Banana Bread Recipe (VIDEO)
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
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.
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
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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.
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In a mixing bowl, cream together 8 Tbsp softened butter and 3/4 cup sugar (or honey if using honey).
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Mash bananas with a fork until the consistency of chunky applesauce and add them to the batter along with 2 eggs, mixing until blended.
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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.
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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.
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.
Natasha Kravchuk
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Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
I’ve tried your recipe and really liked it. I omitted the raisins since I wasn’t sure if would like it. But did notice, like someone else said that wasn’t as sweet as my other recipes. I will try add the raisins next time or more sugar like you suggested.
Thank you so much for sharing that with me, Nina! The raisins help with the sweetness! I hope you try it again soon!
Hi Natasha.. how do I replace all purpose flour with whole wheat flour in this recipe? Thanks
Hi there, please check this part in the recipe Substitutions for a Healthy Banana Bread as I mention there that you can use organic wheat flour instead of APF.
This is my new favorite banana bread recipe!It was super quick and easy and full of flavor! I added toasted pecans and coconut and reduced the sugar to 1/2 cup – it’s perfect for breakfast! Not too sweet and a nice texture.
Glad to know that the substitutions and changes that you made worked well! Thank you for sharing that with us, Sharon.
I tried this recipe today and it was so delicious! I only did 1/2 cup of walnuts and 1/4 cup of raisins. This is my new favorite banana bread recipe!
Hi Ana, I’m glad you found a new favorite! Thank you for the review.
Thanks for the recipe! I omitted the raisins since I didn’t have any… overall, it was moist but lacked in sweetness… (‘don’t know if it’s because I omitted the raisins) I think the recipe could use a little more sugar.
Hi Precious, you’re welcome. Raisins also add sweetness to the recipe but feel free to add more sugar on your next try if you will omit the raisins again.
Best moist Banana Bread recipe ever! Thank you for sharing.
You’re welcome! I’m so happy you enjoyed it, Connie!
Need help why do all my cakes and these banana bread sink in the middle. The edges were getting to well done. When I meowed it from the oven.
Hi Cynthia, are you possibly swapping your baking soda and baking powder by mistake? Also, make sure the oven is fully preheated before baking and make sure your leavening is not expired.
If it happens with all your cakes it could be that your oven is not calibrated properly. You don’t need a service tech to deal with it either. For a couple dollars you can get an oven thermometer and determine how far off it is, then adjust knob accordingly in the future.
This was the absolute best banana bread recipe ever. I added a little fresh orange juice that was about to go bad. M&M cookie crumbs and vodka. I like to add everything to my bread. Okay, I was kidding about the vodka. But seriously I may try some spiced rum next time. Thanks!!!
That’s just awesome! Thank you for sharing your wonderful review!
when I defrost my bananas,, do I remove most of the liquid or do I add some of it and the bananas and my batter?
Hi RJ, I would discard if there is an excessive amount.
honestly at first i was tempted to discard the liquid, but when u mash it all together its not overly thin/watery… and it does contain a lot of the sugars and banana goodness. it has never ruined a banana bread for me. Just my two cents 😉
First time making it. Turned out a bit overdone. Had baked 55 min. Recipe calls for 55-60 minutes. I think it may have been the dark, nonstick bread pan. Next time, I’ll check at 50 min. Still very good.
I’m so glad you enjoyed it!
Best banana bread I’ve ever made.. absolutely delicious!!!
Thanks for the awesome review, Michele!
As usual a fantastic recipe from Natasha. We left out the nuts and raisons but added a half cup of unsweetened coconut flakes, which affected the texture, the chew, more than the flavor in an interesting way.
That’s something new, I haven’t tried that yet but good to know that you still enjoyed it!
Hi Natasha! Is there any difference in the amount of ingredients for doubling the recipe? I tried it yesterday with someone else’s recipe (that was my first mistake) and it came out awful! I’ve made this one before and we loved it, So this time I’m just trying to save myself the trouble and heartache. Thank you!
