Banana Bread Recipe (VIDEO)

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

Banana Nut Bread Recipe with walnuts, raisins and ripe bananas to make healthy banana bread

This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread! He makes it frequently and it always disappears fast! It’s super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste.

Easy banana bread recipe sliced on a plate to show banana nut 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 Bananas?

If you have overripe bananas and aren’t ready to make banana bread, don’t throw them away! How to Freeze Bananas: place them un-peeled in a freezer safe ziploc bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!

Ingredients for Banana Nut Bread:

Banana Bread Ingredients how to ripen bananas for banana bread recipes

Substitutions for a Healthy Banana Bread:

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

Can I Omit Walnuts and Raisins?

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

Moist banana bread recipe sliced to show banana nut bread center

How to Make Banana Bread (Video Tutorial):

Watch Natasha make this moist banana nut bread. You will be surprised how easy it is! We will never stop loving this recipe! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.

Now go forth and make some moist and loaded banana nut bread!

Moist Banana Bread Recipe

4.93 from 126 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

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.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Calories: 350 kcal
Servings: 10

Ingredients

  • 3 (medium/large) ripe bananas mashed with a fork
  • ½ cup unsalted butter (8 Tbsp) at room temperature
  • 3/4 cup white sugar
  • 2 eggs lightly beaten
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 cup walnuts
  • ½ cup raisins

Instructions

Recipe Prep:

  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. 

How to Make Moist Banana Bread:

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

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

  3. 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.

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

Nutrition Facts
Moist Banana Bread Recipe
Amount Per Serving
Calories 350 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 259mg 11%
Potassium 270mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 19g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 4.4%
Calcium 2.6%
Iron 9.1%
* 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

Love Bananas? Check out these Popular Banana Recipes:

Banana recipes for how to make banana bread

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

This Banana Bread is super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste. So good!This Banana Bread is super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste. So good!

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

natashaskitchen

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 recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Frin Sapit
    December 17, 2018

    Hi Natsha! Can you please convert in cups the 3 med/laarge ripe mashed banana. I really want to try this recipe, my mother is a great fan of banana bread. Thank you. Reply

    • Natasha
      December 18, 2018

      Hi Frin, I didn’t measure it that way but this recipe but it is about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe and stay tuned – I’ll be posted a chocolate chip version shortly! 🙂 Reply

  • December 17, 2018

    That was ah-mazing! The first recipe I tried for Banana Bread, and the one I guess I’m sticking to! lol!
    I always made it with Brown Sugar and once with half brown sugar, half honey! Tonight was my third one, doubled in quantity with black raisins! Anything works best with it! Whole wheat flour, walnuts!
    Thank you Natasha!! Reply

    • Natasha
      December 17, 2018

      YES!!! I’m so happy to hear that it’s an instant hit for you 🙂 Thank you for sharing that with me 🙂 This banana bread is our go-to as well (obviously!) 😉 Reply

  • Kim
    December 15, 2018

    I really liked this bread,I added a little cinnamon but did not use the raisins.it has a nice flavor. I will make it again soon Reply

    • Natashas Kitchen
      December 15, 2018

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

  • Ginger
    December 11, 2018

    Can pecans be submitted for walnuts? Reply

  • Irina
    December 8, 2018

    This banana bread is sooo delicious! This will definitely be my go-to recipe for banana bread! I followed your tips and used honey instead of sugar and organic whole wheat flour instead of all purpose flour. I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce. I also used chopped pecans instead of walnuts. It is moist with a little crunch and not overly sweet. It’s so perfect!!!! Reply

    • Natashas Kitchen
      December 8, 2018

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

  • December 8, 2018

    This is the best banana bread I’ve ever made! It’s so moist and full of flavor. I used bread flour, did not toast the walnuts, used salted butter, and threw in an extra 1/2 banana. Delicious! Thank you for the recipe!! Reply

    • Natashas Kitchen
      December 8, 2018

      I’m so inspired reading your review. Thank you! Reply

  • Lee
    December 2, 2018

    is there anything i can use to replace butter? Reply

    • Natashas Kitchen
      December 3, 2018

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

  • Mercy Paul
    November 30, 2018

    Hi Natasha,that’s a great recipe n can’t wait to try it!
    Btw wts the cup measurement used? Is it 250ml? Reply

    • Natasha
      November 30, 2018

      Hi, If you click in the recipe card on the word “Metric”, it will display the measurements in grams by weight. I hope that helps! A liquid cup is 250mL while the weights of dry ingredients vary which is why we have them listed also in grams. Reply

