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Banana Bread Recipe (VIDEO)

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.

Banana Bread on a cutting board with walnuts, raisins and ripe bananas to make healthy banana bread

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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.

Ingredients for Banana Bread with ripe bananas, flour, sugar, eggs, butter, walnuts and raisins

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!

Slices of banana nut bread on a plate

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!

  1. In the mixing bowl, cream together butter and sugar.
  2. Mix in mashed bananas and eggs.
  3. Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
  4. 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

Moist banana bread recipe sliced to show banana nut bread center

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:

Moist Banana Bread Recipe

4.95 from 265 votes
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Banana bread sliced on a cutting board

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.

Skill Level: Easy
Cost to Make: $5-$8
Keyword: banana bread, banana nut bread
Cuisine: American
Course: Breakfast, snack
Calories: 350 kcal
Servings: 10 people

Ingredients

Instructions

  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. 

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

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

  4. 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.

  5. 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 Facts
Moist Banana Bread Recipe
Amount Per Serving
Calories 350 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 7g44%
Cholesterol 57mg19%
Sodium 243mg11%
Potassium 270mg8%
Carbohydrates 45g15%
Fiber 3g13%
Sugar 20g22%
Protein 5g10%
Vitamin A 354IU7%
Vitamin C 4mg5%
Calcium 26mg3%
Iron 2mg11%
* 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

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.

Moist banana nut bread on kitchen towel

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

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Natasha Kravchuk

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 and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Jo Warburton
    February 27, 2020

    My sister and I are British and live in California. We travelled home and made this cake with our Mom. We didn’t have walnuts but used sliced almonds instead. It was absolutely delicious and will become a regular for my Mom to make for her friends in the UK!

    Reply

    • Natasha's Kitchen
      February 27, 2020

      Thanks for sharing that with us and for the great feedback! Hope they love this recipe too as this has also become our favorite.

      Reply

  • K.
    February 25, 2020

    10 Stars !!! Sooo delicious.

    Reply

    • Natashas Kitchen
      February 25, 2020

      I’m so glad you enjoyed that! Thank you for that great review!

      Reply

  • Elizabeth
    February 22, 2020

    How much would the “mashed bananas” measure in cups?

    Reply

    • Natasha's Kitchen
      February 24, 2020

      I would think it would be about a cup or so of mashed should equal to 3 bananas.

      Reply

  • karen Case
    February 9, 2020

    I have to say this was so moist and wonderful. I made 4 small loafs to share and just wanted you to know how much I loved it.

    Reply

    • Natasha's Kitchen
      February 9, 2020

      So happy to hear that Karen. Thank you for such a wonderful review!

      Reply

  • Asma
    February 7, 2020

    It was my first time to make banana bread and it was soooo yummy, thank you for your recipe 🙂
    Do you have apple bread recipe please share it with us. Thanks

    Reply

    • Natasha's Kitchen
      February 7, 2020

      You’re welcome and I’m glad that you loved the banana bread recipe. Here’s the apple bread recipe.

      Reply

  • Rae Griffin
    February 7, 2020

    Hi Natasha

    Love love love this recipe! Thanks so much. I have made this three times and it is a hit. I added chocolate chips replacing the nuts.
    Love all of your recipes

    Reply

    • Natashas Kitchen
      February 7, 2020

      I’m so glad you enjoyed it! Thank you for the wonderful review, Rae!

      Reply

  • Angel
    January 30, 2020

    Hi Natasha I love your recipes i did a few Of them, but can you do some recipes for people who have diabetes i love sweet stuff but they can kill me.

    Reply

    • Natashas Kitchen
      January 30, 2020

      Hi Angel, thank you for stopping by & for that suggestion.

      Reply

  • Gerlie B.
    January 28, 2020

    I just tried this today, and it came out perfect. It’s soft and oh so yummy.. My husband loved it.. Thanks so much for sharing this recipe..

    Reply

    • Natashas Kitchen
      January 29, 2020

      You’re welcome, Gerlie! We love this recipe also!

      Reply

  • Robert
    January 19, 2020

    Does this have to be refrigerated?

    Reply

    • Natashas Kitchen
      January 20, 2020

      Hi Robert, yes, this one needs to be stored in the fridge.

