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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

4.97 from 493 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
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

  • Natalia
    October 27, 2021

    Excited to try this recipe! Any idea what would be the baking time to make this in a cupcake/muffin pan rather than a loan?

    Reply

  • Natasha
    October 26, 2021

    What would be the approximate baking time if I were to make this in a cupcake/muffin pan?

    Reply

    • Natasha's Kitchen
      October 26, 2021

      Hi Natasha, I haven’t tested that yet using this recipe but I have another recipe that might be useful for you. Here’s my Banana Muffins recipe.

      Reply

  • Denice Smith
    October 26, 2021

    I was wondering if this could be made with out the raisins or nuts? And how would the recipe be modified?

    Reply

    • Natashas Kitchen
      October 26, 2021

      Hi Denice, yes, absolutely you can make them without nuts or raisins. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!

      Reply

  • maureen davidson
    October 25, 2021

    I never go wrong with your recipes, the banana bread is so delish and moist! I add a swirl of peanut butter on the top.

    Your make me a better baker,
    Thanks Natasha,

    Maureen

    Reply

    • Natasha's Kitchen
      October 25, 2021

      Aaaw that is so inspiring for me, thank you so much for sharing! I hope you love all the recipes that you will try, Maureen.

      Reply

  • Gina Cristi
    October 24, 2021

    One of the best banana bread recipes I’ve ever made! I wasn’t sure about the raisins, but they were really good in it! I think I might try dried cranberries next time!

    Reply

    • Natasha's Kitchen
      October 24, 2021

      Thanks for your awesome comments, Gina. That sounds like a good plan for next time!

      Reply

  • Patricia Boudreau
    October 20, 2021

    Best banana bread I have ever made and I’ve tried many recipes. I doubled it up and both loaves were delicious and so moist with a crispy crust. Love it! Will be making this one many more times and keeping the recipe for the future.

    Reply

    • Natasha's Kitchen
      October 21, 2021

      That is awesome! Thank you for your review, Patricia.

      Reply

  • Tabassum Shaikh
    October 19, 2021

    Best banana bread ever. My husband love it. Thank you for the recipe. So easy to follow.

    Reply

    • Natasha's Kitchen
      October 20, 2021

      Awesome! Thanks a lot for your awesome feedback.

      Reply

  • Judy
    October 19, 2021

    This is really good. We really enjoyed it❤️. Thank you for sharing Natasha. ❤️

    Reply

    • Natasha's Kitchen
      October 20, 2021

      You’re welcome! Great to hear that you loved the recipe.

      Reply

  • Marianne Young
    October 19, 2021

    I found this while searching a recipe to try out the 1 to 1 gluten-free flour and dairy-free butter. I used on stick of dairy free butter and 1.5 cups of 1 to 1 gluten free flour. It worked perfectly. And thanks for the tip on roasting the nuts. Banana bread is even better with roasted nuts. I used pecans instead of walnuts. I also made muffins instead of a loaf. Everything tastes so good. I am just starting this journey and I LOVE bread. So I am overjoyed to find this recipe! Thanks again.

    Reply

    • Natashas Kitchen
      October 19, 2021

      You’re welcome! I’m so happy you enjoyed it, Marianne! Thank you so much for sharing this great review with me!

      Reply

  • Trey
    October 18, 2021

    Best Banana Bread. We could not stop eating. I will definitely make again

    Reply

    • Natashas Kitchen
      October 18, 2021

      That’s just awesome! Thank you for sharing your excellent review, Trey!

      Reply

  • SJ
    October 15, 2021

    I am NOT a baker by any means!! But this right here, I can pull off. So so easy, moist and delicious. I make it it in a square pan because the loaf pans do not work for me. The edges cook too fast while the middle remains raw.
    Such a wonderful recipe. Thanks.

    Reply

  • Joann
    October 14, 2021

    Hi Natasha.. I have tried many different Banana Bread recipes over the years and I have been baking for 60 years…but…by far “yours is the best” I do add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to kick it up a notch. . Thanks so much!
    Joann

    Reply

    • Natasha's Kitchen
      October 14, 2021

      Thank you so much for your awesome feedback, Joann. I’m really happy to hear that!

      Reply

    • Claudia Hauser
      October 20, 2021

      I agree! I’m 69 and have tried many banana nut recipes. This one will be my keeper!!

      Reply

      • Natashas Kitchen
        October 20, 2021

        That’s just awesome! Thank you for sharing your wonderful review!

        Reply

  • Anjlica
    October 12, 2021

    Moist and not too banana-y. Will keep making it again. I used a bit less sugar and drizzled with a bit of honey, I also didn’t use raisins.

    Reply

  • Dudie sipe
    October 11, 2021

    Made this last night and it’s almost gone. Everyone loved it! So moist and flavorful. My great grandson especially likes it. So you know whenever he wants to help me make it…… Thank you so much for sharing with us.

    Reply

    • Natasha's Kitchen
      October 11, 2021

      You are very welcome! I’m glad the recipe was a hit.

      Reply

  • Sue blanton
    October 10, 2021

    Hi Natasha. I’m making your banana nut bread but I’m curious as to why you don’t have baking powder in your recipe. Let me know. Thankyou.

    Reply

    • Natasha's Kitchen
      October 11, 2021

      Hi Sue, we have always used that, but if you choose to substitute, you can, but note if it has baking soda, baking soda is 4 times stronger than baking powder.

      Reply

  • Nancy
    October 7, 2021

    This sounds so good!Can I double this recipe and bake 2 at once?

    Reply

  • Rizza
    October 6, 2021

    I made this soooo many times and every time I baked this, it always came out sooooo good and sooooo delicious.. i tried added pecans and still taste so good and very fluffy… Thanks for this recipe 😘

    Reply

    • Natasha's Kitchen
      October 7, 2021

      You’re so welcome! I’m happy to hear that the recipe turned out great and you loved it. Thanks for sharing that with us.

      Reply

  • Christy
    October 6, 2021

    I noticed someone said they substituted honey for the sugar. How much honey should I add if I cut the sugar to 3/4? Or what would you suggest the measurements be sugar and honey? Thanks!!

    Reply

    • Natasha's Kitchen
      October 6, 2021

      Hi Christy, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps

      Reply

  • Mary Lou
    October 5, 2021

    This will be my go to recipe from now on. Left out the raisins and nuts for now but may try it
    later. Super moist! You mentioned substituting honey for the sugar but did not mention the measurement, could you provide this?

    Reply

    • Natasha's Kitchen
      October 6, 2021

      Hi Mary Lou, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps

      Reply

    • Irina
      October 7, 2021

      Natasha, Please, do you have any suggestions how to store it? For how long?

      Reply

      • Natasha's Kitchen
        October 7, 2021

        Hi Irina, I think it will keep well in the fridge for about a week if stored well.

