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.
Excellent recipe, always love your recipe. Thank you for doing a wonderful job.
I didn’t add raisins, and I substituted honey for sugar! It was good and perfectly moist, but I wish it was sweeter. My banana weee ripe, but maybe not ripe enough! If you like it sweet then add sugar instead of honey and maybe leave your bananas to ripen for more time.
Just taking out the oven! The house smells so good. I’ll sneak a little slice before taking to the office tomorrow. Can’t wait for it to cool.
If I am using honey instead of sugar how would that change things?
Hi Brook! You can use the same quantity. Or adjust the sweetness to your preference.
This was absolutely delicious! It was my first ever banana bread and I will definitely make it again. I made a few changes: I used toasted pecans, 2 medium sized ripe bananas, 1/4 cup raisins and 1/4 cup craisins, I also used about 1 Tablespoon of strawberry jelly because I was unsure if 2 bananas were enough (it called for 3). The bread was so moist and fruity. It required the full time of 55 minutes, though it’s hard to tell the cooking time. The middle seemed raw while the edge seemed burned. That was probably due to my lack of experience. It didn’t last long enough to deal with how to store it. Lol. Make it!
Hi Kathy! Thank you for trying the recipe. It could be the pan (the material it’s made of can conduct heat differently), or possibly your oven running hot or baking unevenly.
This recipe was tested in a conventional oven on regular bake mode.
I also encourage the use of an internal oven thermometer (Amazon affiliate link) to ensure your oven is calibrated.
Awesome recipe! Make it all the time! Thanks yall for all the yummy stuff!
I made this recipe and my husband and family really enjoyed it. Thank you for sharing.
So glad to hear that, Ruth!
Family favorite! This recipe is easy and the bread comes out delicious every time! What’s the shelf life on this recipe? What’s the best way to store the for freshness?
Hi Nana! Let it cool completely and store in an airtight container or wrapped in plastic. It can be stored at room temperature for a couple of days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
I didn’t have raisins so skipped the raisins and didn’t feel like looking for my loaf pan, so cooked the bread in the pot I usually make rice in (lined with parchment). Came out wonderfully – raisins would have been better!
I’m so happy you enjoyed that. Thank you for sharing that with us, Nancy!
How should the banana bread be stored? How long does it last?
Hi Nia! Let it cool completely and store in an airtight container or wrapped in plastic. It can be stored at room temperature for a couple of days, or in the refrigerator for up to a week. You can also freeze it for longer storage.
Excellent banana bread!! Moist and delicious, crispy crust.
I used 4 small bananas, reduced sugar to half a cup, and toasted pecans. I didn’t have any raisins, but that’s okay, the flavour of the bananas really shine!
Thank you, not searching for the perfect banana bread recipe anymore. This is IT!🥰
Oh, and baked for 45 minutes in my oven.
That’s wonderful to hear, Glenda! I’m so glad you tried this recipe.
Great recipe! I made them as muffins and they were done between 25-27 min.
Thank you for this wonderful recipe, it cooking in the oven as I am texting you , can’t wait to taste it, I love the idea of honey always looking for recipes that are very low in sugar, and sugar replacement, thanks again for sharing the receipt. Anita
This is delicious and moist, a new favorite! I can throw my other banana bread recipes away.
The instructions made this recipe really easy to follow and the result was perfection! I’ve tried a number of different recipes, and this is the best so far! I’ll be sticking to this one 🙂
I’m so glad to hear that, Bianca!
I just finished making this banana nut bread for my daughter’s colleague. It smelled amazing during the baking and it was a great hit at her job. I did use four bananas instead of three, however.
Thanks Natasha!
That’s wonderful, Rosie!
I just made my first ever loaf of banana nut bread using this recipe. My only substitution was craisans instead of raisins. I added 1/8 tsp of cinnamon and baked at 325 instead of 350. It is perfect! Thanks!
You’re welcome! I’m so happy you enjoyed it, Tina!
I’ve made this recipe too many times to count. It always is a hit, and this is one of those recipes that I don’t change at all.
This is the third time I have made this recipe. After the first time I have to make a double recipe if I want to enjoy it. lol
Woke up this morning and it’s raining. What better way to start a rainy day with coffee and the best banana bread ever!!. Added cinnamon a bit of nutmeg this time. Can’t wait to get it out of the oven. Thanks Natasha
Sounds amazing, Karen! Enjoy!