Banana Bread Recipe (VIDEO)

An easy Banana Bread Recipe that is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. This is one of our favorite ripe banana recipes and even better with overripe bananas!

Banana Nut Bread Recipe with walnuts, raisins and ripe bananas to make healthy banana bread

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’s super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste.

Easy banana bread recipe sliced on a plate to show banana nut 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 Bananas?

If you have overripe bananas and aren’t ready to make banana bread, don’t throw them away! How to Freeze Bananas: place them un-peeled in a freezer safe ziploc 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!

Ingredients for Banana Nut Bread:

Banana Bread Ingredients how to ripen bananas for banana bread recipes

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 with very ripe bananas; they add plenty of sweetness

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 banana bread! You can also replace with some chocolate to make a chocolate chip banana bread.

Moist banana bread recipe sliced to show banana nut bread center

How to Make Banana Bread (Video Tutorial):

Watch Natasha make this moist banana nut bread. You will be surprised how easy it is! We will never stop loving this recipe! If you haven’t already, click to subscribe to our Youtube Cooking Channel and click the bell icon so you’ll be the first to know when we post a new video.

Now go forth and make some moist and loaded banana nut bread!

Moist Banana Bread Recipe

4.92 from 124 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts. It is one of our favorite ripe banana recipes and even better with overripe bananas.

Author: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $5-$8
Calories: 350 kcal
Servings: 10

Ingredients

  • 3 (medium/large) ripe bananas mashed with a fork
  • ½ cup unsalted butter (8 Tbsp) at room temperature
  • 3/4 cup white sugar
  • 2 eggs lightly beaten
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp vanilla
  • 1 cup walnuts
  • ½ cup raisins

Instructions

Recipe Prep:

  1. 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. 

How to Make Moist Banana Bread:

  1. In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).

  2. Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended. 

  3. 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.

  4. 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 wire rack to cool.

Nutrition Facts
Moist Banana Bread Recipe
Amount Per Serving
Calories 350 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 6g 30%
Cholesterol 57mg 19%
Sodium 259mg 11%
Potassium 270mg 8%
Total Carbohydrates 44g 15%
Dietary Fiber 2g 8%
Sugars 19g
Protein 5g 10%
Vitamin A 7.1%
Vitamin C 4.4%
Calcium 2.6%
Iron 9.1%
* Percent Daily Values are based on a 2000 calorie diet.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Love Bananas? Check out these Popular Banana Recipes:

Banana recipes for how to make banana bread

This 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. Read hundreds of glowing reviews below!

This Banana Bread is super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste. So good!This Banana Bread is super moist and makes a great breakfast on-the-go. We never have over-ripe bananas that go to waste. So good!

This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts making it a banana nut bread. One of our favorite ripe banana recipes and even better with overripe bananas! This banana nut bread is super moist, easy and makes a great breakfast on-the-go. | natashaskitchen.com

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Fredy G Solis
    July 15, 2018

    Can I use gluten free flour instead of regular all purpose flour Reply

    • Natasha
      July 16, 2018

      Hi Fredy, I haven’t experimented with gluten free flour so can’t make a recommendation. If you experiment with it, let me know how it goes. Reply

  • Dunia
    July 15, 2018

    Hi Natasha,
    Was wondering if you’ve tried the bread with dates instead of raisins?
    Do I use the same amount?
    We love your recipes, always so good. Thank you!
    Dunia Reply

    • Natasha
      July 16, 2018

      Mmm that sounds really good with 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. Reply

      • Dunia
        July 18, 2018

        Wow! I used dates instead of raisins and this bread came out amazing! I made 4 and shared them with neighbors. They loved the bread and want more. I guess I’ll have to buy a bunch of bananas this week and bake more bread and share. Love this recipe and all the others I’ve made. Thank you so very much! This is now my easy go to recipe!
        Dunia Reply

        • Natashas Kitchen
          July 18, 2018

          Thank you so much Dunia! You leave the most thoughtful comments! 🙂 I’m so happy you enjoyed this! Reply

      • Linda R Walk
        August 10, 2018

        I was thinking the same thing about using dates because my grandmother taught me her recipe for date nut bread. It was always super moist because she would cook the dates in the required amount of water. It really brought out the date flavor. Reply

  • Julie Borges
    July 15, 2018

    Hi Natasha. I would love to make your banana bread except for the amount of sugar. Can I substitute with Splenda? I would also substitute the raisins and nuts with blueberries. Reply

    • Natasha
      July 16, 2018

      Hi Julie, one of my readers wrote in, saying: ” I used the Splenda in place of sugar but used 3/4 cup of the white and 1/4 cup of the brown. I didn’t have walnuts but I toasted some granola and put that in and also didn’t have raisins, but did have craisins so I put that in place of the raisins. Have to say this was a hit with both of us. Thanks for the recipe.” I hope that helps Reply