      Reply

  • Robert
    January 19, 2020

    Made this with my granddaughters! Outstanding

    Reply

    • Natashas Kitchen
      January 20, 2020

      That’s just awesome!! Thank you for sharing your wonderful review, Robert!

      Reply

  • kevin
    January 18, 2020

    Do I need to do any recipe modifications if I use regular salted butter? I don’t ever have unsalted on hand.

    Reply

    • Natasha
      January 18, 2020

      Hi Kevin, yes that should work fine but I would suggest using a little less salt in the recipe, maybe 1/4 tsp instead of 1/2 tsp.

      Reply

      • Kevin
        January 18, 2020

        Awesome! Thank you! I turned out so well. It’s my “new” banana bread recipe…forever!

        Thanks again!

        Reply

        • Natashas Kitchen
          January 18, 2020

          That’s so great! It sounds like you have a new favorite!

          Reply

  • Yvonne
    January 18, 2020

    Hi Natasha, I love following you and all your recipes. I followed the recipe exactly as listed, great taste but not as moist as I’d like. Any tips on what I may have done wrong? I baked for exactly 1 hour

    Reply

    • Natashas Kitchen
      January 18, 2020

      Hi Yvonne, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any?

      Reply

  • Tricia
    January 9, 2020

    Nearly the same as the recipe I have made for decades, but mine calls for 2 cups of flour and 1/2 cup of buttermilk or 3 tablespoons of sour cream. Also, I usually only have self-rising flour on hand, and it comes out perfectly, even though I still add the baking soda and salt. I don’t use raisins but think dried cranberries would be good – less sweet. It’s a family favorite!

    Reply

    • Natashas Kitchen
      January 9, 2020

      Thank you so much for sharing that with me, Tricia!

      Reply

  • Ricardo De Jesus
    January 4, 2020

    I followed your recipe and it turned out to be super delicious. The only downside was when I was slicing it, the slices tend to break like crumbling a little. My question is; if I use the same recipe and measurements but I make muffins instead, how many muffins would that batter make?

    Reply

  • Maida from Manila
    December 19, 2019

    I teach children with special needs so its important that the procedure for baking is simple for them to follow. Me and my student tried out this recipe and it was certainly a hit.

    Reply

    • Natashas Kitchen
      December 19, 2019

      I’m so inspired reading your review. Thank you!

      Reply

    • Ricardo
      January 5, 2020

      Excellent recipe. I tried it and the taste is second to none. There’s only one thing I noticed; when I sliced the bread, the slices would not stay together as a whole slice but it breaks like in the middle. Kind of crumbling. Maybe I should add another egg to the batter to keep it together? I have another question; if I use the same batter to make muffins instead of the loaf, how many muffins would that recipe make? I want to make 24 muffins.

      Reply

      • Natasha
        January 6, 2020

        Hi Ricardo, I haven’t noticed that happening unless the bread is cut while it is too warm. Were there any other substitutions in the recipe? Also, we have already converted this to a banana muffin recipe. I hope you love it!

        Reply

  • Joseph McIlvaine
    December 14, 2019

    Another great recipe Natasha! Followed it exactly and love it! If you’d like to try an added dimension of banana in your recipe try 2 very ripe bananas and one just ripe. Slice the just ripe banana into 1/3″ bits and gently fold in at the end. It adds a unique texture and adds a second banana flavor. Happy Holidays!

    Reply

    • Natashas Kitchen
      December 14, 2019

      Thank you for stopping by and sharing that tip with us Joseph! It sounds delicious!

      Reply

  • Serena
    December 13, 2019

    Hi Natasha, thanks for your wonderful recipe. My husband and friends love the banana bread so much. Followed exactly your recipe and it’s a great success. Not too sweet and moist.

    Reply

    • Natasha
      December 14, 2019

      Hi Serena, I am so happy to hear that! Thank you for sharing your great review!

      Reply

  • Pat
    December 13, 2019

    Excellent recipe..I used honey and 1/4 of sugar w/raisins and walnuts..thx

    Reply

    • Natashas Kitchen
      December 13, 2019

      I’m so glad you enjoyed it!

      Reply

  • Stella. Sanok
    December 13, 2019

    Made this bread and it was raw in the middle. Baked it longer and it was still raw. Ended up throwing it out. I don’t think it has enough flour. All my other banana breads have more flour and I never had a problem with them. .

