An easy and moist Banana Bread Recipe that is loaded with bananas, tangy-sweet raisins, and toasted walnuts. This is one of our favorite overripe banana recipes with hundreds of 5-star reviews.
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Banana Nut Bread Recipe:
This is my husband’s recipe which he has perfected over the years and he is known for his Banana Bread. He makes it frequently and it always disappears fast! It is simple to make and our favorite way to use up overripe bananas so they never go to waste. It’s super moist and makes a great breakfast on-the-go. We even created Banana Muffins from this recipe.
This loaf stays moist for days and also makes for a thoughtful and delicious gift idea for the holidays (I’ll take banana bread over fruit cake any day).
Banana Bread Video Tutorial:
Watch Natasha make this moist banana bread. You will be surprised at how easy it is. We will never stop loving this recipe. Now go forth and bake!
Ingredients for Banana Bread:
This is everything you need to make the best banana bread: flour, sugar, salt, baking soda, vanilla extract, softened butter, eggs and of course very ripe bananas. Adding walnuts and raisins is optional but adds great taste and texture, turning it into a banana nut bread.
Can I Omit Walnuts and Raisins?
YES! The recipe will still work if raisins and walnuts are omitted. We make it nut-free all the time due to a walnut allergy in the family. You will still have the softest, super moist and scrumptious loaf. You can also replace them with some chocolate to make Chocolate Chip Banana Bread.
How to Ripen Bananas:
- Quick Oven Method: If your bananas are a little green and you want them to ripen quicker, place them on a baking sheet and bake at 250˚F for 15 to 20 minutes depending on the initial ripeness of the bananas.
- 24 Hour Counter Method: If you are willing to wait 1 day, you can place the bunch of bananas (without separating them) in a paper bag, cover and leave at room temperature. Bananas emit ethylene which causes ripening. Adding an apple to the bag will speed up the process.
Can I Freeze Overripe Bananas?
If you have overripe bananas and aren’t ready to bake with them, DO NOT throw them away!
How to Freeze Bananas: place them un-peeled in a freezer-safe bag, remove any excess air and freeze up to 3 months. You can use thawed bananas for banana bread. You can also freeze them peeled and cut into pieces for easier use in smoothies. P.S. You can also freeze a whole banana bread with the same method!
How to Make Banana Bread:
This is the easiest banana bread recipe. We mix it in a stand mixer because it’s easy, but you can use an electric hand mixer and can even make it work with a hand whisk. There is no fancy equipment required. Watch the video tutorial below and you will be a pro in no time!
- In the mixing bowl, cream together butter and sugar.
- Mix in mashed bananas and eggs.
- Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
- Stir in vanilla, walnuts, and raisins, transfer to prepared loaf pan and bake.
Substitutions for a Healthy Banana Bread:
- My sister Anna made this into a honey banana bread; replacing sugar with honey.
- Use organic whole wheat flour instead of all-purpose flour.
- Replace 1 Tbsp of flour with 1 Tbsp ground flaxseed.
- Reduce sugar to 1/2 cup when using very ripe bananas; they add plenty of sweetness
Love Sweet Breads? Try these Popular Bread Recipes:
We love sweetbreads because they are easy to make and are such a treat, especially when you top them with Honey Butter! Don’t miss these reader favorites:
- Apple Bread – a pull-apart moist apple bread
- Pumpkin Bread – so easy and we love it year-round
- Banana Chocolate Chip Bread always disappears fast
- Persimmon Bread – great way to use ripe persimmon
Moist Banana Bread Recipe
Ingredients
- 3 very ripe bananas, (medium/large)
- ½ cup unsalted butter, (8 Tbsp) at room temperature
- 3/4 cup granulated sugar
- 2 large eggs, lightly beaten
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ½ tsp vanilla extract
- 1 cup walnuts
- ½ cup raisins
Instructions
- Preheat the oven to 350°F. Grease and flour a bread loaf pan (9.25 long x 5.25 wide x 2.75 deep). Lightly roast walnuts on a skillet, continuously stirring so they won’t burn. Coarsely chop and cool to room temperature.
- In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
- Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
- In a separate bowl, whisk together: 1 1/2 cups of flour, 1 tsp of baking soda and 1/2 tsp of salt then add to batter.
- Add 1/2 tsp of vanilla extract and mix in chopped walnuts and raisins. Pour into prepared loaf pan. Bake at 350˚F for 55-60 min or until a toothpick inserted into the center comes out clean. Let banana bread rest for 10 min before transferring to a wire rack to cool.
Nutrition Per Serving
Filed Under
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.
Very good! I substituted some gf flour, coconut sugar, and added cinnamon. Thank you Natasha for a delicious creation!
Thank you for sharing that, Bee! I’m happy to hear it worked out well.
