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.
I added a hint of ground cloves, and cinnamon. It was very moist and taste really good.
I’ve tried many banana bread recipe’s and this one is by far the best!
Hi! I have a ceramic bread loaf pan. Do I need to alter temp or time at all? Also can I swap the 1/2c of raisins for choco chips? TY!!
Hi Carly! Yes, that swap works great. For ceramic, it bakes similar to glass so you can reduce by 25°F and extend the baking time by 10-15mins if needed.
Looks fantastic, I’m going to make this tomorrow.
Hi Natasha, I will be making this recipe tomorrow. Since my husband can’t eat gluten, can I use coconut flour instead of all purpose flour? Thanks.
Hi Mari! Coconut flour doesn’t behave the same and cannot be swapped as a 1:1 ratio for all purpose flour. I’m not sure what adjustments are needed to make it work with coconut flour but you can use a 1:1 gluten free flour mix.
Perfect, thank you so much for your quick answer, I’m excited to make it today.
I used an additional banana. GREAT!!!!!!
I have a glass loaf pan. Should I still bake it for the same amount of time and at 350?
Hi Kim. Typically for glass pans you’ll want to decrease by 25 degrees. Keep an eye on it and check for doneness at the recommended time but it may need a few mins longer.
One of the best banana recipes I’ve tried! Thank you!
You’re welcome! I’m so happy you enjoyed it, Ingrid!
If I wanted to do the recipe as above but use honey instead of sugar… what would be the amount of honey and should I add or delete anything else IF using honey?
Hi Victoria, We used it in the same amount, but you can use less too.
i made this in my bundt pan- needless to say that it came out very short. would you recommend to double the recipe if using bundt pan?
Hi Andrea! You can follow my Banana Bundt Cake Recipe recipe here.
Weird question maybe… I only have salted butter right here on the spot. If I use salted, I’m assuming I will have to adjust how much salt I add to the recipe? What would you suggest?
Hi Sabrina! You can omit the salt.
I love this recipe and its my favorite of all time! But lately the bananas seem to be going towards the bottom of the pan, its not as “fluffy” as it shows in the pictures. And not how it used to come out. Can anyone pinpoint me into what I am doing wrong please? It’s my favorite fall recipe and would love to continue to make it. It looks undercooked but its not.
Hi Andreea! Is your leaving old or expired? I wonder is your batter was over mixed? This would cause it to be dense and gummy. Also- if your bananas are overly ripe and liquidy they can weigh down the batter. Be sure to fully preheat your oven before baking as well.
I have five small bananas. Can I use those instead of three medium/large?
Hi Adrienne! Yes- that should work fine.
Very Nice. I doubled the recipe and used the Flax seed suggestion with a few chocolate chips as well. It was great to have one for home and one to share.
That’s for sharing, Gina!
Great recipe! This is my second time making this. Comes out good everytime! Thank you
You’re welcome! I’m so happy you enjoyed it, Cass!
Made into muffins, they were fantastic and so moist. The best ever.
Made this today. Doubled the recipe and adjusted sugar as recommended. This is a keeper. Quite moist. My oven runs hot so was done in about 50 minutes. Thanks for sharing this recipe!
Thank you for sharing, Florence! So glad you enjoyed the recipe.
I just made this banana bread with out nuts this tome but is super moist tastes great thank you for the recipe. One question if I use honey is it the same measurement as the sugar I want to try that way next time
Hi Lorraine! We used it in the same amount, but you can use less too.
Thank you for this recipe. It was excellent! It’s restaurant quality for sure. The banana nut bread is moist and delicious. I’m eating it now for breakfast. Yum!
So happy to hear that, Michelle!
This is now my go to recipe for banana bread. I’ve made it a few times with varied add ins or none at all, and a winner everytime! Thank you Natasha for such a wonderful and easy recipe!
It was absolutely delicious! I used cranberries
Hi, Natasha – I haven’t made your banana bread recipe – yet – but I wanted to tell you about my neighbor’s banana bread. She substitutes coconut oil for butter and it gives an extra flavor profile that is very good!
Hi Carolyn! Some of my viewers use coconut oil in this recipe too. I hope you give this recipe a try.
Hi! How long does this bread stay good? Also, do you have any tips for freezing then thawing?
This loaf stays moist for days. for short term storage like 1-2 days you can store it at room temperature. Just wrap it in an airtight container or plastic wrap. For longer storage, you can refrigerate it for a maximum of a week and you can also freeze it for longer storage.
Hi Natasha, thanks for your recipe. May I check please what adjustments should I make if using oat flour instead of plain flour?
I haven’t tested making it using oat floar to advise. Sorry about that!