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.
Everyone LOVED it but now they are asking for me to bake this in mini muffin form. Is that feasible?
Great to hear that it was a success! I imagine that will be fine.
Just baked and tasted. Oh my gosh! Came out beautiful and tastes wonderful. Thank you. How do you recommend storing?
You’re welcome! I’m so happy you enjoyed it, Joni! Freshly baked banana bread will keep well for about one week in the fridge when properly stored. Out on the counter, it’s good for a day or two. I hope this helps!
Looks delicious 😋 it’s on the cooling rack now and smells amazing!!! Thank you Natasha
I can almost smell it! That sounds awesome, Jeffrey!
Used this recipe today ,made 3 loaves and will be bringing to work to share with the nurses, I replaced sugar with honey just trying to be a little healthier, came out delicious , thank you for sharing your recipe .
You’re welcome, Peggy!
Hi, this is the first time I made it, it’s in the oven now, the only thing I melted the butter (liquid) and add to recipe, do you think it will still turn out?
Hi Pamela. Some of my viewers have reported good results doing it that way.
I use this recipe all the time.
Everyone thinks I work on this bread forever.
I’m not gonna tell them how easy it really is…lol
If I’m invited somewhere….its usually because they want my bannana bread …lol
That’s funny! I’m glad it’s always a hit! Thanks for sharing.
Just made this for about the 4th time… it is a summer favorite in the Pocono’s when we buy too many bananas and need to use them up… most of the time I don’t even have nuts or raisins or anything… totally yummy
I’m so glad you enjoyed it, Mary!
I am not a raisin fan so I replaced with fresh blueberries dusted in flour.. Added just a touch of lemon extract with the vanilla. Only had a few nuts, but I added them. I really don’t like for people to change a recipe, but no to the raisins. Delicious! Thanks for the great recipe.
can a person double the recipe successfully
Hi Lenore! Yes, it would be fine to double.
I never know the measurement in cups or ounces, of what 3 medium or large bananas are. If you were to guess, how much banana would you say it is if you measure it?
They approximately weigh around 1 lb or 2 cups chopped | 1- 3/4 cups mashed
Just took my second loaf out of the oven plus made one this morning! It is so yummy! Thank you for a great recipe!
I keep this one on my phone and make it often,ty
I’m so happy to hear that, Karen!
Recipe and results do not match. The bread is dry and non-edible. I’d like my money back for all the ingredients I spent. Terrible
HI Epona, I’m sorry to hear that. This has been one of the most popular recipes on our site for years and I think it’s worth another shot. I’d love to help you troubleshoot if you can give me more information about what went wrong. Also, were there any substitutions or changes made to the recipe?
This is THE best recipe ever! I have been using this recipe for 2 years now! I tweaked it around to make a dairy free version which I used to bake for the Cafe I worked out and this was our biggest seller, couldn’t keep it in stock! Lol
Just wanna say thank you because I am quite possibly the world’s worst baker but this recipe always turns out perfectly and is the only thing I’ve ever baked that I’m not embarrassed to share with others :’)
Easy and delicious; thank you!
Thank you very much for sharing your lovely recipe, Natasha. I tweaked the original version a little bit for my personal preferences. Received feedback was phenomenal!
This is my second time using this recipe and it’s been a hit. I will definitely be using this again
I love this recipe, so simple yet soo delicious😍
Replaced 1 cup of the AP flour with whole wheat flour and the granulated sugar with honey to lower the GI. It worked out perfectly, as the additional moisture balanced out the dryness of the ww flour. Just whisk the butter and honey together until it’s smooth and glossy. If you put the butter in the microwave until it begins to melt, it incorporates with the honey really easily. Fantastic recipe! It’s all in the amount of bananas!