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Banana Bread Recipe (VIDEO)

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

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

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Banana Nut Bread Recipe:

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

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

Banana Bread Video Tutorial:

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

Ingredients for Banana Bread:

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

Can I Omit Walnuts and Raisins?

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

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

How to Ripen Bananas:

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

Can I Freeze Overripe Bananas?

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

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

Slices of banana nut bread on a plate

How to Make Banana Bread:

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

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

Substitutions for a Healthy Banana Bread:

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

Moist banana bread recipe sliced to show banana nut bread center

Love Sweet Breads? Try these Popular Bread Recipes:

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

Moist Banana Bread Recipe

4.95 from 302 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Banana bread sliced on a cutting board

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

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

Ingredients

Instructions

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

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

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

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

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

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

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

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

Moist banana nut bread on kitchen towel

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

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Natasha Kravchuk

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

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Patricia Larsson
    September 26, 2020

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

    Reply

    • Natashas Kitchen
      September 26, 2020

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

      Reply

  • May
    September 25, 2020

    Hello,

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

    Reply

    • Natashas Kitchen
      September 26, 2020

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

      Reply

  • needle beetle
    September 23, 2020

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

    Reply

    • Natasha's Kitchen
      September 23, 2020

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

      Reply

  • Damaris
    September 22, 2020

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

    Reply

    • Natashas Kitchen
      September 22, 2020

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

      Reply

  • Delia Bizarro
    September 21, 2020

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

    Reply

    • Natashas Kitchen
      September 21, 2020

      I’m so glad you enjoyed that Delia!

      Reply

  • Mallory
    September 20, 2020

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

    Reply

    • Natasha's Kitchen
      September 21, 2020

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

      Reply

  • Rajesh
    September 17, 2020

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

    Reply

    • Natashas Kitchen
      September 17, 2020

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

      Reply

  • Geeta Singh
    September 15, 2020

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

    Reply

    • Natasha
      September 16, 2020

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

      Reply

  • HANNAH MAY BOMEDIANO
    September 14, 2020

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

    Reply

    • Natasha's Kitchen
      September 14, 2020

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

      Reply

  • Corazon Vera
    September 13, 2020

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

    Reply

    • Natasha's Kitchen
      September 13, 2020

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

      Reply

  • Reeti
    September 12, 2020

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

    Reply

    • Natasha's Kitchen
      September 13, 2020

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

      Reply

  • Hani
    September 12, 2020

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

    Reply

  • Angelica
    September 11, 2020

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

    Reply

    • Natasha
      September 14, 2020

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

      Reply

      • Angelica
        September 16, 2020

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

        Reply

        • Angelica
          September 19, 2020

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

          Reply

          • Natasha
            September 19, 2020

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

  • Patricia
    September 10, 2020

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

    Reply

    • Natasha's Kitchen
      September 11, 2020

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

      Reply

  • Izzy R
    September 10, 2020

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

    Reply

    • Natasha's Kitchen
      September 11, 2020

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

      Reply

  • Izzy R
    September 10, 2020

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

    Reply

    • Natasha
      September 11, 2020

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

      Reply

  • Emma
    September 10, 2020

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

    Reply

    • Natasha
      September 11, 2020

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

      Reply

  • Michele Harvey
    September 10, 2020

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

    Reply

    • Natasha's Kitchen
      September 10, 2020

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

      Reply

  • Kendall
    September 9, 2020

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

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

    Reply

    • Natasha's Kitchen
      September 9, 2020

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

      Reply

  • Jean Herrmann
    September 7, 2020

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

    Reply

    • Natasha
      September 7, 2020

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

      Reply

    • Beth
      September 8, 2020

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

      Reply

      • Natashas Kitchen
        September 8, 2020

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

        Reply

    • Tee
      September 15, 2020

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

      Reply

      • Natashas Kitchen
        September 15, 2020

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

        Reply

  • casey dinh
    September 4, 2020

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

    Reply

    • Natashas Kitchen
      September 5, 2020

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

      Reply

    • Evelyn
      September 27, 2020

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

      Reply

  • Yasmin jokhi
    September 1, 2020

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

    Reply

    • Natashas Kitchen
      September 1, 2020

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

      Reply

  • Lucy
    September 1, 2020

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

    Reply

    • Natashas Kitchen
      September 1, 2020

      Hi Lucy, I haven’t experimented with anything else, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally, I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!

