used to make muffins instead? 😀
Hello Alyssa, I hope you can try this recipe soon! I haven’t tried making this in muffins yet, I imagine that should be okay however I cannot advise you of any changes in measurements since I haven’t tested it yet. If you want to do an experiment, please share with us how it goes.
Omg! This was seriously the best banana bread I’ve ever eaten. Thank you so much!!
You’re welcome! I’m so happy you enjoyed it!
Hello Natasha, can I substitute all purpose flour with cake flour or oats flour?
Hi Evelyn, without testing that out myself, it is difficult to make that recommendation.
cake flour and all purpose flour are of differing consistencies. Check with Google to make the necessary correction to recipe
One of the recipes that I’ve tried . Thanks sweet Natasha for yourself super easy and yummy recipes
You’re welcome! I’m so happy you’re enjoying our recipes!
Can you substitute oil instead of butter?
Hi Anne, we always make it with butter but we did have a reader report good results using oil.
OMG! I just made this a couple of hours ago and it was heavenly! My husband and I love banana nut bread, but I have never tried making it until this morning. My husband was moaning in ecstasy. He said that was the best damn banana nut bread he has ever tasted. I didn’t use the raisins or walnuts, I just dumped in a 6 ounce bag of pecan pieces (we really like pecans). It was just so moist and delicious! Yum! I will be making this again. Thank you for sharing your recipe.
So great to hear that you loved the end result, Cathy. Thanks for sharing that with us and for giving this recipe excellent feedback!
I just made this banana bread. I used mini loaf pans instead of the regular size. They came out amazing thank you
You’re welcome Devin! Thank you for that amazing feedback!
At what temperature and what duration?
DEVIN, how many mini loaves did it make and what temp at how long to bake?? I just bought mini loaf pans and need a good recipe. Thanks
A VERY good recipe! I keep a gallon freezer bag in my freezer and put in my overripe bananas. When it’s full, I quadruple this recipe and give 3 away to different friends on a rotating cycle.
It is probably the best banana bread recipe I’ve ever tried.Thank you Natasha!
That is awesome, David. I’m sure that you always make your friends happy because they get to taste it too!
Hi Natasha. Love your recipes!!
However, Something went wrong with this banana bread with me. Need your advise pls. I just made it now, once I added the mushed bananas & the 2 eggs & I blended, the mix became super cloudy (not nice & bright yellow as its supposed to be) & I can see lots of white specs (very weird). Knowing that I followed Exactly all the steps & none of my ingredients were expired or anything like that. Any idea what went wrong there for me?? Thanks a lot.
Hi Rania, could it be that the butter wasn’t fully softened? If the specks are fairly small and appear to be butter, it should still bake up fine.
I made this recipe using gluten free flour and it came out rather crumbly. Can you suggest a remedy to offset the dryness of the flour?
However the flavor was very good and I will make it again.
Hi Marina, I haven’t experimented with gluten-free flour/ coconut flour so can’t make a recommendation.
Can you add more bananas? I want to double the batch because I have 8 bananas I need to use up. Thanks.
Hi Thea, you can definitely double this recipe! I hope you love it!
I made this yesterday. It is by far the best recipe I have ever used..I substituted 1/2 cup blueberries and 1/4 c dried cranberries for the walnuts and raisins because that is what was in my kitchen. Delicious!
That’s so great! It sounds like you have a new favorite!
Hello Natasha, I have tried this recipe today. I only had 2 bananas so I added a shredded apple and because I am a diabetic, I decided to replace the sugar with splenda. It turned out fine It does not rise as much but the taste is just fine. For a girl who does not bake, I think I did okay. Thank you for your help Natasha,
You’re welcome! I’m so glad you enjoyed this recipe!
Naterlie can I add dried Cranberries as well as the Raisins and the Nuts or would that be too much.
Thank you
You are a Gem.
I’m sure you could based on your liking! If you experiment, let me know how you liked the recipe.
I made this using self-rising flour instead because I’m trying to use it up (while saving my ap flour since it’s still difficult to find at stores.) I also used brown sugar (not packed) instead of white. I didn’t add any other leaveners or salt and it turned out great! Moist but not gummy and just the right amount of sweetness! It was perfectly done after 45 minutes in the oven. Great recipe that seems very flexible!