    Reply

    • Natasha
      December 14, 2019

      Hi Stella, we’ve never had any issue with underbaking using these proportions and have probably made the banana bread a hundred times (it’s a very popular recipe around here). Have you checked the internal temperature of your oven? Maybe something is off?

      Reply

      • Hema
        February 14, 2020

        Hi Natasha, can I bake this in a 9 inch round pan?

        Reply

        • Natasha
          February 14, 2020

          Hi Hema, I haven’t tried it in a 9″ cake pan but I think it would work. The bake time is probably going to be less so you will have to check a little earlier to see if it passes the toothpick poke test and take it out of the oven when there is no wet batter on the toothpick.

          Reply

          • Hema
            February 16, 2020

            Thank you so much for the quick reply 😊

          • Khristina
            February 27, 2020

            Hi Natasha! Love the blog. Uhm not sure if I missed it on the blog but how much honey should I use if I don’t wanna use so much granulated sugar ?

          • Natashas Kitchen
            February 27, 2020

            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!

    • Yessica
      January 1, 2020

      Same thing happened to me the outside looked beautiful but the inside is completely raw 🙁

      Reply

      • Natasha
        January 1, 2020

        I’m not sure what it could possibly be unless you are putting it into a different sized baking dish (if it’s a taller loaf, it needs a little more time). I’ve made this probably a hundred times and haven’t had that experience. Consider any substitutions you might be making?

        Reply

  • Lateria
    December 11, 2019

    Would baking time be the same if using a 6 or 8 compartment mini loaf pan?

    Reply

    • Natashas Kitchen
      December 11, 2019

      I have not tested that to advise but I imagine it may time more time. If you experiment please let me know how you like that.

      Reply

    • Ali
      January 14, 2020

      I used an 8 mini loaf pan, following the baking directions from another banana bread recipe – 350 degrees for 25-30 mins. Mine took about 30 minutes. Gave them out to friends and co-workers for Christmas and received many compliments about how great the bread tasted and how moist it was. This is my new go-to recipe for sure.

      Reply

      • Natashas Kitchen
        January 14, 2020

        I’m so happy to hear that, Ali! Thank you for that awesome feedback.

        Reply

  • Helen
    December 10, 2019

    Favorite recipe.

    Reply

    • Natashas Kitchen
      December 10, 2019

      I’m so glad you enjoyed it, Helen!

      Reply

  • Kimberly
    December 9, 2019

    Banana bread perfection! I’ve never made it with raisins before and it sounds delicious, can’t wait to try it!

    Reply

    • Natashas Kitchen
      December 10, 2019

      I hope you love this recipe, Kimberly! We look forward to your feedback.

      Reply

  • Daisi
    December 9, 2019

    Can I do this in mason jars?

    Reply

    • Natashas Kitchen
      December 10, 2019

      Hi Daisi, are you referring to baking in a mason jar? I haven’t tested that to advise. If you experiment, let me know how you liked the recipe

      Reply

  • Sara Welch
    December 9, 2019

    Love, love, love banana bread! Looking forward to baking this sometime this week; looks too good to pass up!

    Reply

    • Natashas Kitchen
      December 10, 2019

      It is one of our favorite recipes! I hope you love it, Sara!

      Reply

  • Betsy
    December 9, 2019

    Delicious bread. I love the nuts in here. Have you ever used dates in banana bread? I bet they’d be good too…maybe I’ll make that happen next loaf!

    Reply

    • Natashas Kitchen
      December 10, 2019

      Hi Betsy, Mmm that sounds like a really good idea to use 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

  • David Rush
    November 28, 2019

    This recipe is the same as my grandmother’s from 40+ years ago. This one has difference that you can use honey instead of white sugar, which is good. Otherwise is the exact recipe.

    Saving that, it is very good.

    Reply

    • Natasha
      November 28, 2019

      That is amazing! And yes it is a nice alternative when trying to cut back on processed sugar.

      Reply

  • Ashwini
    November 27, 2019

    Kids loved it!

    Reply

    • Natashas Kitchen
      November 27, 2019

      That is the best when kids love what we parents make. That’s so great!

