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.
I always use this recipe. Delicious and easy, I always check Natasha recipes.
Made this yesterday. I’ve made banana bread many times and this was my least favorite recipe, although I love many of your other recipes. It was too wet… baked for 60 minutes. When I reduced the sugar because my bananas were overripe, as you mentioned, it wasn’t sweet enough. Tasted kind of doughy n bland.
Hi Nas, by measurement, it was about 1 3/4 cups of mashed bananas. Did you make sure your oven was fully preheated before you started baking? Underbaking can make a banana bread doughy and wet.
I am making this recipe for the 2nd time. My family loves it ❤️
That’s wonderful, Debra! It’s one of our favorite too!
Made this delicious bread for the first time today, and have declared it the best by far! Also, thank- you for all the tips and teaching me the “why’s “ behind them !!
That’s great, Cindy! So glad you loved it.
I have made this a total of four times and every time it gets better and better. I don’t add the raisins, but I do add everything else and double up the vanilla. Also, this is a dense loaf so you’re definitely getting your moneys worth. And since this recipe is so good on its own, adding things to it, just enhances the base flavor.
I’m so happy you enjoyed that. Thank you for sharing that with us, Kallie!
Delicious you got to try it its moist very very its out of this world delicious
What if I only have salted butter… how much salt should I add?
Hi Nas. If you use salted butter then I would omit the remainder of the salt.
I made this yesterday using Chocolate Chips. I used the cake pan instead of the loaf pan and it came out perfectly baked. My family loved it.
That’s wonderful, Marian! What size cake pan did you use and how long did you bake it for?
Can’t wait to try this tomorrow! I’ll use the hashtag on instagram , thank you
Perfect banana bread recipe!
Old fashion, tried and true.
Can’t wait to smell it baking.
Quick and easy recipe for reference. I doubled the vanilla, added 1 tsp cinnamon, and left out the raisins. Also, it says to bake this for 55-60 minutes but mine was done in 45 minutes and is soft & moist with a nice crust. Will probably keep tweaking the recipe, but will use this as a base. Thank you Natasha!
Do you have a recommendation how long to cook if using muffin pans instead of loaf pan?
Hi Katie! You can reference my Banana muffins recipe for that.
Hi lovely quick easy recipe.I replaced raisens with a variety of dates.I used brown sugar and few dashes of mix spice.I replace vanilla essense with banana essence.Rich flavour and great taste.
For those of you who say it ends up burnt/overdone. Try 325F for 50-60 mins. Thank me later.
I love your recipies. They’re easy to make. So delicious. I love making those.
So glad you’re enjoying them!
Moist bread If you cook it right. I left it for 54 minutes and it was a little over cooked. Not a fan of the raisins. I’m adding half of a large apple , finely diced for that extra sweetness (didn’t use sugar but added like 1/4 honey.
Best banana bread ever !!! Would I be able to use brown sugar instead of regular by chance !!?? Thank you so much 🙂
Hi Christin! I’m so glad you loved it. We love this bread. I haven’t tested just brown sugar. In general, brown sugar can result in a more dense/chewy texture with a molasses/rustic flavor. Let us know if you experiment.
I have tried it with brown sugar only and it gives it a sweet creamy center. I really love it.
Best recipe of all those that I use on a regular basis. I like to adjust the time a little bit and add Craisins
Hi Mark! I’m so glad you love this one too. It’s one of our favorites and it’s on repeat often in our household.
This the second time making this banana bread ,first time beautiful this time I only had 2 bananas ,made it just like the recipe said except us 2 bananas but it turn out great but it almost look like it’s burnt I did put chocolate chips and pecans in it this time,what make it so dark but tastes great
Yes mine looked burnt too. Not a fan of that, I think it’s the butter.
This recipe looks delicious, and I’m going to make it as soon as I run next door and borrow 2eggs. I will replace the raisins with dried cranberries because my husband doesn’t eat raisins. I love banana nut bread. I’m excited about using walnuts also.
Hi Vivian! Let us know how it turns out. I hope you love it as much as we do.
OMGOSH! It was excellent! This is going into the family meal rotation!
That’s wonderful to hear, Deck!
HI. Thanks so much for this recipe which is just delicious. I made one small adjustment anbd that is 50/50 coconut oil and butter and scant 1/2 cup sugar. The whole cup of toasted walnuts made it so wonderful. Excellent recipe and will definitely pass it on.