  • Michael
    November 29, 2018

    Thank you for sharing your recipe, it was delicious! I made a few tweaks-
    added 2 more Tablespoons of flourr(only to make it more cake-like since I only had a 13X9 pan.)
    -added 1 teaspoon of cinnamon
    -added 1 teaspoon of nutmeg
    -added 1/2 cup of cranberries
    I reduced the baking time to 35 minutes due to the type of pan and size.
    It came out moist and delicious! I’ve used a few of your other recipes and I look forward to trying more! Thanks so much for your blog! Reply

    • Natashas Kitchen
      November 29, 2018

      Thank you so much for sharing that with me. Reply

  • Barbara Hall
    November 29, 2018

    I just made this bread substituting honey for the sugar and coconut oil for the butter. I had to add a bit more flour and I baked it at 325° since I was using honey. Oh my! So delicious! As a dessert I have banana bread with fresh raspberries with a almond milk or macadamia nut milk poured over the top. It’s so good! Reply

    • Natashas Kitchen
      November 29, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • John D Moran
    November 27, 2018

    We had 3 ripe bananas on the counter. My 9yo daughter wanted to make banana bread. Found your recipe and supervised making her first banana bread. We added 1/2 cup of chocolate chips and reduced sugar. Honestly the best banana bread recipe. There won’t be any left after tomorrow!! Thanks! Reply

    • Natashas Kitchen
      November 27, 2018

      Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

  • Natasha
    November 27, 2018

    Yummy! Love it! Thank you! Reply

    • Natashas Kitchen
      November 27, 2018

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

  • Fearne Tyson
    November 27, 2018

    A unique recipe! Thanks for giving a new idea to try something out of the box! Reply

    • Natashas Kitchen
      November 27, 2018

      My pleasure! I’m so happy you enjoyed that! Reply

  • Fearne Tyson
    November 27, 2018

    A unique recipe! Thanks for giving an idea to try something new! Reply

    • Natashas Kitchen
      November 27, 2018

      You’re so welcome! I’m so happy you enjoyed that! Reply

  • BRENDA WHITTLE
    November 26, 2018

    pineapple always is my go to for moisture. can I use it in this bread?? Reply

    • Natasha
      November 26, 2018

      Hi Brenda, This recipe is a very moist banana bread without it. I haven’t tried pineapple banana bread but I am so intrigued and it sounds like a great idea! If you test it out, please let me know how you like it 🙂 Reply

  • Amanda
    November 26, 2018

    This was delicious!! Got so many compliments on the bread. I didn’t have the chocolate chips or nuts, but was still so flavorful without! Reply

    • Natashas Kitchen
      November 26, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • Charles I Williams
    November 21, 2018

    So. I made your banana bread recipe. I toasted the walnuts and used crainrasins. The first loaf my wife says came out great. So moist and flavorful. THE second loaf I made a week later for work I made with even darker bananas. All they could say at work was “WOW”. Now I’m the banana bread king. Love your site. Keep it coming. Reply

    • Natashas Kitchen
      November 21, 2018

      That’s wonderful! Thank you for sharing that with me! I’m so happy you enjoyed this recipe! Reply

  • Phyllis
    November 20, 2018

    Not a fan of nuts in my breads so I omitted the walnuts and raisins and added 1/2 cup home made chunky applesauce. Super moist and perfect. Reply

    • Natashas Kitchen
      November 20, 2018

      What a great idea! Thank you for sharing that Phyllis! Reply

  • Grama
    November 17, 2018

    Have exactly same recipe. Excellent. Here is my suggestion. For seniors or bake sales … I make 3 of the small foil loaves out of this recipe. Oil the inside of the foil and bake according temp.. Do not have to bake as long. When cool pull sides and ends away and loaf will come out very easy. Enjoy!!! Reply

    • Natashas Kitchen
      November 17, 2018

      Thank you for sharing that with us!! Reply

  • Brenda Bagley
    November 15, 2018

    Good morning! you said 3 bananas…I had a full bunch of them a friend grew so when ripe I peeled, pureed and put in freezer….so…what measure would you recommend of babanas? Reply

    • Natashas Kitchen
      November 15, 2018

      I haven’t measured it that way but I would think it would be about a cup or so of mashed should equal to 3 bananas. I believe the weight of that should be around one pound. But I haven’t specifically measured that. Reply

  • Kasthuri
    November 15, 2018

    Came out very well. Thanks a lot Reply

    • Natashas Kitchen
      November 15, 2018

      I’m so happy to hear that! Thank you for the great review! Reply

  • Roman Odio
    November 14, 2018

    made it with pecans and raisins and disappeared!!!
    baking a new one today! Reply

    • Natashas Kitchen
      November 14, 2018

      That’s awesome!! I’m so happy you all enjoyed that! Reply

  • Susana
    November 9, 2018

    Made it yesterday and it’s so good! Best recipe I’ve had for banana bread 🙂 Reply