  • Wanda
    July 14, 2018

    Can you substitute cranberries for raisins? Reply

    • Natashas Kitchen
      July 14, 2018

      Hi Wanda! This should be just as good with cranberries! Let me know how you like it! Reply

  • Joanne
    July 13, 2018

    I have a loaf in the oven right now. Second one in a month. Now I purposely buy too many bananas so I have an excuse to make another one. Reply

    • Natashas Kitchen
      July 14, 2018

      Thats a great reason to buy extra bananas! Reply

  • Bren
    July 13, 2018

    Instead of flour can I use almond flour Reply

    • Natashas Kitchen
      July 13, 2018

      Hi Bren. Great question I haven’t tried this with almond flour yet but it might work. It doesn’t look like anyone else commenting tried it. If you experiment please let me know how you like it. Reply

  • NUR HIDAYAH BT OTHMAN
    July 13, 2018

    Thank you for the recipe. I’ve try it. And love it so much. Reply

    • Natashas Kitchen
      July 13, 2018

      You’re so welcome! I’m happy you enjoyed this, Nur! Reply

  • Jenny
    July 12, 2018

    My family loves to eat this bread for breakfast with some hot coffee! This is by far the best banana bread I’ve ever tried!! Reply

    • Natashas Kitchen
      July 12, 2018

      Thank you for sharing that with us! It sounds like you have a new favorite! Reply

  • Alicia
    July 11, 2018

    Hi Natasha, this recipe looks amazing! I’ve been asked to make this cake for a friends wedding and wanted to know if this recipe works using a round cake tin? And how does this recipe pair with a cream cheese icing? Thank you 🙂 Reply

    • Natashas Kitchen
      July 11, 2018

      I haven’t tested that but I think it could work. Also, I haven’t tried it with cream cheese icing, it may be a tad sweeter but it sounds like a great combination. If you experiment, let me know how you liked the recipe. Reply

  • Gina
    July 11, 2018

    Can I add chocolate chips instead of raisins and walnuts??? Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Gina, I haven’t tried that but one of my readers wrote “I use milk chocolate chips instead of raisins or nuts. It is to die for!!!!” Reply

  • Leena
    July 11, 2018

    Yummy 😋 What can I use instead of eggs please??? Reply

    • Natashas Kitchen
      July 11, 2018

      Hi Leena, I don’t think it would work the same without the eggs but again, I haven’t tested it without the eggs. Reply

      • Cathy
        July 23, 2018

        The company FOLLOW YOUR HEART makes VEGANEGG, which works fine. You should be able to find it at a Whole Foods type grocery store. Reply

        • Natashas Kitchen
          July 23, 2018

          Thanks for sharing that with us Cathy! Reply

  • Milou
    July 11, 2018

    For some reason my banana bread turned out slightly dry. The color was also a lot lighter than yours but I baked it for 60 min. I didn’t put nuts and raisins Reply

    • Natasha
      July 12, 2018

      Hi Milou, I wonder if maybe you used a different sized pan or did you possibly use a convection oven? A convection oven circulates heat and will bake recipes faster than a standard conventional oven. This recipe and all of our recipes are written for a standard conventional oven. I hope that helps to troubleshoot 🙂 Reply

  • Betty
    July 11, 2018

    Would you plz put what size loaf pan you used, this is very important in a recipe, always put the size of pan
    Thank You Reply

    • Natasha
      July 11, 2018

      Thank you for the tip about the loaf pan size. I didn’t realize I missed that. Edited! 🙂 Reply

  • Yelena Lepekhin
    July 10, 2018

    I made this already several times and it always works out perfectly! Last time I didn’t have raisins so I substituted them with dried blueberries and it turned out great! Great 👍 recipe!!!!! Reply

    • Natashas Kitchen
      July 10, 2018

      Awww that’s the best! Thank you so much for sharing that with me 🙂 Reply

  • joyce
    July 10, 2018

    Maybe the answer is in all these comments—The ;nutritionist facts’ are much appreciated, but the serving size is not included, Reply

    • Natasha
      July 10, 2018

      Hi Joyce, the serving size is included towards the top of the print-friendly recipe card to the left of the small photo of the recipe. 🙂 Reply

  • Ann
    July 9, 2018

    Can we add brown sugar instead of white sugar. If so how much of briwn sugar for the same quantity of banana bread Reply

    • Natashas Kitchen
      July 9, 2018

      Hi Ann, I haven’t experimented with brown sugar, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally I use milk chocolate chips instead of raisins or nuts. It is to die for!!!! Reply