        Reply

  • Liz
    October 5, 2021

    Love your banana bread
    I have made the bread for husband and friends they love it,
    We love that after I made the bread let it cool and put it in fridge, wrapped in parchment paper and put in covered plastic container, stays moist, fresh, soft days later, made this a number of times perfect,best banana bread Thank you so much

    Reply

  • Carol
    October 1, 2021

    I had four ripe bananas so used three to make this recipe then used the same recipe except with one banana and an 8 oz can of untrained crushed pineapple. They are in the oven. Can’t wait to see what the family thinks, especially the grandkids (teens). Love your videos.

    Reply

    • Natasha
      October 2, 2021

      I’d love to hear how it goes using pineapple in the banana bread.

      Reply

      • Carol
        October 3, 2021

        It was delicious with the pineapple and a lot lighter in color.

        Reply

  • Dawn
    October 1, 2021

    Have you ever measured out exactly how much banana you use? They vary in size as sometimes I can only find small ones vs. med/large ones. It would be helpful to have a more precise measurement. Thanks!

    Reply

  • Linda Asbury
    September 30, 2021

    I live at high altitude. 6200 ft. and would love it if you could post the high altitude adjustment for this recipe. Than you

    Reply

  • Rae
    September 28, 2021

    I have been trying to find a recipe to equal the banana bread that I had in Maui 6 yrs ago which was The Best Banana Bread Ever (might have had something to do with tropical temperatures, turquoise water, and lush rainforest, though 😊) and I think I have found it in this recipe! I accidentally melted the (salted) butter when trying to soften it, so decided to go ahead and brown it. I also used brown sugar. SO delicious! Thanks for this recipe. It’s definitely a keeper.

    Reply

    • Natashas Kitchen
      September 28, 2021

      You’re welcome, Rae! I’m so glad you found a new favorite!

      Reply

  • Samantha O
    September 17, 2021

    Hi, Natasha.
    I made this recipe yesterday and am sold its amazing, will definitely be my to go banana bread recipe going forward thank you for sharing it.
    I did use salted margarine, omitted the salt, added 1tsp cinnamon, mixed peel and also added a 1/2 tsp of baking powder since I was worried it would not rise, it did not rise as much but it was amazing.

    Reply

    • Natashas Kitchen
      September 17, 2021

      I’m so glad you found a new go-to! That’s so great! Thank you so much for sharing that excellent review with me.

      Reply

  • Dilma
    September 17, 2021

    This came out wonderful! I tweaked it a little. Subbed 1/2 cup roasted semolina for 1/2 cup of the flour. Subbed same amount of baking powder for the baking soda. Added sultanas, dates and cashew nuts. Super recipe! Thank you

    Reply

    • Natasha's Kitchen
      September 17, 2021

      Nice to know that your substitutions worked great! Thank you for your review.

      Reply

  • Wendy Sutherland
    September 15, 2021

    I made this tonight and used a stand mixer which made it faster to make. The end result was DELICIOUS and now I think I should have doubled the recipe since it is almost gone in the last 30 minutes. I am going to follow for more recipes!

    Reply

    • Natashas Kitchen
      September 15, 2021

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

      Reply

  • Maina
    September 15, 2021

    The banana bread looks so yummy I will try it because I love banana bread.

    Reply

    • Natashas Kitchen
      September 15, 2021

      I hope you love this recipe, Maina!

      Reply

  • Stephanie Richards
    September 11, 2021

    I just made this banana bread last night – just a few things. My bananas equaled one cup. Out of walnuts so used pecans. Added 1/2 cup sour cream. No raisins — ewww (lol). Was deeelish! Love all your recipes and your fun personality cooking.

    Reply

    • Natashas Kitchen
      September 11, 2021

      I’m so glad you enjoyed it, Stephanie!

      Reply

  • Nora
    September 7, 2021

    This was by far the most amazing banana bread I have ever had. Everyone in my house loved it. It was moist, and a lot of flavour.

    I did have an issue with the banana bread not rising in the middle… Not sure what happened, but I didn’t use room temp eggs (used straight from fridge as I forgot to take them out before to get to room temp lol) they were also mediums as I accidentally grabbed medium not large from the grocery store haha. Also my bananas were very very ripe and I still used 3/4 cup of sugar.

    I feel like it’s the eggs fault the banana bread sort of flopped. So I will use large and room temp next time for sure… LOL

    A winner in my books!

    Reply

    • Natashas Kitchen
      September 7, 2021

      Hi Nora! It sounds like you found a new favorite recipe! The eggs were likely the culprit in the rising issue, but I’m so glad this was a winner!

      Reply

  • Lyn
    August 31, 2021

    Wow Wow Wow! loved this recipe. I’ve been doing quite a bit of baking whilst in lockdown here in Sydney Australia. It will be my go to recipe from now on. I didn’t change anything and it was fantastic. Thank you Natasha

    Reply

    • Natashas Kitchen
      September 1, 2021

      I’m so glad you found a favorite on our blog, Lyn! That’s so great!

      Reply

  • Tifany McGarity
    August 28, 2021

    Hmmmmm yummy!! Thank you Again Natasha! This is the best Banana bread recipe I’ve had so far! First is the Chicken and Broccoli! Thank you for your hard work I’m sharing this recipes online! Can’t wait to try more of your recipes!

    Reply

    • Natashas Kitchen
      August 28, 2021

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

      Reply

  • Suki Scallan
    August 27, 2021

    I love all your recipes the absolute best! They are easy to follow and they are the ideal ones I’m most likely to want to make. THANKS

    Reply

    • Natashas Kitchen
      August 28, 2021

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

      Reply

  • Suki Scallan
    August 27, 2021

    Try substituting vanilla liquor for vanilla extract. It’s amazing!! I do this a lot in recipes and it’s my “secret ingredient” that my friends find ultra delicious!

    Reply

    • Natashas Kitchen
      August 28, 2021

      Great idea! Thank you for sharing that Suki!

      Reply

  • Liset
    August 25, 2021

    Hi Natasha,

    I love your recipes. I love making your banana bread but i ran out of all purpose flour. Can i use bread flour?

    Reply

    • Natasha's Kitchen
      August 26, 2021

      Hi Liset, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Marcia Suarez
    August 24, 2021

    I love banana bread. I do it with o oatmeal instead of flour. Same amount put in the blender. It comes out super moist and more nutritious.

    Reply

    • Natasha's Kitchen
      August 25, 2021

      That’s a good and healthier substitute. Thanks for sharing that with us, Marcia!

