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.
I love banana bread. I do it with o oatmeal instead of flour. Same amount put in the blender. It comes out super moist and more nutritious.
That’s a good and healthier substitute. Thanks for sharing that with us, Marcia!
Flavor was great. Baked for one hour at 350 in a ceramic loaf pan, to a rich deep brown . Toothpick came out clean, but center was raw!! My oven is never a problem. I baked it for at least another 10 minutes..then, afraid it would burn, I had to cut a slab from the center and cook it another 20 at 300 until it stopped oozing . The gooey center does not stick to a toothpick. ????Any ideas
that’s a bummer, Nina! I haven’t had that experience to advise what the culprit was. I would make sure your oven is not running too hot, but also I’m curious if a lower temperature and longer time are needed for a ceramic loaf. Without being there it’s hard to say what the culprit was. I wish I could be more helpful
I don’t have butter and find it very expensive can I replace it with margarine?
Hi Sarah, I haven’t tried using margarine yet to advise. If you want to experiment, please share with us how it goes.
As an amateur baker, I love all your recipes! My banana raisin loaf turned out insanely good! You helped me fall in love with baking because your recipes are so easy to follow and always turn out great. Thank you!
I’m so glad you fell in love with baking! It’s a rewarding hobby! I love it also, and I’m so glad you’re enjoying my recipes!
I only have 2 ripe bananas . Can i add apple puree to the bananas to make the 1 3/4 cup of bananas in the recipe?
Hi Joanne, I haven’t tested that, but I imagine that should work. I hope you love this recipe.
I’m going to make this recipe but the link to the metric version is not working. I’ll give it a try with the cups etc but never very confident with them. I trust my scales more! I’ll let you know how I get on.
Hi Hilary, did you click Jump to recipe then Metric? I just tried it and it works. You may also use this Ingredient Weight Chart as a guide.
Am very happy with the result. The bread is most and yummy! Thanks for sharing this recipe. 😋
You’re welcome! Glad you loved this recipe, Grace.
If I only have salted butter should I omit the 1/2 tsp salt?
Hi Terri, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter. I hope this is helpful!
Can you substitute the sugar with Splenda?
Hi Virginia, I honestly haven’t tried using Splenda to advise. If you do an experiment, please share with us how it goes.
With this recipe what type of raisins do you use? Black or Yellow?
Hi Teresa! We used regular black raisins. If you scroll midway through the recipe photos, you’ll see the ingredients measured out, including a photo of the raisins. I hope that helps.
This was my first time baking banana bread and it came out really good. Thank you for the amazing recipe!!
You’re welcome! Great to hear that it was a success.
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter..so used half oil and half butter..i omitted raisins..it turned out so light and moist..thans Natasha for this wonderful recipe..
Thank you so much for sharing that with me, Rana! I’m so glad you enjoyed it!
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter so used half butter and half oil..it turned out so light and moist..thanks Natasha for this recipe..
Thank you for your lovely review, Rana! I’m so happy you enjoyed that.
Hi Natasha,
I really want to try this recipe but for now I only have a bread pan that has 35cm in length, 14cm in width and 6cm in height. And I believe its longer than what you used. How will I adjust your recipe? Thank you
Hi Marzell, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe, so it won’t overflow but may be slightly shorter.
Thank you so much for the wonderful recipe, I made this specially for my MIL & my Daddy, they both loved it and so did my family. Will for sure keep making this more often. Thanks once again. God bless.
You’re welcome, Fran! Thank you so much for sharing that with me!
I made this today, omg best banana recipe I have ever tried! 10/10. I make a few of your recipes, and always eager to try new things. With our ongoing COVID lockdowns in Australia, we are always looking for ways to ease the boredom, cooking works for me. Keep the recipes coming. I love sharing your recipes with family.
Hello Ange, good to know that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
I made this for my cousins..they all loved it! Because of nut allergy i left out those and added chocolate chips. Very moist!
I’m so glad they all enjoyed this recipe, Tracie! Thank you so much for sharing that with me.
I will never make any other banana bread! This is now our family favorite, and I make it every week. We love the moistness, and toasting the walnuts makes this scrumptious!
That’s just awesome! Thank you for sharing your wonderful review!!
This recipe is fantastic! I didn’t have any raisins this time but looking forward to making it again! It was a hit with my family. Thanks so much for sharing!
Glad the recipe was a hit, Danica. I hope your family will love all the recipes that you will try!
This is my husband’s favorite and he sweetly asks me to make it every week. It’s really perfect but I do add one more banana because he’s banana crazy!
Aww, that’s the best! It sounds like you have a favorite!