    • Natashas Kitchen
      November 9, 2018

      Wow! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Liya
    November 8, 2018

    Yes they I look really comfortable for mixing. Thanks Reply

  • Liya
    November 7, 2018

    Delicious. Where did you get the clear glass bowls? Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Liya! Are you referring to these here? Reply

  • Rachel
    November 7, 2018

    Can we use almond flour instead of all purpose flour? Would it be same 11/2 cup? Reply

    • Natashas Kitchen
      November 7, 2018

      Hi Rachel, Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it. Reply

      • November 11, 2018

        best banana bread ever, gone in minutes♥ my family loves it♥ thanks for sharing 🙂 Reply

        • Natashas Kitchen
          November 11, 2018

          I’m so inspired reading your review. Thank you! Reply

  • Roxanne davis
    November 7, 2018

    The best banana bread recipie. Been making it at least once a week now family love it. Reply

    • Natashas Kitchen
      November 7, 2018

      Sounds like you found a family favorite Roxanne! Reply

  • Such
    November 3, 2018

    Great receipt! Turned out perfectly! Was moist and well baked! Reply

    • Natashas Kitchen
      November 3, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Toni
    October 31, 2018

    Best banana bread I ever made. Put in chocolate chips instead of raisins, and cinnamon instead of vanilla. Only 1/4 cup of sugar was used, cause we don’t like it too sweet. It was perfect! Thanks! Reply

    • Natashas Kitchen
      October 31, 2018

      Hi Toni! Thank you for the wonderful review! I’m so happy you enjoyed that Reply

  • Masha
    October 30, 2018

    Another great recipe, thank you, Natasha! Reply

    • Natashas Kitchen
      October 30, 2018

      You’re so welcome! Reply

  • Vaijayantii Khaladkarr
    October 28, 2018

    Pl for banana bread can u pl give the measurements in grams… Reply

    • Natashas Kitchen
      October 28, 2018

      Hi there! Hi, we are slowly working through all of our recipes to add nutrition info but it is a time consuming process as they have to be added one at a time. Thank you for being patient! 🙂 Reply

  • Olie
    October 25, 2018

    Hi Natasha! This is my favorite banana bread recipe and I would like to add Nutella to it. Any suggestions on how I can do that? Reply

    • Natashas Kitchen
      October 25, 2018

      One of my readers said she baked a strip of Nutella in the center of the dough and loved it! 🙂I haven’t experimented myself so I can’t say. Anyone else try this? Reply

  • Cathy-Ann Jack-Cowie
    October 24, 2018

    Hello Natasha, this is the best Banana bread recipe I ever came across. I had previously been skeptical about banana bread on the whole but you helped to change my mind.
    I made a few changes by I reducing the sugar by 1/4 cup and swapped out the raisins for cranberries and adding some almonds.
    The results were fantastic !!
    Thank you. Reply

    • Natashas Kitchen
      October 24, 2018

      You’re so welcome! I’m happy you enjoyed that! Reply

  • Liz Vingert
    October 23, 2018

    Have you tried adding cinnomon or pumpkin spice into it to give it a little kick of fall flavors? Reply

    • Natasha
      October 23, 2018

      Hi Liz, I haven’t tried but I think it’s worth experimenting! If you try that out, let me know how it goes 🙂 Reply

  • Mary
    October 23, 2018

    Great recipe thanks for sharing
    Will always use this one can’t go
    Wrong Reply

    • Natashas Kitchen
      October 23, 2018

      I’m so happy to hear that Mary! Reply

  • Debbie Comstock
    October 22, 2018

    So Yummy and very moist! The BEST BANANA I HAVE EVER TASTED. Reply

    • Natashas Kitchen
      October 22, 2018

      Thank you for this amazing compliment, Debbie! I’m so glad you enjoyed that! Reply

  • Simby
    October 19, 2018

    THIS WAS THE EASIEST/GREATEST RECEIPT EVER!!!! Thank you for this recipe!!! Reply

    • Natashas Kitchen
      October 19, 2018

      You’re so welcome! I’m so happy you loved it! Reply

  • Cristina
    October 12, 2018

    I don’t generally leave reviews, but I’ve just made the banana bread (I’ve swapped walnuts for chocolate chips 😅😅🙈) and it came out absolutely perfect, moist and the flavour is just amazing, sooo pleased!! Thank you so much for the recipe! 😘❤️ Reply

    • Natashas Kitchen
      October 12, 2018

      Thank you so much for this amazing review, Cristina! Reply

  • Tammy Espinoza
    October 8, 2018

    I made mine gluten free and added dark chocolate chips on the top. It came out super moist and delicious. Reply

    • Natashas Kitchen
      October 8, 2018

      That sounds lovely! Thank you for sharing this awesome review with me! Reply

    • Marie Woods
      October 9, 2018

      What kind of flour was used for the gluten free recipe and how much compared to normal flour? Reply