      Reply

  • Nina
    August 19, 2021

    Flavor was great. Baked for one hour at 350 in a ceramic loaf pan, to a rich deep brown . Toothpick came out clean, but center was raw!! My oven is never a problem. I baked it for at least another 10 minutes..then, afraid it would burn, I had to cut a slab from the center and cook it another 20 at 300 until it stopped oozing . The gooey center does not stick to a toothpick. ????Any ideas

    Reply

    • Natashas Kitchen
      August 20, 2021

      that’s a bummer, Nina! I haven’t had that experience to advise what the culprit was. I would make sure your oven is not running too hot, but also I’m curious if a lower temperature and longer time are needed for a ceramic loaf. Without being there it’s hard to say what the culprit was. I wish I could be more helpful

      Reply

  • sarah larson
    August 14, 2021

    I don’t have butter and find it very expensive can I replace it with margarine?

    Reply

    • Natashas Kitchen
      August 14, 2021

      Hi Sarah, I haven’t tried using margarine yet to advise. If you want to experiment, please share with us how it goes.

      Reply

  • Ada
    August 13, 2021

    As an amateur baker, I love all your recipes! My banana raisin loaf turned out insanely good! You helped me fall in love with baking because your recipes are so easy to follow and always turn out great. Thank you!

    Reply

    • Natashas Kitchen
      August 14, 2021

      I’m so glad you fell in love with baking! It’s a rewarding hobby! I love it also, and I’m so glad you’re enjoying my recipes!

      Reply

  • Joanne Labelle
    August 7, 2021

    I only have 2 ripe bananas . Can i add apple puree to the bananas to make the 1 3/4 cup of bananas in the recipe?

    Reply

    • Natashas Kitchen
      August 7, 2021

      Hi Joanne, I haven’t tested that, but I imagine that should work. I hope you love this recipe.

      Reply

  • Hilary
    August 6, 2021

    I’m going to make this recipe but the link to the metric version is not working. I’ll give it a try with the cups etc but never very confident with them. I trust my scales more! I’ll let you know how I get on.

    Reply

    • Natasha's Kitchen
      August 6, 2021

      Hi Hilary, did you click Jump to recipe then Metric? I just tried it and it works. You may also use this Ingredient Weight Chart as a guide.

      Reply

  • GraceLHL
    August 5, 2021

    Am very happy with the result. The bread is most and yummy! Thanks for sharing this recipe. 😋

    Reply

    • Natasha's Kitchen
      August 6, 2021

      You’re welcome! Glad you loved this recipe, Grace.

      Reply

  • Terri
    August 5, 2021

    If I only have salted butter should I omit the 1/2 tsp salt?

    Reply

    • Natashas Kitchen
      August 5, 2021

      Hi Terri, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter. I hope this is helpful!

      Reply

  • Virginia
    August 4, 2021

    Can you substitute the sugar with Splenda?

    Reply

    • Natasha's Kitchen
      August 5, 2021

      Hi Virginia, I honestly haven’t tried using Splenda to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Teresa
    August 4, 2021

    With this recipe what type of raisins do you use? Black or Yellow?

    Reply

    • Natashas Kitchen
      August 4, 2021

      Hi Teresa! We used regular black raisins. If you scroll midway through the recipe photos, you’ll see the ingredients measured out, including a photo of the raisins. I hope that helps.

      Reply

  • Reshma
    August 3, 2021

    This was my first time baking banana bread and it came out really good. Thank you for the amazing recipe!!

    Reply

    • Natasha's Kitchen
      August 3, 2021

      You’re welcome! Great to hear that it was a success.

      Reply

  • Rana
    August 2, 2021

    Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter..so used half oil and half butter..i omitted raisins..it turned out so light and moist..thans Natasha for this wonderful recipe..

    Reply

    • Natashas Kitchen
      August 2, 2021

      Thank you so much for sharing that with me, Rana! I’m so glad you enjoyed it!

      Reply

  • Rana
    August 2, 2021

    Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter so used half butter and half oil..it turned out so light and moist..thanks Natasha for this recipe..

    Reply

    • Natashas Kitchen
      August 2, 2021

      Thank you for your lovely review, Rana! I’m so happy you enjoyed that.

      Reply

  • Marzell
    July 23, 2021

    Hi Natasha,
    I really want to try this recipe but for now I only have a bread pan that has 35cm in length, 14cm in width and 6cm in height. And I believe its longer than what you used. How will I adjust your recipe? Thank you

    Reply

    • Natashas Kitchen
      July 24, 2021

      Hi Marzell, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe, so it won’t overflow but may be slightly shorter.

      Reply

  • Fran M
    July 23, 2021

    Thank you so much for the wonderful recipe, I made this specially for my MIL & my Daddy, they both loved it and so did my family. Will for sure keep making this more often. Thanks once again. God bless.

    Reply

    • Natashas Kitchen
      July 23, 2021

      You’re welcome, Fran! Thank you so much for sharing that with me!

      Reply

  • Ange
    July 20, 2021

    I made this today, omg best banana recipe I have ever tried! 10/10. I make a few of your recipes, and always eager to try new things. With our ongoing COVID lockdowns in Australia, we are always looking for ways to ease the boredom, cooking works for me. Keep the recipes coming. I love sharing your recipes with family.

    Reply

    • Natasha's Kitchen
      July 20, 2021

      Hello Ange, good to know that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!

      Reply

  • Tracie
    July 19, 2021

    I made this for my cousins..they all loved it! Because of nut allergy i left out those and added chocolate chips. Very moist!

    Reply

    • Natashas Kitchen
      July 19, 2021

      I’m so glad they all enjoyed this recipe, Tracie! Thank you so much for sharing that with me.

      Reply

  • Squirrel
    July 17, 2021

    I will never make any other banana bread! This is now our family favorite, and I make it every week. We love the moistness, and toasting the walnuts makes this scrumptious!

    Reply

    • Natashas Kitchen
      July 17, 2021

      That’s just awesome! Thank you for sharing your wonderful review!!

      Reply

  • Danica
    July 11, 2021

    This recipe is fantastic! I didn’t have any raisins this time but looking forward to making it again! It was a hit with my family. Thanks so much for sharing!

    Reply

    • Natasha's Kitchen
      July 12, 2021

      Glad the recipe was a hit, Danica. I hope your family will love all the recipes that you will try!

      Reply

  • Barb
    July 10, 2021

    This is my husband’s favorite and he sweetly asks me to make it every week. It’s really perfect but I do add one more banana because he’s banana crazy!

    Reply

    • Natashas Kitchen
      July 10, 2021

      Aww, that’s the best! It sounds like you have a favorite!

      Reply

  • Kuba
    July 8, 2021

    It is great, made it several times.
    Left the nuts out, young ones don’t like em. Only lasts a few days.

    Reply

    • Natashas Kitchen
      July 8, 2021

      Thank you so much for sharing that with me, Kuba! I’m so glad you enjoyed it!

      Reply

  • Annah
    July 7, 2021

    How long can it stay for in the refrigerator?

    Reply

    • Natasha's Kitchen
      July 7, 2021

      Hi Annah, I think it will keep well in the fridge for about a week if stored well.

