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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 550 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

  • Annam
    November 30, 2021

    This is my favourite and go-to banana bread recipe! I just discovered it a couple of months ago and have already made it three times (one is currently in the oven!). I only use 1/2 cup of sugar and don’t add the walnuts and raisins (just personal preference!). My in-laws love it and my mother-in-law always asks me to make it for her now. Would highly recommend!

    Reply

    • Natashas Kitchen
      November 30, 2021

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

      Reply

  • Darlene Lucas
    November 30, 2021

    Why dose my banana bread almost burn on the bottom before it if fully baked.

    Reply

    • Natasha
      November 30, 2021

      Hi Darlene, I haven’t had that happen – are you possibly baking on a lower rack? I’d recommend baking in the center of the oven. Also, make sure you are using conventional oven modes (not convection)

      Reply

  • Angie
    November 30, 2021

    I didn’t have a bread pan I only had a muffin tray so I made these into muffins, they were so moist and so delicious 🤤 will definitely make these again . Thank you for another great recipe

    Reply

    • Natashas Kitchen
      November 30, 2021

      Yum! That sounds amazing, Angie! Thank you so much for sharing that with me.

      Reply

  • Charmonnay
    November 29, 2021

    Hi Natasha,
    This looks so delicious!
    Could I perhaps use a 9.5 inch bread pan?
    Charmonnay

    Reply

    • Natashas Kitchen
      November 29, 2021

      Hi Charmonnay, I bet that could work! We used a 9.25 long x 5.25 wide x 2.75 deep pan.

      Reply

  • Yssabela
    November 24, 2021

    Hiii Ms. Natasha, what is the size of pan that you used? Thank youu

    Reply

  • May Chung
    November 23, 2021

    Hi Natasha,
    The butter ½ cup (8 Tbsp) is melted? or just scope from a tablespoon 8 spoonful? or use a cup to measure 1/2 cup? Is it half a bar of 125g please?
    I’m making tomorrow. 1st time. Trust it will be successful. Tks for the tips.

    Reply

    • Natashas Kitchen
      November 23, 2021

      Hi May, butter is measured before it’s melted. Our butter packaging is marked with tablespoons so 8 tbsp is a stick of butter. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.

      Reply

  • Stephen M
    November 22, 2021

    Hi Natasha
    The banana bread recipe was amazing! I didn’t use walnuts because I burned them :} But I put in lots of coconut flakes and the raisins. I look forward to trying more of your recipes!

    Reply

    • Natashas Kitchen
      November 22, 2021

      I’m so glad you loved it, Stephen!

      Reply

      • Ranuth wijesinghe
        November 22, 2021

        Your very welcome Natasha. Now my neighbours think I’m an amazing.

        Reply

  • Ranuth wijesinghe
    November 21, 2021

    Love love love it. I’ve made this so many times and in Sri Lanka there are numerous varieties of banana and everyone of them I tried was amazing. Once we got bananas from our neighbours so I made them banana bread and they raved thank you so much Natasha and Vadim(there might be misspellings)

    Reply

    • Natasha's Kitchen
      November 22, 2021

      You are so welcome! Great to hear that this is now your go-to recipe, thanks for the review!

      Reply

  • Vijay
    November 15, 2021

    Thx u for sharing u tasty recipe’s
    Pls tell me is baking soda the same baking powder 🙉

    Reply

    • Natasha's Kitchen
      November 16, 2021

      You’re welcome and they appear similar but they are not the same. I recommend checking google for more info on the difference of the two.

      Reply

  • Melanie Wellman
    November 14, 2021

    This is the best banana bread recipe! Such a light fluffy bread when baked. I usually make this recipe into muffins and mini-muffins for my family. My kids love the mini ones that I add mini chocolate chips to. Thank you for the wonderful recipe!

    Reply

    • Natasha's Kitchen
      November 14, 2021

      Aaw that’s awesome feedback, Melanie. Thank you for sharing that with us!