      Reply

    • Rebecca
      September 2, 2020

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

      Reply

      • Natasha's Kitchen
        September 3, 2020

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

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

        Reply

  • Yelena
    August 31, 2020

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

    Reply

    • Natashas Kitchen
      August 31, 2020

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

      Reply

  • Mary
    August 31, 2020

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

    Reply

    • Natashas Kitchen
      August 31, 2020

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

      Reply

  • Kimberly
    August 30, 2020

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

    Reply

    • Natasha's Kitchen
      August 31, 2020

      Thank you so much for your good comments, Kimberly.

      Reply

  • Laiba Waseem
    August 30, 2020

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

    Reply

    • Natasha's Kitchen
      August 30, 2020

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

      Reply

      • Sondra Murphy
        September 21, 2020

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

        Reply

        • Natashas Kitchen
          September 21, 2020

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

          Reply

  • Cristina Moricca
    August 25, 2020

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

    Reply

    • Natashas Kitchen
      August 25, 2020

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

      Reply

  • keyla
    August 22, 2020

    Aloha Natasha!

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

    Reply

    • Natashas Kitchen
      August 22, 2020

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

      Reply

  • Maureen
    August 20, 2020

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

    Reply

    • Natashas Kitchen
      August 20, 2020

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

      Reply

  • Lin
    August 19, 2020

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

    Reply

    • Natasha's Kitchen
      August 19, 2020

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

      Reply

  • Lenie
    August 19, 2020

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

    Reply

    • Natasha's Kitchen
      August 19, 2020

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

      Reply

    • agee
      August 23, 2020

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

      Reply

    • Timothy Puffpaff
      August 30, 2020

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

      Reply

    • Nancy
      September 13, 2020

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

      Reply

  • Michelle
    August 17, 2020

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

    Reply

    • Natashas Kitchen
      August 17, 2020

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

      Reply

  • Chelsea C
    August 16, 2020

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

    Reply

    • Natasha's Kitchen
      August 16, 2020

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

      Reply

  • Radhika Lonkar
    August 16, 2020

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

    Reply

    • Natasha's Kitchen
      August 16, 2020

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

      Reply

  • JenE.
    August 15, 2020

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

    Reply

    • Natasha's Kitchen
      August 15, 2020

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

      Reply

      • Aline
        August 19, 2020

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

        Reply

        • Natashas Kitchen
          August 19, 2020

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

          Reply

  • Ranjana
    August 14, 2020

    Hi
    What can I use instead of eggs?

    Thank you!

    Reply

    • Natasha
      August 14, 2020

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

      Reply

    • agee
      August 23, 2020

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

      Reply

  • Sharon Jones
    August 13, 2020

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

    Reply

    • Natasha's Kitchen
      August 13, 2020

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

      Reply

  • Jennifer Kirkwood
    August 11, 2020

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

    Reply

    • Natasha's Kitchen
      August 11, 2020

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

      Reply

  • ann goodman
    August 11, 2020

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

    Reply

    • Natashas Kitchen
      August 11, 2020

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

      Reply

  • Especially pleased
    August 10, 2020

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

    Reply

    • Natashas Kitchen
      August 10, 2020

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

      Reply

  • JoAnn
    August 9, 2020

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

    Reply

    • Natasha's Kitchen
      August 10, 2020

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

      Reply

  • MAYLE C DUNGAN
    August 9, 2020

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

    Reply

    • Natasha's Kitchen
      August 10, 2020

      Looks like you found a favorite recipe!