      Reply

  • Shawna Harris
    November 26, 2019

    Hi Natasha, I loved this recipe, but for some reason often end up with a moist/wet top on banana bread or muffins. Could you help me figure out how to prevent this? Occasionally I will substitute applesauce for oil (which could be the cause), but not always. Just curious on whether this b is a common issue.

    Reply

    • Natasha
      November 26, 2019

      Hi Shawna, I haven’t had that experience but I also haven’t tried substituting with applesauce – I wonder if that is translating to too much moisture in the batter?

      Reply

  • valerie silleck
    November 23, 2019

    Love this recipe Natasha.

    Reply

    • Natashas Kitchen
      November 23, 2019

      I’m so glad you enjoyed it!

      Reply

  • Mou
    November 16, 2019

    I made this one and had a struggling time to resist it. Yummy and super soft.

    Reply

    • Natashas Kitchen
      November 17, 2019

      Thank you for the wonderful review!

      Reply

  • Alicia Turano
    November 14, 2019

    I made it with my kids and they were so excited, this is my fourth or fifth time making it and it’s so good.

    Reply

    • Natashas Kitchen
      November 15, 2019

      That’s so great! It sounds like you have a new favorite, Alicia!

      Reply

  • Karen Barnes
    November 14, 2019

    This is the absolute BEST banana nut bread I’ve ever tasted OR made in my whole life!! I love your recipes. Thanks for sharing.

    Reply

    • Natashas Kitchen
      November 14, 2019

      That’s just awesome!! Thank you for sharing your wonderful review, Karen!

      Reply

  • Johnnie Silfies
    November 6, 2019

    Trying this Banana bread tonight. I added Walnut’s and Chocolate chips to mine. It’s in the oven now. A good treat for after dinner Making BBQ Chicken yum

    Reply

    • Natashas Kitchen
      November 6, 2019

      I’m so glad you enjoyed that, Johnnie!

      Reply

  • The Bake Connect
    November 6, 2019

    Hi Natasha,

    If I replace sugar with honey then how much honey needs to be added, also if there is no sugar will it be same in texture.
    Thanks

    Reply

    • Natashas Kitchen
      November 6, 2019

      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

  • Linu Chirayil
    November 4, 2019

    Can we add oil instead of butter for banana bread

    Reply

    • Natashas Kitchen
      November 4, 2019

      Hi Linu, Here is what one of our readers wrote about using oil, “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

  • Hind
    October 31, 2019

    OMG! So good. My stepdaughter is Arab and she never heard of banana bread before today. She was worried about it but once she tasted this banana bread. She asked for more. I am a very good baker in her eyes now. Thanks Natasha!!!!!

    Reply

    • Natashas Kitchen
      November 1, 2019

      Awww that’s the best! Thank you so much for sharing that with me. I’m all smiles!

      Reply

  • La Chiva
    October 20, 2019

    I lost count to how many times I have made my banana bread using your recipe. It has always gone great as long as I follow instructions. LOL. However, I have alternated between cranberries and raisins and cranberries have on I lost count to how many times I have made my banana bread using your recipe. It has always gone great as long as I follow instructions. LOL. However, I have alternated between cranberries and raisins and cranberries have won. Either way, it always comes out very good! I allow my bananas to ripen to the point of undesirable inside the fridge. Then I add one or two not so right bananas. This always turns out perfect for me

    Reply

    • Natashas Kitchen
      October 20, 2019

      Thank you so much for sharing that with me. I’m so glad you enjoyed it!

      Reply

  • Cathy
    October 12, 2019

    Hi Natasha,

    I just posted a comment to you and I also wanted to add that i spoke to my Mum who is a major ‘MasterChef’ for me & she said that adding the 1/2 a Cup of Honey(which i did) instead of Sugar most likely made the sides & bottom of the Cake burn and she said she always puts baking paper on the bottom of the pan and also to make sure the rack is always in the middle. (Amateur Mistake!) Lol
    So next time I try your recipe I will put the baking paper, make sure my rack is in the middle and use brown sugar instead of Honey!
    Other than that my kids seriously Gobbled this bread up as did Hubby & me.
    Thankyou for a Lovely recipe!
    Cathy x

    Reply

    • Natashas Kitchen
      October 12, 2019

      I’m so happy your family enjoyed that!