      Reply

  • Kathryn Boll
    November 10, 2021

    Love this recipe! The only thing I do differently is soak the raisins in some type of liquid for about an hour (used apple cider last time and next time would like to use spiced rum). The raisins are so plump and juicy. Oh, Also used golden raisins as I prefer the flavor. Thanks for the yummy recipe 😊.

    Reply

    • Natashas Kitchen
      November 10, 2021

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

      Reply

  • Gia
    November 10, 2021

    Hi Natasha!
    Can I add part white sugar/part brown sugar to this recipe instead of all white sugar?

    Reply

    • Natashas Kitchen
      November 10, 2021

      Hi Gia, I bet that could work! I haven’t personally tried that but I saw someone else comment and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked” I hope that helps!

      Reply

  • Paulette
    November 8, 2021

    I notice that do not add any water or milk? Is liquid not necessary?

    Reply

    • Natashas Kitchen
      November 8, 2021

      Hi Paulette, that’s right, the bananas provide the moisture, and no additional liquid is needed.

      Reply

  • denise
    November 6, 2021

    I made this for my adult kids who all came in to town for vacation. They loved it, saying it was the best banana bread I have made. I’m going to try the slow cooker lasagna next-looks so simple and easy.

    Reply

    • Natashas Kitchen
      November 6, 2021

      That is the best when kids love what we moms make. That’s so great!

      Reply

  • Vinu George
    November 4, 2021

    Hi Natasha,
    Can I substitute 3/4 cup of sugar with 3/4 cup of honey or maple syrup?
    Thanks,
    Vinu

    Reply

    • Natashas Kitchen
      November 5, 2021

      Hi Vinu, that may work here, 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

  • Camelia
    November 4, 2021

    Hi natasha i really like your recepies But Please also note the recepie ingredients in Grams and miligrams that will be really helpful . Thank you!

    Reply

    • Natasha's Kitchen
      November 4, 2021

      Hi Camelia, you can actually convert the ingredients to grams. Just click Jump to recipe then click Metric to do that.

      Reply

  • Stacie Catherine Shepherd
    November 3, 2021

    Hi Natasha! Thanks for the amazing recipes! I had to replace the second cook at my job, I was nervous because I have little experience. Luckily I stumbled across your website, the recipes were easy to understand and execute, and they were always a huge success with the crew!! Thanks so much!!! Keep up the amazing work!!

    Reply

    • Natasha's Kitchen
      November 3, 2021

      Thank you, Stacie. I appreciate that! I hope you’ll love all the recipes that you will try.

      Reply

  • Georgette
    November 3, 2021

    This recipe is a winner. I added a touch of cocoa powder and it turned out delicious!!

    Reply

    • Natashas Kitchen
      November 3, 2021

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

      Reply

  • Marta martinez
    November 1, 2021

    Soy admiradora tuya me encanta tu dinámica y los platos son deliciosos..

    Reply

  • Dorin
    November 1, 2021

    It’s so good, do you think it can be made from carrots?
    Will you have a carrot pancake recipe?

    Reply

    • Natashas Kitchen
      November 1, 2021

      Hi Dorin, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.

      Reply

      • Dorin
        November 2, 2021

        Thanks, I’ll try. Then
        Don’t have a recipe for carrot bread?

        Reply

        • Natasha's Kitchen
          November 2, 2021

          Hi Dorin, I don’t have a recipe for that yet but thanks for the idea and suggestion.

          Reply

  • Laura
    October 29, 2021

    I’m I able to add 4 bananas? Would it change the recipe? I really don’t care for raisins.

    Reply

    • Natasha
      October 30, 2021

      Hi Laura, you can easily just leave out the raisins. I haven’t tested with more bananas so I’m not sure how that would bake up or if it would be too much moisture in the bread. You should have about 1 3/4 cups mashed bananas.

      Reply

  • Ang
    October 29, 2021

    My favorite banana bread recipe ! Love it with honey and the kerigold butter !

    Reply

    • Natashas Kitchen
      October 29, 2021

      I’m so glad you have a favorite on my blog, Ang! That’s just awesome!

      Reply

  • 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

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