      Reply

  • Izzie
    July 7, 2021

    I only have salted butter available. How much would you say that I should use? Would I keep the same amount or not.

    Reply

    • Natashas Kitchen
      July 7, 2021

      Hi Izzie, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter.

      Reply

  • Anabella
    July 6, 2021

    Hi Natasha if i substitute the sugar to honey the measurement is the same with sugar? Thank you

    Reply

    • Natashas Kitchen
      July 6, 2021

      Hi Anabella, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps

      Reply

  • Valentina
    July 1, 2021

    Try adding almond flour and regular flour 50/50, it tasted even better. Kids approved. One extra egg will make the texture more like a cake. Delicious.

    Reply

    • Natashas Kitchen
      July 1, 2021

      Great idea! Thank you so much for sharing that with me, Valentina!

      Reply

  • Sheila Newcomb
    June 28, 2021

    You mentioned in answer to a review about buttermilk. I don’t see it in the banana bread recipe. Was it inadvertently left out?

    Reply

    • Natashas Kitchen
      June 28, 2021

      Hi Sheila, I believe that was for our banana pancakes, not the banana bread recipe. This recipe does not have buttermilk in it.

      Reply

  • Roger
    June 23, 2021

    Can you convert the 3 ripe bananas into “cups”? I would find that helpful. You did that in the Banana Pancakes recipe.

    Reply

    • Natasha's Kitchen
      June 23, 2021

      Hi Roger, it’s about 1 3/4 cups mashed.

      Reply

  • Ayesha
    June 22, 2021

    Hi Natasha, this recipe looks great! Can I skip adding nuts and raisins and still bake for the same duration?

    Reply

    • Natashas Kitchen
      June 22, 2021

      Hi Ayesha, yes, absolutely you can make them without nuts. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy also. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!

      Reply

  • Paula
    June 21, 2021

    I ace the banana bread and added cranberries and walnuts and I think it’s probably the best banana bread I have ever made. This will become my standard from now on and it was even easier than my original recipe that I have used for years. Thank you so much for this amazing recipe.

    Reply

    • Natashas Kitchen
      June 21, 2021

      That’s so great, Paula! Thank you so much for sharing that with me.

      Reply

  • Emma Corpuz
    June 18, 2021

    Hi Natasha,
    I’m planning to make banana bread cake on my son’s bday. I will be using a 6” pan. Should I use the same oven temperature to bake it?

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi Emma, a 6″ pan is about 10 sq inches smaller than the loaf pan we used. I worry if it’s not tall enough, it will overwhelm a 6″ pan since it needs room to rise. But if you happen to experiment, it would keep the temperature the same but adjust the bake time since it will be a shorter bread. I hope you love this recipe.

      Reply

  • MB
    June 18, 2021

    Haven’t tried it yet, still in oven. But I was confused about a step. When you “add” the flour, etc. to the wet stuff do you mix it? I did because I could not image not doing so, but it might be a good thing to clarify in the recipe. Thanks and will report back

    Reply

    • Natashas Kitchen
      June 19, 2021

      Hi MB, I recommend reading the section in the recipe titled: “How to Make Banana Bread.”
      In the mixing bowl, cream together butter and sugar.
      Mix in mashed bananas and eggs.
      Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
      Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.

      I hope this is helpful!

      Reply

    • ND
      August 23, 2021

      MB, I read it the same way, but Natasha is right. It is there, I just hurried through it I guess.

      Reply

  • Michele Dixon Edwards
    June 18, 2021

    Wow! This is a fantastic recipe! I will start by saying, I do not bake. I made this because I saw some really overripe bananas in the store and got inspired.

    I made a double batch and used 1/2 cup honey and 1/2 cup white sugar. It was still very sweet because my bananas were so ripe, so keep that in mind. I used 1 1/2 cups bread flour and 1 1/2 cups Bob’s Red Mill 1:1 gluten-free flour, just because I had it. I did not add nuts or raisins because my family doesn’t like them, but I’m definitely going to make myself a loaf just for me next time! Thanks, Natasha!

    Reply

    • Natashas Kitchen
      June 18, 2021

      Hi Michele, yes, we have that note in the recipe, over rip bananas will make this much sweater. I’m happy you enjoyed this recipe!!

      Reply

  • Carmen
    June 15, 2021

    I had some bananas that I bought at a big box store and I knew my husband and I knew we couldn’t eat them all before they became too rippened. I went to culinary school and worked in different aspects of the baking business. I am always trying new recipes and I saw this one online. Interesting toasting walnuts on the stove rather than in the oven. I never toasted walnuts for banana bread.
    I made the easy recipe and OMG! This is freaking good banana bread. Something I would have made at a small cafe or large pastry shop in a luxury hotel.
    I omitted the raisins. So simple
    the toasted walnuts added a tasty flavor.
    I wish I could attach a photo. It baked faster than 50 minutes in my oven. It was beautiful. The flavor was way better than I expected.

    Reply

    • Natasha's Kitchen
      June 15, 2021

      Love it! I’m very happy to read your comments and fantastic review, Carmen. It is inspiring for me to read such good feedback, thank you for sharing that with us!

      Reply

  • Julz
    June 14, 2021

    Made this yummy cake today using the 1/2 cup honey instead of sugar method, & tried dried cranberries as not fond of raisins, & it was the most deliciously moist, yummy cake……thanks again for another great recipe Natasha xx

    Reply

    • Natashas Kitchen
      June 14, 2021

      You’re welcome, Julz! I’m so glad you enjoyed it!

      Reply

  • Lia
    June 13, 2021

    Hey Natasha!
    I really loved this recipe and I made 6 loafs and in one day I ate 2 loafs! Anyways your recipes are amazing and I appreciate you making all these recipes. Stay home and stay safe…
    Love,
    Lia

    Reply

    • Natasha's Kitchen
      June 14, 2021

      Thanks for your appreciation, Lia. Wow, that’s a lot, seems to me that this going to be your favorite bread at home!

      Reply

      • Lia
        June 15, 2021

        Yeah…. Ate the remaining bread for breakfast….
        Love,
        Lia

        Reply

  • Rekha Kumar
    June 13, 2021

    Amazing and simple recipe.
    I used mutigrain flour n refined flour in 50:50 ratio n used raw sugar.

    Reply

    • Natasha's Kitchen
      June 13, 2021

      Thank you for your great review and feedback!

      Reply

      • Joanne Murray
        June 18, 2021

        My favorite banana bread recipe!

        Reply

        • Natashas Kitchen
          June 18, 2021

          That’s just awesome! Thank you for sharing your wonderful review, Joanne!

          Reply

  • Smrz
    June 12, 2021

    Hi Natasha.
    This is recipe looks delicious will definitely try. I wanted to ask if I use oats flour instead of all purpose and brown sugar instead of white, will it turn out good?