      • Anne
        October 10, 2018

        Use a ‘cup for cup’ of gf flour! Reply

  • Neha Bhatia
    October 7, 2018

    Thank you Natasha for your recipe of Banana Bread. It is excellent and super simple. I tried it as my sister insisted after she had tried. Reply

    • Natashas Kitchen
      October 7, 2018

      I’m so happy you enjoyed that Neha! Reply

    • Marlene
      October 9, 2018

      How do you prevent the cracking in the top of the bread ?
      Thanks ! Reply

      • Natasha
        October 9, 2018

        Hi Marlene, the cracking is normal and expected in banana bread. Reply

  • Iga
    October 5, 2018

    Hi Natasha! Great recipe, now I’m pondering if I can make a muffin version of this bread? How to adjust the times and ingredients? What do you think? Thanks! Reply

    • Natashas Kitchen
      October 5, 2018

      Hi Iga! Several readers have reported great results using muffins. The bake time will need some adjusting and close watching. Enjoy! Reply

  • Zena
    October 1, 2018

    I love watching you on Facebook but today as I tried to open the link to your banana bread, I got inundated with spam messages galore😡. FYI 👍 Reply

    • Natashas Kitchen
      October 1, 2018

      I’m so sorry to hear that. Definitely check your security blockers and make sure that all and any spam gets blocked. Reply

  • Kristina
    September 30, 2018

    I made it exactly as the recipe calls and it was dry. Reply

    • Natasha
      October 1, 2018

      Hi Kristina, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Reply

  • Theresa
    September 27, 2018

    Hi Natasha, I made banana bread and made a mistake and put baking powder instead of baking soda,what will happen is it still good, Reply

    • Natashas Kitchen
      September 27, 2018

      Hi Theresa! I have not tested it this way and since baking is so much a science, I can’t make that recommendation without first trying it. Also, baking soda is 4x stronger than baking powder. I would love to know how it turned out with the powder! Reply

  • Tracey
    September 26, 2018

    Excellent blog! Do you have any tips and hints for aspiring writers?

    I’m planning to start my own blog soon but I’m a little lost on everything.

    Would you propose starting with a free platform like WordPress or go for a paid option? There are so many
    options out there that I’m completely confused ..

    Any ideas? Kudos! Reply

    • Natashas Kitchen
      September 26, 2018

      Hi Tracey! Those are all great questions. We have a post here with some awesome blogging tips. Reply

  • Neva
    September 25, 2018

    I’m traveling out of state to a reunion and wonder if I can take this as it is, or put it in a cooler on ice. Thanks in advance. I love your recipes! Reply

    • Natashas Kitchen
      September 25, 2018

      Hi Neva, this recipe is to be stored in the fridge so having it in a cooler may best. Reply

  • Anna
    September 25, 2018

    I’ve tried a number of banana bread recipes and for some reason they were raw inside or not fully cooked. Finally this recipe worked! It’s great and love the walnuts/raisin additions! And so easy to make 🙂 Reply

    • Natasha
      September 25, 2018

      YESSS!! Your amazing review on our banana bread just makes my day. I’m smiling big. Thank you for sharing that with me 🙂 Reply

    • Natashas Kitchen
      September 25, 2018

      Hi Anna! I’m so happy this recipe worked for you! Thank you for the great review! Reply

  • Sheila Russell
    September 21, 2018

    Ive 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. Reply

    • Natashas Kitchen
      September 21, 2018

      You’re so welcome Sheila. I’m so happy you enjoyed it! Reply

  • Lexington Rivers
    September 17, 2018

    Hi there!

    So, if I add extra banana, do I need to increase anything else? Reply

    • Natasha
      September 17, 2018

      Hi Lexington, I haven’t tested it that way but I suspect you’d have to increase everything proportionally and use a larger pan or the banana bread might be dense from too much moisture. Again, I haven’t tested it that way but that is my best guess. Reply

      • Mazwi
        September 18, 2018

        Assuming Natasha’s recipe is for a single banana, you need to double ingredients for 2, triple for 3 etc. A slight increase in banana numbers won’t hurt, either. Reply

  • Brenda
    September 15, 2018

    Do you know how many points a piece of this would be on weight watchers Reply

    • Natasha
      September 15, 2018

      Hi Brenda, we don’t calculate points for weight watchers. Maybe someone else has done those calculations – if so, please share! Thanks in advance 🙂 Reply

  • Abigal
    September 13, 2018

    I would like to make this in a mini loaf pan, should I change the bake time? Reply

