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.
just made today for the first time because I had a few overripe frozen nanners on hand. I thawed the bananas and added the toasted walnuts only and otherwise followed the recipe. Baked in a covered Pullman loaf pan. Turned out like something you’d expect to pay for at a bakery!
What would I need to change for high altitude?
I’m sure there should be a minor adjustment somewhere
Hi WT, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
I tried recipe as stated on my first attempt. It was very good. I made it again today with a couple adjustments. I reduced sugar to 1/2 cup, used 1/2 cup whole wheat flour and 1 cup all purpose, 1/2 cup extra virgin oilve oil in place of butter and I only had 2 ripened bananas. It turned out well, but could’ve used 1 more banana
The best recipe I have tried so far I did add some Nutella swirl omg family and friends love it thank you
That’s awesome feedback, thank you! Putting nutella is a great idea too!
O tried this is th this banana bread I will make it again. I put in raisins and walnuts. It was a moist bread delicioud.
I’m so glad you loved it, Wendy!
Made it for the first time and added Belgium chocolate and omg soo good!
My family votes this as the very best banana bread ever!
I ripened four bananas in the oven, following Natasha’s so helpful suggestion.
I used less sugar—just half a cup—and half a cup of avocado oil instead of butter. Ooh, and I added a teaspoon of cinnamon and omitted the raisins.
The result was a very tasty, moist delight with crunchy edges.
I’ve ditched my other banana bread recipes because this is The One! Thank you, Natasha.
Has anyone tried it with berries instead of bananas?
That’s wonderful, Judith! I’m so glad your family loves it. I’ve seen comments here from others who have added fresh blueberries too.
This banana bread recipe is amazing, comes out perfectly baked every time ! We add a little cinnamon and sugar on the bottom of the pan and on top of banana bread so delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Dina!
I did honey instead of sugar, raisins and chocolate chips, and made them into mini muffins. Also, I added no salt as I only had salted butter. I love this recipe, it baked very well.
That’s wonderful, Jo!
If I choose honey instead of sugar…how much honey, please? Thank you.
Hi Michelle. You use the same amount.
Hi, thanks for the idea ! Please, how long did you bake the mini muffins ? Did you need to reduce the time, they were smaller pieces ? Thanks
I made this for the first time today. This is an incredible recipe. Moist and delicious. Thank you for a wonderful recipe, I’ll definitely be making it again.
U saw only 1/2 cup of flour was added. Is that right? Your recipe calls for 1-1/2
Hi Dee. For the video, I already had my flour measured out in a bowl, and I stated in the video one and a half cups. The written recipe is correct, please follow the written recipe. I hope you love this banana bread.
After trying many banana bread recipes over the years, this is the best by far!
I’m so happy you enjoyed that. Thank you for sharing that with us, Deana!
I made this banana bread recipe for the first time last night. It was delicious and moist. Thank you for sharing your recipe. My little boy loves banana bread and he loved this recipe!
Thank you, Easy to follow, had all the ingredients and tasted delicious!!!
Thank you for your good comments and review!
I have a recipe that I’ve used for decades. I couldn’t find my book, and used this recipe. I won’t use my old recipe anymore. This one is so good and moist! Ty!
Thank you for the banana bread recipe. I didn’t put walnuts and raisins in it only because my grandson doesn’t like either one but I did add ground up flaxseeds. And chia seeds.
This recipe is very good thank you
Doubled the recipe used bread flour and European butter. Added about a cup of sour cream, used half brown sugar and half granulated sugar, 2 tsp corn starch, pinch of ground mace and nutmeg
Moist and delicious and requested by those I ve shared some with
I have a 9×5 loaf pan, will it be OK? I’m afraid that just those few mm may change the cooking time
Hi Silvana! It should be fine. Just check the loaf for doneness with a toothpick. It will come out clean when the loaf is done baking.
The best banana bread ever
Natasha can i add crushed pineapple into it?
Hi Astrid! I’m so glad you loved it. I haven’t tested it with crushed pineapple so I’m not sure if any adjustments will be needed. Let us know if you experiment.