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.
Can you add walnuts? What size loaf pan?
Hi Christine, I recommend reading thruogh the full recipe. This recipe has walnuts in it. We used this 9×5 Wilton Gold Loaf pan (affiliate link). I hope you love it.
My fav banana recipe ever!!!! It’s my go-to and I share it with all my friends & family.
Came out moist and tasty with my first try. Actually looked as good as the loaf in the video, even with an amateur baker like me. Yummy!
Hi Jane! Thank you for your good comments and feedback! So glad you love this banana bread recipe!
I love everything about this recipie. simple ingredients and this is the only banana bread
This recipe is really good; I also add 1/2 cup of butter and 1/2 tsp of cinnamon and now is a great award winner recipe. Everyone love this banana bread and I really enjoyed making it with love.
Best banana bread recipe I’ve ever made. Thank you ! Tasted absolutely Delicious. 😋
You’re very welcome, N! I’m happy you loved it.
what is the measurement of the banana bread on all sides? i am wanting to package it
Hi Yeva! I didn’t measure the bread after it was baked, but it should take on similar measurements to the pan. It’s baked in. My bread loaf pan is 9.25 long x 5.25 wide x 2.75 deep.
I have lots of bananas and alot of bread flour can I use it instead of flour
Hi Scott. Bread flour is higher in protein and contains more gluten which just leads to a more dense loaf. You can use it if that’s all you have, but expect texture differences.
I have 5 large overripe banana, should i increase the other ingredient quantities or can I risk a very bananary read?
Hi Tom! Here is what one of my viewers said, “made it with 5 bananas and put them in a muffin tin and they turned out wonderful! My loaf was always dense and a little wet through the middle and dry on the bottom so the switch to the muffin tin was great! Cooked for about 20mins on 350°.”
Just delicious! The recipe is very easy to follow and video is very well done!
made this just now and it’s amazing! i didn’t add any salt and opted to put chocolate chips in it and it turned out so yummy! thanks for the recipe!
The chocolate chips make it extra special. I’m so glad you loved it, Shay.
Can I make with Almond flour instead and if so, what is the ratio per cup of flour?
Hi Alex! I haven’t tested it myself but have had several readers reported good results with almond flour in place of all purpose.
this is delicious banana bread recipe, thank you so much
So I made this, followed the recipe exactly. At about 40 minutes the outside started to get pretty done, but the inside was still completely raw. Everyone else is raving about the recipe, so I’m sure it’s a me problem, but I’m racking my brain to see what I could have done wrong. Any thoughts?
Hi Cole! I know you’ll love this recipe too once you get it. I’d love to help troubleshoot. What type of pan are you using, and what size is it? A glass pan would require lowering the temperature and baking longer. Dark metal pans tend to bake faster on the outside. Are you using a conventional oven? If you’re using a fan/convection oven, it would need to be baked at a lower temperature as well.
Be sure to use the correct size pan, if it’s too small and it’s too much batter, it will take longer to bake and won’t bake up properly, the middle will be raw. If you’re needing to lose the temperature whether is the pan type or oven style, try lowering by 25 degrees. Keep an eye on it, I hope that help.
Can I substitute the walnuts for pecans if I don’t have any walnuts?
Hi Jaida, Yes, pecans work great and they can be toasted beforehand
I loved this. I did sub 1/2 the butter with olive oil and i skipped the vanilla, nuts and raisins. Added just a few dark chocolate chips. Amazing. Whole house agreed. So moist and such a tender crumb. I even printed this recipe to use next time since i make banana bread a lot. On paper! 😉
Just wondering if this recipe can be made as muffins? If so, what temp and how long to bake?
Hi Tina! Yes, you can reference my Banana Muffin Recipe here.
Literally the most moist and delicious banana bread I have ever had, hands down. I substituted regular sugar for 1/4 cup of dark brown sugar and a 1/4 cup of real maple syrup. This added a deeper, more rich flavour.
I’mn so glad you loved it, Joanna! Thank you for your review.
If substituting Honey, do you use the same amount as sugar quantity?
Hi Leslie, 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.
Made this last week and it was a hit! I divided the batter into thirds and added a layer of cinnamon sugar (1/4 sugar mixed with 2 tsp cinnamon) inbetween each to make it a cinnamon swirl banana bread. Came back looking for the recipe because I plan on making it again tomorrow. Thank you so much for the recipe!