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.
Over the moon, it will become a regular in our house. Thanks for this recipe and many others.
So happy to hear you loved it, Richard!
This is by far the best recipe I have tried. No need to alter the recipe at all. No addition needed no subtraction. The toasted walnuts and raisins take it over the top.
I saw thisI had frozen ripe bananas in my freezer. I decided to add it to my list for Christmas Gifting along with my cookies. I’ll come back with my reviews from freinds. Looks very good. ONE QUESTION: Can I substitute toasted pecans instead of walnuts? Thank, Mary Ellen
Hi Mary, toasted pecans would be great. I hope you love this recipe.
Can’t wait to try it. How long would you bake mini loaves?
One of our readers shared this comment “Made it into 4 mini loaves, and kept a close eye, baked until toothpick almost came clean and the bread is getting rave reviews” Baking time should be about 25–35 minutes at 350°F (175°C) and start checking for doneness around the 25-minute mark with a toothpick.
How long ahead of time can I make this? I’d like to make this for Thanksgiving but was hoping I could do it a few days earlier. How would I store it, also?
Hi Tia, you can store it at room temperature for 1-3 days, refrigerate or freeze for longer storage.
Ive made this recipe a few times and it has always come out well.
This is my GO-TO recipe for an added twist. I use 3 bananas and 1pt strawberries, lightly mixed with a food processor. Use 2 cups of the proceeds with your recipe.
I also make it into individual loaves. Sprinkled with sugar, like a fruit pie, to sweeten the crust slightly.
Very good
I’m so glad you enjoyed it Ross!
Natasha, this Banana Bread is one of my Favs. I make it all the time for my family. I really like all your recipes and it’s so easy. “Happy Cooking and Baking”:)❤️
I’m so glad you’re loving my recipes, Lyd! Happy Thanksgiving!
Made this Banana Bread today and it came out delicious. My home smells amazing.
Best banana bread ever! Yummy yummy 😋
I have used your recipe to make banana muffins and banana loaf. Thank You! I get the most compliments and the muffins and the load are always so moist and delicious!
I’m so happy it’s been a hit, Shauna! Thank you for sharing.
Delicious and moist. Subbed out the nuts and raisins for chocolate and peanut butter chips came out amazing!
So excited about eating this bread, one of my most favorite things to make! I put some cranberries in there for a little surprise 😉
Excellent.. I used all organic products and heritage wheat for its naturally lower gluten content. What our ancestors used to grow😉
Turned out delicious.. it’s a keeper. Thank you.
This was spectacular! My only tweaks: Added 1/4c more sugar and omitted raisins (not a fan). Other than that, I followed the recipe as is and my son and I thought it was amazing!
Thank you for sharing that with us, Stacey!
Fantastic recipe, for a twist I soaked my raisins in rum, candied the walnuts using some of the allotted sugar, added 1/4 teaspoon of cinnamon, nutmeg and cloves, topped with walnuts and coarse sugar.
This banana bread recipe is the one! I’ve tried quite a few recipes trying to find one that is moist and not too sweet. This recipe is just what I’ve been looking for! Thanx for sharing
You’re very welcome, Tammy!
Just tasty and wonderful! Delicious recipe. Thanks ❤️
I made this a few weeks ago with some bananas I had frozen whole in the skin before they went bad. It was the BEST recipe I’ve ever used for banana bread and my new go to. The only variation for me was using organic unbleached cane sugar instead of granulated white. Making another loaf today and I’m going to add some carob chips in with the walnuts before baking. Can’t wait!