Hi Rosa, our readers have doubled the recipe just fine in the past. When making a double batch, we usually just double all of the ingredients and divide into 2 separate pans then bake together. They may need slightly more bake time so be sure to check with a toothpick and remove when there is no wet batter sticking to the toothpick. We place leftovers in a large ziploc bag (or cover with plastic wrap) and refrigerate.
Hi Natasha,
I don’t think I have a bread pan but I would love to try this recipe! Can I use dutch oven to bake this?
Hi Yana, I haven’t really tried that yet to advise of the timing and other instructions. Feel free to do an experiment and please share with us how it goes if you do try.
hi Natasha tried the recipe yesterday and did not realize I used baking powder instead of baking soda and my bread did not rise at all – it was dense and not so moist… have u experience this before? I was so bummed out – will try again
Hi Pat, it’s important not to mix those up to avoid this happening. Baking soda is three times stronger than baking powder, so you will need three times the baking powder allowing this to rise properly if using that. I hope you give this another try soon!
Natasha I live at 6000 ft now and I think I should of turned the oven up to 375. Do you have any suggestions for this recipe, cooking at high altitudes? It tastes great but it got a little bit too brown trying to get the center cooked.
Hi Corinne, I don’t have experience with high-altitude baking but you can find more tips on High Altitude Baking HERE.
Hey Natasha!!
I just tried this one and it is just soooo good! I have tried several recipes for banana bread and this is hands down the best recipe. It’s just the perfect amount of sugar and is really delish with all the ripe banana flavours. Tysm for the recipe<33
That’s just awesome! Thank you for sharing your wonderful review, Zainab!
Hey Natasha!!
I just tried this one and it is just soo good. Nice and moist with all the beautiful banana flavours!!
I have tried several recipes for banana bread and this is hands down the best one!
Will definitely make it again because I’ve just got a new favourite recipe;))
Tysm for the recipe! Lots of love<3
I’m so glad this was a hit, and you loved it! Thank you so much for sharing that with me, Zainab!
This is my favourite and go-to banana bread recipe! I just discovered it a couple of months ago and have already made it three times (one is currently in the oven!). I only use 1/2 cup of sugar and don’t add the walnuts and raisins (just personal preference!). My in-laws love it and my mother-in-law always asks me to make it for her now. Would highly recommend!
That’s so great! It sounds like you have a new favorite, Annam!
Why dose my banana bread almost burn on the bottom before it if fully baked.
Hi Darlene, I haven’t had that happen – are you possibly baking on a lower rack? I’d recommend baking in the center of the oven. Also, make sure you are using conventional oven modes (not convection)
I didn’t have a bread pan I only had a muffin tray so I made these into muffins, they were so moist and so delicious 🤤 will definitely make these again . Thank you for another great recipe
Yum! That sounds amazing, Angie! Thank you so much for sharing that with me.
Can you use bisquick mix instead of flour for this recipe ?just curious if it will change the taste
Hi Lillian, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Hi Natasha,
This looks so delicious!
Could I perhaps use a 9.5 inch bread pan?
Charmonnay
Hi Charmonnay, I bet that could work! We used a 9.25 long x 5.25 wide x 2.75 deep pan.
Hiii Ms. Natasha, what is the size of pan that you used? Thank youu
Hi Yssabela, here’s the Amazon Affiliate link for the pan that I used.
Hi Natasha,
The butter ½ cup (8 Tbsp) is melted? or just scope from a tablespoon 8 spoonful? or use a cup to measure 1/2 cup? Is it half a bar of 125g please?
I’m making tomorrow. 1st time. Trust it will be successful. Tks for the tips.
Hi May, butter is measured before it’s melted. Our butter packaging is marked with tablespoons so 8 tbsp is a stick of butter. If you scroll down to our printable recipe card, most of our recipes have a metric conversion option on the printable recipe card. We are currently working on adding metric measurements to all of our recipes, but it is taking some time to add them one at a time. Thank you so much for being patient! In the meantime, check out our post on measuring which should help.