I never leave reviews but I had to. This coffee shop I use to go to 11 years ago had a banana bread muffin like this no cinamom or any add ins. I used 4 bananas mashed plus 1 1/2 banana I left in big chunks that I stirred in at the end when I added the flour because that’s how then cafe had their muffins with big chunks also. I was instantly transported to that cafe. Thank
You for that experience and memories
Wow what a wonderful compliment! That makes me happy to hear, I’m glad the recipe was exactly what you were looking for.
Yummy, moist banana bread recipe. I followed the recipe exactly, except I swapped mini semisweet chocolate chips for the raisins. I also baked in a small bundt pant and it turned out perfect. Baked it for 45 minutes.
Thank you for sharing that wtih us, Isabelle. I’m happy to hear that it turned out perfect!
This could be the first banana bread I have made it 25 years that turned out exactly like I was hoping it would. It cooked perfectly — 53 minutes and it was not undercooked in the center or burnt on the edges like other recipes I have used. I substituted maple syrup for the sugar and dates for the raisins and it turned out great. This recipe is a keeper!
That’s so great to hear! Thank you for the wonderful feedback. I’m glad you loved it.
I’ve never been a big fan of banana bread, but my daughter (6 yo) wanted to try some, so I supervised and we both love it! Recipe is easy to have kids help with, I roasted the nuts and did the measuring but she did all the mixing. The smell the entire time it was in the oven was amazing and almost worth the effort just for the smell alone! Thank you Natasha! I’m big fan of your chicken parm too, and now when I want a recipe, you’re the first place I go!
Aww, that’s wonderful to hear. Thanks so much for sharing. I’m glad you tried the recipe and loved it too!
I’ve been using the same banana bread recipe for decades, so I was a little hesitant to try a new one. I’m so glad I decided to give your recipe a chance! It’s absolutely fantastic. I’ve made it both with and without raisins, and both versions were delicious. This recipe has officially replaced my old standby—it’s a true winner. Thank you so much for sharing it!
That is high praise, and I’m so grateful you shared it with me! So happy this recipe was such a success, Sandra!
Can i add in some protein powder (vanilla flavour) and if so, when do i add it into the batter?
Hi Ryan. I have not tested adding protein powder to this banana bread recipe, so I cannot say for certain how it would affect the texture. Baking is a science, and protein powder absorbs moisture differently than flour, which could make the bread dry. If you decide to experiment, you would typically whisk it in with the dry ingredients, but you may need to adjust the liquid contents. Let me know how it turns out if you try it.
Love it ! Just confused on the grams of sugar . If 3/4 sugar contains 580 calories and serving size is 10 wouldn’t that make each serving contain 58 grams of sugar ?
Hi Gabi! Calories and carbohydrates are not measured the same. 3/4 cup sugar has about 580 calories but only 150g of carbohydrates total.
Hi! Love the recipe! Made it multiple times and it was amazing every time! I was wondering if I want to infuse earl grey into the banana bread. Would you have any tips on how I can do that?
Thanks!
Hi Nick. I am so glad to hear this banana bread is a favorite of yours. I have not tested infusing earl grey tea into this recipe, so I cannot say for certain the best way to do it without changing the batter consistency. If you decide to experiment, please let us know how it goes.
Can I substitute the butter with olive oil? I love this recipe so much but I want a healthier option too.
Hi Seleya! Some of my viewers have reported using oil in place of butter. We prefer butter for taste and texture.
Also, keep in mind that it will taste like olive oil unless you use extra light olive oil (which is neutral flavor).
Can I use aluminum little loaf pans instead of q big loaf pan
Hi Tanya! I haven’t tested that, but I’m sure it can work. Keep an eye on them in the oven. They conduct heat differently and the bottoms/sides may brown faster.
Best banana bread I ever had. I’ve made it a few times with a few different mix-ins (raisins, chocolate chops, walnuts) delicious every time! I think I’ll add pumpkin seeds to the top of the batch I’m about to make now.
Pumpkin seeds on top sound like a beautiful and delicious addition for some extra crunch. Thank you for the wonderful review.
How many servings per loaf? I am fueling some young athletes
Servings: 10 people
This is my go to recipe. Absolutely love the taste and presentation.
Supper easy and batter tasted good! Can’t wait to try it!
The best banana bread ever! I added a little cinnamon and nutmeg. Thanks for this recipe Natasha.
You’re very welcome! So glad you loved it.
This is a great banana bread recipe. I add a teaspoon of cinnamon and a pinch of ginger to spark it up just a bit. My grandmother always added cinnamon to her banana bread recipe and because I don’t have her recipe I added it to this one.
Thank you for sharing that with me, Karen! That sounds wonderful!