      Reply

  • Shelly
    October 11, 2019

    So flavorful and oh! so delicious. Family loved it! I would love a pumpkin bread recipe, too. Or do you think substituting the banana for about 1 1/2 cups pumpkin would work?

    Reply

    • Natashas Kitchen
      October 11, 2019

      Hi Shelly, I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe. Also, we do have this Pumpkin Bread recipe here you may like.

      Reply

  • Charlie Wilson
    October 4, 2019

    I made the banana bread this afternoon while my wife was resting. IT was delicious. Used pecans. Next on the menu will be the zucchini bread.

    Reply

    • Natashas Kitchen
      October 4, 2019

      I’m so happy you enjoyed that, Charlie!

      Reply

    • Charles Wilson
      October 11, 2019

      I have now made this twice and my wife has fallen in love with it. She commented this is the best tasting banana bread she has ever tasted.
      Thanks for the recipe.

      Reply

      • Natashas Kitchen
        October 12, 2019

        That’s so great, Charles! I’m so happy you both enjoyed that.

        Reply

  • jean
    October 3, 2019

    hi natasha, love all your recipes! but could you add british measurements as well? when you say cup not sure how much that is – thanks from an incompetent but still trying cook

    Reply

    • Natashas Kitchen
      October 4, 2019

      Hi Jean, If you click “Jump to recipe” at the top of the post it will take you to our printable recipe where you have the option to view the ingredients in US Customary or Metric measurements. I hope that helps.

      Reply

      • jean
        October 5, 2019

        thankyou for replying
        really enjoy your recipes and you always seem to be enjoying your work!!

        Reply

        • Natashas Kitchen
          October 5, 2019

          Thank you for that wonderful compliment!

          Reply

  • Carolyn Herron
    September 26, 2019

    So happy to have found your site. I’ve moved from sea-level to 5000 ft. Any hope for high-altitude bakers? It really is different!

    Reply

    • Natashas Kitchen
      September 26, 2019

      Hi Carolyn, I don’t have experiene with high altitude for this recipe specifically but I do recommend looking throught the comments for a tip from our readers. If you experiment, let me know how you liked the recipe

      Reply

      • Mattea Beall
        November 1, 2019

        I am making this recipe at high altitude (rocky mountains) tomorrow! I will let you know how it goes! Usually no problems for me so I’ll update!

        Reply

  • Mae
    September 22, 2019

    Hello, is it okay to double or triple this recipe without making any changes to the recipe? (I’ll be baking it in three 9X5 bread pans). Good day to you!

    Reply

    • Natashas Kitchen
      September 23, 2019

      Hi Mae, 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

  • Lisa
    September 20, 2019

    I found the flavour of banana lacking. Has anyone tried with more bananas?

    Reply

    • Lynn
      September 20, 2019

      I make this recipe very often in mini loaves. Excellent size to freeze, serve and give as gifts. Whether I use a regular or mini loaf pan, I never go over a cup and a half of smashed bananas. Any more bananas may prevent the loaf from baking through (too moist). I wait until my bananas are BLACK before using. The sweetness is perfect. I have never received less than an overwhelming compliment on the banana flavor.

      Reply

      • Natashas Kitchen
        September 21, 2019

        Thank you so much for sharing that with us.

        Reply

  • Carina Z
    September 14, 2019

    I make this bread almost biweekly. I’ve been making two each time so i can share the second loaf. Been getting lots of compliments and everyone seems to love it! Thanks for the great recipe, Natasha!

    Reply

    • Natashas Kitchen
      September 16, 2019

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

      Reply

  • Miles
    September 6, 2019

    Finally made it right with your recipe, my husband loved it. Thank you so much

    Reply

    • Natashas Kitchen
      September 6, 2019

      You’re so welcome, Miles! I’m so glad you enjoyed that!

      Reply

  • Morgan
    August 29, 2019

    Thank you for all the great recipes. What’s the best brand for a Loaf Pan to make Banana Bread? Thank you!

    Reply

    • Natasha
      August 29, 2019

      Hi Morgan, the loaf pan I am using currently is by Williams Sonoma. I love the gold lining on it and it works well being non-stick.

