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.
The moistest, most flavorful banana bread I’ve ever made. Just like mom used to make!
Natasha, I just made 2 loaves of your Banana Bread… I added Craisens & Pecans….(because that is what I had…smells DELISH!
Hi Karen! I hope you enjoy the banana bread. We always bake up an extra loaf since it disappears so quickly.
I’ve had your page saved on my phone and refer to it every time I make this, which is about once a month now, though I think I’ve pretty much memorized the ingredients by this point, haha. I skip the nuts and fruit because I like mine a little simpler. The only things I do differently are doubling the vanilla and adding a fourth banana (it comes out a bit “gooey,” but in the best way). Anyway, thanks for being my teacher on the first baked good I’ve ever truly perfected!
Thank you so much for sharing that with me, Steven! I’m so glad you’ve enjoyed my recipes!
I had to sub 3 tsp baking powder for the baking soda (I was out). Otherwise I followed this to a T and it came out absolutely scrumptious, just delicious!
I made this recipe several times but instead of raisins I added couple spoons of Nutella and put 1/2 cup of semi sweet chocolate chips. So yummy. Thank you for simple and delicious recipes!
That sounds delicious!
This is one of the best banana bread I have ever made. I did change out the sugar for Splenda’s brown Sugar sub. No nuts added.
Hi Natasha, quick question, can I use 1/2 cup melted butter instead of room temperature butter? Thanks in advance.
Hi Ashley! That could work, some of my viewers have used melted butter and even oil.
We prefer to cream the room temp butter with sugar for the best texture.
I started making this recipe last night, but only had one egg at home. I made two flax eggs to replace the one real egg I was missing then chopped some 70% dark chocolate to sprinkle on top before baking. I also baked it 5 or so less minutes as the batter was probably a littler thicker than traditionally. It turned out fantastic and now it has even more fiber.
Thank you so much for sharing that with me, Laura.
Hi roughly how many calories in one slice?
Hi Cindy, the calories are listed at the bottom of the recipe card. It is listed for 1 slice, if the banana bread is divided into 10 slices.
Thanks Natasha! They turned out wonderful! I made one with chocolate chips and one without. Both are very yummy.
I’m so happy you enjoyed that. Thank you for sharing that with us, Shirley!
Burned at sides, i should less time that indicates the recipe
Hi Imelda, Did you possibly use a convection oven? If so, you would need to adjust the temp or time since a convection oven will bake faster. There are other variables as well – some ovens run hotter and a darker pan will bake faster so it’s always best to remove the banana bread from the oven when a toothpick inserted into the center comes out clean.
This is my go-to recipe! I usually add more, ground flax, hempsl seeds, a little ashwsganda powder. And of course mini chocolate chips. Today I added a heaping tablespoon of peanut butter. It’s a great recipe to build from. Also you can half the flour and do half almond or coconut flour makes it taste super yummy. Add applesauce if you need more moisture.
i cut the sugar in half and it was still super moist and yummy, the only thing that i didn’t know how to improve upon is the color on the outside. by the time the inside was ready, the outside was still pretty pale and not golden brown.
Hi Sam! It can depend on the type of pan you’re using and the material it’s made of since they all distribute heat differently. Also, make sure to fully preheat your oven before baking. I highly encourage the use of an internal oven thermometer (Amazon affiliate link) to ensure your oven’s temperature accuracy.
I made the banana walnut bread minus raisins. It was five star good. Thank you.
So happy you loved it! Thank you for the review.
Amazing and works well with gluten free flour. I added dark chocolate chips, too.
I’m so glad you love it and thanks for sharing that you enjoy it with gluten free flour. That’s terrific! My daughter just made the Chocolate Banana Bread a couple of days ago.
This is the most delicious bread I’ve ever made in my entire life. I swapped out the regular sugar for brown sugar, the walnuts for pecans, and the raisins for dried cranberries. Sooooo good!
This Banana Bread was delicious! I made it the first time .I added a dash of Cinnamon.Very moist and flavorful.The second time I’m making it I added chocolate Chips.
I always make this recipe, but I drop the sugar 10-15%, omit the dried fruits and sometimes top with a cardamom sugar or cinnamon sugar topping that gets a little crusty. I occasionally drop in a few chocolate chips.
Best Banana bread I have ever made, I’M 89 and been baking for many years.Thank you.
I added 1/2 tsp fresh ground nutmeg and traded the raisins for 1/2 cup slow dried strawberries. Hands down the best banana bread I’ve ever had. Thank you!
Thank you so much for sharing that with me, Devin!