I’m so glad you enjoyed that Alicia! Thank you for that wonderful review!
Love, love, love your recipes and the humor you bring to preparing each recipe! Can I substitute applesauce in place of the sugar in the banana bread recipe, and how much? Thank you.
Hi Barbara, I haven’t tried substituting with applesauce to advise. If you experiment please let me know how you like that.
I made this amazing banana bread last week and have requests to make MORE!
It’s delicious.
Thank you Natasha.
You’re so welcome Heather. Thanks for giving this recipe a try and for the great feedback!
i did it yesterday it was so yummy thank you for the recipe
You’re welcome! So glad you enjoyed this recipe.
Love,love,love watching you create amazing food dishes…
This Banana bread is great !!
I’m so glad you enjoyed the banana bread and our other recipes. Thank you for sharing!
Yes, I did it and it was spectacular!!! Thank you ❤️
Yay so happy to know that, Claudia. Thanks for your great feedback!
This is my go to Banana Bread! Tried multiply recipes but this one is a keeper and freezes very well too.
ENJOY!!
That’s so great! It sounds like you have a favorite!
Can I omit the bananas and make apple nut bread using this recipe?
Hi Vickey, I have not tested that with apples, I recommend reading through the comments but I wouldn’t be able to advise.
I just made this today and it was amazing. It was simple, easy, and delicious!
I’m so glad you enjoyed that Fatima!
I made this and took it to work and everybody raved. One of the doctors said. It was the closest thing to his grandmother’s that he had ever tasted!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles!
Flavor was great it came out dry. Not sure why – was on point with all measurements except maybe banana because it was already mashed and I had to guess equivalent. May add sour cream or a touch of oil next time. (Baked in aluminum pan for 55 min)
Hi Robin, if using fewer bananas, it won’t be as moist so that may be the culprit. Also, it could also have been the aluminum pans which might have needed less baking time.
Just made this and I used dried cranberries instead of raisins, sadly I burned the chopped walnuts, so I used pecans instead. It is moist and delicious! Thanks Natasha and hubby!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Natasha, thank you for this recipe. First time I tried my hand at banana bread and it was a success, totally delicious!! The toasted walnuts and raisins were excellent in this recipe. I will be baking again this weekend. Hats off to you and your hussie.
That’s just awesome!! Thank you for sharing your wonderful review!
I tried this last night and it was so good. Thank you, Natasha, for helping me learn to cook for my family!
Awww that’s the best! Thank you so much for sharing that with me! I’m all smiles, Sarah!
Can I add a little sour cream to this recipe? If so, how much?
Hi Kymber, 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!
what can I replace the raisins with
You can omit the raisins, Maria or replace it with some chocolate.
I’ve done it with dried cranberries, and once with chopped up dried apricots. Hey, dates would be good too!! 🙂
Yeah I’m sure! That’s what I love about this recipe, you can try making it different each time.
Hello.i kooked banana nut this afternoon.it was very good.thanks
So great to hear that!
Can you please also include some eggless receipe. Or mention some substitutes for eggs.
It would be very much appreciated.
Thanks.
Thanks for your suggestion!
Applesauce is a substitute for eggs 🙂
If a recipe calls for 2 eggs, use 1/2 cup of applesauce. If the applesauce is sweetened, simply reduce the sugar in the recipe.
You can replace eggs in any recipe with Chia seeds. I put chia seeds into a sm bowl and add H2O. It can take 15 – 20 mins for the seeds to make a gelatinous substitute for eggs, I just use about the same amount of liquid that eggs would contribute to the recipe. You could investigate further on vegan sites.
Could you use margarine instead of butter? I have made this with this recipe but I am out of butter but don’t want to make it with margarine unless I know it will work.
Hello Elizabeth, sorry but I haven’t tried using margarine yet to advise. If you want to experiment, please share with us how it goes.
I used 2 cups of walnuts and no raisins. Absolutely delicious.
Awesome! Thank you for sharing and for your excellent review, Becky.
Hi. What can I use as substitute for unsalted butter?
Hi you could use salted butter and just omit the salt in the recipe.
It came out amazing and so moist. It was so easy to make. My family loved it , definitely doing it again. Thank you!