      Reply

  • Bobbie Mumma
    August 27, 2019

    I tried your banana bread recipe I used pecans cranberries raisins pecans and peanut butter chips it is wonderful

    Reply

    • Natashas Kitchen
      August 27, 2019

      That’s so awesome Bobbie! Thank you for sharing that with us.

      Reply

  • Sue
    August 25, 2019

    I made this twice. Once with basic recipe as is but added chocolate chips instead of raisins and nuts. Delicious! The second time I substituted 1/2 cup of honey for the sugar and just added nuts. Delicious again but with a hint of honey flavor too, which I loved. Thank you for this wonderful recipe.

    Reply

    • Natashas Kitchen
      August 26, 2019

      You’re welcome! I’m so happy you enjoyed it, Sue!

      Reply

  • Marjorie Watts
    August 23, 2019

    I cut the sugar in banana bread and muffins quite often. They turn out just fine. Also, if you don’t have buttermilk, adding a teaspoon of white vinegar to milk works fine.

    Reply

    • Natashas Kitchen
      August 23, 2019

      Thank you so much for sharing that with us.

      Reply

    • Connie
      November 2, 2019

      Hi Marjorie…what recipe do you use for banana bread with buttermilk in it?

      Reply

  • Gail Staton
    August 18, 2019

    I have made this recipe many times. I make it vegan using vegan butter and substitute flax seed and water mixture for the eggs. It is delicious. 1 Tbs. ground flax seed mixed with 3 Tbs. water equals 1 egg, let this mixture sit for about 15 to 30 minutes to thicken. This recipe calls for 2 eggs so double the flax seed mixture.

    Reply

    • Natashas Kitchen
      August 18, 2019

      Thank you so much for sharing that with me. I’m sure our readers will find this helpful.

      Reply

  • Edna
    August 17, 2019

    How can you get the consistency to make a batter if the only liquid ingredients for Banana cake on your list are vanilla and eggs. Did you miss the milk on your list?or no need

    Reply

    • Natashas Kitchen
      August 18, 2019

      Hi Edna, banana bread batter is normal pretty thick, the soft mashed banana helps with that also. No milk needed.

      Reply

  • CHARLENE DANNIN
    August 16, 2019

    I would love to see some really good sugar free cakes. Can I use sugar sub. for reg. sugar in the banana bread? I love everything I see from you wish I had time to make everything..how about a sugar free choc. cake my son can’t have sugar. Thank You !

    Reply

    • Natashas Kitchen
      August 16, 2019

      Hi Charlene, I haven’t tried that but here is what one of my readers noted “Dis recipe is the truth. Made it as muffins and did some modifications. Used 1/2 stick of butter, 1/2 cup brown sugar, 3 tsp baking powder and 11/2 cup oat flour with cinnamon. Didn’t use nuts nor raisins. Sprinkled oats on top. It was super moist and so delicious! Baked 30 mins @ 180•c. Thanks Natasha!!!” I hope this helps

      Reply

  • Elizabeth Lyons
    August 16, 2019

    Hi can you please convert weights to grams or oz please

    Reply

    • Natasha
      August 16, 2019

      Hi Elizabeth, click on “Metric” in the recipe card and you will have the answers you seek.

      Reply

  • Tina
    August 11, 2019

    Hi Natasha. Can u make this in a Pyrex loaf pan?

    Reply

    • Natashas Kitchen
      August 12, 2019

      Hi Tina, I haven’t tested that but I think it could work. You may need to watch it closely since glass bowls tend to cook a little differently.

      Reply

      • Tina
        August 25, 2019

        I made it in the Pyrex and it came out good. Thank you for this amazing recipe

        Reply

        • Natashas Kitchen
          August 26, 2019

          You’re welcome! I’m so happy you enjoyed it Tina!

          Reply

  • Lystra
    August 8, 2019

    I made this banana bread and it came out so so good, moist, light and not too sweet. Thanks Natasha

    Reply

    • Natashas Kitchen
      August 8, 2019

      You’re welcome! I’m glad you enjoyed that!

      Reply

  • Joanne
    August 4, 2019

    Outstanding!

    Reply

  • Daphne Hamilton
    July 26, 2019

    Hello Natasha. I love your banana bread recipe.How much honey you suggested I used.
    Thank you very much.

