Get the Latest Recipes in your inbox:

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, along with chocolate chip banana bread. Deliciously soft, moist and even better with overripe bananas!

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

This post may contain affiliate links. Read my disclosure policy.

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:

This is everything you need to make the best banana bread! Adding walnuts is optional but adds great taste and texture, turning it into a 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:

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

4.94 from 160 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
Skill Level: Easy
Cost to Make: $5-$8
Keyword: banana bread
Calories: 350 kcal
Servings: 10


  • 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


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? Try these Popular Banana Recipes:

Banana recipes for how to make banana bread

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. Read hundreds of 5-STAR 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 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. |


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

Get the Latest Recipes in your inbox:

Read comments/reviewsAdd comment/review

  • 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

  • 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

  • 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

  • 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.

    • Natashas Kitchen
      March 29, 2019

      I’m so happy you enjoyed that! Reply

Add comment/review

Leave a comment

As Featured On

Get the Latest Recipes in your inbox:

Never Go "Hangry" Again!

Get weekly updates on new recipes, exclusive giveaways plus behind the scenes photos.