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.
Hello Natasha
I’ve been making many of your recipes for years!
This recipe is amazing! And so simple to make. This is your sign to make it without hesitations
Thank you for your wonderful comment, Liza! I’m so happy you’re loving our recipes!
I love this recipe. Just one thing: please add a Jump to Recipe button. It is a pain to have to be constantly scrolling down to the recipe. Thanks.
Hi Elaine! There is a “jump to recipe” button at the top of the page.
Hi! Hoping to try this recipe soon. I was hoping to make muffins instead of a loaf, do you have any recommendations for how much batter to put in the muffin tins, or how long to bake the muffins? Thank you!
Hi Emet! You can reference my Banana muffins recipe .
I changed the flour to oat and it still turned out great. My 1 year old loved it!
Lovely to hear that, Riya!
I don’t have unsalted butter on hand. Can I use regular salted butter?
Hi Kathleen, yes you may use salted butter. It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.
This might be a silly question, but can I double this and bake two loaves at once?
I love this recipe. I’ve used Martha Stuart’s banana bread recipe for over a decade and decided to branch out and I’m SO thrilled that I did. Your recipe is way way better! I’ve made this 3 times now and it’s turned out annazing every time.
I also made it once using King Arthur’s Gluten Free Measure for Measure flour and subbed the sugar for honey. I had to bake it for at least 20 minutes longer but my husband loved it!
Thank you for a wonderful recipe!! I’ll never feel the need to branch out again!
Hi Kathryn, you’re very welcome! Yes, it will work to double this batch.
This banana bread recipe is so simple but delicious,I am making again,my son’s LOVE it.Thank you for sharing 💕
So glad to hear that! It’s our favorite.
I substituted monk fruit sweetener and it was great! It came out a little over baked so next time I’ll keep an eye on it.
Sounds good, Melissa. Good to hear that you liked it!
Hi! Silly question but I’m tracking my macros and wanted to know what do you consider a Serving Size? It says ir serves 10 people so does that mean 10 slices? If not how many slices per person/serving? Of what would be the weight of a serving size?
Hi Julieth, The number of servings is at the top of the recipe card, it serves 10 slices. So the nutrition facts are for one slice. I would cut the loaf into ten equal slices so you can obtain the exact weight of a slice, but I didn’t weigh it myself to be able to share that here. I hope that helps.
The best banana bread recipe ever, I tweaked it by adding some cinnamon and nutmeg.
Delicious 😋
Sounds delicious!
This is by far the best banana bread. I live in Florida and have banana trees. When I get them I have TONS of bananas and they ripen quickly so need to find creative ways to use them. I usually make two loaves at a time, slice them up and freeze them. Then I have a few weeks of slices to pop into the toaster for breakfast!
Your recipes are always the BEST. I’ve made a number of them without ANY failures. The videos are fun and so helpful and your sunny personality is just a real treat to watch. Thank you so much!!!
That’s just awesome! Thank you for sharing your wonderful review, Barbara!
Can’t wait to make this! I’ll wing it this time, but for the future, can you give an approximate measurement for the bananas? I’m using bananas from the freezer, but they were mashed before freezing, so it’s hard to guesstimate how much (many?) banana to use. TY!
I wish I weighed or measured it that way. I just used 3 very ripe bananas, (medium/large)
Hi Nicole! I use roughly 375-425g mashed bananas when I make this! It’s roughly 14.5oz. Hope that’s helpful! I like to have weights for everything when I bake too! 🙂
This is hands down my favorite recipe for banana bread. I soak my raisins in rum and use 1/2 cup of brown sugar rather than 3/4 cup regular sugar. This is the most moist and delicious bread ever. You will not be disappointed. 😋
Thanks Denise, for that great review. We’re glad that this is your favorite Banana Bread Recipe!
Made both the chocolate chip version and the one with raisins and walnuts. First time using these recipes and they were DELICIOUS. Amount of sugar was just right considering my frozen bananas were very ripe. Will definitely make these again.
Glad to hear that, Irene. Thank you!
I think my banana bread was entirely to moist, I’m gonna try the recipe again tomorrow but use less butter and more flour!!
Hi Sam! This bread is very moist but it’s never been too moist. You can try to decrease the butter if you prefer but adding too much flour can dry it out and make it too dense.
Be sure to measure everything correctly. I’ve attached my tutorial on How to measure ingredients if that helps.
The amount of sugar & butter is disappointing when there’s plenty of healthy options for a similar texture OR better with olive oil, honey & whole meal flour
Please read the full recipe and blog post. I’ve included notes for a healthier alternative and also mentioned reducing the sugar if that is your preference.
Well, go use one of those recipes, then. It’s pretty straightforward; if you don’t like a recipe’s ingredients, don’t make that recipe. There’s no one forcing this on you.
This looks great, I am about to make it but don’t have butter on hand. Can I use oil instead of butter?
Hi Mo! We prefer butter, but oil can work too.
Can this be made with gluten free flour? What would be the best ratio? 1:1?
Hi Leah! I haven’t tested it but several of my readers reported good results using GF flour.
Turned out great! I used dried strawberries instead of raisins. Thanks for the recipe!
You’re welcome, Grace! I’m glad you loved it.
Excellent!!! Doubled the batch, subbed in Swerve brown sugar for half the sweetener. Added chocolate chips to one loaf. I had been resisting switching from my regular go to recipe and this one is a keeper! Thank you for sharing.
That’s wonderful, Kathleen! Thank you for the feedback.
This is my second time using this recipe and both times were perfect! My oven didn’t get too hot so I had to bake it for a total of 65 mins but it was still incredibly moist!
I’m wondering what’s the best way to store it? I don’t anticipate that I will finish it in 5 days, so can I store it in the fridge?
Awesome! You can wrap it well and refrigerate it for a a couple of days. To keep it fresh, place a paper towel in the bottom of an airtight container.