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.
This recipe is excellent! Very simple to make and it came out DELICIOUS! Toasting the walnuts was a very nice touch to dial up the nutty flavor to balance out the sweetness. I was worried it was going to be a bit too sweet, but it was not at all. Just perfect.
Great recipe! I added honey and Greek yogurt and so good!
Amazing recipe! I used roasted pecans and it turned out so great! Very flavorful and moist! I doubled the batch and make one large loaf and three mini loaves! I will be making this again!
Seriously my go to banana bread recipe! I like to sub the nuts and raisins for chocolate, my husband and six boys love it! Natasha I find myself using many of your recipes in my daily cooking, such good quality and easy to follow! Thanks for all the hard work you put in, Merry Christmas, May the Lord continue to bless you🥰
I’m so happy you’re loving the recipes, Kayte! Thank you for sharing. Merry Christmas to you and your family, have a blessed new year.
Didn’t say how much cream and what kind of cream thanks
Hi Richard, this recipe does not require cream. I think you are referring to the process of creaming, which is the term used in baking when you “cream” the butter and sugar together until it gets light and fluffy.
I followed the recipe and it was bland in taste.. I sure WON’T make it again.
Hi Kat! I’m sorry to hear you didn’t enjoy it. This is a very popular recipe and I’ve made it personally so many times, it’s always been a hit. Were your bananas ripe enough? If not, they can be bland and flavorless, not adding much banana flavor to the bread.
The bananas were very ripe. I believe brown sugar and some kind of spice should had been added.
Kat…what Natasha said is true…your bananas have to be very ripe…the peel will start to darken. If the bananas aren’t ripe enough they have a bland taste….especially when cooking. Try again with ripened bananas
You can put under ripe bananas 🍌 in the oven to ripen them.
Bananas was very very ripe. I believe it needed brown sugar and spices not just vanilla extract.
It was mentioned that I can use honey as a substitute for sugar, but I’m wondering if agave will work as an alternative as well? I’m going to try it tonight!
I haven’t tried using agave but I’m sure that will work too with some adjustments. Let us know how it goes!
Can you use self rising flour instead of all purpose
Hi Shannon! I personally haven’t tested self rising flour in this recipe, but likely you’ll need to add baking soda to ensure it rises. One of my readers mentioning trying that and their bread did not rise, baking is a science and it will definitely need a few adjustments if you go that route.
NATASHA I LOVED THIS RECIPE!! When I made this banana nut bread for my family, they enjoyed it! They licked the plate clean, I could see my own reflection! I did not wash those dishes. I wanted the scent to stay on!! I was allergic to the nuts. Absolutely worth it!! 😜😜🤪🤪😚😚🥰🥰 #hospitaltrip
Can we leave out the nuts & raisins? If so do we need to make any adjustments to the flour or sugar ratio?
Hi Stephanie! Yes, you can leave them out. No adjustments are needed. I hope you love the recipe!
I made this twice now..I am not sure what is wrong. It tastes amazing but it takes forever to cook until done and the sides are very very dark and almost burnt before the inside is done. Do you cover it or are there any other tricks? I want this to turn out because the flavor is amazing.
Hi Connie! The oven temperature and type of pan you’re using is likely the cause.
I like to use an internal oven thermometer (affiliate link) to verify my ovens temperature accuracy. Be sure to fully preheat your oven before you start baking. My recipes are written for a conventional oven (not convection/fan oven which bakes faster). If you’re using a glass pan, you’ll want to lower the temperature by 25 degrees, so the edges don’t burn before the bread bakes. I hope that helps.
I use a conventional oven as well and my pan nonstick coated pan. Not glass. I love love love the flavor of this bread, I just hope I can figure out what is going on. I will try the thermometer and try that.
Hey! I tried this recipe and my oven tends to always burn the outer parts of my bread first before it fully cooks, so what I always do is lower the temp by 25degree and i use a baking pan then put the bread pan on top of it so it doesn’t burn the bottom and it comes out evenly baked .
I personally don’t use ANYTHING but the disposable aluminum pans, not even for cookies. I have found that MOST nonstick pans cause more browning than desired. It’s been my experience that the aluminum pans bake more evenly, been using them for years!! But that is just my experience.
Love this bread, easy peasy and my husband loves it.. I use cranberries in lieu of raisins
I’m so happy to hear that, Bridgitte!
Excellent recipe for banana bread. Everyone loved the bread. I have made it several times.
Hola Natasha, te e seguido desde tu panque y lo hago muy seguido a mi familia y amigas les encanta! Gracias por compartir! Feliz navidad!
This will be the very first banana bread I make and I want to see how it turns out. Thank you for these easy recipes.
We have a fairy allergy in our family, would oil work for this recipe?
Hi Rita, Some of my readers have used oil instead but we prefer butter for better taste and texture.
Delicious! I used honey instead of sugar and it was so moist and perfect amount of sweet!
I’m so glad to hear that worked for you, Irma!
How much honey did you utilize in place of the sugar?
You can use 1/2-3/4 cups of honey. You can substitute it equally, but if your bananas are very ripe and sweet or if you prefer a less sweet loaf, you can use 1/2 cups.
I substituted the flour for almond flour, used 9 Splenda packages, and 4 ripe bananas. AMAZING!!! You can use up to 18 Splenda packets of you like it sweeter. But I found that 9 was perfect. Thank you
You’re very welcome, I’m glad to hear you loved it, Kenneth.
I love this banana bread recipe. How many mini loaves would it yield? Any idea? Thank you!
Hi Ana Marie! It depends on the mini loaf pan size. Some of my viewers have reported making 4-6 minis.
How long would you bake mini loaves for?
Hi Shanali I have not personally tried mini loaves to advise. Some of my viewers have tested mini loaf pans and reported baking at the same temperature same temperature for 25–35 minutes. I would keep an eye on them and check early on.
My bread turned out too dry. Did you add any water or milk? Per your recipe, I don’t see you put any, the mix looks too condensed.
The recipe relies on the bananas, eggs, and butter for moisture so there’s no added water or milk. Make sure your bananas are very ripe and soft, almost mushy that’s key for a moist loaf! Also don’t overmix the batter that can make it dense and dry.
I accidentally added brown sugar instead of granulated! Next Level. Best banana bread I’ve ever made!
I’m making two today so I’ll try it!