      Reply

  • Angelina
    August 9, 2020

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

    Reply

    • Natasha's Kitchen
      August 9, 2020

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

      Reply

  • Anna Rose
    August 8, 2020

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

    Reply

    • Natashas Kitchen
      August 8, 2020

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

      Reply

  • Aprilk
    August 8, 2020

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

    Reply

    • Natashas Kitchen
      August 8, 2020

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

      Reply

  • YNK
    August 7, 2020

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

    Reply

    • Natashas Kitchen
      August 7, 2020

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

      Reply

  • Amanda
    August 6, 2020

    Will this work for high altitude?

    Reply

    • Natashas Kitchen
      August 6, 2020

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

      Reply

  • Bea Southworth
    August 6, 2020

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

    Reply

    • Natashas Kitchen
      August 6, 2020

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

      Reply

  • Debbie Russell
    August 2, 2020

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

    Reply

    • Natasha's Kitchen
      August 2, 2020

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

      Reply

  • Tuyen Le
    August 1, 2020

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

    Reply

    • Natashas Kitchen
      August 1, 2020

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

      Reply

  • Patrice
    August 1, 2020

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

    Reply

    • Natashas Kitchen
      August 1, 2020

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

      Reply

      • Patrice
        August 4, 2020

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

        Reply

        • Natasha's Kitchen
          August 5, 2020

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

          Reply

  • Joyce Neideffer
    July 31, 2020

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

    Reply

    • Natasha's Kitchen
      July 31, 2020

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

      Reply

  • Maribel M. Francisco
    July 29, 2020

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

    Reply

    • Natasha
      July 29, 2020

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

      Reply

  • Sharon
    July 28, 2020

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

    Reply

    • Natashas Kitchen
      July 28, 2020

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

      Reply

  • Irma
    July 26, 2020

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

    Reply

  • katrina
    July 26, 2020

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

    Reply

    • Natasha
      July 26, 2020

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

      Reply

  • Maryam
    July 25, 2020

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

    Reply

  • Mizz Jackie
    July 25, 2020

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

    Reply

  • Samu
    July 24, 2020

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

    Reply

    • Natasha's Kitchen
      July 24, 2020

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

      Reply

  • Femina Pereira
    July 22, 2020

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

    Reply

    • Natashas Kitchen
      July 22, 2020

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

      Reply

  • V.
    July 21, 2020

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

    Reply

    • Natasha's Kitchen
      July 21, 2020

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

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

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

      Reply

  • Irina
    July 20, 2020

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

    Reply

    • Natashas Kitchen
      July 20, 2020

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

      Reply

    • Irina
      July 25, 2020

      Thank you very much.

      Reply

  • mary klitzing
    July 20, 2020

    I enjoy you soooo much. Thank You!

    Reply

    • Natashas Kitchen
      July 20, 2020

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

      Reply

  • Alicia Vizuet
    July 19, 2020

    Thank you Natasha for the amazing recipe. I made this last night and it came out great. I used coconut sugar and some honey. My husband and daughter loved it.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      My pleasure! I am so happy to hear that you and your family loved it.

      Reply

  • C
    July 19, 2020

    Great Recipe! Thx so much! I added 1 tsp of cinnamon and used Craisins. Made them into 3 mini loaves. Baked for 30 minutes.

    Reply

    • Natasha's Kitchen
      July 19, 2020

      Yay so awesome! Thanks for your great feedback.

      Reply

  • Olga
    July 16, 2020

    Loved the recipe! Came out better than expected! Thank you

    Reply

    • Natasha's Kitchen
      July 17, 2020

      That is awesome! Thanks for your good feedback.

      Reply

  • Laiba Waseem
    July 15, 2020

    Came out perfectly and better than any other recipe

    Reply

    • Natashas Kitchen
      July 15, 2020

      I’m so glad you enjoyed that Laiba!

      Reply

  • Patricia R.
    July 14, 2020

    I used total whole wheat flour and replaced the raisins with dried cranberries. It was delicious

    Reply

    • Natashas Kitchen
      July 14, 2020

      Thank you so much for sharing that with me Patricia! That’s so great!

