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.
This recipe works well with whole wheat flour. I add 1/2 tsp each of Ceylon and Cassia Cinnamon, 1/2 tsp of Ginger and 1/4 tsp Clove to spice it up just a bit.
Thank you for sharing that, Mindy!
This recipe is the opposite of moist. Don’t make it, the proportions are wrong.
Hi Paloma! Make sure to measure your flour correctly and do not over-bake. Those are the two main reasons for dryness. I have a tutorial on How to Measure Ingredients (Wet and Dry)here.
I wish I could search comments to see if someone already asked this. I have 4 large-ish bananas that I would like to use up. Should I tweak anything else, or leave the rest of the ingredients as is?
Hi Darya! You can use Ctrl + F (Windows) or Command + F (Mac) keyboard shortcut to search for specific words.
It should be fine to use that amount with no changes. Some of my viewers have used more
Banana and still had good results.
I use an extra banana a lot because I don’t want to waste it and this bread still turns out delicious.
This is the best recipe I have ever found! The most moist and full of flavor, unbelievably delicious! I’ll make this every week!! 🥰
Hi Kathy! I’m so happy to hear you loved our favorite banana bread!
Hi Natasha. Love this recipe – sometimes I make it in small loaves as hostess gift. Last time I found I was one banana short so substituted 1 C of crushed pineapple. Came out perfect – bread was moist and sweet. Worth a try if you’re in a pinch
I replaced sugar with honey and added some protein powder. Thanks for the great tips in this recipe!
You’re so welcome, Shefali! I’m glad you loved it!
I have a small carafe of ‘homemade’ vanilla extract ‘aging’ in the cupboard and soon it’ll be ready to use. I think your banana nut bread loaf will be the perfect sweet bread receipe to add my homemade vanilla to 🙂
That will be perfect for it! I hope you love it.
I used oatmeal flour and it turned out really nice
I would like to use chocolate chips instead of walnuts and raisins What amount would be good?
Hi Cynthia! Yes, you can reference my Chocolate Chip Banana Bread recipe.
Can you use bread flour instead? How would that change the recipe?
Hi Karen! It’s not ideal for this since it will make your banana bread dense, chewy, and tough.
Thank you, it turned out well!
Thanks for this! Wow amazing. I’m exited to learn something new from you.
Hi Natasha, I made banana bread and it came out perfect, it was so delicious.
Thank you for this I made a delicious banana bread and my family keeps asking for me to make more!
Its a very good banana bread.
I only have 2 bananas. Could I make up the shortage with applesauce?
HI Marie, One of my readers, Margie, shared this helpful review: “This was the best! I only had two bananas so I added 1/4 C applesauce and also 1/4 tsp of baking powder. Came out so moist and delicious.”
Has anyone used this with Zucchini instead of banana??
I haven’t tested that to advise. Let’s see if others can share here!
Very good. We used Cupcake tins with paper liners and it took 20 minutes in the oven. Only used a 1/2 cup of sugar. And 1 cup of Nestle Tollhouse Dark Chocolate chips. This was very good. I used 4 good-sized bananas.
Never saw a banana bread recipe that did not specify the AMOUNT of banana and mashing. I am not going to guess! Should I use one medium and one large banana…just in case?!
Hi Mary! Bananas are all different sizes but it’s about 1 3/4 cups mashed. My viewers have made this with more banana too and it turned out great. A little extra won’t hurt so it doesn’t have to be exact.
It says 3 banana and to mash with I fork.
Many of your recipes are my go to’s!! I slice and freeze too ripe bananas for smoothies. What would the 3 medium bananas be equal to in measurement form? Thank you!
Hi Colleen, it’s about 1 3/4 cups.