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.
This is the first banana bread recipe I’ve found on the Internet that I’d give 10/5 stars. It tastes exactly like my nana’s. Moist, sweet, but not too dessert-y. Just perfect banana bread. Saving this recipe forever!
That’s so great! It sounds like you have a new favorite, Kay! Thank you for your wonderful feedback!
I have tried it, but I used Oat Flour instead of AP flour for healthy cake. It was very very delicious ♥️♥️♥️
That’s great! I’m glad it turned out well. Thanks for sharing. Did you make any other adjustments?
H i Natasha, what can I replace the two eggs with? Thank you.
I honestly did not try this without eggs or using another substitute ingredient.
I cooked mine for 50 minutes. Inside was still wet and top was brown – leaning towards a darker brown. I wanted a golden brown and missed that. I put foil over top and baked another 5 to 6 mins. Inside cooked more. But Bottom was over cooked and burnt. I have a thermidor oven with electric stove that cooks evenly. Any thoughts? I followed to the letter. Moist but dark at bottom. Cooked on middle rack.
Hi Annette! It could be the pan that you used (materials/metals distribute heat differently). If you don’t already use one, I highly encourage the use of an internal oven thermometer to see how your oven heats. You may need to adjust your temperature if it runs hot. Also, be sure to allow the oven to fully preheat before baking.
Can I substitute raisins with maybe chocolate chips? All 5 of our girls aren’t fans of raisins. Looking forward to trying a new banana bread recipe, we have used the same one for 10 years now, but always love trying something new.
Hi Kara, this recipe works great with chocolate chips! Have you tried my Chocolate Chip Banana Bread recipe?
This is the BEST banana bread recipe I have ever had! I would give it 10 stars. It’s incredibly moist and so easy.
Thanks for sharing
Hi Deb! That’s wonderful to hear. Thank you for the feedback. I’m glad you loved it!
Very disappointed with this recipe. I followed it exactly. The taste was ok but the texture was disappointing. Absolutely nothing like my deceased mother’s recipe which I could not find. Everything else I have made from Natasha’s Kitchen recipes have been a hit. This was the first bakery item I have made. I watched the video and read the entire blog but it just didn’t hit the spot. Sorry.
Hi Debi! I’m sorry to hear that. This recipe has great reviews. It really is one of the best banana breads we’ve tried. I would love to help troubleshoot if you could provide more information as to what the issue was exactly?
Hello, I use many recipes from your blog and they are always a hit so thank you. I would like to make mini loaves – would I use this recipe or the muffin recipe?
Hi Rosslyn, this should work as muffins with baking adjustments. However, I do have a recipe for Banana Muffins HERE.
I haven’t made your recipe, BUT I always add 1/4-1/2 teaspoon of banana extract to mine and it makes it so flavorful!
Thank you so much for sharing that with me, Sheila!
I finally made it… i had 6 bananas, so I made a double recipe … but it turned out very well… for the first time and double quantity… I am very happy with the result… Thank you, Natasha! All 5 stares!
That’s great! I’m so glad you enjoyed it.
I was curious if I could substitute bob’s red mill gluten free 1-1 flour in this recipe, and YES! Now this recipe is the only one I use. There’s just simply no need for any others, it’s like finding “the one.”
I don’t know how good it is with walnuts because my “one” is allergic, and my kids only like raisins by themselves.
With the base recipe as great as it is though, I doubt adding any nuts or dried fruit would make this a baked bad instead of a baked good!
Hi Racel! I’m glad you love this recipe. I have not tested it but one of my readers said, “I substituted the flour with a gluten free flour as my mother has a gluten allergy and they turned out amazing!’ I hope that helps!
Neither my husband nor I even like banana bread, but I had really ripe bananas so decided to make this anyway. I added a 1/2 cup of dried cherries and the walnuts, and it was unbelievably good! Best ever! I’ll make it again for sure.
So glad it was enjoyed! Thank you for sharing.
I substituted the flour with a gluten free flour as my mother has a gluten allergy and they turned out amazing! I also didnt have a loaf pan so we used muffin tins and they worked well! we also mixed in crasins as and add in to 2 of them and that was a perfect mix of tart to the banana sweet.
That’s just awesome! Thank you for sharing your wonderful review, Tasha!
Turned out amazing. Just followed the recipe to the T.
Thanks so much
You’re welcome! I’m so happy you enjoyed it, Dee!
Hello. May I ask why the vanilla extract is put in last rather than into the wet ingredients in the beginning? Thank you!
Hi Roya, It depends on what type of vanilla you use, if you are using extract (alcohol-based) or just flavored vanilla. Generally, vanilla extract is added last to prevent the taste from evaporating, but I have added this at different stages in my baked goods and it has been just fine.
I’ve always added vanilla to the liquids. The taste of vanilla extract comes from solids dissolved in the alcohol. Those solids would be left behind whether the alcohol is evaporated during mixing or during baking. You can save a step by adding it to the liquids. Just my two cents!
hi natasha! i’m a big fan of your recipes but my banana bread did not rise at all (maybe a total of 4 inches). any thoughts as to what may have gone wrong?
Hi L, could you possibly be using a different size or shape pan? Also, you might check that your oven reaches the correct temperature and make sure to put it in the oven after it is fully preheated. If it didn’t rise much, it could be the leavening that is expired. If leavening expires, it won’t activate to make the bread rise properly which could be a culprit. I hope that helps!
I love this recipe! I make it weekly if not more. My brother loves his BB with coffee in the morning before everyone gets up😊
I have also made it with Stevia as my brother is diabetic and it comes out just as moist and tasty.
So glad to hear that, Susan! Thank you for sharing.
Great bread, easy to make. I did make a small change I had dried cranberries from another recipe so I used those instead of the raisins and black walnuts. It was moist and delicious!
Hi Donna! Thank you for sharing your experience with us. I’m glad you loved the recipe.
If using frozen bananas do I have to alter any measurements to adjust moisture??
Hi Andrea! It should be fine to use frozen without making any adjustments. Just thaw them first. I hope you love the recipe.
I have tried many banana bread recipes and finally this banana bread recipe is so moist and delicious. I added this one to my recipe box. Perfect! I might add the whole loaf was gone in a day and a half.
I’m so happy you enjoyed that. Thank you for sharing that with us, Joy!