    Reply

    • Natashas Kitchen
      July 26, 2019

      Hi Daphne, 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

  • Lisa
    July 26, 2019

    Hi Natasha, do you think it could work ok if I substituted coconut flour at all for the all purpose flour?
    Thanks so much,
    Lisa

    Reply

    • Natashas Kitchen
      July 26, 2019

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

      Reply

      • Jill Metcalfe
        July 29, 2019

        You will need to add xanathan gum to make gluten red with either coconut flour or almond flour

        Reply

  • Potreen
    July 26, 2019

    Can I use zucchini instead of the bananas, if not, do you have a recipe for zucchini nut bread?

    Reply

  • Telma
    July 22, 2019

    Natasha please upload your sisters banana bread recipe with wheat flour and honey
    Thank you

    Reply

  • Jovi
    July 19, 2019

    I just made this and my gosh it is sooooo yummy..Thank you

    Reply

    • Natashas Kitchen
      July 19, 2019

      You’re welcome! I’m so happy you enjoyed it, Jovi!

      Reply

  • Lisa
    July 11, 2019

    All bananas are all sizes and medium are also different…u get the drift. So 3 bananas is how many cups

    Reply

    • Natashas Kitchen
      July 11, 2019

      Hi Lisa, I didn’t measure it that way but this recipe calls for about 1 1/2 cups of mashed bananas. I hope you love this banana bread recipe!

      Reply

  • Laurel Beals
    May 27, 2019

    I want to use whole wheat flour instead of regular flour. What measurements should I use or can I use it the same way 1/1.

    Reply

    • Natasha
      May 28, 2019

      Hi Laurel, I honestly haven’t tested it with whole wheat but 3 or 4 of my readers reported great results using whole wheat flour. I am assuming they used an equal amount: 1:1 substitution because they didn’t state otherwise.

      Reply

  • Charlene
    May 21, 2019

    The taste is great but for some reason it didn’t rise very much. Went back to check the recipe to see if I missed baking powder or put in the wrong amount, but no. Will try again because like I said the taste is really good.

    Reply

    • Natashas Kitchen
      May 21, 2019

      Hi Charlene, I haven’t had that happen before but I am always happy to help troubleshoot. My first though is to make sure the baking soda is fresh and still active and also to make sure you are using the correct amount and not substituting it with anything else (like baking powder which has 1/4 the strength of baking soda). Any other substitutions might affect the rise or baking on a different mode such as convection without making the necessary temp or time modifications. I sure hope that helps!

      Reply

  • Alex
    May 10, 2019

    Made this so many times. The only banana bread recipe I will use

    Reply

    • Natashas Kitchen
      May 10, 2019

      That’s so great! It sounds like you have a new favorite, Alex!

      Reply

  • Diane Richards
    April 29, 2019

    Thank you for your quick response. I am going to make it again and put the baking time down to 45 to 50 minutes and see what happens. I follow the directions to the T so I think it’s the altitude or maybe my oven might be off, I’ll check with an oven thermometer. Thanks again, Diane

    Reply

  • Diane Richards
    April 29, 2019

    I don’t know what I am doing wrong with this banana bread recipe, I’ve made it many times and it keeps coming out very dry. I do live at an altitude of 10,000 above sea level so I don’t know if that has something to do with it.

    Reply

    • Natashas Kitchen
      April 29, 2019

      Hi Diane, I haven’t had it come out dry following the recipe – the only thing that comes to mind is – did you possibly use a convection oven setting which would cause it to over bake? Or does your oven tend to run hot? Or did you possibly use a larger pan which would require less baking time? I hope that helps to troubleshoot. Altitude may have something to do with it also, did you adjust the bake time any?

      Reply

  • Tayler
    April 25, 2019

    I LOVE this recipe! It’s so easy and 99% of the time, I already have all the ingredients I need. It’s moist, sweet, and SO delicious! I leave out the raisins and walnuts (I like simple banana bread) and it’s still amazing! I have Celiac so I also substitute a gluten free flour in there. It’s hard not to eat it all in one sitting!

    Reply

    • Natashas Kitchen
      April 26, 2019

      This is definitely a favorite around here! Thank you for that great review, Tayler!

