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.
It’s in the oven now! Added walnuts and semi sweet chocolate chips. Yum!
I bet it smells so good in your home right now! Thank you so much for sharing that with me.
First of all, delicious!! I made it last night (healthy sub version with whole wheat, flax and honey). My first attempt at banana bread ever. I should have watch the video because I made 2 step mistakes but I think I did a good job fixing them because it still came out great. I’m sure the next time will be even better!!
I was just wondering; what is the tool you used to remove the loaf from the pan? I wanted to get one. It’s not listed in the steps and I can’t see the brand.
I’m so glad you enjoyed it, Jillie! We used a thin icing spatula, something that is very thin should work great. Like this icing spatula.
I made this banana bread yesterday. It is the best bread I have ever made. So delicious!
I’m so glad you enjoyed it! Thank you for the wonderful review, Carol!
Do you have a recipe for the banana bread without raisins and walnut and without chocolate chips?
Hi Jan, I don’t have one for a plain banana bread recipe, but this recipe is very versatile, and that can be made without those ingredients! I hope you love it!
I’ve tried your recipe and really liked it. I omitted the raisins since I wasn’t sure if would like it. But did notice, like someone else said that wasn’t as sweet as my other recipes. I will try add the raisins next time or more sugar like you suggested.
Thank you so much for sharing that with me, Nina! The raisins help with the sweetness! I hope you try it again soon!
I only have an old fashioned 8×4 pyrex dish. Do I need to put less batter in? Many thanks Ellen – Sunshine Coast BC CDA
Hi Ellen, we have baked this in a glass pyrex dish as well and it worked fine just make sure to do the toothpick test to check for doneness. The sides and bottom do brown faster in a glass pan however. It still works, but just something to be aware of.
Hi Natasha.. how do I replace all purpose flour with whole wheat flour in this recipe? Thanks
Hi there, please check this part in the recipe Substitutions for a Healthy Banana Bread as I mention there that you can use organic wheat flour instead of APF.
This is my new favorite banana bread recipe!It was super quick and easy and full of flavor! I added toasted pecans and coconut and reduced the sugar to 1/2 cup – it’s perfect for breakfast! Not too sweet and a nice texture.
Glad to know that the substitutions and changes that you made worked well! Thank you for sharing that with us, Sharon.
I tried this recipe today and it was so delicious! I only did 1/2 cup of walnuts and 1/4 cup of raisins. This is my new favorite banana bread recipe!
Hi Ana, I’m glad you found a new favorite! Thank you for the review.
Thanks for the recipe! I omitted the raisins since I didn’t have any… overall, it was moist but lacked in sweetness… (‘don’t know if it’s because I omitted the raisins) I think the recipe could use a little more sugar.
Hi Precious, you’re welcome. Raisins also add sweetness to the recipe but feel free to add more sugar on your next try if you will omit the raisins again.
Best moist Banana Bread recipe ever! Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it, Connie!
Need help why do all my cakes and these banana bread sink in the middle. The edges were getting to well done. When I meowed it from the oven.
Hi Cynthia, are you possibly swapping your baking soda and baking powder by mistake? Also, make sure the oven is fully preheated before baking and make sure your leavening is not expired.
If it happens with all your cakes it could be that your oven is not calibrated properly. You don’t need a service tech to deal with it either. For a couple dollars you can get an oven thermometer and determine how far off it is, then adjust knob accordingly in the future.
This was the absolute best banana bread recipe ever. I added a little fresh orange juice that was about to go bad. M&M cookie crumbs and vodka. I like to add everything to my bread. Okay, I was kidding about the vodka. But seriously I may try some spiced rum next time. Thanks!!!
That’s just awesome! Thank you for sharing your wonderful review!
when I defrost my bananas,, do I remove most of the liquid or do I add some of it and the bananas and my batter?
Hi RJ, I would discard if there is an excessive amount.
honestly at first i was tempted to discard the liquid, but when u mash it all together its not overly thin/watery… and it does contain a lot of the sugars and banana goodness. it has never ruined a banana bread for me. Just my two cents 😉
First time making it. Turned out a bit overdone. Had baked 55 min. Recipe calls for 55-60 minutes. I think it may have been the dark, nonstick bread pan. Next time, I’ll check at 50 min. Still very good.
I’m so glad you enjoyed it!
Best banana bread I’ve ever made.. absolutely delicious!!!
Thanks for the awesome review, Michele!
As usual a fantastic recipe from Natasha. We left out the nuts and raisons but added a half cup of unsweetened coconut flakes, which affected the texture, the chew, more than the flavor in an interesting way.
That’s something new, I haven’t tried that yet but good to know that you still enjoyed it!
Hi Natasha! Is there any difference in the amount of ingredients for doubling the recipe? I tried it yesterday with someone else’s recipe (that was my first mistake) and it came out awful! I’ve made this one before and we loved it, So this time I’m just trying to save myself the trouble and heartache. Thank you!
Hi Rosa, our readers have doubled the recipe just fine in the past. 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.
Can you advise how much mashed bananas per cup or grams? Thanks
Hi Natasha,
I don’t think I have a bread pan but I would love to try this recipe! Can I use dutch oven to bake this?
Hi Yana, I haven’t really tried that yet to advise of the timing and other instructions. Feel free to do an experiment and please share with us how it goes if you do try.
hi Natasha tried the recipe yesterday and did not realize I used baking powder instead of baking soda and my bread did not rise at all – it was dense and not so moist… have u experience this before? I was so bummed out – will try again
Hi Pat, it’s important not to mix those up to avoid this happening. Baking soda is three times stronger than baking powder, so you will need three times the baking powder allowing this to rise properly if using that. I hope you give this another try soon!