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.
This post may contain affiliate links. Read my disclosure policy.
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.
SUCH A GREAT RECIPE, THANK YOU!!! I have made it twice in a row and tomorrow I will make it again!!! Made the first one with walnuts, no raisins. The second one with pecans, no raisins. Both were amazing. Simply irresistibly delicious!
Wow! So good! Everyone who ate it loved it! How many minutes do I leave it if I bake them in muffin tins?
Hi Roberta! I have a Banana Muffin Recipe here that you can reference.
This looks like the best recipe for banana bread! Can I use this recipe for muffins? Someone borrowed my loaf pan and hasn’t returned it. Would o reduce the sugar if using candied walnuts or pecans? Thank you
Hi Dana, Here’s my recipe for Banana Muffins. Hope you love them!
This was so good! Just made it this morning for first time and it’s almost gone. 🙂. I omitted nuts and raisins and cooked in pampered chef loaf pan. It was so moist on inside with a little crunch around edges. Definitely this will be my go to the next time I have over ripe bananas. Thanks for sharing.
I’m so glad you found a new go-to on my site, Sherrae! Thank you for sharing that with us.
I made this bread in a vegan version, I used flax seed meal as replacement for the eggs, and cranberries instead of raisins. It comes so good, moist and sweet. I have to put out few portions at a time, over the counter, because my husband uses any excuse to go to the kitchen. It is gone in few days, but I have to make it almost every week as is the only sweet treat we keep in the house. The best recipe so far. Thank you Natasha!
I’m so happy to hear it worked well with a vegan version, Graciela! Thank you for sharing that with me.
Awesome! used a pack of Xmas leftover mixed Fruit and Nuts, chopped it roughly and resulted in yummo Banana, Fruit and Nut loaf.
I’d love an icing recipe, usually do Carrot Cake with inch thick lemon icing, so something similar?
Nice! Thanks for sharing. Yes, you can use the Cream Cheese Frosting recipe on my Carrot cake.
LOVE IT!
I had to take it out a little earlier than the recipient said, but it was fine. Also when mixing the ingredients together, for a moment it looked iffy and to dry, but after blending it all in together it worked all well together in the end! It was also pretty easy to make, I will use it again! ( I’m 11 so this recipe is pretty easy to follow)
Thank you for sharing, glad it was a huge success!
What type of loaf pan do you use? I only have the dark nonstick metal one
Hi Christine, I use this Wilton Gold Premium Non-stick pan (Affiliate link). It’s also a dark metal one.
The BEST!!!
So moist and I replaced raisins for dates!
I’m so gald you loved it, Sherri!
So I would just put the walnuts in the skillet & nothing else? No oil or butter? And for approximately how long? Is the raisins optional? Or does it help the recipe? I just don’t really care for raisins…I only like & eat it when I make the carrot raisin salad.
Hi Mary! The raisins can be left out if you prefer. Toasting the walnuts will take just a few minutes. You don’t need to add anything to the pan. They’ll be done when they are fragrant/nutty-smelling and have some lightly golden toasted spots. Keep an eye on them because they can burn very fast.
Delicious! Instead of walnuts and raisins, I used toasted coconut and almonds, and added a few chocolate chips!
I love that idea, it sounds delicious! Thanks for sharing.
Best banana bread I’ve tried and I’ve been baking 20+ years now. Also the kids always demand i save the last few bananas just to make this too easy to pass up.
That’s so great to hear, Samm! Thank you for the wonderful review.
I just made your banana bread and it is delicious. My daughter loves it so much. Thank you
You’re welcome, Elizabeth. I’m happy to hear that you both enjoyed this recipe.
I’ve made this twice – right level of sweetness. I wonder however about the cooking time – (I use an oven thermometer as well as what the oven reads for accuracy. Both times I have made the recipe it is quite overdone and not nearly as moist as other recipes I have used. First time was 55 Min, second time as 50 minutes. Have not had this issue with other baked good recipes.
Hi Dennis, what type of pan do you use? Glass pans bake slower but retain heat longer so the edges can overcook while center finishes. Dark metal pans brown faster and dry out quicker. If you’re using a glass pan, reduce the temp by 25 degrees, and if you’re using a dark metal pan, you’ll want to check earlier for doneness.
Also- be sure to measure your flour correctly as this can cause the bread to be dry and not moist. I have a How to Measure Ingredients (Wet and Dry) VIDEO here for reference.
Amazingly moist and so delicious! Easy to make recipe. Thank you for sharing it
Natasha, if someone dairy free, what can they use in stead of butter? Thanks
I haven’t tested oil, but some of my viewers have reported good results using oil in its place. ould use a mixture of sugar and honey.
Hello Natasha’s thanks for sharing your recipes with the world. They have actually worked for me and I enjoy watching you do the magic.
Please share a recipe for scones and funfett cake.
I would also love to know how one can purchase your cook book.I live in Uganda.
Hi Hope, I’m glad to hear you’re loving my recipes. I have a few Scone recipes on my blog, I hope you love them!
I was visiting my daughter and had to cobble ingredients. No butter, so I used 1/2 cup applesauce and 1/2 cup vegetable oil and it came out light and fluffy. I did not add the raisins or walnuts and I baked it in a 9×11 cake pan.
delish
Love this recipe! Been making it for a while now.
If I have 2 bananas this time around, do you have a recommendation to alter the recipe to fit that? Thank you!
Hello! You can adjust the serving size of the recipe into half to adjust the amount of ingredients too.
I only two overripe bananas. I did 1 cup and 1/4 cup flour and added some chocolate chips instead of walnuts and raisins. I set the timer on 1 hour and forgot I did less flour and had less banana and I smelled it cooking and thought I burnt it. I took it out and still had 20 minutes left and it was done and not burnt. Very nice recipe. I made a few adjustments and it worked. Hope it works for you.
Natasha, I love your recipes. They are the best- very simple, we really like the pizza recipe and chocolate chip recipe very simple the best taste ever you are beautiful and professional cook-thank you very much for your hard work 🤗😍
Thank you so much, Priscila!
The best banana bread recipe I have made.
That’s just awesome, Stephanie!
Thank you for sharing this recipe. My son (5) and I love doing this and adding chocolate chips. Our go to recipe! We currently have one in the over to share with everyone tonight 💕
That’s so wonderful, I love that you make it with your son too – it’s so great to spend time in the kitchen with the kids.