      Reply

      • Akanksha Bansal
        July 20, 2019

        Thanks for the recipe.what should I substitute eggs with.pls state the quantity as well.pure vegan

        Reply

        • Natashas Kitchen
          July 20, 2019

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

          Reply

  • SylviA smith
    April 20, 2019

    I made this but it came out real dark tasted ok what type of bread pan is best dark or light?

    Reply

    • Natasha
      April 20, 2019

      HI Sylvia, a darker pan will make your bread darker and a lighter one will be lighter in color but the flavor and moisture will be the same so I would suggest using whatever type of pan you have. Here is our chocolate chip banana bread – the same banana bread base baked in a lighter pan.

      Reply

  • Judy Whittinghill
    April 15, 2019

    Natasha, I made your banana bread and it was wonderful!! I never cared for banana bread until I tasted my sister’s and fell in love with it. She gave me your recipe and I passed it on to my other sister. Next I want to make the lemon blueberry cake! Can’t wait. Love all your recipes.

    Judy W.

    Reply

    • Natashas Kitchen
      April 16, 2019

      Thank you for sharing that with me, Judy! I’m so happy you enjoyed this recipe!

      Reply

  • Bex
    April 13, 2019

    I’ve tried this recipe twice and both times, the batter was boiling after 60 min in the oven. It looks like there’s too much butter? I measured the flour correctly. Is it because I skipped the nuts? The bread tasted fine after I poured out the excess butter, but the top was burnt. Not sure why this keeps happening 🙁

    Reply

    • Natasha
      April 15, 2019

      Hi Bex, I’ve never seen banana bread boil to be honest but I am always happy to help troubleshoot. I wonder if possibly more butter was used than is called for in the recipe? Also, make sure the butter is softened (not melted) so it incorporates easier into the sugar. If the butter is properly blended into the batter, it should not pool at all at the top. Also be sure you are using the bake mode and not the convection setting. Hope that helps!

      Reply

    • Chivi
      June 29, 2019

      I have made this recipe about a dozen times, all times 100% great. Today I failed to make the sugar+butter paste to then mix with all other ingredients. Outside is over cooked and inside is slightly under cooked. We’re all eating it anyway because this banana bread is always a huge hit here.
      Again, if you did not mix the right amount of butter with the sugar to make a sandy paste, then that is likely the issue (if all other recipe details were followed).
      My opinion & observation! 🙂

      Reply

      • Natashas Kitchen
        June 29, 2019

        Thank you so much for sharing that with me Chivi!

        Reply

  • Sheena
    April 13, 2019

    Made this today, absolutely delicious! I used coconut oil in place of the butter due to needing dairy free, used 1/2 cup honey rather than sugar (however in hindsight I would have reduced further as the bananas I used were super ripe and very sweet), omitted the walnuts as didn’t have any on hand. Thanks for the amazing recipe 🙂

    Reply

    • Natashas Kitchen
      April 13, 2019

      I’m so happy you enjoyed that. Thank you for sharing that with us Sheena!

      Reply

      • Cathy
        October 12, 2019

        Hi Natasha,

        I made this Banana bread using a slightly larger loaf pan which is dark in colour. I baked the Banana bread for 60mins and the centre of the bread was just Lovely and moist but the bottom and the outer sides were very dark and slightly burned is there anything you could advise that I should do for next time?
        I baked it at 175c. My oven rack was more towards the bottom of the oven, do you think that could have anything to do with the burning on outer parts of the bread?
        Thankyou
        Cathy x

        Reply

        • Natashas Kitchen
          October 12, 2019

          Hi Cathy, I am more than happy to troubleshoot! Was anything altered in the recipe? Is your ocen rack towards the middle of the oven and your oven temperature is calibrated?

          Reply

  • Rita Scanlon
    April 2, 2019

    Hello 👋🏻,
    Using the proper size pan, this recipe comes out beautifully. I have substituted 1 grated carrot 🥕 for the raisins and sprinkled some toffe bits and/or chocolate chips on top. Delicious 😋

    Reply

    • Natashas Kitchen
      April 2, 2019

      I’m so happy to hear you enjoyed that Rita!

      Reply

  • Indian recipes
    March 29, 2019

    I tried this bread recipes it came nicely as my son liked very much….here I like to thank you for sharing such a simple way explained recipe.

    Reply

    • Natashas Kitchen
      March 29, 2019

      I’m so happy you enjoyed that!

      Reply

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