Hi Natasha
The banana bread recipe was amazing! I didn’t use walnuts because I burned them :} But I put in lots of coconut flakes and the raisins. I look forward to trying more of your recipes!
I’m so glad you loved it, Stephen!
Your very welcome Natasha. Now my neighbours think I’m an amazing.
Love love love it. I’ve made this so many times and in Sri Lanka there are numerous varieties of banana and everyone of them I tried was amazing. Once we got bananas from our neighbours so I made them banana bread and they raved thank you so much Natasha and Vadim(there might be misspellings)
You are so welcome! Great to hear that this is now your go-to recipe, thanks for the review!
Thx u for sharing u tasty recipe’s
Pls tell me is baking soda the same baking powder 🙉
You’re welcome and they appear similar but they are not the same. I recommend checking google for more info on the difference of the two.
This is the best banana bread recipe! Such a light fluffy bread when baked. I usually make this recipe into muffins and mini-muffins for my family. My kids love the mini ones that I add mini chocolate chips to. Thank you for the wonderful recipe!
Aaw that’s awesome feedback, Melanie. Thank you for sharing that with us!
Love this recipe! The only thing I do differently is soak the raisins in some type of liquid for about an hour (used apple cider last time and next time would like to use spiced rum). The raisins are so plump and juicy. Oh, Also used golden raisins as I prefer the flavor. Thanks for the yummy recipe 😊.
Thank you so much for sharing that with me, Kathryn! I’m so glad you enjoyed it!
Hi Natasha!
Can I add part white sugar/part brown sugar to this recipe instead of all white sugar?
Hi Gia, I bet that could work! I haven’t personally tried that but I saw someone else comment and shared this “Ok, I totally Frankenstein’d your recipe but had amazing results! I substituted the 3/4 sugar for 1 cup dark brown sugar. I also added a dash of lemon extract, cinnamon, ginger,and nut meg. Instead of making a loaf I made 6 muffin baked for aprox 30 mins.i also tossed a bit of brown sugar on top before I baked” I hope that helps!
I notice that do not add any water or milk? Is liquid not necessary?
Hi Paulette, that’s right, the bananas provide the moisture, and no additional liquid is needed.
I made this for my adult kids who all came in to town for vacation. They loved it, saying it was the best banana bread I have made. I’m going to try the slow cooker lasagna next-looks so simple and easy.
That is the best when kids love what we moms make. That’s so great!
Hi Natasha,
Can I substitute 3/4 cup of sugar with 3/4 cup of honey or maple syrup?
Thanks,
Vinu
Hi Vinu, that may work here, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
Hi natasha i really like your recepies But Please also note the recepie ingredients in Grams and miligrams that will be really helpful . Thank you!
Hi Camelia, you can actually convert the ingredients to grams. Just click Jump to recipe then click Metric to do that.
Hi Natasha! Thanks for the amazing recipes! I had to replace the second cook at my job, I was nervous because I have little experience. Luckily I stumbled across your website, the recipes were easy to understand and execute, and they were always a huge success with the crew!! Thanks so much!!! Keep up the amazing work!!
Thank you, Stacie. I appreciate that! I hope you’ll love all the recipes that you will try.
This recipe is a winner. I added a touch of cocoa powder and it turned out delicious!!
I’m so happy to hear that! Thank you for sharing your great review, Georgette!
Soy admiradora tuya me encanta tu dinámica y los platos son deliciosos..
It’s so good, do you think it can be made from carrots?
Will you have a carrot pancake recipe?
Hi Dorin, I haven’t tested that to advise. If you experiment, let me know how you liked the recipe.
Thanks, I’ll try. Then
Don’t have a recipe for carrot bread?
Hi Dorin, I don’t have a recipe for that yet but thanks for the idea and suggestion.
I’m I able to add 4 bananas? Would it change the recipe? I really don’t care for raisins.
Hi Laura, you can easily just leave out the raisins. I haven’t tested with more bananas so I’m not sure how that would bake up or if it would be too much moisture in the bread. You should have about 1 3/4 cups mashed bananas.