    • Natashas Kitchen
      September 13, 2018

      Hi Abigal, I haven’t tried that in a mini loaf pan myself but one of my readers shared her great results using a muffin pan in a comment, writing: “Just made this! It’s sooooo perfectly yummy! Baked it for 25 minutes in a 12-regular sized muffin pan, and our kitchen smells divine.” I hope this helps. If you experiment please let me know how you like this recipe! Reply

  • Lydia
    September 13, 2018

    I made this Banana Bread two days ago, and it was moist and full of flavor. I used pecans as I did not have walnuts on hand. My family loves it. Thanks for sharing your recipe with the public 🙂 Reply

    • Natashas Kitchen
      September 13, 2018

      I’m so happy to hear that Lydia! Thank you so much for sharing that with me! I love that your entire family enjoyed that! Reply

  • Phe
    September 9, 2018

    Best banana bread I have ever tasted! I followed the recipe exactly, my bread took slightly longer to cook, but it absolutely delicious!!! Reply

    • Natashas Kitchen
      September 9, 2018

      Hi Phe! Wow! Thank you for this amazing feed back! I’m so glad you enjoyed it! Reply

  • Guneet Singh Narang
    September 9, 2018

    Hi made this today, the bread turned out to be perfect , using 1/2 cup instead of 3/4 for people who like less sweet was the perfect proportion . Although had to use a bit more flour to get the same consistency as your video . It was done in the oven in 25 min!!! Loved it Reply

    • Natashas Kitchen
      September 9, 2018

      I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • S S
    September 6, 2018

    Thank you so much for this recipe! This is by far the best banana bread recipe I’ve ever made. The bread was moist and so flavorful! I’ve made this recipe three different times (within the span of a week) for a total of five loaves! Delicious! Reply

    • Natashas Kitchen
      September 6, 2018

      I’m so happy you enjoyed this recipe! Reply

  • Gee
    September 5, 2018

    Can you use self rising flour vs all purpose flour? Reply

    • Natasha
      September 5, 2018

      Hi Gee, I haven’t tried this with self rising flour so I can’t give you specific recommendations with that. Maybe someone else has tried, – if so, please let us know! 🙂 Reply

      • Carol
        September 15, 2018

        All English recipes use self raising flour and so do I…Works every time! Reply

  • Ryna
    September 4, 2018

    This is the bestEst banana bread! My quick go to recipe. I don’t add walnuts but put a little bit more raisins instead. Absolutely yummy! Thank you for sharing it with us. Reply

    • Natashas Kitchen
      September 4, 2018

      I’m so happy you enjoyed this Ryna! Thank you for the great review! Reply

  • Kris
    September 3, 2018

    This is an amazing recipe and I’ve made it several times. It is a favorite in my house!
    Thank you for sharing it with us! Reply

    • Natashas Kitchen
      September 3, 2018

      I’m so happy you enjoyed that, Kris. Thank you for the wonderful review! Reply

  • Yush
    September 3, 2018

    Hi for some reason my bread comes out a bit dry. Is there something I am probably doing wrong? Or any tips to make it moist? Reply

    • Natasha
      September 3, 2018

      Hi Yush, if everything is being done per the recipe without substitutions or modifications, it could be due to over-baking. Some ovens run hotter than others. Test the bread 10 minutes sooner and see if the toothpick comes out clean then remove it from the oven. It should normally be very moist 🙂 Reply

  • Eva
    August 31, 2018

    Hi,
    I love this recipe it was amazing and so easy to make! I replaced the walnuts and raisins with roasted almonds it still tasted amazing. !I also put chocolate chips on top My family loved it. Thanks so much! By the way I am 10 years old. Reply

    • Natasha
      August 31, 2018

      That is fantastic and I am so impressed that you are baking at such a young age. You are bound to be an amazing baker and already are I’m sure! Thank you for sharing your amazing review and modifications. The chocolate chips sound amazing. Genius!! Reply

  • Cris
    August 27, 2018

    I made this banana bread a couple of days ago and ITS STILL SO MOIST AND PERFECT and I’m getting compliments left and right! Thank you!! Reply

    • Natashas Kitchen
      August 27, 2018

      Cris! What an amazing review! Thanks for taking the time to leave such a thoughtful comment. I’m happy you enjoyed this recipe! Reply

  • Helen Outen
    August 27, 2018

    Love your recipe…..have made it several times……..however……you need to add the eggs to your ingredients list…….could cause confusion…….. Reply

    • Natashas Kitchen
      August 27, 2018

      Thank you for your feedback Helen 🙂 You can find the eggs four ingredients down “2 eggs lightly beaten”” Reply

    • Kathleen
      August 27, 2018

      The eggs are ON my ingredient list above. ?? 😊 Reply

      • Natashas Kitchen
        August 27, 2018

        Yes they sure are 🙂 Fourth ingredient down “2 eggs lightly beaten” Reply

  • Maricruz Gonzalez
    August 26, 2018

    Thanks for your delicious recipes. I would like to make this banana bread but instead of using regular flour I would like to use almond flour and sugar substitute. Do you know the ratio of almond flour I should use in this recipe? Thanks again Reply