    Reply

    • Natashas Kitchen
      June 12, 2021

      Hi Smrz, without testing that out myself, it is difficult to make that recommendation. If you happen to experiment, I would love to know how you like that.

      Reply

  • Sharon
    June 8, 2021

    Can I use vegetable oil instead of unsalted butter.?

    Reply

    • Natashas Kitchen
      June 8, 2021

      Hi Sharon, I haven’t tested that substitution but it should work great. Here’s what one of our readers wrote “I made the same recipe but I just replaced the butter with the oil … It is very successful and delicious … Thank you Natasha …” I hope that helps.

      Reply

  • REBECCA MARTIN
    June 8, 2021

    Way too sweet especially if you add raisins. I never use more than 1/2 cup sugar to 2 cups flour in my breakfast breads. It is after all not a cake. Just my opinion. Lots people like extra sweet. Thank you for recipes!

    Reply

    • Natashas Kitchen
      June 8, 2021

      Thank you so much for sharing that with me, Rebecca. We don’t like overly sweet recipes, and we feel we found the perfect balance. Keep in mind, Overripe bananas will give you a sweeter flavor, but just ripe ones are fine.

      Reply

      • REBECCA MARTIN
        June 9, 2021

        I did substitute dried cherries for the raisins. I only tasted the batter so I posted above prematurely. I gave it to my cousin & family. They loved it so I will be making again. Forgive me for earlier post!

        Reply

  • Nhu
    June 5, 2021

    Can I double/triple the recipe cuz I want to give to people? Or should I just prep them like you say here and bake them all together? I’m just worried the baking soda can’t sit for too long. Thank you

    Reply

    • Natashas Kitchen
      June 5, 2021

      Hi Nhu, our readers have doubled the recipe just fine in the past. When making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate.

      Reply

  • Tayla
    June 4, 2021

    This was great. Husband and kids loved it so much, they had 5 slices! I-i…..had 6 slices! I made sure WE ALL brushed, flossed and used mouthwash after that! Thanks Natasha! Can you make Texas toast please? Our family is big on Texas toast. Thanks again! 🙂 Love you and all your recipes.

    Reply

    • Natasha
      June 5, 2021

      Wow 6 slices! I’m impressed! I’m so happy you all loved the banana bread. Thank you for the recipe suggestion. If I come up with something great, I will be sure to share it.

      Reply

      • Tayla
        June 5, 2021

        Ok Thanks! 🙂

        Reply

  • Leslie
    June 4, 2021

    The banana nut bread has no baking powder, and only baking soda. What creates the ‘rise’ ?
    Curious to understand the difference between baking soda and baking powder.
    Love all of Natasha‘s recipes.

    Reply

    • Natashas Kitchen
      June 4, 2021

      Hi Leslie, Baking soda is strong. In fact, it is about 3-4x stronger than baking powder. You want to use *just enough* to react in the recipe.

      Reply

  • Sana
    June 3, 2021

    Can you let me know how much 1 cup converts in Gms for flour. Different countries have different cup measurements and therefore it’ll be more accurate to have quantity in metric

    Reply

    • Natasha's Kitchen
      June 3, 2021

      Hi there, our new recipes can be converted to grams, just click on Jump to recipe and click Metric. I hope that helps!

      Reply

  • Isabel Ornelas
    May 31, 2021

    I have made this banana bread twice this weekend! Once with all the fixings and one plain. My family and I loved it! And I loved how simple it was to make!

    Reply

    • Natashas Kitchen
      May 31, 2021

      That is the best when the family loves what we moms make. That’s so great!

      Reply

  • Mary Gibson
    May 28, 2021

    My 4th time to bake this scrumptious banana walnut bread. So very moist. Doubled the vanilla (homemade) and added 1/4 cup of brown sugar. We love this recipe and it always disappears quickly.

    Reply

    • Natashas Kitchen
      May 28, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lauren Malone
    May 27, 2021

    Hi! I’m making this banana bread for the third time in two weeks 🙂 My guy just loves it and so do I. I was wondering about doubling the recipe. That way I can have more on hand lol. Would it be as easy as doubling each ingredient and then using 2 pans? Thanks for this great recipe.

    Reply

    • Natasha's Kitchen
      May 27, 2021

      Hi Lauren, I imagine that will work. If you click on the serving size in the recipe card, you can slide it up or down to scale the recipe ingredient lists. I hope that helps!

      Reply

  • rosemary
    May 21, 2021

    can i use self-rising flour in this
    recipe?

    Reply

    • Natashas Kitchen
      May 21, 2021

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

      Reply

  • Barbara Jones
    May 21, 2021

    I am looking for a real moist Banana Nut Bread Recipe. Mine is always dry and not real sweet. I am going to try yours. But I do not have raisins. And using Pecans. Will it still come out the same?

    Reply

    • Natashas Kitchen
      May 21, 2021

      Hi Barbara! That should work! Several of our readers left comments mentioning they used pecans instead! I hope you love this recipe!

      Reply

  • Danna
    May 19, 2021

    I want to make this Banana Bread for my kids, can this recipe be made in a 12-mini loaf pan? Would cooking time be different?

    Reply

    • Natasha's Kitchen
      May 19, 2021

      Hi Danna, I imagine that would work however I would have to personally try it to find out. I think it’s worth experimenting with! If you give that a try, please share with us how it goes.

      Reply

  • Jennet
    May 14, 2021

    Great recipe 👌🏻 This is my fourth tint making this Banaba bread. Everyone absolutely loved it . As I write am making it for my parents.
    Thank you

    Jenny

    Reply

    • Natasha
      May 14, 2021

      I’m so happy you love the banana bread. Thanks for the amazing review.

      Reply

  • Norma Macias
    May 12, 2021

    I try to make this recipe every week; it’s awesome.

    Just thinking… do you think if I substitute bananas for chunks of granny smith apples it would work with this recipe? lmk

    Thanks.

    Reply

    • Natashas Kitchen
      May 12, 2021

      Hi Norma, That’s so cool to hear you’re making this regularly! Love that! One of our readers reported doing that and wrote: ” I only had 2 ripe bananas on hand, so I added 1/2 a cup of applesauce.” I hope that helps.

      Reply

  • Desiree
    May 11, 2021

    I have made this banana bread today for the seventh time. It is so easy to make and always turns out great. I use honey instead of sugar, which adds a wonderful flavor, and it’s not too sweet. Natasha, thanks so much for posting it.

    Reply

    • Natasha's Kitchen
      May 11, 2021

      Wonderful! I’m happy to know that you enjoy this banana bread recipe, thanks for your awesome feedback!

      Reply

    • Nidhi
      May 25, 2021

      Thanks for this comment. you just made my day.. I love this recipe so much – but would love to use honey . Plas tell me how much honey to use – Same amount as sugar?