My favorite banana bread recipe ! Love it with honey and the kerigold butter !
I’m so glad you have a favorite on my blog, Ang! That’s just awesome!
Excited to try this recipe! Any idea what would be the baking time to make this in a cupcake/muffin pan rather than a loan?
Hi Natalia, you can use our Banana Muffin recipe as a guide to the timing! I hope that helps!
What would be the approximate baking time if I were to make this in a cupcake/muffin pan?
Hi Natasha, I haven’t tested that yet using this recipe but I have another recipe that might be useful for you. Here’s my Banana Muffins recipe.
I was wondering if this could be made with out the raisins or nuts? And how would the recipe be modified?
Hi Denice, yes, absolutely you can make them without nuts or raisins. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!
I never go wrong with your recipes, the banana bread is so delish and moist! I add a swirl of peanut butter on the top.
Your make me a better baker,
Thanks Natasha,
Maureen
Aaaw that is so inspiring for me, thank you so much for sharing! I hope you love all the recipes that you will try, Maureen.
One of the best banana bread recipes I’ve ever made! I wasn’t sure about the raisins, but they were really good in it! I think I might try dried cranberries next time!
Thanks for your awesome comments, Gina. That sounds like a good plan for next time!
Best banana bread I have ever made and I’ve tried many recipes. I doubled it up and both loaves were delicious and so moist with a crispy crust. Love it! Will be making this one many more times and keeping the recipe for the future.
That is awesome! Thank you for your review, Patricia.
Best banana bread ever. My husband love it. Thank you for the recipe. So easy to follow.
Awesome! Thanks a lot for your awesome feedback.
This is really good. We really enjoyed it❤️. Thank you for sharing Natasha. ❤️
You’re welcome! Great to hear that you loved the recipe.
I found this while searching a recipe to try out the 1 to 1 gluten-free flour and dairy-free butter. I used on stick of dairy free butter and 1.5 cups of 1 to 1 gluten free flour. It worked perfectly. And thanks for the tip on roasting the nuts. Banana bread is even better with roasted nuts. I used pecans instead of walnuts. I also made muffins instead of a loaf. Everything tastes so good. I am just starting this journey and I LOVE bread. So I am overjoyed to find this recipe! Thanks again.
You’re welcome! I’m so happy you enjoyed it, Marianne! Thank you so much for sharing this great review with me!
Best Banana Bread. We could not stop eating. I will definitely make again
That’s just awesome! Thank you for sharing your excellent review, Trey!
I am NOT a baker by any means!! But this right here, I can pull off. So so easy, moist and delicious. I make it it in a square pan because the loaf pans do not work for me. The edges cook too fast while the middle remains raw.
Such a wonderful recipe. Thanks.
I’m so glad you enjoyed the recipe!
Hi Natasha.. I have tried many different Banana Bread recipes over the years and I have been baking for 60 years…but…by far “yours is the best” I do add 1 teaspoon of cinnamon and 1/2 teaspoon of nutmeg to kick it up a notch. . Thanks so much!
Joann
Thank you so much for your awesome feedback, Joann. I’m really happy to hear that!
I agree! I’m 69 and have tried many banana nut recipes. This one will be my keeper!!
That’s just awesome! Thank you for sharing your wonderful review!
Moist and not too banana-y. Will keep making it again. I used a bit less sugar and drizzled with a bit of honey, I also didn’t use raisins.
So glad to hear that you enjoyed the recipe!
Made this last night and it’s almost gone. Everyone loved it! So moist and flavorful. My great grandson especially likes it. So you know whenever he wants to help me make it…… Thank you so much for sharing with us.
You are very welcome! I’m glad the recipe was a hit.
Hi Natasha. I’m making your banana nut bread but I’m curious as to why you don’t have baking powder in your recipe. Let me know. Thankyou.
Hi Sue, we have always used that, but if you choose to substitute, you can, but note if it has baking soda, baking soda is 4 times stronger than baking powder.