  • Amanda
    July 9, 2018

    Can this be made in mini loaf pans? What would be the bake time? Reply

    • Natashas Kitchen
      July 9, 2018

      Hey Amanda! I haven’t tried that in a mini loaf pan myself but one of my readers shared her great results using a muffin pan in a comment, writing: “Just made this! It’s sooooo perfectly yummy! Baked it for 25 minutes in a 12-regular sized muffin pan, and our kitchen smells divine.” I hope this helps. If you experiment please let me know how you like this recipe! Reply

  • Liza
    July 1, 2018

    Hi Natasha! Thank you SO much for this recipe! I’ve made it twice now and it’s really the best, most delicious banana bread ever. Do you think I could use the same recipe for zucchini bread? Or do you have a recipe for that? Thank you!! Reply

  • Katy Bobrik
    June 28, 2018

    I am a 12 year old girl that is pretty good at baking and from all that i have made this is by far the easiest bread/desert ever made Reply

    • Natashas Kitchen
      June 28, 2018

      Wow! That’s so awesome! Thank you for the wonderful compliment! I’m so happy you discovered our blog, Katy! Reply

  • margaret
    June 28, 2018

    Can you use self-rising flour and omit the baking soda and salt? Reply

    • Natasha
      June 28, 2018

      Hi Margaret, I haven’t tested that so I can’t say for sure how it would affect the rise. Reply

      • Derek Pritchett
        July 13, 2018

        Hi, all. I make Banana Bread pretty often to a recipe which is almost the same as Natasha’s, but with NO fat. I have found that baking soda (or bicarbonate, as we would say) is ideal for use with bananas, probably because of the potassium they contain. Baking powder (which is in the self-raising flour) just doesn’t work the same. I often substitute 20% of the flour with oats, which makes for an even more wholesome treat. Reply

        • Natashas Kitchen
          July 13, 2018

          Thank you for sharing your version with us! Reply

  • dannie
    June 19, 2018

    I love the use of walnuts in the bread,I enjoy the nutty taste that it brings in the food. Reply

    • Natashas Kitchen
      June 19, 2018

      Thank you for the wonderful review! Reply

  • Joanne
    June 15, 2018

    I just took it out of the oven and I’m letting it cool. Well, we couldn’t wait anymore. I had to cut into it. Oh man, it is so awesome. Thanks Reply

    • Natashas Kitchen
      June 16, 2018

      I’m so happy to hear that! Thank you for sharing your great review! Reply

  • nabil khoury
    June 15, 2018

    I love most of your recipes,for the banana bread recipe,try adding ts of cinnamom half ts nutmeg,and quarter ts cloves to the recipe .it adds holiday taste and smell. Reply

    • Natashas Kitchen
      June 15, 2018

      Thank you so much for sharing that with me. Reply

  • Kristina
    June 4, 2018

    Hey Natasha! Love all your recipes. This will be my first time trying your guys’ banana bread. I don’t have a loaf tin, can you recommend the temp/time if making banana nut muffins? I have a 12 count regular size tin and a bunch of mini muffin ones.
    Much appreciated! Reply

    • Natashas Kitchen
      June 4, 2018

      Hi Kristina, I haven’t tried that myself but one of my readers shared her great results in a comment, writing: “Just made this! It’s sooooo perfectly yummy! Baked it for 25 minutes in a 12-regular sized muffin pan, and our kitchen smells divine.” Reply

  • lydia
    June 1, 2018

    omg!! I made this banana bread last weekend and its so……delicious!!! Thanks for the awesome recipe. It became my family’s favorite dessert! 🙂 Reply

    • Natashas Kitchen
      June 2, 2018

      Lydia, thank you for that wonderful compliment! I’m so happy you enjoyed it! Reply

    • Fenmi
      June 11, 2018

      Hi Dear Natasha,
      Thanks for your sharing. I love following your each recipes.
      May I ask you one question? You mentioned that cup to carry the ingredients, how big is a cup?

      Thanks! Reply

  • oxana
    May 30, 2018

    Thank you for this recipe! My family and colleagues liked it very much. I think I have too small an oven-I had to switch a heat abowe and below manually, in the middle of the oven it begun to burn in 15 min. p.s. Thank you for the ingredients list in metric system, helps a lot. Reply

    • Natasha's Kitchen
      May 30, 2018

      You’re welcome Oxana! I’m glad to hear the recipe was success. I’m glad you find the measurement converter helpful, I hope to have that tool available on all of my recipes in the near future. Thanks for sharing your great review with other readers! Reply

  • Tzivia
    May 29, 2018

    Good afternoon Natasha made this yesterday because I have not made banana nut bread in ages sweetheart thanx tons for all the tips greatly appreciated had a slice today with my coffee and it was seriously way yummm and so very delish btw love the video demo so helpful and lots of fun and you’re so right girl it my house did smell like a bakery fresh out of the oven except ten times lots better than buying from the bakery thanx again can’t wait for more recipes have a really very beautiful blessed day and week ahead peace Reply