    • Natashas Kitchen
      August 26, 2018

      Hi Maricruz. Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it. One of my readers wrote in, saying: “I used the Splenda in place of sugar but used 3/4 cup of the white and 1/4 cup of the brown. I didn’t have walnuts but I toasted some granola and put that in and also didn’t have raisins, but did have craisins so I put that in place of the raisins. Have to say this was a hit with both of us. Thanks for the recipe.” I hope that helps Reply

      • Maricruz Gonzalez
        September 4, 2018

        Hi I made the banana bread with almond flour. I added 2 cups of almond flour and no sugar at all. It was delicious. Because of the bananas sweetness and the raisins I didnt’ add any sugar. Came out delicious. Thanks Reply

        • Natashas Kitchen
          September 4, 2018

          Thanks again, Maricruz! Reply

      • Maricruz Gonzalez
        September 4, 2018

        I made this delicious recipe but used almond flour and no sugar at all. Was delicious. It doesn’t need sugar cause the swettness of the bananas and the raisins. Thanks again Reply

        • Natashas Kitchen
          September 4, 2018

          That’s so great! Thank you for sharing your version with us! Reply

        • sally
          October 10, 2018

          Not a big rasin or sugar fan so I’m going to try it and skip both!! Using oat flour so it’s GF. maybe I’ll toss in an extra egg… Reply

  • Maria
    August 25, 2018

    I made this today… so delicious! 🤤Thank you for the recipe Reply

    • Natashas Kitchen
      August 25, 2018

      You’re so welcome, Maria! Thank you for the great review! Reply

  • Leonid Rozenblat
    August 25, 2018

    Great banana bread recipe! I used two bananas and 1 apple sauce. Honey instead of sugar is amazing. Thank you for sharing amazing recipes. Reply

    • Natashas Kitchen
      August 25, 2018

      Thank you for sharing that with us, Leonid. Reply

  • Carol
    August 25, 2018

    I have made a lot of different banana breads, and this ones a keeper! I made 2 changes to the recipe: 4 bananas instead of 2, and I replaced the raisins with cranberries. So good! Reply

    • Natashas Kitchen
      August 25, 2018

      I’m so happy you found a new favorite, Carol! Thank you for sharing that with us! Reply

  • Myra
    August 24, 2018

    I make banana bread and muffins often, instead of raisins I use sweet dried cranberries. I like them better than raisins! Reply

    • Natashas Kitchen
      August 24, 2018

      I’m so happy you liked that! Thank you for sharing that with me, Myra! Reply

  • Tamara Clevenger
    August 23, 2018

    Love all your recipes and energy ! Reply

    • Natashas Kitchen
      August 24, 2018

      Aww you’re so nice! Thank you Tamara! Reply

  • Gay Peng
    August 23, 2018

    Hi Natasha, can the same recipe done in muffins? Do i need to change anything? Reply

    • Natashas Kitchen
      August 23, 2018

      Several readers have reported great results using muffins. The bake time will need some adjusting and close watching. Enjoy! Reply

  • Tatiana
    August 23, 2018

    Thank you Natasha so much for this recipe !! My whole family including 2 year old just loved it! Instead of the bread I made muffins so it is easier for the little one to eat! The flavor was great!! Reply

    • Natashas Kitchen
      August 23, 2018

      That’s a great idea. Thank you for sharing that with us Tatiana. Reply

  • Lynn B.
    August 23, 2018

    How do you think this would be using cranberries instead of raisins? Would it work? Reply

    • Natashas Kitchen
      August 23, 2018

      Hi Lynn! Our readers have reported great results using cranberries! Reply

  • Gay Peng
    August 23, 2018

    The recipe is really good 🙂 make it once with banana and raisins and other time with bananas only, both turned out great and superb yummy! Thanks Natasha for the recipe 🙂 love it! Reply

    • Natashas Kitchen
      August 23, 2018

      I’m so happy you enjoyed this one! Thank you for sharing your thoughtful review with us! Reply

  • Lucette
    August 22, 2018

    I did it, and I just love it. I reduced the sugar to 1/2 cup. Perfect. Reply

    • Natashas Kitchen
      August 22, 2018

      Hu Lucette! Thank you for sharing that with us! Reply

  • Donna McCurdy
    August 22, 2018

    Add chunky applesauce and add a bit more flour for a delicious moist bread. If you want to make two loaves, also add flavored Greek yogurt and double the flour. Reply

