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.
Hi Natasha,
I love your recipe’s. Can brown sugar be used in place of white? If so, how much?
Hi Joan. I haven’t made this with brown sugar. Some of my viewers have and reported good results. Keep in mind, it will change the taste and texture.
This is way too much butter. Can it be made with just 4oz of butter instead?
HI Jack, the butter helps to keep the crumb moist. I haven’t tested it with 4 oz, but if you test that out, please let me know how you like it.
Hi Natasha! Have made this recipe a couple times already and it’s so delicious! I wanted to know if I would be able to use maple syrup or honey instead of sugar and what the ratio for that switch would be? Thank you!
Hi Morena, I haven’t tried that substitution but a few of my readers did and share the steps they took in the comments, Here’s what one said: “Instead of 3/4 of sugar I did half of that and added a little agave syrup. Made the house smell wonderful on a snow day and was perfect. Turned down the temperature to 325 a little over halfway through so the top didn’t get really burnt.” I hope that’s helpful.
Hi, Will this recipe still turn out if my banana’s aren’t very ripe?
Hello! It will still turn out good but the flavor and texture will be different. If you want to get the best flavor and texture, the bananas should ideally be at least yellow with some brown spots.
Hi Natasha, I want to make this bread but can I add half oats flour to the recipe instead of all AP flour? Thank you
Hi Reeta! I haven’t tested that, but some of my readers have left good feedback using oat flour.
Natasha, I love your recipes, I make cranberry orange bread from your recipe and get compliments all the time! Thank you for sharing your knowledge.
You are so very welcome! I’m glad you love the recipe!
This is my favorite banana bread recipe! I have a nut allergy, so we use chocolate chips instead, but the bread is always moist and delicious. If I’m feeling extra wicked, I serve toasted with a little bit of butter. Perfection
Will it be just as good if I omit the walnuts and raisins?
Hi Christina. Yes, you can use chocolate chips, other nuts, or dried fruits. It’s great on its own too.
i have made this several times and everyone loves it
Hi Nora! We love this one. I’m so glad you did too!
Can this recipe be made with flour for celiac
I saw some comments that they have tried it and it worked. Just make sure to keep an eye on it and check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done.
I followed the recipe, but I did add three whole allspice berries, ground up. It made the recipe more like a spice cake. My husband took some to work today and he said people LOVED them. The recipe is a perfect one. Nicely done, Natasha.
Hi Natasha,
Can this recipe be easily doubled? I like to use recipes for two loaves, so we can eat one, freeze one. I ordered your cookbook for Christmas, I can’t wait to dig into it. ❤️
Hello there! Yes, you can double this recipe. Just make sure to mix the ingredients thoroughly and you may need a larger pan. You might have to slighly increase the baking time too, just be sure to check for doneness by inserting a toothpick.
I made 3 times this recipe, 2 loaves and 16 muffins. They are delicious. I used the healthy suggestions substitutes:. Honey, no sugar, cranberry raisins, some ground flaxseed in place of 3 Tbs flour. I did not roast walnuts as I feel you lose some nutrients. The breads and muffins are moist and not overly sweet. Thanks for the recipe, Natasha! Lona
Making my second loaf today!! This truly is the best banana bread recipe!!
So happy you’re loving it, Chris!
should i use baking powder in lieu of baking soda?
Hi Rosemary! The baking soda reacts with the natural acidity in the bananas. We’ve had the best results with baking soda. If you want to experiment with baking powder, keep in mind that baking soda is 4 times stronger than baking powder so you’ll need to adjust accordingly. One of my readers reported using baking powder (3 tsp for every 1 tsp baking soda) and said the end result was fine.
I’ve made this recipe several times now and everyone in my family loves it (including my husband who doesn’t like bananas)! Just curious, can I substitute whole wheat flour without it majorly affecting the bread? Or do half whole wheat / half white flour? Thanks!
Great to hear that this recipe is always a huge hit! You can substitute with whole wheat flour but the texture is going to be different that the original recipe. I recommend trying half whole wheat / half white flour first as an experiment.
This was the most delicious and moist banana bread I’ve ever made, wow! Saving this for the future. Thank you!
That’s so great to hear. Thank you.
Quick question what if I have a muffin tin instead how long should I heat it up for and what temperature please?
Hi Jenny! Please reference my Banana muffins recipe here.
Been following your recipe for years! Absolutely delicious!!
Thanks so much, June!
This was also very good. Thank you your recipes are great. Got the book as well ☺️
I’m so glad you enjoyed it, Birgit!
Love all your recipes
Thank you so much for sharing .
You’re welcome! I’m so happy you enjoyed it, Ram!