    • Natasha's Kitchen
      May 29, 2018

      Hello Tzivia! I’m happy to hear how much you enjoy the recipe and how good it makes your house smell. 🙂 Thanks for sharing your great review! Reply

  • Jenn
    May 28, 2018

    Can this be made for a 2 loaf pans of banana bread Reply

    • Natasha
      May 28, 2018

      Hi Jenn, try to use all the measurements from this recipe and use 5-6 bananas instead of persimmon pure. Let me know how it turns out. Reply

  • Faith
    May 24, 2018

    hi Natasha,i always love your recipes.the banana recipe looks so good too,though i havent try it, how much of honey am to use if i am substituting honey for sugar? Thanks alot for sharing Reply

    • Natasha's Kitchen
      May 24, 2018

      Hello Faith! 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! Reply

  • Rita
    May 21, 2018

    Love this recipe! Always get great reviews. Is it possible to bake 2 breads at the same time? Would I have to increase the baking time?
    Thanks
    Rita Scanlon Reply

    • Natasha
      natashaskitchen
      May 21, 2018

      I’m so glad you love the recipe! Thank you for sharing your amazing review! We find that it does need slightly more bake time (about 5-7 minutes if I’m remembering correctly) so be sure to check for doneness with a toothpick at the normal time stated in the recipe and bake a little longer if needed. Remove when a toothpick comes out clean. Reply

  • Liz
    May 18, 2018

    I put my comment in the wrong area lol! I LOVE banana bread and I am extremely picky about it! I made this last night and omg….can you say DELICIOUS?! It’s soft, it’s moist. I did, however, used pecans instead dog walnuts (I didn’t have any walnuts lol) and it came out great! Thank you so much for this recipe! I will definitely be using it again! Reply

    • Liz
      May 18, 2018

      Of** not dog lol Reply

    • Natasha's Kitchen
      May 18, 2018

      You’re welcome Liz! I’m glad you love the recipe! Thanks for sharing your excellent review with other readers! Reply

  • Kris
    May 14, 2018

    Coucou Natasha! Thankyou for the wonderful recipe! I just made them and came up with a batter that was a lot for my loaf pan , so i ended up making a loaf (baked for 40 mins) and 12 cupcakes (baked for 20 mins). I mixed mine with chocolate chips and cranberries and they were so deliciously moist! Your recipes never disappoints! God bless you and the family 🙂 Reply

    • Natasha
      natashaskitchen
      May 15, 2018

      Your mix-ins sound fantastic!! Thank you so much for sharing your wonderful review and tips and for your thoughtful words. Blessings to you and your family also! 🙂 Reply

  • Carol wilso
    May 12, 2018

    I have a son who is allergic to walnuts and so when I know he will be eating this I substitute toasted pecans! Reply

    • Natasha's Kitchen
      May 12, 2018

      Great tip Carol, thanks for sharing! Reply

  • Radomir Zakladnyy
    May 11, 2018

    Hey I love the banana bread and averything else, thank you.

    oh and how are you?😁😁 Reply

    • Natasha's Kitchen
      May 11, 2018

      My pleasure Radomir! I hope you love the recipe. Thanks for following! Reply

  • radomir zakladnyy
    May 11, 2018

    Hi there, I just wanna say that the banana bread was amazing and thank you for all your hard work.😁😁😁 Reply

    • Natasha's Kitchen
      May 11, 2018

      You’re welcome, I’m glad you love it! Thanks for sharing! 🙂 Reply

  • Yelena
    April 6, 2018

    Natasha, what if I want to make 2-3 banana breads… would I just double/triple all of the ingredients or is it better to make them separately? Also how do you store the portion that hasn’t been eaten?
    On the counter in a zip lock, under tea towel, as is, or fridge? Sorry for so many questions….

    Oh and by the way, my family and I LOVE all your scrumptious recipes!!! And I adore your personality, so cute!! Reply

    • Natasha
      natashaskitchen
      April 6, 2018

      Hi Yelena, when making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate. Reply

  • Maryam Hanif
    March 24, 2018

    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!!! Reply

    • Natasha's Kitchen
      March 24, 2018

      Yum, that sounds delicious Maryam! Thanks for sharing your wonderful review with other readers! Reply

  • Annie Gonzalez
    March 2, 2018

    I was looking for a good Banana Bread recipe. This is the best and turn out very moist. I substitute the sugar for raw sugar. And it came delicious!! I gave a piece to my friend and she say it was the best. I love to bake with whole wheat flour. Thank so much. Reply

