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.
Another great recipe Natasha! Followed it exactly and love it! If you’d like to try an added dimension of banana in your recipe try 2 very ripe bananas and one just ripe. Slice the just ripe banana into 1/3″ bits and gently fold in at the end. It adds a unique texture and adds a second banana flavor. Happy Holidays!
Thank you for stopping by and sharing that tip with us Joseph! It sounds delicious!
Hi Natasha, thanks for your wonderful recipe. My husband and friends love the banana bread so much. Followed exactly your recipe and it’s a great success. Not too sweet and moist.
Hi Serena, I am so happy to hear that! Thank you for sharing your great review!
Excellent recipe..I used honey and 1/4 of sugar w/raisins and walnuts..thx
I’m so glad you enjoyed it!
Made this bread and it was raw in the middle. Baked it longer and it was still raw. Ended up throwing it out. I don’t think it has enough flour. All my other banana breads have more flour and I never had a problem with them. .
Hi Stella, we’ve never had any issue with underbaking using these proportions and have probably made the banana bread a hundred times (it’s a very popular recipe around here). Have you checked the internal temperature of your oven? Maybe something is off?
Hi Natasha, can I bake this in a 9 inch round pan?
Hi Hema, I haven’t tried it in a 9″ cake pan but I think it would work. The bake time is probably going to be less so you will have to check a little earlier to see if it passes the toothpick poke test and take it out of the oven when there is no wet batter on the toothpick.
Thank you so much for the quick reply 😊
Hi Natasha! Love the blog. Uhm not sure if I missed it on the blog but how much honey should I use if I don’t wanna use so much granulated sugar ?
I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
Same thing happened to me the outside looked beautiful but the inside is completely raw 🙁
I’m not sure what it could possibly be unless you are putting it into a different sized baking dish (if it’s a taller loaf, it needs a little more time). I’ve made this probably a hundred times and haven’t had that experience. Consider any substitutions you might be making?
Would baking time be the same if using a 6 or 8 compartment mini loaf pan?
I have not tested that to advise but I imagine it may time more time. If you experiment please let me know how you like that.
I used an 8 mini loaf pan, following the baking directions from another banana bread recipe – 350 degrees for 25-30 mins. Mine took about 30 minutes. Gave them out to friends and co-workers for Christmas and received many compliments about how great the bread tasted and how moist it was. This is my new go-to recipe for sure.
I’m so happy to hear that, Ali! Thank you for that awesome feedback.
Favorite recipe.
I’m so glad you enjoyed it, Helen!
Banana bread perfection! I’ve never made it with raisins before and it sounds delicious, can’t wait to try it!
I hope you love this recipe, Kimberly! We look forward to your feedback.
Can I do this in mason jars?
Hi Daisi, are you referring to baking in a mason jar? I haven’t tested that to advise. If you experiment, let me know how you liked the recipe
Love, love, love banana bread! Looking forward to baking this sometime this week; looks too good to pass up!
It is one of our favorite recipes! I hope you love it, Sara!
Delicious bread. I love the nuts in here. Have you ever used dates in banana bread? I bet they’d be good too…maybe I’ll make that happen next loaf!
Hi Betsy, Mmm that sounds like a really good idea to use dates instead of raisins! If you test that out, let me know how you like it! I would do the same measured amount after the dates are chopped.
This recipe is the same as my grandmother’s from 40+ years ago. This one has difference that you can use honey instead of white sugar, which is good. Otherwise is the exact recipe.
Saving that, it is very good.
That is amazing! And yes it is a nice alternative when trying to cut back on processed sugar.
Kids loved it!
That is the best when kids love what we parents make. That’s so great!
Hi Natasha, I loved this recipe, but for some reason often end up with a moist/wet top on banana bread or muffins. Could you help me figure out how to prevent this? Occasionally I will substitute applesauce for oil (which could be the cause), but not always. Just curious on whether this b is a common issue.
Hi Shawna, I haven’t had that experience but I also haven’t tried substituting with applesauce – I wonder if that is translating to too much moisture in the batter?
Love this recipe Natasha.
I’m so glad you enjoyed it!
I made this one and had a struggling time to resist it. Yummy and super soft.
Thank you for the wonderful review!
I made it with my kids and they were so excited, this is my fourth or fifth time making it and it’s so good.
That’s so great! It sounds like you have a new favorite, Alicia!
This is the absolute BEST banana nut bread I’ve ever tasted OR made in my whole life!! I love your recipes. Thanks for sharing.
That’s just awesome!! Thank you for sharing your wonderful review, Karen!
Trying this Banana bread tonight. I added Walnut’s and Chocolate chips to mine. It’s in the oven now. A good treat for after dinner Making BBQ Chicken yum
I’m so glad you enjoyed that, Johnnie!
Hi Natasha,
If I replace sugar with honey then how much honey needs to be added, also if there is no sugar will it be same in texture.
Thanks
I’ve had a couple of readers report using honey as a substitute with success, however, none provided details. If you decide to try it, please let us know how it goes!
Can we add oil instead of butter for banana bread
Hi Linu, Here is what one of our readers wrote about using oil, “OMG this recipe is amazing and to die for but instead of butter I added oil and I added a little bit of cinnamon and I added about half a cup of crushed pineapples and It WAS SO GOOD!!!!! Natasha you literally have the best recipes ever!!!”