This sounds so good!Can I double this recipe and bake 2 at once?
Yes, we have done that several times and it works great.
I made this soooo many times and every time I baked this, it always came out sooooo good and sooooo delicious.. i tried added pecans and still taste so good and very fluffy… Thanks for this recipe 😘
You’re so welcome! I’m happy to hear that the recipe turned out great and you loved it. Thanks for sharing that with us.
I noticed someone said they substituted honey for the sugar. How much honey should I add if I cut the sugar to 3/4? Or what would you suggest the measurements be sugar and honey? Thanks!!
Hi Christy, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
This will be my go to recipe from now on. Left out the raisins and nuts for now but may try it
later. Super moist! You mentioned substituting honey for the sugar but did not mention the measurement, could you provide this?
Hi Mary Lou, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
Natasha, Please, do you have any suggestions how to store it? For how long?
Hi Irina, I think it will keep well in the fridge for about a week if stored well.
Love your banana bread
I have made the bread for husband and friends they love it,
We love that after I made the bread let it cool and put it in fridge, wrapped in parchment paper and put in covered plastic container, stays moist, fresh, soft days later, made this a number of times perfect,best banana bread Thank you so much
I’m so glad you love this recipe, we make it a lot! thanks for the great review.
I had four ripe bananas so used three to make this recipe then used the same recipe except with one banana and an 8 oz can of untrained crushed pineapple. They are in the oven. Can’t wait to see what the family thinks, especially the grandkids (teens). Love your videos.
I’d love to hear how it goes using pineapple in the banana bread.
It was delicious with the pineapple and a lot lighter in color.
I’m so glad you enjoyed that and pineapple sounds delicious!
Have you ever measured out exactly how much banana you use? They vary in size as sometimes I can only find small ones vs. med/large ones. It would be helpful to have a more precise measurement. Thanks!
HI Dawn, it is about 1 3/4 cups mashed bananas.
I live at high altitude. 6200 ft. and would love it if you could post the high altitude adjustment for this recipe. Than you
Hi Linda, I am not able to test this at high altitude, but here is a great resource for high altitude baking adjustments.
I have been trying to find a recipe to equal the banana bread that I had in Maui 6 yrs ago which was The Best Banana Bread Ever (might have had something to do with tropical temperatures, turquoise water, and lush rainforest, though 😊) and I think I have found it in this recipe! I accidentally melted the (salted) butter when trying to soften it, so decided to go ahead and brown it. I also used brown sugar. SO delicious! Thanks for this recipe. It’s definitely a keeper.
You’re welcome, Rae! I’m so glad you found a new favorite!
Hi, Natasha.
I made this recipe yesterday and am sold its amazing, will definitely be my to go banana bread recipe going forward thank you for sharing it.
I did use salted margarine, omitted the salt, added 1tsp cinnamon, mixed peel and also added a 1/2 tsp of baking powder since I was worried it would not rise, it did not rise as much but it was amazing.
I’m so glad you found a new go-to! That’s so great! Thank you so much for sharing that excellent review with me.
This came out wonderful! I tweaked it a little. Subbed 1/2 cup roasted semolina for 1/2 cup of the flour. Subbed same amount of baking powder for the baking soda. Added sultanas, dates and cashew nuts. Super recipe! Thank you
Nice to know that your substitutions worked great! Thank you for your review.
I made this tonight and used a stand mixer which made it faster to make. The end result was DELICIOUS and now I think I should have doubled the recipe since it is almost gone in the last 30 minutes. I am going to follow for more recipes!
I’m so happy to hear that! Thank you for sharing your great review, Wendy!
The banana bread looks so yummy I will try it because I love banana bread.
I hope you love this recipe, Maina!
I just made this banana bread last night – just a few things. My bananas equaled one cup. Out of walnuts so used pecans. Added 1/2 cup sour cream. No raisins — ewww (lol). Was deeelish! Love all your recipes and your fun personality cooking.