    • Natasha's Kitchen
      March 2, 2018

      You’re welcome Annie! I’m glad you love the recipe. Thanks for sharing your fantastic review with other readers! Reply

  • Doris Sikora
    February 10, 2018

    I didn’t like this bread at all, not moist and the taste was not good..sorry Reply

    • Natasha
      natashaskitchen
      February 10, 2018

      Hi Doris, I’m sorry to hear that. This has been one of our most loved recipes for years and is very moist and flavorful normally. I am always happy to help troubleshoot. Was anything substituted, modified? Different baking settings used (conventional vs. convection)? Reply

  • Jenn
    January 31, 2018

    Can you use all purposes flour instead?? Reply

    • Natasha
      natashaskitchen
      January 31, 2018

      Yes Jenn, it should still work fine, just sift the flour. Reply

      • Jo
        March 1, 2018

        Sift flour before or after measuring? Reply

        • Natasha
          natashaskitchen
          March 1, 2018

          Hi Jo, I would sift after measuring. Reply

  • Ellen
    December 22, 2017

    How long can this be stored for and do you keep it in the fridge or wrapped on the counter? Reply

    • Natasha
      natashaskitchen
      December 22, 2017

      Hi Ellen, store left overs in the fridge 😬 Reply

      • Betty
        July 11, 2018

        Natasha
        I’ve wrapped and left on the counter, it keeps wonderful, there isn’t any cream cheese in it, so I never put in refrigerator,
        I also make French banana bread toast, so good
        But u really need to put sizes of loaf pan , this is very important in recipes Reply

        • Natasha
          July 11, 2018

          Thank you so much for sharing that with us! French banana bread toast sounds amazing! Reply

  • Carolyn Schultz
    December 10, 2017

    I made this over the Thanksgiving holiday and it was beyond yummy!!! We would slice a piece that was warm and put a little butter on it and OMG you were in food heaven!!! Thank you for sharing this!! I will make this all year long!! Reply

    • Natasha's Kitchen
      December 11, 2017

      You’re welcome Carolyn! I’m happy to hear how much you love the recipe. Thanks for sharing your excellent review with other readers! Reply

  • Zory
    November 24, 2017

    What id you forget the vanilla extract ? Because I just did that D: Reply

    • Natasha
      natashaskitchen
      November 24, 2017

      Hi Zory, no worries! It will still work great. We made banana bread on a recent vacation and the house we stayed in did not have vanilla and it was still absolutely scrumptious 😉 Reply

  • Katya
    November 7, 2017

    Hi Natasha! Love all your recipes. What can I use instead of butter to make this banana bread non-dairy? Thank you! Reply

    • Natasha
      natashaskitchen
      November 7, 2017

      Hi Katya, I haven’t experimented with anything else, but one of my readers wrote in with the following helpful review: “The bread turns out rich and moist and wonderful!!! I have tweaked it a bit (as all bakers do) by using virgin coconut oil instead of butter, and using 1/2 cup of white sugar & 1/2 cup brown sugar in place of just white… Finally I use milk chocolate chips instead of raisins or nuts. It is to die for!!!! Reply

  • Liliya
    October 27, 2017

    The best banana bread ever , we make it all the time , thanks Natasha for your hard work , we are big fans of you always checking for new recepies , Reply

    • Natasha's Kitchen
      October 27, 2017

      I’m so glad you love it! Thanks for following and sharing your encouraging comments! Reply

  • Elena
    October 12, 2017

    Can I use baking powder instead of soda? If yes, what would be a measurements? Thank you! Reply

    • Natasha
      natashaskitchen
      October 13, 2017

      Hi Elena, I have not tested it this way and since baking is so much a science, I can’t make that recommendation without first trying it. Also, baking soda is 4x stronger than baking powder. Reply

  • Olga
    October 11, 2017

    This looks amazing! I have some bananas that are way overripe, so this would be perfect! However I do not have raisins on hand. I’m thinking of adding fresh cranberries instead or maybe chopped prunes. Thoughts?
    Thank you!! Reply

    • Natasha
      natashaskitchen
      October 11, 2017

      Hi Olga, I haven’t tried adding fresh cranberries, but I do think chopped prunes would work well. If you experiment with fresh cranberries, let me know how you liked it 🙂 Reply

      • Olga
        October 11, 2017

        Thanks, Natasha!
        I will definitely let you know! I like the sweet/sour combo, so in theory it should work, but we shall see. Stay tuned. 🙂

        Thanks again!! Reply

        • Natasha's Kitchen
          October 11, 2017

          My pleasure Olga! Reply

          • Olga
            October 11, 2017

            So… it’s really good with cranberries. Everyone loved it!! Thank you!!! 😋

      • Lorelei
        November 7, 2017

        I always add fresh whole cranberries to my banana bread; tastes really good and gives it an extra “zing” to it. I don’t add extra sugar because I like the tartness of the cranberries. Reply

        • Natasha's Kitchen
          November 7, 2017

          Yum, that sound great Lorelei! 🙂 Reply

  • Natasha
    October 3, 2017

    What temperature do I bake the bread on? Reply

    • Natasha
      natashaskitchen
      October 4, 2017

      Hi Natasha, it is 350˚F. I have it at the beginning of the instructions but I also added it in the steps to make it easier to find :). Thanks for asking! Reply

      • natasha quandour
        October 9, 2017

        Thank you so much = )
        I made the bread and it was a huge hit!
        I have your carrot cake in mind next.