    • Natashas Kitchen
      August 22, 2018

      Thank you for sharing that with us Donna! Reply

  • Araceli Bryand
    August 18, 2018

    I loved the moist banana bread. Instead of raisins I used cranberries. So good with coffee. Reply

    • Natashas Kitchen
      August 18, 2018

      That’s a great idea. Thank you for sharing that with us Araceli! Reply

  • Aluris Herrera
    August 17, 2018

    Hi Natasha, is it ok to use brown sugar instead of white, or will it not turn out the same? Reply

    • Natashas Kitchen
      August 17, 2018

      Hi Aluris, 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

  • Tanvi
    August 17, 2018

    Hey Natasha! I have made several of your recipes and now you are go to person when I’m looking to try something new! Your chicken fritters was the first recipe I made from your blog & I was hooked! I made your banana bread last night, and it was gone within a few hours! Thank you so much for posting your wonderful recipes & videos for everyone 💕 Reply

    • Natashas Kitchen
      August 17, 2018

      Thank you so much for your thoughtful and amazing review, Tanvi! I’m all smiles!! 🙂 Reply

  • Leanna Lupea
    August 16, 2018

    Great recipe, it will be my go to banana bread recipe. I’ve reduced the sugar since I like all my sweets a little less sweet LOL. The raisins, in my case I added some dates as wel since I had them all chopped up, and the walnuts made this bread very delicious. Reply

    • Natashas Kitchen
      August 17, 2018

      Thank you for sharing that with us Leanna! Reply

  • Cynthia Snyder
    August 16, 2018

    Natasha thank you so much for a wonderful recipe, it took me back to my childhood, so good! love it! Reply

    • Natashas Kitchen
      August 16, 2018

      I’m so happy you enjoyed that Cynthia! Thank you! Reply

  • Maricruz Gonzalez
    August 16, 2018

    Hi thank you for delicious recipes. Have you tried this recipe with almond flour and sugar substitute? I would like to make it kind of low carb…thanks Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Maricruz. Great question! I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it. One of my readers wrote in, saying: “I used the Splenda in place of sugar but used 3/4 cup of the white and 1/4 cup of the brown. I didn’t have walnuts but I toasted some granola and put that in and also didn’t have raisins, but did have craisins so I put that in place of the raisins. Have to say this was a hit with both of us. Thanks for the recipe.” I hope that helps Reply

  • Seleta judge
    August 16, 2018

    Love your recipes, can you use a bundt pan and how long thank y Reply

    • Natashas Kitchen
      August 16, 2018

      Hi Seleta! 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

  • Rima Ismail
    August 16, 2018

    It Is DELICIOUS !!!
    Love all your recipes Natasha !! u r amazing cook !
    Best Banana Bread Recipe , recommended for all who read comments Reply

    • Natashas Kitchen
      August 16, 2018

      Thank you so much Rima! I’m so glad you enjoyed it! Thank you for the wonderful review! Reply

  • Lynnette
    August 14, 2018

    Can you use Rice flour if you have an allergy to wheat? Reply

    • Natasha
      August 14, 2018

      Hy Lynnette, generally rice flour is safe if you have a gluten allergy, but make sure the packaging says “gluten free” since not all products ensure there is not cross contamination. Reply

  • Allison
    August 8, 2018

    Thank you so much for another amazing recipe! You seriously come up with the best food. I didn’t have any walnuts so I used almond slices and it came out delicious anyway. Reply

    • Natashas Kitchen
      August 8, 2018

      Aww you’re so nice! Thank you Allison! I’m happy you enjoyed that! 🙂 Reply

  • Arla
    August 7, 2018

    Is it possible to make this with gluten-free flour? I love banana bread, but have had to stop eating wheat products due to health issues.
    Would love to hear your response…
    thanks for posting!!! Reply

    • Natashas Kitchen
      August 7, 2018

      Hi Arla! I haven’t experimented with gluten free flour so can’t make a recommendation. If you experiment with it, let me know how it goes. Reply

    • kevin wash
      August 8, 2018

      I’m going to try today with gluten free flour, will let you know how it goes. Reply

  • Semima
    August 5, 2018

    Made this recipe yesterday and it was moist and delicious. I have made different banana bread from recipes I found online but I now have found a keeper! Thank you. Reply

    • Natashas Kitchen
      August 5, 2018

      Sounds like you found a new favorite Semima! Thank you for the great review! Reply

  • May Tie
    August 4, 2018

    Love your recipe. Ran out of raisins so i added 1/4 cup choc chips and 1/4 cup dried cranberries instead. Bread turned out moist and the combination was great tog with the walnuts and 4 overripe bananas. Thz for the recipe. Will definitely recommend this recipe to friends. Reply