      Reply

  • Dayana
    July 12, 2020

    Hi, what if I only have baking powder for this recipe?

    Reply

    • Natasha's Kitchen
      July 12, 2020

      Hi Dyana, I haven’t tried that yet to advise how that would work

      Reply

  • Shreya Patel
    July 11, 2020

    I followed your recipe but replaced all purpose flour with whole wheat flour and almond flour in equal ratio. This was the most delicious banana bread we ever had! So moist!

    Reply

    • Natashas Kitchen
      July 11, 2020

      That’s just awesome! Thank you so much for sharing this with me Shreya!

      Reply

  • Geetika
    July 10, 2020

    I have tried almost all of your recipes and they are always awesome but this one really is my most favorite. I substituted walnuts with almonds and added some chocolate chips. My baking time was 40 mins as ovens are different so keep a check on your bread. This is the best banana bread recipe ever! Thank you Natasha for sharing your talent with us.

    Reply

    • Natashas Kitchen
      July 10, 2020

      Awww that’s the best! Thank you so much for sharing that with me!

      Reply

  • Nidhi
    July 9, 2020

    Excellent recipe…..came out perfectly fine
    Thanks a lot..
    I tried the strawberry cake as well was excellent!!

    Reply

    • Natashas Kitchen
      July 9, 2020

      I’m so happy you enjoyed that!

      Reply

  • txgirl
    July 7, 2020

    Not that you need another glowing review, but holy cow this was good! Followed directions to a tee and turned out perfectly. An epic recipe!

    Reply

    • Natashas Kitchen
      July 7, 2020

      Sounds like you found a new favorite! Thank you for that wonderful review!

      Reply

  • Leslie
    July 7, 2020

    great recipe
    I only had 1 banana, cranberries and pecans, half brown and half white sugar- still came out lovely.
    Have made it with recipe ingredients and was delicious!
    Thank you

    Reply

    • Natashas Kitchen
      July 7, 2020

      You’re welcome, Leslie! I’m so glad you enjoyed this recipe!

      Reply

  • Cee
    July 6, 2020

    This is the best chocolate chip banana bread recipe! It’s super moist and soft. My family loved it! Thank you!

    Reply

    • Natasha's Kitchen
      July 7, 2020

      Yay reading your comment made me very happy. Thank you!

      Reply

  • Ashley
    July 6, 2020

    The most delicious and moist banana bread ever!! Such an easy process and simple recipe! My house smelt amazing while the bread was in the oven! The banana bread had the perfect texture and taste. Moist on the inside and a yummy crisp on the outside. It was gone within an hour! Your recipes are incredible Natasha! Thank you!

    Reply

    • Natashas Kitchen
      July 6, 2020

      I love how the house smells baking this! Isn’t it simply the best! Thank you for sharing this awesome review with me!

      Reply

  • Bonnie
    July 5, 2020

    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.

    Reply

    • Natasha's Kitchen
      July 5, 2020

      That’s a nice idea! Thanks for sharing that with us.

      Reply

  • Renu
    June 30, 2020

    Hi Natasha, I tried almond cake and banana walnut cake from your recipes and it turned out delicious… thank you for sharing with us…

    Reply

    • Natashas Kitchen
      June 30, 2020

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

      Reply

  • Angela
    June 30, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 30, 2020

      That is and awesome and wonderful feedback. Thank you for sharing!

      Reply

  • Ching
    June 30, 2020

    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

    Reply

    • Natashas Kitchen
      June 30, 2020

      Thank you so much for sharing that with us Ching!

      Reply

  • Belinda
    June 27, 2020

    I made this banana bread today. Deli and moist.

    Reply

    • Natashas Kitchen
      June 27, 2020

      I’m so glad you enjoyed it!

      Reply

  • Nan
    June 25, 2020

    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!

