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.
Thank you
Lovely bread, so moist. I did add chocolate chips.
My husbands favorite! Thanks for this simple yet delicous recipe!
I have made this a couple of times and it’s gone before I know it. Thanku
You’re welcome! I’m so happy you enjoyed it, Shreya!
I made this banana. Bread very. Quick and easy recipe to make so moist
I bake A LOT and eat many baked goods (every day, in fact). I usually don’t like banana bread, but I actually LOVE THIS BREAD. I know bake it every week so I can have it with my morning coffee. It’s not too sweet and it has some heft and heartiness to it from the nuts. It’s also not oily or greasy like lots of other breads out there. I’ve now got my neighbors addicted to it, so I’m baking it even more often. The only thing I change is that I don’t roast the nuts and it has a fresher taste (at least to me). SO EASY AND SATISFYING! Thanks for the recipe!
Thanks so much for the wonderful feedback. We love this recipe and I’m glad it was a hit.
This recipe is a hit at home. I make them into muffins, freeze them and placed one each morning for my son to have at breakfast. They always taste fresh. Thank you!
My kids love this too! I’m so glad it’s being enjoyed.
I doubled up for 2 loaves. Replaced butter with greek youghurt and left out nuts. Came out perfect!! Thank you for this delicious, easy-peasy recipe 😋
Made it based on reviews. Used dried cranberries because we hate raisins, black walnuts because that’s all I had, and added 1/4 cup Greek yoghurt. Otherwise, per instructions. It’s delicious, and very moist. And you are really pretty (my wife agrees)!
That’s great to hear, Michael! And thank you both.
Can I freeze the banana bread as I hav e made two loaves and would like one for later_
Yes, banana bread freezes great!
Let me go try it tonight and I will come back here with with my results.
I hope you love it, Mary!
So moist n yummy! I add 1/4 cup of Greek yogurt as well my son loved it.. and so did the dog! 😜
That’s great to hear, Kelly!
How much honey should be used in place of the sugar? Or could agave be used as well?
Hi Katie! You can use the same amount. I assume agave would work just fine too.
Has anyone tried it with metric instead of cups? Looking forward to making it
Yes, I just tried it metric!! 🤤 delicious cake.
Didn’t put the nuts and raisins.
Thank you so much for sharing that with us!
I’m not a raisin lover so I omitted them and it was delicious!
Delicious. My new go to recipe, replacing America’s Test Kitchen’s. Perfectly moist and maybe a touch too sweet. Added 1/4 c yogurt and 1/4 flour. Skipped the walnuts and raisins.
The outside was crunchy but the inside was chewy and delicious. Me and my family loved it. Thanks
I adjusted the sweetness component and reduced by half – and of this half, I had 50% sugar and 50% xylitol. it was perfect for me
Yup brilliant. moist and tasty. Next time I think I wouild add a teaspoon on cinnamon as I love the taste of cinnamon.
Amazing recipe! My house smells like a sweet delicious banana bread. It is perfectly moist and tastes amazing!
That is seriously the best smell! I’m so glad it was a hit, Cassandra.
What is the measurement if I want to substitute Whole Wheat flour for the all-purpose flour?
Hi Ida, I haven’t tested it with whole wheat, but here’s what one of our readers wrote: “Such an easy recipe .. and it turned out excellent .. I used honey instead of sugar n whole wheat flour instead of regular white flour .. the result was amazing.. thank you so much for sharing this flawless recipe. I have made it 5 times already.. this one is my husband’s favorite.. definitely a keeper” I hope that helps.
Very good taste. I’ve used a different recipe for years. Its a very good recipe also but yours has better taste. I must say I like the texture and fuller rise better with my original recipe. Hoping too somehow try to use both recipes for my perfect outcome.
This is the BEST banana bread recipe ever! I didn’t make any changes, but I did add one teaspoon of cinnamon because we’re cinnamon junkies. After many years, I’m replacing Betty Crocker; this is my new go to recipe.
I’m so happy you found a go-to recipe on my blog, Vanessa! Thank you so much for sharing that with me.