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. Next logical step is post receipe for banana upside down cake.
That’s a great suggestion, Sam! Thanks for the advice. I’ll make note of it.
Can I use gluten free flour 1 to1 ratio?
Has anyone tried it?
I have not tested using GF Flour yet I remember seeing in the video comments that they have tried it and it worked! Just check the texture and adjust it needed.
I make two loves of bread, and I love your recipe so much, my family loves it. The raisins make a big difference to the flavor of the banana bread.
Thank you.
.
Hi! My son has nut allergies. Does it turn out as good without the nuts?
Yes it will still be delicious without nuts. Hop it becomes a hit!
If I use salted butter should I omit the salt
Hi Debbie, yes, if using salted butter you will need to adjust the salt in the recipe.
I have just made it, is it baking on the oven.
I hope you love it, Paulina!
When we have bananas that get too ripe to eat, I place them in the freezer in a Ziplock bag to save to make your Banana Nut Bread later. They turn black, mushy & great banana flavor when they thaw for the bread & don’t go to waste!!
This recipe was so good, make sure you use VERY ripe bananas! I did use salted butter because that’s all I had on hand, but it turned out fine! I also was out of baking soda so I substituted with baking powder (3 tsp baking powder for every 1 tsp baking soda) & it was fine. Going to use baking soda next time for sure.
I plan on making several of these today! Does anyone ever line their loaf pans with parchment paper? I think it would be easier clean up to prepare for the next batch.
Hi there! Yes, you can use parchment paper. Hope you enjoy it!
I used coconut sugar and only 1/2 a cup. I used coconut oil in place of the butter. It is a very good moist recipe.
Thank you for sharing, Betty!
I have made this recipe so many times, I know the recipe off the top of my head. A little tip I leaned is to brown ripe bananas, is to throw them in the oven for 15 minutes. The only variation I have done is I cut the sugar by a 1/4 cup. I do this for almost all my deserts and breads.
Delicious banana bread. I added chopped walnuts and chopped dates. Simple and easy to follow.
Do you use plain baking soda without adding any acidic ingredient?
Hi Rose! The baking soda reacts with the natural acidity in the bananas. We’ve had the best results with baking soda.
I would like to use this recipe as gifts at Christmas but in mini loaf pans. Do you have a suggestion on how long to cook it in smaller pans??
Hello! I have not tested this using mini loaf pans. I’m sure that will work but you would have to make some adjustments with the cooking time. Start checking for doneness at 25-30 minutes. The bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
It was a very easy recipe to follow and it turned out great! I always come back to it when my husband doesn’t eat all the bananas. The bread comes out moist and just the perfect amount of sweetness. I add semi sweet chocolate chips. Although I like nuts in it, most people don’t.
Hi Fabiana! I’m so happy you’re enjoying that recipe.
Hello! I would like to make this dairy-free! Can I substitute butter with a neutral-flavoured oil? Should I use the same amount as the butter or less?
Thank you so much!
Hi Dee! I haven’t tested oil in this recipe, but several of my readers have reported good results using oil in the same amount.
I follow this recipe every time I make banana bread! 10/10
So happy you love it! It’s our favorite.
I was the only one who would eat banana bread in our home, so I quit making it. But, I got tired of throwing away ripe bananas every week, so I decided to try a different recipe, and I am so glad I did! My family LOVES your banana bread so much that I doubled the recipe this time and made two loaves! I am forever grateful to you for giving me a recipe that I can finally enjoy making for my family!
I’m so excited to hear this was a hit with your family, Rebecca!!
This recipe was absolutely fantastic. I have made banana bread using other recipes before but they were never as moist. I followed it exactly and the result was amazing. The bread was a bit darker cause I used the convection bake mode. I noticed someone else had the same issue and your comment helped me figure out the why. Thank you!
You’re so welcome, Kavita! I’m so glad that was helpful!
Lots of banana bread recipes out there, I didn’t know where to start. I figured I was looking for a high rating and a large amount of ratings – this one was at the top of that list for sure in both respects, I just didn’t like the nuts & raisins, so I omitted them. Wow, this is my new go-to recipe and I’m sharing with all I can. I use 4-5 bananas and still comes out great. I also used salted Kerrygold butter the first time on accident, but it wound up giving it such a superb depth that I use it every time. Thanks for sharing such a divine recipe with us all and keep up all the good work you do!
You’re very welcome, Steven! I’m so glad you found a new go-to!
Hi if we only have 2 bananas, should we add some milk to add moisture? I’ve previously made this recipe with 3 bananas, like it says, and it’s always delicious.
Hi Steph! I haven’t tried this with less banana but you could change the serving size to 7 and it will adjust the recipe to make with 2 bananas.
I would add mayonnaise to make up for the banana
Hi I want to try you recipe today, can I substitute the nuts and raisins for chocolate chips or oreos
I haven’t tried Oreos, but chocolate chips work great.