      Reply

      • Desiree
        July 6, 2021

        I used a half cup of honey, as my bananas were very ripe and added enough sweetness.

        Reply

  • Steven
    May 10, 2021

    Great recipe, and great idea on those very ripe bananas! I also like to use a very ripe banana in a fruit smoothy. You are The Bomb Natasha! Thank you for making everyone’s life taste better! Hope you had a fabulous Mother’s Day! And that your family cooked for you!

    Reply

    • Natashas Kitchen
      May 10, 2021

      You’re so nice! Thank you Steven!

      Reply

  • teresa
    May 8, 2021

    what can i use to replace the eggs

    Reply

    • Natashas Kitchen
      May 8, 2021

      Hi Teresa, I haven’t tested this but one of my readers wrote: “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.” I hope that helps.

      Reply

    • Sweta tandon
      May 11, 2021

      Can you please tell the quantity of 3 banana in grams

      Reply

  • Serena
    May 6, 2021

    Hey 😊, I made banana bread today using your recipe oh my it’s heaven on earth I loved it so much thank you so much for this recipe. Please continue taking our tongues on different tours 😂.

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Yay, that is fantastic! Thanks for sharing that with us, glad you loved it!

      Reply

  • VIKTORIA
    May 6, 2021

    Absolutely amazing! My super picky son kept asking for more so we ate it all in less than a day.

    Reply

    • Natasha's Kitchen
      May 6, 2021

      Sounds awesome! Thank you for sharing your great feedback with us, Viktoria.

      Reply

  • Lisa Stepanski
    May 5, 2021

    OH-M-G that’s a keeper! 👍👍
    I scanned through a lot of recipes before finding this one and all the others were completely overboard with the sugar. This one?

    **********PERFECT**********

    I’m having a hard time getting my husband to wait until the rest completely cools. Guess I’ll be getting more bananas. 😁

    Reply

    • Natasha's Kitchen
      May 5, 2021

      Love it! Great to hear that you loved this recipe, Lisa. Thank you for your awesome feedback!

      Reply

  • MJ
    May 5, 2021

    This recipe is super delicious and so easy to make. Thank you Natasha!

    Reply

    • Natasha's Kitchen
      May 5, 2021

      I’m glad you loved this recipe, MJ. Thank you for sharing!

      Reply

  • Diane
    May 5, 2021

    The Banana Loaf was perfect! It keeps disappearing. Thanks!

    Reply

    • Natashas Kitchen
      May 5, 2021

      You’re welcome Diane! I’m so glad you enjoyed it!

      Reply

  • Lucy
    April 28, 2021

    Great recipe! I like to add 3 Tbls of sour milk. so moist and delicious.

    Reply

    • Natashas Kitchen
      April 28, 2021

      Thank you so much for sharing that with me.

      Reply

  • Susan
    April 28, 2021

    Hi Natasha
    Can I ask please Banana bread looks lovely just going to make it can you confirm your oven setting of 180 is that fan assist
    Thankyou

    Reply

    • Natasha
      April 29, 2021

      Hi Susan, we use a conventional electric oven. If using a convection oven, you will need to make some adjustments.

      Reply

    • Lisa Stepanski
      May 5, 2021

      I cooked in my convection oven at 325° for 55 min… (fan off)
      It came out perfect

      Reply

    • m
      May 7, 2021

      This might help. Hopefully 🙂

      https://www.bbcgoodfood.com/conversion-guides

      Reply

  • Ludwina
    April 24, 2021

    Super yummy I love ur banana bread recipe

    Reply

    • Natashas Kitchen
      April 24, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • Karen Barr
    April 22, 2021

    Have you ever heard of a glaze you can make to put on bread ? Know a Lady that does but her recipe is private.

    Reply

  • Mariya
    April 21, 2021

    Hello, I am a fan and today I am inclined to leave a comment. I made this recipe today and turned out highly moist and delicious. I altered some ingredients based on what I had on hand, namely swapped out raisins w dried cranberries, walnut with pecan and lastly brown sugar instead of honey or granulated white sugar. It turned out better than expected! Please don’t stop sharing your recipes and teachniques!

    Reply

    • Natashas Kitchen
      April 21, 2021

      Thank you for this thoughtful review, Mariya! I’m so happy you enjoyed that.

      Reply

  • Danka
    April 21, 2021

    The best banana bread recipe I tried. Since finding it, I do not even look for other. I typically add dry cherries and raisins.

    Reply

    • Natashas Kitchen
      April 21, 2021

      That’s just awesome! Thank you for sharing your wonderful review, Danka!

      Reply

  • Erna
    April 20, 2021

    Banana bread perfection!! Thank you Natasha!!

    Reply

    • Natashas Kitchen
      April 20, 2021

      You’re Welcome, Erna! I’m so glad you enjoyed it!

      Reply

      • Fern. Moise
        April 24, 2021

        This recipe was so easy to follow and it is just wonderful, I watch you on facebook and love your recipes, it’s basically everything you have in the pantry. Keep on tapping.
        Fern.

        Reply

        • Natashas Kitchen
          April 24, 2021

          You’re so nice! Thank you! I’m glad you’re enjoying my videos.

          Reply

  • Jeremiah
    April 20, 2021

    I tried to make the banana bread but it came out too solid. It was not aerie . Don’t know what went wrong.

    Reply

    • Natashas Kitchen
      April 20, 2021

      Hi Jeremiah, the bread will get denser with too much moisture. I would recommend reading our post on measuring to be sure everything was measured appropriately.

      Reply

  • Rebecca L Farmer
    April 18, 2021

    I haven’t tried to make it yet but I have bananas ready to use. If I may make a suggestion on add in’s our family used nuts and mersino cherries in our banana bread. I even use the juice in place of half of the milk. You can poke the whole cherry in to the batter after putting it in the pan or chop then and mix them into to the batter alongwiththenuts. Hope you try it. It makes it so good. Enjoy 😉

    Reply

    • Natasha's Kitchen
      April 19, 2021

      Thanks for your comments and suggestions, Rebecca. We appreciate it!

      Reply

  • Carmela R Sanchez
    April 18, 2021

    Why use unsalted butter if adding salt?

    Reply

    • Natasha
      April 18, 2021

      Hi Carmela, we always use unsalted butter especially in baking so we can control the amount of salt in the recipe. If using salted butter you would use less or no salt depending on how much salt is in your butter.

      Reply

  • Capt. Dave Williams
    April 17, 2021

    This is the fourth batch I’ve made for my tug boat crew and its been perfect every time. Have used brown sugar instead of white and cranberries instead of raisins. Seems like a very flexible base recipe that you can play around with a lot. One of my loaves today is made with almond flour…we’ll see how that works…Thanks

    Reply

    • Natashas Kitchen
      April 17, 2021

      That’s so great! I’m so glad you all enjoyed it!