I’m so glad you enjoyed it, Stephanie!
This was by far the most amazing banana bread I have ever had. Everyone in my house loved it. It was moist, and a lot of flavour.
I did have an issue with the banana bread not rising in the middle… Not sure what happened, but I didn’t use room temp eggs (used straight from fridge as I forgot to take them out before to get to room temp lol) they were also mediums as I accidentally grabbed medium not large from the grocery store haha. Also my bananas were very very ripe and I still used 3/4 cup of sugar.
I feel like it’s the eggs fault the banana bread sort of flopped. So I will use large and room temp next time for sure… LOL
A winner in my books!
Hi Nora! It sounds like you found a new favorite recipe! The eggs were likely the culprit in the rising issue, but I’m so glad this was a winner!
Wow Wow Wow! loved this recipe. I’ve been doing quite a bit of baking whilst in lockdown here in Sydney Australia. It will be my go to recipe from now on. I didn’t change anything and it was fantastic. Thank you Natasha
I’m so glad you found a favorite on our blog, Lyn! That’s so great!
Hmmmmm yummy!! Thank you Again Natasha! This is the best Banana bread recipe I’ve had so far! First is the Chicken and Broccoli! Thank you for your hard work I’m sharing this recipes online! Can’t wait to try more of your recipes!
You’re welcome! I’m so happy you enjoyed it, Tifany!
I love all your recipes the absolute best! They are easy to follow and they are the ideal ones I’m most likely to want to make. THANKS
Aww, that’s the best! Thank you so much for sharing that with me. I’m all smiles
Try substituting vanilla liquor for vanilla extract. It’s amazing!! I do this a lot in recipes and it’s my “secret ingredient” that my friends find ultra delicious!
Great idea! Thank you for sharing that Suki!
Hi Natasha,
I love your recipes. I love making your banana bread but i ran out of all purpose flour. Can i use bread flour?
Hi Liset, I haven’t tested that yet to advise. If you do an experiment, please share with us how it goes.
I love banana bread. I do it with o oatmeal instead of flour. Same amount put in the blender. It comes out super moist and more nutritious.
That’s a good and healthier substitute. Thanks for sharing that with us, Marcia!
Flavor was great. Baked for one hour at 350 in a ceramic loaf pan, to a rich deep brown . Toothpick came out clean, but center was raw!! My oven is never a problem. I baked it for at least another 10 minutes..then, afraid it would burn, I had to cut a slab from the center and cook it another 20 at 300 until it stopped oozing . The gooey center does not stick to a toothpick. ????Any ideas
that’s a bummer, Nina! I haven’t had that experience to advise what the culprit was. I would make sure your oven is not running too hot, but also I’m curious if a lower temperature and longer time are needed for a ceramic loaf. Without being there it’s hard to say what the culprit was. I wish I could be more helpful
I don’t have butter and find it very expensive can I replace it with margarine?
Hi Sarah, I haven’t tried using margarine yet to advise. If you want to experiment, please share with us how it goes.
As an amateur baker, I love all your recipes! My banana raisin loaf turned out insanely good! You helped me fall in love with baking because your recipes are so easy to follow and always turn out great. Thank you!
I’m so glad you fell in love with baking! It’s a rewarding hobby! I love it also, and I’m so glad you’re enjoying my recipes!
I only have 2 ripe bananas . Can i add apple puree to the bananas to make the 1 3/4 cup of bananas in the recipe?
Hi Joanne, I haven’t tested that, but I imagine that should work. I hope you love this recipe.
I’m going to make this recipe but the link to the metric version is not working. I’ll give it a try with the cups etc but never very confident with them. I trust my scales more! I’ll let you know how I get on.
Hi Hilary, did you click Jump to recipe then Metric? I just tried it and it works. You may also use this Ingredient Weight Chart as a guide.
Am very happy with the result. The bread is most and yummy! Thanks for sharing this recipe. 😋
You’re welcome! Glad you loved this recipe, Grace.
If I only have salted butter should I omit the 1/2 tsp salt?