        I really enjoy and appreciate how clear, simple, and comprehensive your recipes are.

        Thanks again! Reply

        • Natasha's Kitchen
          October 9, 2017

          My pleasure Natasha! I’m glad to hear how much you enjoy the recipe! Thanks for sharing! Reply

  • Roxanne
    September 21, 2017

    So I made this today, but unlike the previous times, I chose to use honey instead of sugar. Let me tell you, it was a major fail! 😂
    The honey is more in volume than sugar apparently. The batter barely fit into my baking pan, so I placed the pan on a cookie sheet “just in case” And sure enough the batter just kept spilling over. It was a mess lol. So I poured the batter into a larger pan and let it bake completely thru. The end result was very wet and super dense, almost like it wasn’t baked thru inside, although the edges were getting burnt….
    All in all, I will continue using sugar instead of honey from now on.
    Thanks for this recipe 😋 Reply

    • Natasha's Kitchen
      September 21, 2017

      My pleasure Roxanne! Thanks for sharing with other curious readers! Reply

  • Shania
    September 15, 2017

    It was one of the most amazing bananas bread recepi i have ever tried
    Thank you so much Reply

    • Natasha's Kitchen
      September 15, 2017

      You’re welcome Shania! I’m glad to hear how much you enjoy the recipe! Thanks for sharing 🙂 Reply

  • Helen
    August 25, 2017

    Hi Natasha , what is the size of your loaf pan? Thx Reply

    • Natasha
      natashaskitchen
      August 25, 2017

      Hi Helen, it is a standard loaf pan – 1.5 Qt (I believe 9″x5″) Reply

  • Monica
    July 3, 2017

    Natasha does it again! I completely fall in love with all of the recipes I’ve tried from your blog! They quickly become household favorites and are asked for every week. This bread was quickly devoured in one weekend. Thank you, Natasha! I can’t wait to keep trying more recipes! Reply

    • Natasha's Kitchen
      July 3, 2017

      You’re welcome Monica! I’m happy to hear the recipe was such a big hit! Thanks for following my blog and sharing your great review! Reply

  • Anna
    June 28, 2017

    Natasha,
    Every one of your recipes that I have tried is pretty amazing! Just made 3 portions of this banana bread and plan on freezing 2. I just add 1/4c. sour cream thinking it will be even more moist. Thank you for many yummy ideas!
    God bless,
    Anna : ) Reply

    • Natasha's Kitchen
      June 28, 2017

      You’re welcome Anna! I’m so happy to hear how much you enjoy the recipes! Thanks for sharing your wonderful review! Reply

  • Jesand
    June 17, 2017

    Wanna make this banana bread right away,i just wanna know at what temperature should i put at the oven? Reply

    • Natasha
      natashaskitchen
      June 19, 2017

      Hi Jesand, bake at 350˚F 🙂 You should see that at the top of the recipe instructions, just before step 1. Reply

  • Alenka
    June 9, 2017

    Natasha, can I freeze banana bread? Do you think it will change the taste? Reply

    • Natasha
      natashaskitchen
      June 10, 2017

      Banana Bread freezes wonderfully and still tastes great. My husband uses Food Saver bags and seals them before putting in the freezer. But freezer friendly zip lock bag would work as well. Reply

  • JEANNE ERICKSON
    April 27, 2017

    Super moist and flavorful! I baked 2 small loaves, for 45 minutes and they came out great! My hubs is picky about banana bread, and he said this one was “great” 🙂 Reply

    • Natasha's Kitchen
      April 27, 2017

      Awesome! I love hearing when a “picky eater” approves! Thanks for sharing your great review Jeanne! Reply

  • Natasha ;-)
    March 23, 2017

    This is my go to recipe for banana bread.. Totally the bomb! Please if you can answer ASAP I would greatly appreciate it… I wanted to make this bread today in a cupcake pan.. Do you think thats possible? Do I just bake them faster? Reply