      Reply

  • Jason
    April 15, 2021

    I added figs instead of raisins! Love your recipe!

    Reply

    • Natasha's Kitchen
      April 16, 2021

      Thanks for your good feedback, Jason. Glad you loved it!

      Reply

  • Clarissa
    April 13, 2021

    Great recipe, taste amazing. My family favorite banana bread. Thanks.

    Reply

    • Natasha's Kitchen
      April 13, 2021

      Thank you so much, Clarissa!

      Reply

  • Jim
    April 12, 2021

    Great recipe, We loved it.
    One question though, why didn’t you use baking powder, only baking soda?

    Reply

    • Natashas Kitchen
      April 12, 2021

      Hi Jim, we have always used that, but if you choose to substitute, you can, but note if it has baking soda, baking soda is 4 times stronger than baking powder.

      Reply

  • Ginger Culver
    April 12, 2021

    Natasha’s, I found this Banana Bread recipe with roasted walnuts very delicious and very moist too! My friends 💘 it.

    Reply

    • Natashas Kitchen
      April 12, 2021

      I’m so glad you enjoyed it, Ginger!

      Reply

  • lj
    April 9, 2021

    hi natasha!!!
    i tried this recipe, and taste was superb, but mine didn’t rise, any idea why?

    Reply

    • Natashas Kitchen
      April 9, 2021

      Hi, 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

  • Jan
    April 9, 2021

    Have made this twice already. Once without nuts as I did not have any and then the second time with walnuts. Both YUMM!

    Reply

    • Natashas Kitchen
      April 9, 2021

      Thank you for sharing the outcome with both, Jan! I’m so glad you enjoyed this recipe!

      Reply

  • Johann Olivier
    April 8, 2021

    Best Banana Bread recipe I’ve so far tried and the second time I’m making it. I’ve cut down on the sugar by about a third and it was still sufficiently sweet. Also omitted the raisins as I’m not a fan. For now, this will definitely be my goto recipe!

    Reply

    • Natasha's Kitchen
      April 8, 2021

      Nice to know that you still loved the recipe with less sugar on it. Thank you for sharing that with us, so helpful!

      Reply

  • Shana
    April 7, 2021

    Hi Natasha, will it be okay to add cinnamon to the recipe? Or will it alter the taste?

    Reply

    • Natasha's Kitchen
      April 8, 2021

      Hi Shana, I honestly haven’t tried that yet to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Olga
    April 5, 2021

    This turned out great! I brought it to work to share and everyone loved it, and it disappeared quickly! Thank you for sharing this recipe!

    Reply

    • Natasha's Kitchen
      April 6, 2021

      Hi Olga, I’m glad it was a hit! Thank you for your awesome review and feedback.

      Reply

  • Victoria Jones
    April 4, 2021

    Absolutely a fabulous recipe. Very moist and delicious.

    Reply

    • Natasha's Kitchen
      April 4, 2021

      I love it! Thanks for giving this recipe a great review, Victoria.

      Reply

  • Yuliya
    April 4, 2021

    Thank you so much for the recipe! It’s become one of my most favorite! Absolutely delicious! The only problem is it’s hard to resist a bite)))

    Reply

    • Natasha's Kitchen
      April 4, 2021

      You’re welcome! I’m happy that you loved this banana bread recipe.

      Reply

  • Sucitysue
    April 3, 2021

    This is the best banana bread I have made. Toasted walnuts and raisins go perfectly with bananas. Will be my go to recipe from here out…

    Reply

    • Natashas Kitchen
      April 3, 2021

      I’m so glad you enjoyed it, Sucitysue!

      Reply

  • Craig Hoffman
    April 2, 2021

    Can this recipe be doubled ?

    Reply

    • Natashas Kitchen
      April 2, 2021

      Hi Craig, it sure can be!

      Reply

  • Sara
    April 1, 2021

    Awesome recipe!
    How do I store it for a few days? I put it in the fridge but then the outside turned soft not like it was crunchy when I first made it. What do you recommend? Thank you!

    Reply

    • Natasha's Kitchen
      April 2, 2021

      Hi Sara, just store it in an airtight container. Someone else commented and shared this “I stored it in Tupperware and it’s even better this morning since it’s been in them overnight. 10/10 thank you so much for sharing this recipe.”

      Reply

  • Todd Conger
    March 31, 2021

    Hi Natasha! , For some reason I can’t follow recipes. I really enjoyed the Borschtt. I was gifted bananas yesterday and am very pleased to have found your husbands fave! Ima add walnuts and some chocolate chips! Sometimes calories are an after thought!
    Fat-n-Sassy!

    Reply

    • Natasha's Kitchen
      April 1, 2021

      That’s awesome! I’m glad it was a success, Todd. Thanks for sharing that with us.

      Reply

  • Nikki B
    March 31, 2021

    This recipe turned out perfect. It was delicious. This will be my go to recipe for banana bread from now

    Reply

    • Natashas Kitchen
      March 31, 2021

      That’s just awesome, Nikki! I’m so happy you enjoeyd this recipe and found a new favorite!

      Reply

  • Garnetta smith
    March 30, 2021

    Thank you so much for sharing banana nut bread. I watch you almost every day your a great person to watch. Thank you so much.

    Reply

    • Natashas Kitchen
      March 30, 2021

      Aww, that’s the best! Thank you so much for sharing that with me & you’re welcome; I’m so glad you enjoyed it!

      Reply

  • Mili M.
    March 27, 2021

    Delish! Used a mix of toasted walnuts and pecans, and added green seedless raisins. Wonderful with cream cheese spread. Immediately went out and bought more bananas!

    Reply

    • Natashas Kitchen
      March 27, 2021

      Yum! Thank you so much for sharing that with me. I’m happy you enjoyed that!

      Reply

  • Della Simm
    March 26, 2021

    Your video showed a full stick of butter. Recipe posted 1/2 cup
    Which one is correct.
    Love your recipes . I make a lot of them.

    Reply

    • Natashas Kitchen
      March 26, 2021

      Hi Della, we used ½ cup unsalted butter (8 Tbsp) at room temperature. There is 8 tbsp in most sticks of butter.

      Reply

  • Christie
    March 25, 2021

    Made last night. Subbed cranberries and pecans. Came out perfect!! Had for breakfast this morning toasted with butter! Thank you!

    Reply

    • Natashas Kitchen
      March 25, 2021

      I’m so happy you enjoyed that. Thank you for sharing that with us!

      Reply

  • ani
    March 23, 2021

    Hi Natasha , can i omit the baking soda and use baking powder instead?

    Reply

    • Natasha's Kitchen
      March 24, 2021

      Hi Ani, I honestly haven’t used just baking powder to advise. If you do an experiment, please share with us how it goes.