    Reply

    • Natashas Kitchen
      June 25, 2020

      That’s just awesome! Thank you for sharing that awesome review with me!

      Reply

  • Alveena
    June 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 22, 2020

      You’re so welcome! Thanks for your excellent review, we appreciate it!

      Reply

  • Katherine
    June 21, 2020

    Just wondering how this banana bread recipe rises & density compares to a recipe that has all the same ingredients however also includes (baking powder)

    Reply

    • Natasha
      June 22, 2020

      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.

      Reply

  • Vida Daymond
    June 21, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      That is so awesome! Thanks for your excellent feedback, I am so glad that you loved it!

      Reply

  • Scott
    June 20, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 21, 2020

      LOL! Thank you so much for your great feedback and compliment. You can share photos of your creation on our Facebook page or group!

      Reply

  • Ikang
    June 20, 2020

    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

    Reply

    • Natashas Kitchen
      June 20, 2020

      I’m so happy you liked that! Thank you for that great review!

      Reply

  • Colleen
    June 19, 2020

    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!

    Reply

    • Natashas Kitchen
      June 19, 2020

      Hi Colleen! Thank you for stopping by! I’m so glad you’re enjoying our recipes!

      Reply

  • Sq
    June 18, 2020

    May I know how to keep the banana cake moist? Because my cake dries out

    Reply

    • Natashas Kitchen
      June 18, 2020

      Hi Sq, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.

      Reply

    • Landa
      June 26, 2020

      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.

      Reply

  • Vida Daymond.
    June 18, 2020

    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.

    Reply

    • Natashas Kitchen
      June 18, 2020

      I bet your home smells AMAZING! I hope you love this recipe!

      Reply

  • Brynn
    June 16, 2020

    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.

    Reply

    • Natashas Kitchen
      June 16, 2020

      hank you for sharing that wonderful review with us Brynn!

      Reply

  • GM
    June 15, 2020

    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.

    Reply

    • Natasha's Kitchen
      June 15, 2020

      Hey GM, great to hear that you loved this banana bread recipe. I hope you love every recipe that you try!

      Reply

  • Erika Kirsipuu
    June 13, 2020

    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!

    Reply

    • Natasha's Kitchen
      June 14, 2020

      So great to hear that, Erika. Thank you for your excellent feedback!

      Reply

  • Amirah
    June 13, 2020

    BEST BANANA BREAD EVER!!!! thanks a lot Natasha

    Reply

    • Natashas Kitchen
      June 13, 2020

      You’re welcome Amirah! Thank you for that great review!

      Reply

  • Jyoti
    June 13, 2020

    it came out beautiful and moist, thanks for share

    Reply

    • Natashas Kitchen
      June 13, 2020

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

      Reply

  • Amirah
    June 12, 2020

    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

    Reply

    • Natasha's Kitchen
      June 12, 2020

      You’re welcome! I hope you and your family will love every recipe that you try.

      Reply

      • Amirah
        June 13, 2020

        Thank you for sharing all these wonderful recipes

        Reply

  • Teresa Mwangi
    June 11, 2020

    I love your recipes, very easy follow.

    Reply

    • Natasha's Kitchen
      June 12, 2020

      Thank you!

      Reply

  • Amirah
    June 11, 2020

    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:)

    Reply

    • Natasha's Kitchen
      June 12, 2020

      I hooe hope you like it! Please let us know how it goes.

      Reply

  • Ademidun
    June 11, 2020

    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

    Reply

    • Natasha
      June 11, 2020

      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!

      Reply

  • Linda Hicken
    June 11, 2020

    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

    Reply

    • Natashas Kitchen
      June 11, 2020

      Aww that’s the best Linda! Thank you so much for that awesome review!

      Reply

  • Elisabeth
    June 11, 2020

    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

    Reply

    • Natashas Kitchen
      June 11, 2020

      Sounds like you found a new favorite! That’s so great!

      Reply

  • Geraldine Pierce
    June 10, 2020

    what would the bake time be as well as the temp for mini loaves?