    • Natasha
      natashaskitchen
      March 23, 2017

      Hi Natasha (great name by the way! 😉 I haven’t tried that myself but one of my readers shared her great results in a comment, writing: “Just made this! It’s sooooo perfectly yummy! Baked it for 25 minutes in a 12-regular sized muffin pan, and our kitchen smells divine.” Reply

      • cindy
        May 17, 2018

        my hubby makes banana bread. He also makes some of the batter in cupcake papers and they come out real good. Reply

        • Natasha's Kitchen
          May 17, 2018

          Great tip Cindy, thanks for sharing! Reply

  • Natalie
    March 11, 2017

    Hi Natasha
    Can I use less butter?
    I love this banana bread!!!! Already making for few years! Reply

    • Natasha
      natashaskitchen
      March 11, 2017

      Hi Natalie, I haven’t tried reducing the butter because this recipe works so well with that amount – moist, flavorful… 🙂 I really just haven’t tried, but if you experiment with less butter, let me know how it goes 🙂 Reply

  • Leah
    March 8, 2017

    This is my husband’s favorite Banana Bread hands down! His review is 100 stars! Great to make with my daughter (who loves making your recipes!). Reply

    • Natasha's Kitchen
      March 8, 2017

      Your review put a huge smile on my face! 😀 That’s the BEST rating any one of my recipes have received! Reply

    • Elena
      October 21, 2017

      Hi Natasha! My husband don’t like raisins or nuts, do you think if I will make it without them it still will be good? Reply

      • Natasha
        natashaskitchen
        October 21, 2017

        HI Elena, this will still work if you omit them. You could try craisins if you prefer that or just omit both. We have done that and it still tastes great 🙂 Reply

  • Isabella
    March 5, 2017

    One of the best banana bread recipes! I made it today — it is moist and delicious. I skipped the walnuts and raisins, as my kids do not like them, but added a few chocolate chips. The bread was not overly sweet – a total success. Reply

    • Natasha
      natashaskitchen
      March 6, 2017

      Mmm chocolate chips are a great idea!! Thanks for sharing your great review 🙂 Reply

  • Tanya
    December 12, 2016

    Thank you Natasha , so good banana bread 👍 Reply

    • Natasha's Kitchen
      December 13, 2016

      Your welcome Tanya! So glad you liked it! Reply

  • Jasmine
    September 21, 2016

    I made this banana bread and it was amazing😋 and since I don’t like nuts and can’t eat berries I added a cup of chocolate chips instead and it tasted so G😋😋D with strong coffee and tea. Thank you for sharing your recipes with us this is my 5 attempt of baking something. Reply

    • Natasha
      natashaskitchen
      September 22, 2016

      Jasmine, thank you for such a sweeet review 😁 and you are very welcome! Reply

  • Julia
    June 23, 2016

    Made this today first time! This is soooo good. I used all purpose flour and instead if sugar I added honey. It came out perfect!! Thanks so much Natasha. Love ur blog!!!! Reply

    • Natasha
      natashaskitchen
      June 24, 2016

      I’m so happy you enjoyed it! Thanks for sharing that it works well with the honey! I’ve been curious to try that myself! 🙂 Reply

  • Tzivia
    May 11, 2016

    Natasha made this banana bread recipe yesterday had a slice for breakfast with a schmear of peanut butter topped with a little fresh banana used a scant half cup of poppy seeds and omg poppy seed and walnuts go totally hand in hand thanx so much darlin it’s my favorite site big up thanx to vadim u both totally rock cheers Reply

    • Natasha
      natashaskitchen
      May 11, 2016

      Wow that does sound really good! Thanks for the awesome review 🙂 Reply

      • Tzivia
        May 11, 2016

        Yo it sure was luv will be making this again gave a platter to my elderly neighbor Gladys and have another one set out for another elderly neighbor mrs n gr8 way to check up on somebody and for free really very good with honey another big up thanx to your sister anna cheers Reply

  • Tzivia
    May 9, 2016

    Mmmmm love bananas and walnuts gr8 combo Natasha right now I have a hand mixer would it work with that or am I better off mixing the batter by hand am in the works of getting a kitchen aid also I wonder if it would be really good with a little butter and jam or a schmear of peanut butter always looking for new breakfast ideas this looks really way good and yummmm and super easy peezy Reply

    • Natasha
      natashaskitchen
      May 9, 2016

      HI Tzivia, a hand mixer would work fine and you could probably even make it work with a whisk, by hand 🙂 One of my readers said she baked a strip of nutella in the center of the dough and loved it! 🙂 Reply

      • Tzivia
        May 10, 2016

        Oh really wow so I have the option of using a hand mixer or a whisk cool awesome mmmmm nutella sounds very interesting I was also thinking choco chips or poppy seeds oh my the many ways of banana bread lol thanx @ usual Natasha for your helpful answers and tips darlin btw hope mother’s day was special for you have a gr8 day and week cheers Reply

  • Danielle
    February 24, 2016

    Hi Natasha,

    Is it possible to do this without a mixer? I just moved into a new place and all I have to work with is a whisk!! lol.