    • Natasha
      August 4, 2018

      I am so happy to hear that!! Thank you for the amazing review 🙂 Reply

  • Roxanne
    August 3, 2018

    hello natasha, thank you for all your recipes, all great!! im always baking banana bread, im using a cup of raisins and i also add pepitas on it. i also roast my bananas until the skin turned black then smashed it. i always adding some nuts or seeds whatever is available. i alsoadd 3 tablespoons og powdered milk…always taste good. Reply

    • Natasha
      August 4, 2018

      I love your ideas for this banana bread recipe! It’s making me hungry for banana bread! Thanks for sharing 🙂 Reply

  • Ainka Richardson
    August 3, 2018

    What can I replaced the eggs with? Reply

    • Natashas Kitchen
      August 3, 2018

      Hi Ainka, I don’t think it would work the same without the eggs but again, I haven’t tested it without the eggs. Reply

  • Wade Ferguson
    August 1, 2018

    Would subing currents for raisins be okay? Reply

    • Natashas Kitchen
      August 1, 2018

      Hi Wade! I haven’t tried it with Currant my self. They are pretty similar to raisins if dried. If you experiment please let me know how you like the recipe! Reply

  • William H McNew
    July 28, 2018

    Could you add alittle Rum to this?. if so how much? Reply

    • Natasha
      July 28, 2018

      Hi William, I honestly haven’t tried that but I think you could easily substitute the vanilla to make a rum banana bread. You’ll have to experiment if you want to use more than a teaspoon or two since I’m not sure how the extra liquid will affect texture of the banana bread. Reply

  • Jan
    July 27, 2018

    Hs anyone tried putting this bread into a plastic bag after it has cooled part way? It should still be fairly warm so the moisture stays inside the bread. I read a restaurant made theirs this way and it has worked GREAT with another recipe I have used. Reply

    • Jan
      July 27, 2018

      Sorry I made a misspell. Have no idea as to how to correct it here. Did not add a rating since I have not made it as yet but do plan on doing it today. Sounds great… Reply

      • Natashas Kitchen
        July 27, 2018

        Thank you Jan Reply

    • Natashas Kitchen
      July 27, 2018

      Sounds promising but maybe our readers have tried this and give us some tips. Reply

  • wella
    July 26, 2018

    I’ve made this twice already. The first time I added ground cinnamon as suggested by one of the readers & it turned out perfect & smelled delicious. The second time I only had 2 ripe bananas left so I added a small container of apple sauce ( I already had in my pantry) & added about 2-3 tbsps of flour. I used half a cup of brown sugar & added 1/2 tsp ground cinnamon, some ground nutmeg & ground cloves. It turned out perfectly soft & moist & smells heavenly. Thanks for sharing your recipe. Reply

    • Natashas Kitchen
      July 26, 2018

      That’s so great! Thank you for the wonderful review! Reply

  • Jodie
    July 23, 2018

    Thank you for the suggestion section of alterations your sister made. I ran out of all purpose flour and used a quarter cup of milled flax seed. It turned out great, although it cooked just a touch too long. I should have checked it at 45mins. Reply

    • Natasha
      July 23, 2018

      It’s good to know it works with substituting some milled flax seed. Reply

  • Cathy Peterson
    July 21, 2018

    Love this recipe but would love to suggest a little hint about the bananas. If you roast the bananas in the oven at 450 degrees until the skins turn black it brings out the banana flavors and sweetness. Reply

    • Natashas Kitchen
      July 21, 2018

      Thank you for the great tip Cathy! Reply

  • Buta Nannan
    July 20, 2018

    I don’t want to use Wheat flour and sugar.what be the substitute i can use? Reply

    • Natashas Kitchen
      July 21, 2018

      Hi Buta. I haven’t experimented with gluten free flour so can’t make a recommendation. If you experiment with it, let me know how it goes. Reply

  • Maria Reed
    July 17, 2018

    Can you please give me the recipe in pound and ounces, I don’t know how to convert it, thanks. Reply

    • Natashas Kitchen
      July 17, 2018

      Hi Maria, We have the recipe posted in US Customary and a metric option you can select as well. Make sure you click off on the metric option if you want that. Hope this helps! Reply

    • Marie
      July 18, 2018

      Do you use self raising flour or plain for this banana bread . Reply

  • Michele
    July 16, 2018

    This recipe was super easy. I only used 1/2 cup sugar and no raisins. I also added 1/2 tsp cinnamon. It came out great! Reply

    • Natashas Kitchen
      July 16, 2018

      I’m so happy you enjoyed that, Michele! Reply

  • Purplepassion
    July 16, 2018

    I just baked my first banana bread & cant wait to try it. I substituted brown sugar and used toasted walnuts. Hopefully it will be perfect for breakfast! Reply

    • Natasha
      July 16, 2018

      Thank you for making it 😀. It will be great with a morning cup of coffee ☕️ Reply

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