Hi Terri, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter. I hope this is helpful!
Can you substitute the sugar with Splenda?
Hi Virginia, I honestly haven’t tried using Splenda to advise. If you do an experiment, please share with us how it goes.
With this recipe what type of raisins do you use? Black or Yellow?
Hi Teresa! We used regular black raisins. If you scroll midway through the recipe photos, you’ll see the ingredients measured out, including a photo of the raisins. I hope that helps.
This was my first time baking banana bread and it came out really good. Thank you for the amazing recipe!!
You’re welcome! Great to hear that it was a success.
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter..so used half oil and half butter..i omitted raisins..it turned out so light and moist..thans Natasha for this wonderful recipe..
Thank you so much for sharing that with me, Rana! I’m so glad you enjoyed it!
Made this bread few days back..it was awesome..made it again today to use ripe bananas..but with few changes as i had only 50 gms of butter so used half butter and half oil..it turned out so light and moist..thanks Natasha for this recipe..
Thank you for your lovely review, Rana! I’m so happy you enjoyed that.
Hi Natasha,
I really want to try this recipe but for now I only have a bread pan that has 35cm in length, 14cm in width and 6cm in height. And I believe its longer than what you used. How will I adjust your recipe? Thank you
Hi Marzell, we used a 1 lb pan with dimensions of 9″x5″ and deep so the dough doesn’t overflow. Your pan will work great for this recipe, so it won’t overflow but may be slightly shorter.
Thank you so much for the wonderful recipe, I made this specially for my MIL & my Daddy, they both loved it and so did my family. Will for sure keep making this more often. Thanks once again. God bless.
You’re welcome, Fran! Thank you so much for sharing that with me!
I made this today, omg best banana recipe I have ever tried! 10/10. I make a few of your recipes, and always eager to try new things. With our ongoing COVID lockdowns in Australia, we are always looking for ways to ease the boredom, cooking works for me. Keep the recipes coming. I love sharing your recipes with family.
Hello Ange, good to know that you’re enjoying my recipes. I hope you’ll love all the recipes that you will try!
I made this for my cousins..they all loved it! Because of nut allergy i left out those and added chocolate chips. Very moist!
I’m so glad they all enjoyed this recipe, Tracie! Thank you so much for sharing that with me.
I will never make any other banana bread! This is now our family favorite, and I make it every week. We love the moistness, and toasting the walnuts makes this scrumptious!
That’s just awesome! Thank you for sharing your wonderful review!!
This recipe is fantastic! I didn’t have any raisins this time but looking forward to making it again! It was a hit with my family. Thanks so much for sharing!
Glad the recipe was a hit, Danica. I hope your family will love all the recipes that you will try!
This is my husband’s favorite and he sweetly asks me to make it every week. It’s really perfect but I do add one more banana because he’s banana crazy!
Aww, that’s the best! It sounds like you have a favorite!
It is great, made it several times.
Left the nuts out, young ones don’t like em. Only lasts a few days.
Thank you so much for sharing that with me, Kuba! I’m so glad you enjoyed it!
How long can it stay for in the refrigerator?
Hi Annah, I think it will keep well in the fridge for about a week if stored well.
I only have salted butter available. How much would you say that I should use? Would I keep the same amount or not.
Hi Izzie, we always use unsalted butter, especially in baking, to control the amount of salt in the recipe. If using salted butter, you would use less or no salt, depending on how much salt is in your butter.
Hi Natasha if i substitute the sugar to honey the measurement is the same with sugar? Thank you
Hi Anabella, one of our readers mentioned the following about using sugar “I used a half cup of honey, as my bananas were very ripe and added enough sweetness.” I hope this helps
Try adding almond flour and regular flour 50/50, it tasted even better. Kids approved. One extra egg will make the texture more like a cake. Delicious.
Great idea! Thank you so much for sharing that with me, Valentina!
You mentioned in answer to a review about buttermilk. I don’t see it in the banana bread recipe. Was it inadvertently left out?