      Reply

  • Lizzy
    March 23, 2021

    My husband and I are standing here over the counter cutting slice after slice off, stuffing our faces before dinner and proclaiming this the best banana bread ever! I subbed 1/2 cup buttermilk for 1 of the bananas, since I only had 2 and it worked great. I would’ve never thought to add raisins, but it’s epic, and toasting the walnuts is well worth that little bit of extra effort. Thank you! Now I’m off to stalk the rest of your recipes…

    Reply

    • Natashas Kitchen
      March 23, 2021

      I’m so glad you enjoyed it, Lizzy! Thank you for sharing your wonderful review!

      Reply

  • Moira Ware
    March 23, 2021

    i want to make this form my mom but she is allergic to walnuts can ether sub it or leave them out thank you

    Reply

    • Natashas Kitchen
      March 23, 2021

      Hi Moira, yes, you can omit or substitute them 🙂

      Reply

  • Candice
    March 21, 2021

    Just put the bread in the oven! How do you recommend storing afterwards? Fridge, freezer, counter or cabinet? Thank you in advance! 🙂

    Reply

    • Natasha's Kitchen
      March 21, 2021

      Hi Candice, you can keep it in an airtight container in a cool place or refrigerate it.

      Reply

  • Swapanali
    March 20, 2021

    Wow I tried the recipe and it’s perfect.. First time my hubby loved the banana bread.. Thanks a lot

    Reply

    • Natashas Kitchen
      March 20, 2021

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

      Reply

  • Randi Siegall
    March 18, 2021

    This was a hit. Loved the raisens. I used golden raisens, toasted pecans, almond flour, coconut sugar (less than recommended with cane sugar) touch of fresh nutmeg and cinnamon.
    Bake time was about 60 minutes with checking in between. Very rich looking caramelized. I will post a Pic on Instagram

    Reply

    • Natasha's Kitchen
      March 19, 2021

      Thanks for sharing that with us, Randi. I’m glad it was a hit!

      Reply

  • Lorivic Dalumay
    March 18, 2021

    Tried it for the very first time and I LOVE IT! Planning to cook it again. Instead of nuts, I put some chocolates and it tastes awesome! It really goes well with banana bread. Thank you so much for the recipe. 😊

    Reply

    • Natasha's Kitchen
      March 19, 2021

      Hi Lorivic, thank you so much! I’m so happy to know that you enjoyed this recipe.

      Reply

  • Joanne
    March 18, 2021

    hi in making my banana bread i did not use eggs is it ok ?

    Reply

    • Natashas Kitchen
      March 18, 2021

      Hi Joanne, Unfortunately, I don’t haven’t tried this without out eggs or with any substitute for eggs in my recipes. I think you can find some recommendations online but I have not tested them yet to advise.

      Reply

      • Jo
        March 20, 2021

        Approximately how much in cups would 3 bananas be?

        Reply

        • Natashas Kitchen
          March 20, 2021

          Hi Jo, it’s usually about 2 cups of mashed banana.

          Reply

  • Despoina
    March 16, 2021

    So soft!! Very nice 🙂

    Reply

    • Natasha's Kitchen
      March 16, 2021

      Thank you for your good feedback!

      Reply

  • Jen
    March 15, 2021

    Hello Natasha, I love this recipe. It bakes up nice and fluffy with lots of taste.

    Reply

    • Natashas Kitchen
      March 15, 2021

      I’m so glad you enjoyed it!

      Reply

  • Lucinda Bikali
    March 14, 2021

    The BANANA PECAN RAISIN loaf was simply AMAZING! (used pecans not walnuts). Oh my…this is a keeper!

    Reply

    • Natasha's Kitchen
      March 15, 2021

      Perfect, I’m glad you enjoyed this recipe!

      Reply

  • Melissa
    March 14, 2021

    It really is the best banana bread recipe! I’ve used this at least 10 times now and it’s my go to!!

    Reply

    • Natasha's Kitchen
      March 14, 2021

      Yay, that’s awesome! I’m glad this has become your go-to-recipe now. Thanks for your good feedback, Melissa.

      Reply

  • Missy Julien!
    March 13, 2021

    I made this for my dad today, but I used wheat flour due some health issues and it came out really good, really moist!
    Thank you for this😊

    Reply

    • Natasha
      March 13, 2021

      That is awesome to know that it works great with whole wheat flour. Thank you for sharing that!

      Reply

  • Lu
    March 13, 2021

    Hi I’m Lu

    I’ve always been a fan of your recipes ,easier simple and lovely. You are an inspiration keep up the good work.

    God bless the work of your hand .

    Regards

    Reply

    • Natashas Kitchen
      March 13, 2021

      You’re so nice! Thank you for that wonderful compliment, Lu!

      Reply

  • Lalita Dewangan
    March 12, 2021

    Hi Natasha!
    This is a great receipe! I tried it and my family loved it so much! I can’t wait to try out more receipes from you.
    Thank you so much

    Reply

    • Natashas Kitchen
      March 12, 2021

      You’re welcome, Lalita! I’m so happy you’re enjoying our recipes!

      Reply

  • Rita
    March 6, 2021

    Hands down best banana bread recipe! Love watching your videos! You put a simple twist to cooking! Question? What brand hand mixer do you use ? I have a Cuisinart 9 speed!!

    Reply

    • Natasha's Kitchen
      March 7, 2021

      Thank you so much for your good comments and feedback, Rita.You can see the kitchen tools that I use here on my Amazon affiliate shop

      Reply

  • Shal
    March 6, 2021

    If I want to use an 8.5″ x 4.5″ loaf pan, what quantities of each ingredient will I need?

    Reply

    • Natashas Kitchen
      March 6, 2021

      Hi Shal, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe.

      Reply

  • Carol
    March 5, 2021

    This is SO delicious! I have been making my favorite, tried & true banana bread recipe for many, many years… but now that I made your recipe, mine got kicked to the curb! Everyone in my family loves it!!

    Reply

    • Natashas Kitchen
      March 6, 2021

      That’s just awesome! Thank you for sharing your wonderful review!

      Reply

  • Lupita Tabita
    March 5, 2021

    Made banana bread and it was delicious. I’ve since made it twice for a couple of neighbors and they loved it. Yummy

    Reply

    • Natashas Kitchen
      March 5, 2021

      I’m so happy to hear that, Lupita! I love that you brought this to your neighbors.

      Reply

  • Zoe
    March 3, 2021

    I’m not sure why, but when I tried to make this the batter came out very thick after I added the flour. It was more like cookie dough

    Reply

    • Natashas Kitchen
      March 3, 2021

      Hi Zoe, I’m curious if there was too much flour added. Be sure to measure by fluffing the flour first with a spoon then spoon it into a dry ingredient measuring cup and scrape off the top. If you push your measuring cup into a flour bin, you will get up to 25% too much flour. Also, do not tap the flour down in the measuring cup.

      Reply

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