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.
Literally the best banana bread recipe ever. The top is nice and sweet, and the inside is very mois
This Banana bread is moist and delicious!
I have 2 questions:
1. Will the baking time or bread change if I use an aluminum foil pan?
2. What honey to sugar substitution ratio do you use?
Hi Regina! You can use a 1:1 ratio substitute for honey:sugar. Or add it to your preference sweetness level.
I haven’t tested a foul pan, but yes, they retain and distribute heat differently so it may affect the baking time.
Literally the best banana bread recipe ever. The top is nice and sweet, and the inside is very moist
I’m so happy you enjoyed that. Thank you for sharing that with us. Ana!
My loaf tasted great, however it was not moist at all. I was really bummed. Not what I was expecting.
Hi Ivana! The most common reason for that is using too much flour or over baking. I have a tutorial on How to Measure Ingredients (Wet and Dry) VIDEO here.
Best banana bread I’ve made! Others call for too much baking soda, which I could taste. This one is perfect. I only had salted butter so I used half the sadly called for in the recipe. I also doubled the recipe. I also microwave the bananas a minute at a time if they’re not all the way ripe.
The flavour was good, but I baked it for half the time and it was burnt on the oustide but undercooked on the inside. Could have benefited from baking at 100C less heat.
Hi Dean! Are you using a convection/fan oven? If so, it would need modifications since it bakes faster. This recipe is written for a conventional oven. Also, make sure it’s not too close to the heating element’s.
This is now my go-to banana bread recipe. I added an extra banana, cut the butter to almost half, and cut the sugar to 1/2 cup or a little less. I added dark (72%) chocolate chips and 1 teaspoon cinnamon instead of raisins. I like to eat it warm with peanut butter spread on top. Delicious!
That sounds wonderful, Kare! Thank you for the feedback.
LOVE THIS RECIPE! is my go-to & a crowd pleaser!!
Any substitutions for the granulated sugar? Maybe brown sugar?
I’m so glad to hear you love it, Michelle! That should be fine. You can use an equal amount of brown sugar as the white sugar called for in the recipe.
I love this recipe. Easy and quick to make. My husband loves it. I used honey instead of sugar and organic no sugar cranberries. They go well with the walnuts. Thank you.
You’re welcome! I’m so happy you both enjoyed it, Lynn!
I have made many banana bread recipes in the past.
I owned an ice cream parlor and used to sell banana bread that was one of my top sellers and took second place at the rodeo. I wanted to try this recipe because it was a little bit different. I thought it was odd that there was no baking powder in it and had a lot of baking soda and salt. Needless to say it came out as mush very disappointed.
HI Dawn, I’ve been making my banana bread this way for many years and it’s one of our most popular recipes. Did you change anything in the ingredients or proportions? Was your oven fully preheated and was your baking soda active (not expired)? Those are the things that could cause it to be “mushy” as you described.
This is my go to bb recipe 😋 delicious
Because of my sons dairy allergy, I used plant butter (country crock with olive oil) instead of real butter, and I have used chocolate chips instead of nuts and raisins. It was a winner!
Easy taste great will make again. Thank you
You’re welcome! I’m so happy you enjoyed it, Anthony!
I made this with extra vanilla (real) and pecans instead of walnuts. Chopped dates instead of raisins, as that was what I had.
This is a great recipe, moist and delicious. But then, it’s from Natasha’s so what could you expect.
This recipe is delicious….I add 1/3 cup of greek yogurt…so moist
5 star rating, thank you for your recipe, tried today..
Hi Judie! Thank you so much!
I’ve used this recipe twice now and it doesn’t disappoint ❤️
That’s so great! Thank you so much for sharing that with me, Syeda!
I have tried a lot of banana bread recipes. This one was so delicious and moist! I did not add the raisins or walnuts, I added brown sugar and cinnamon. It is delicious, Thank you.
Hello. I made your banana bread recipe without raisins and walnuts, but also added a half teaspoon of cinnamon. It made 4 mini size loaves and was delicious!!
Hi Susan! I’m very happy to hear that you liked the recipe. Thank you for sharing.