    Thanks,
    Danielle Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Danielle, It should work but you would need to have your butter very soft to mix it with sugar. Let me know how it turns out 😀 Reply

  • Tanya
    February 24, 2016

    Hi Natasha, would it be ok to use another type of flour? All I have is Canadian flour Reply

    • Natasha
      natashaskitchen
      February 24, 2016

      Canadian flour would work great for this recipe 😃. Let me know how it turns out. Reply

  • Yelena
    February 16, 2016

    Great recipe. Although it might be a little too much sugar. Reply

    • Natasha
      natashaskitchen
      February 16, 2016

      Thank you Yelena. Next time try 3/4 cup of sugar or even 1/2 cup would still work. Reply

  • Monica
    February 6, 2016

    Everything about banana bread makes me so happy!
    This recipe is the best!!!!
    I am a huge follower of your blog and love all your recipes.
    Thank you!
    Monica Reply

    • Natasha
      natashaskitchen
      February 6, 2016

      Thank you Monica for the nice review and the compliment and you are welcome 😁. Reply

  • Tatyana
    December 7, 2015

    The best bana bread ever! Thanks for the recipe! Reply

    • Natasha
      natashaskitchen
      December 7, 2015

      Thank you for the nice review Tatyana and you are welcome 😁. Reply

  • Areej
    November 25, 2015

    I trust your recipes blindly, so I made this banana bread without testing and took it as a gift to my friend and her family. They LOVED it! and I admit that I wished it was mine only to devour 🙂 Reply

    • Natasha
      natashaskitchen
      November 25, 2015

      Your comment made me chuckle. Blindly eh? 😉 Thanks for the vote of confidence! I’m so glad they loved it 🙂 Reply

  • Inna
    October 31, 2015

    I have made two different Banana Bread recipes,but this one- the best.Thank you Natasha and Vadim for great recipes. Reply

    • Natasha
      natashaskitchen
      November 1, 2015

      Hi Inna, (Vadim here). I’m so happy you loved it, thank you for the awesome review 😀 . Reply

  • Oksana
    October 28, 2015

    Best banana bread recipe I have tried! This one is cooked through the and absolutely no wet inside. I have tried so many recipes before and they would always turn out soggy inside even if I baked way longer then needed. Thank you Natasha! )) Reply

    • Natasha
      natashaskitchen
      October 28, 2015

      Thank you for such a nice review Oksana 🙂 and you are very welcome. Reply

  • Inna
    September 11, 2015

    I made this bread today but added frozen blueberries instead of the raisin. It was SO GOOD!!! But I had to keep in in the oven for a little longer since the blueberries were frozen. Reply

    • Natasha
      natashaskitchen
      September 11, 2015

      Thank you for giving me the idea to use blueberries, I know my husband would be excited to see them in the banana bread :). Reply

  • Azalea
    August 16, 2015

    Just made this! It’s sooooo perfectly yummy! Baked it for 25 minutes in a 12-regular sized muffin pan, and our kitchen smells divine.

    The recipe calls for 1 stick of butter (or half a cup), however, in step 2 of the step by step baking direction, it is printed to “cream together 1 cup of butter and 1 cup of sugar” it could just be a typo.

    Anyhow, made it, baked it, posted it (on IG) and ate it! Thank you for this recipe😊😋 Reply

    • Natasha
      natashaskitchen
      August 16, 2015

      It was a typo! Yikes!! Thank you so much 🙂 I’m so happy you liked it and thank you for sharing it on IG (my favorite hangout spot) 😉 Reply

      • cindy
        May 17, 2018

        This recipe is so similar to the one I have that I got from a neighbor over 40 years ago. The difference is mine calls for sour milk. We put nuts in but not always the same nuts depends on what we have in the freezer. Another idea that we have done is added chopped dates in place of the raisins and at Christmas for an extra special treat we add in candied fruit. It is tasty. Have done cupcakes and I had a partial can of frosting left over from icing cookies and it was real good on top of the banana cupcakes. This recipe is so versatile you can do almost anything you want to jazz it up. Reply

        • Natasha's Kitchen
          May 17, 2018

          Yum, those are all great suggestions! Thanks for sharing with other readers! Reply

      • Selina
        October 22, 2018

        Wow what a delicious recipe! Thank you so much for sharing this recipe, I will must try to home. As a Nutritionist i can say this food is 100% healthy and nutritious. Reply

        • Natashas Kitchen
          October 22, 2018

          Thank you so much for your feedback, Selina!! I’m so happy you enjoyed it! Reply

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