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Geraldine, I haven’t tested that and I bet that could work! You will need to adjust the bake time.

      Reply

  • Cynthia
    June 9, 2020

    If I don’t have baking soda, what can I use as substitute? Thanks.

    Reply

    • Natashas Kitchen
      June 10, 2020

      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.

      Reply

  • Geraldine Pierce
    June 9, 2020

    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!

    Reply

    • Natashas Kitchen
      June 10, 2020

      Hi Geraldine, I have not tested this in a mini loaf. It is possible but you will need to adjust the bake times.

      Reply

      • Geraldine Pierce
        June 11, 2020

        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

        Reply

        • Natashas Kitchen
          June 11, 2020

          That’s just awesome! I bet our readers will find this helpful! Thank you for sharing that with us Geraldine!

          Reply

  • Dorothy Datemasch
    June 9, 2020

    can this be switched to muffins? I make so many of your recipes and am always pleased…keep up the good work.

    Reply

    • Natashas Kitchen
      June 9, 2020

      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.

      Reply

  • Dorian Galvan
    June 5, 2020

    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

    Reply

    • Natashas Kitchen
      June 5, 2020

      I’m so happy you liked that Dorian!

      Reply

  • Fath
    June 4, 2020

    Hi Natasha, always bake you banana recipe, my family loves it.

    Reply

    • Natasha's Kitchen
      June 5, 2020

      Thank you so much for your great feedback!

      Reply

  • Namrita
    June 3, 2020

    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

    Reply

    • Natashas Kitchen
      June 3, 2020

      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?

      Reply

  • Maureen Davenport
    June 3, 2020

    HI, I WOULD LIKE TO MAKE THIS WITH FIGS, HOW MANY CUPS ( FIGS COOKED AND CREAMED) WOULD I USE TO REPLACE THE BANANAS, THANKS

    Reply

    • Natashas Kitchen
      June 3, 2020

      Hi Maureen, I haven’t tested that with figs to advise. If you experiment, please let me know how you like that.

      Reply

  • Rex
    June 3, 2020

    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!

    Reply

    • Natasha
      June 3, 2020

      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.

      Reply

  • Miya
    May 30, 2020

    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!

    Reply

    • Natashas Kitchen
      May 30, 2020

      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.

      Reply

  • Anjum
    May 30, 2020

    Can we double this recipe? Thank you

    Reply

    • Natashas Kitchen
      May 30, 2020

      Hi Anjum, you can definitely double this recipe! I hope you love it!

      Reply

  • Robert moore
    May 29, 2020

    Would you repost your recipe for vanilla cupcakes? I missed it the last time. Thanks

    Reply

    • Natashas Kitchen
      May 29, 2020

      Hi Robert, you can find it on our blog HERE.

      Reply

  • Anjum
    May 29, 2020

    Do you think I can double this recipe and make it in a Bundt pan?

    Reply

    • Natashas Kitchen
      May 29, 2020

      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:)”

      Reply

  • May
    May 28, 2020

    Can replace with self raising flour ?

    Reply

    • Natashas Kitchen
      May 28, 2020

      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.

      Reply

  • Devon
    May 26, 2020

    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!

    Reply

    • Natasha's Kitchen
      May 26, 2020

      You’re welcome! Thank you for your great feedback, I appreciate it!

      Reply

  • Marlen
    May 26, 2020

    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.

    Reply

    • Natashas Kitchen
      May 26, 2020

      Wow! Thank you for that wonderful review! I’m so glad you enjoyed this recipe!

      Reply

  • Dawn Hoffman
    May 26, 2020

    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!

    Reply

    • Natashas Kitchen
      May 26, 2020

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

      Reply

  • Manana
    May 26, 2020

    Best banana bread Thank you Natasha

    Reply

    • Natashas Kitchen
      May 26, 2020

      I’m so glad you enjoyed that! Thank you for sharing that great review with us!