Hi Sheila, I believe that was for our banana pancakes, not the banana bread recipe. This recipe does not have buttermilk in it.
Can you convert the 3 ripe bananas into “cups”? I would find that helpful. You did that in the Banana Pancakes recipe.
Hi Roger, it’s about 1 3/4 cups mashed.
Hi Natasha, this recipe looks great! Can I skip adding nuts and raisins and still bake for the same duration?
Hi Ayesha, yes, absolutely you can make them without nuts. The base of my chocolate chip banana bread is the same as this one, and we often make it without nuts because of an allergy also. I recommend a toothpick test at the end, though, to make sure the bread is fully cooked through. I hope you love the banana bread!
I ace the banana bread and added cranberries and walnuts and I think it’s probably the best banana bread I have ever made. This will become my standard from now on and it was even easier than my original recipe that I have used for years. Thank you so much for this amazing recipe.
That’s so great, Paula! Thank you so much for sharing that with me.
Hi Natasha,
I’m planning to make banana bread cake on my son’s bday. I will be using a 6” pan. Should I use the same oven temperature to bake it?
Hi Emma, a 6″ pan is about 10 sq inches smaller than the loaf pan we used. I worry if it’s not tall enough, it will overwhelm a 6″ pan since it needs room to rise. But if you happen to experiment, it would keep the temperature the same but adjust the bake time since it will be a shorter bread. I hope you love this recipe.
Haven’t tried it yet, still in oven. But I was confused about a step. When you “add” the flour, etc. to the wet stuff do you mix it? I did because I could not image not doing so, but it might be a good thing to clarify in the recipe. Thanks and will report back
Hi MB, I recommend reading the section in the recipe titled: “How to Make Banana Bread.”
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.
I hope this is helpful!
MB, I read it the same way, but Natasha is right. It is there, I just hurried through it I guess.
Wow! This is a fantastic recipe! I will start by saying, I do not bake. I made this because I saw some really overripe bananas in the store and got inspired.
I made a double batch and used 1/2 cup honey and 1/2 cup white sugar. It was still very sweet because my bananas were so ripe, so keep that in mind. I used 1 1/2 cups bread flour and 1 1/2 cups Bob’s Red Mill 1:1 gluten-free flour, just because I had it. I did not add nuts or raisins because my family doesn’t like them, but I’m definitely going to make myself a loaf just for me next time! Thanks, Natasha!
Hi Michele, yes, we have that note in the recipe, over rip bananas will make this much sweater. I’m happy you enjoyed this recipe!!
I had some bananas that I bought at a big box store and I knew my husband and I knew we couldn’t eat them all before they became too rippened. I went to culinary school and worked in different aspects of the baking business. I am always trying new recipes and I saw this one online. Interesting toasting walnuts on the stove rather than in the oven. I never toasted walnuts for banana bread.
I made the easy recipe and OMG! This is freaking good banana bread. Something I would have made at a small cafe or large pastry shop in a luxury hotel.
I omitted the raisins. So simple
the toasted walnuts added a tasty flavor.
I wish I could attach a photo. It baked faster than 50 minutes in my oven. It was beautiful. The flavor was way better than I expected.
Love it! I’m very happy to read your comments and fantastic review, Carmen. It is inspiring for me to read such good feedback, thank you for sharing that with us!
Made this yummy cake today using the 1/2 cup honey instead of sugar method, & tried dried cranberries as not fond of raisins, & it was the most deliciously moist, yummy cake……thanks again for another great recipe Natasha xx
You’re welcome, Julz! I’m so glad you enjoyed it!
Hey Natasha!
I really loved this recipe and I made 6 loafs and in one day I ate 2 loafs! Anyways your recipes are amazing and I appreciate you making all these recipes. Stay home and stay safe…
Love,
Lia
Thanks for your appreciation, Lia. Wow, that’s a lot, seems to me that this going to be your favorite bread at home!
Yeah…. Ate the remaining bread for breakfast….
Love,
Lia