So great to hear that you loved this recipe, Yvette! Thank you for sharing.
Its awesome! Simple and yummy. Everybody loved it!
I am so happy to hear that you all loved the banana bread.
We loved this banana bread. I did omit the raisins, but I’m sure it would have been good with them in it as well. Since I didn’t have any walnuts in the house, but I did have pecans, I used pecans. I didn’t do this, but I imagine dates would be good in it as well.
That sounds like a delicious addition! I’m so glad you enjoyed this recipe!
If I double this recipe, should I not double the salt?
Hi Juliane, our readers have doubled the recipe just fine in the past. When making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate.
Super moist. Very easy to make. A keeper. Loved it.
I’m so glad you enjoyed that! Thank you for that awesome review!
Hi Natasha,
I love watching your videos. What pans do you recommend most cooking with, glass, non stick etc? I would love to have your thoughts on this.
Lisa
Hi Lisa, my favorite pans can be found in my blog shop HERE.
Hello Natasha
What can i use to substitute the eggs?
Hi Marcia, I haven’t tested this egg-free so I’m not sure how it would affect the texture or rise. I think other modifications would need to be made.
Thanks for your response Natasha!
What is the different ‘baking soda’ and baking powder? And soda bicarbonate? My country got 2 types different powder.. baking powder and soda bicarbonate powder. Which one for this recipe?
Hi Nouma, unless there are other additions to the product, “sodium bicarbonate” is the technical name for baking soda and should be the same thing. Baking soda is 4 times stronger than baking powder and they usually cannot be substituted in recipes without other modifications.
Hi Natasha, doesn’t baking powder have the raising ingredient in it?
Hi Marie, baking powder is a leavening agent that adds rising power to ingredients. Baking soda is 4 times stronger than baking powder.
You can replace eggs in any recipe with Chia seeds. I put chia seeds into a sm bowl and add H2O. It can take 15 – 20 mins for the seeds to make a gelatinous substitute for eggs, I just use about the same amount of liquid that eggs would contribute to the recipe. You could investigate further on vegan sites.
Hello Natasha
I tried banana nut bread and came out so delicious. I love watching your videos. Thank you for great work !!
One of my favorite recipes, I’m so glad you enjoyed that Javeria!
Hi Natasha, I made your Moist Banana Nut Bread and it was wonderful. It is the first time that I have made Banana bread and now I think I am hooked. Thank you
That’s so great! It sounds like you have a new favorite!
Wow! I didn’t think I would ever find banana bread better than my mom’s…and I definitely wasn’t looking! This is the best recipe for banana bread I’ve ever had. Moist and SO tender!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
The Banana Walnut bread was the best I’ve ever made. I added a little cinnamon. I made 2 loaves, one to share with neighbors. Thank you for this easy and delicious recipe!
What a great compliment! Thank you for sharing that with us and for giving your excellent review about this recipe.
Can I substitute unsweetened applesauce for butter?
Hello Iris, I haven’t tried that yet to advise but if you want to do an experiment, please share with us how you liked that version.
Hi Natasha,
I joined your club 2 days ago and I am so happy that I did. I love your recipes and your demonstrations beautiful smile.
Thank you for all your recipes. God bless.
That’s just awesome Rose! Welcome! I’m so glad you discovered our blog!
Need this recipe for bread machine
Can we replace or ommit egg from banana bread recipe
Hi Mary, I haven’t tested this egg-free so I’m not sure how it would affect the texture or rise. I think other modifications would need to be made.
For vegiterian con we do it by using lemon soda.. I all try it thanks.
Love your proposal way…
Hi Natasha, I love your blog, I made a few recipes – very delicious!!!
Can banana bread be done with less sugar, maybe 50 grams maximum? Trying to reduce the calories, and bananas are very sweet anyway. Thanks
Hello Emanuela, yes you should be able to adjust the sweetness level and you’re right, the bananas are already very sweet. Please update us on how this one goes.
I made this banana bread today and it’s delicious.
I made it with honey and the texture is lovely.
Thanks Natasha, I look forward to your recipes in my email box.
Keep up the good work.
It’s indeed yummy with honey! Thanks for your great review, I appreciate it!
I always make your chocolate chip banana bread and it always comes out delicious and moist.