      Reply

  • Sherry Hadondi
    May 25, 2020

    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

    Reply

    • Natashas Kitchen
      May 25, 2020

      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.

      Reply

    • Nancy
      May 27, 2020

      Bake it 5-6 minutes longer.

      Reply

  • Semanti
    May 24, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 25, 2020

      That is so awesome, thanks for your great review!

      Reply

  • Linda
    May 23, 2020

    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.

    Reply

    • Natashas Kitchen
      May 25, 2020

      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.

      Reply

  • Jyothi
    May 23, 2020

    Hi Natasha, can you please tell me size of cup used for measurement? Planning to prepare it.

    Reply

    • Jyothi
      May 23, 2020

      Tried with the cup size I had and came out nice and moist. Thank you. Best Banana bread ever.

      Reply

      • Natashas Kitchen
        May 23, 2020

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

        Reply

    • Natashas Kitchen
      May 23, 2020

      Hi Jyothi, we used a measuring cup. We have this post on measuring that may be helpful to you.

      Reply

  • Lisa Stern
    May 22, 2020

    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

    Reply

    • Natashas Kitchen
      May 22, 2020

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

      Reply

  • Mary
    May 22, 2020

    Shouldn’t you use a liquid like oil or butter milk or something I’ll just make a very dry cake

    Reply

    • Natashas Kitchen
      May 22, 2020

      Hi Mary, I haven’t had it come out dry following the recipe. The bananas, eggs, and vanilla do the trick.

      Reply

  • Nettie Yeo
    May 21, 2020

    I tried today and it is so good – soft and moist!

    Reply

    • Natasha's Kitchen
      May 21, 2020

      So great to hear your feedback, Nettie. Thank you so much!

      Reply

  • Dolly
    May 20, 2020

    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

    Reply

    • Natashas Kitchen
      May 20, 2020

      You’re welcome! I’m so glad you’re enjoying our recipes Dolly!

      Reply

  • Ruslana
    May 20, 2020

    Love it!!! Very recommend!!!

    Reply

    • Natashas Kitchen
      May 20, 2020

      I’m so glad you enjoyed that!

      Reply

    • Lola Jithesh
      May 21, 2020

      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 😊

      Reply

      • Natasha's Kitchen
        May 21, 2020

        Thank you for sharing that with us, Lola. I hope you love every recipe that you try!

        Reply

  • Elizabeth Hay
    May 19, 2020

    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!

    Reply

    • Natasha
      May 19, 2020

      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.

      Reply

  • Anna Smith
    May 19, 2020

    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!

    Reply

    • Natashas Kitchen
      May 19, 2020

      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

      Reply

  • Kris
    May 15, 2020

    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!

    Reply

    • Natashas Kitchen
      May 15, 2020

      I’m so glad you enjoyed that Kris! Thank you for that awesome review!

      Reply

  • Nirian
    May 15, 2020

    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

    Reply

    • Natashas Kitchen
      May 15, 2020

      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

      Reply

  • Natashas Kitchen
    May 14, 2020

    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.

    Reply

  • naila
    May 14, 2020

    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

    Reply

    • Natashas Kitchen
      May 14, 2020

      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.

      Reply

  • Eve
    May 13, 2020

    Can I substitute for brown sugar? Or will it change the taste too much?

    Reply

    • Natashas Kitchen
      May 13, 2020

      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!!!!

      Reply

  • Erica Perez
    May 12, 2020

    Hi. I’ve been having a hard time with my bread overcooking around the edges. Sometimes it burns because the center is undercooked. Suggestions???

    Reply

    • Natasha
      May 13, 2020

      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.

      Reply

  • Mon
    May 12, 2020

    Super moist and delicious

    Reply

    • Natashas Kitchen
      May 12, 2020

      I’m so glad you enjoyed that!

      Reply

  • Finai Browd
    May 11, 2020

    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.

    Reply

    • Natasha's Kitchen
      May 12, 2020

      So awesome! Thank you so much for sharing that with us.

      Reply

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