So when I saw this raisin and nut banana bread, I decided to leave out the chocolate chips and add walnuts and cranberries. I do not
like raisins in baked goods, so that’s why I left it out and added the cranberries. I also used the 1 cup of sugar instead of 3/4 cup since cranberries are not as sweet as raisins. Delicious. BTW, last night I also made Chicken Tetrazzini, it was yummy. Thanks for all ur great recipes.
You’re welcome, Rose! I’m so happy you liked that!
Just made this banana bread and it is amazing! Didn’t make any substitutions, cooked for ~50 minutes and it turned out wonderful! Never thought to put raisins in my banana bread. Thanks for the great recipe 🙂
Love it! Thanks for sharing that with us and for giving a great review!
Great recipe. So moist. What makes the banana bread rise more in the middle? Made this twice and both times it is much higher in the middle of the top. Thanks
H Georgia, it is normal for the center to rise and it can have a more prominent rise if you use a different sized/shaped pan.
Hello Natasha, My name is Roxanne and my question is, can I make banana nut bread in a Bundt pan instead if a loaf pan
Hi Roxanne, I haven’t tried it in a bundt pan but one of my readers shared this. I hope it helps! “I got the idea to pour the batter into a bundt pan. It was awesome. The bread (or the cake) baked through really well, and it wasn’t extremely dark on the outside. I also dusted it with powdered sugar on top (Natasha’s snow version. Lol) and it was very pretty. And so good. Only one little piece left”
Amazing easy to make.
I love it… I didn’t use raisin. I used 4 bananas and 2 cups flour.
Thanks for sharing and for the great review Adi! I’m glad it was a success!
I had a few over-ripe bananas and decided to make my favorite banana bread on the spot. Your recipe is so simple and easy to follow. The result was delicious. I used 4 ripe bananas instead of 3 and also didn’t use raisins. Thanks for your easy and delicious recipes.
I’m so glad you enjoyed it! Thank you for sharing that with us!
Hello. I’m from the UK. Could you convert the cup measures to grams please? Also is it self raising flour you use? Thanks!
Hi Lucy, if you go down to the print-friendly recipe card and click “metric”, you will see the conversions to grams.
I have been looking at several banana bread recipes and I noticed some called for oil while yours calls for butter. Is there a difference in the moisture of the bread using oil versus butter? How does the two affect the bread taste? Thanks
Hi Lisa, after testing many many loaves, we love the rise and texture best.
My banana bread was very excellent in taste but while cutting it has broken. Why, what the cause I couldn’t understand plz help me out
Hi Rabia, I haven’t noticed that happening unless the bread is cut while it is too warm. Were there any other substitutions in the recipe?
Have made the Banana Nut Bread twice. My husband and I both love it. Will be making it again. I was told the blacker the bananas are the better. In your video the bananas looked very yellow. Can you clear that up?
Thanks,
Sherry
Hi Sherry, they are best when they are soft & ripe inside. If your bananas are not recipe it may affect the texture.
I’ve baked many banana breads in my lifetime, and this is by far the best banana bread ever! Thank you Natasha for another great recipe!!! Keep them coming, looking forward to making your next recipe!
Love your feedback! Thank you so much for your good words, so happy that you enjoyed this so much!
Hi, Natasha, I would like to ask you him much time I have to add to make three banana breads on one time?
Hi Lyubov, we have tested two loaves at once and it didn’t affect the cooking time. I haven’t experimented with three but I would suggest doing the toothpick test at the recommended time in the recipe to ensure they are all fully baked.
Thanks
Love banana bread. My whole family does too. Thank you for the recipe.
Isn’t it amazing! Thank you for sharing your feedback with us!
REALLY a nice banana bread! It’s lighter than most–which is a nice difference–and I’ve never had a banana bread with raisins in it. Loved the additional layer of flavor. A unique banana bread! I’ll be making this again!!! Thank you Natasha!
You’re welcome! I’m so happy you enjoyed it, Cheryl!
Hi Natasha, the banana loaf is our family favourite, especially my husband who loves to have it on hand for his snacks & tea, I have to make two loaves at a time so it’s always available. We live in New Zealand.
That’s so great Maddy! Thank you for that awesome feedback.