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
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
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
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
Followed the recipe to a “T”, minus the raisins and walnuts because I don’t have any. It is soooo good. I love it. I want to make more. I’ll have to pick up some raisins…
I’m so glad you loved it, Julie!
Tried this recipe today and my husband asked me where the recipe came from-then begged me to SAVE it! called it bakery quality bread. I look forward to trying more of your recipes.
Yay thanks for the lovely review, Sandra!
I’VE BEEN LOOKING FOR A BANANA bread recipe For A long time!!!
THIS ONE IS LIKE MY GRANDMA EHLERS RECIPE
THANKS FOR SHARING THIS WITH US
Glad you found our recipe!
This is the best recipe for banana bread ever. I had a banana left over so I added it and it came out beautifully moist. Everyone raves about this bread. Thank you for posting this recipe.
That’s wonderful to hear! Thank you for sharing.
I would like to make this into cupcakes, has anyone done that, do you have the cooking time?
Hi Kimberly! You can reference the Banana muffin recipe here.
The best recipe I have tried. I love it and so does my family. Thank you.
You’re welcome! I’m so happy you enjoyed it, Caro! Thank you so much for sharing that with me.
Unfortunately mine came out flat. I would add baking powder to the recipe.
Hi Nikki! We’ve had excellent results using baking soda as the leaving agent. Did you follow the recipe as written? Using too much banana can weigh down your batter and not allow it to rise properly. Also, be sure to fully preheat your oven before baking and allow it to fully bake. Sometimes it will appear baked on the outside but not fully baked in the middle and this can cause it to collapse when it’s removed from the oven.
Thought it was great! Very easy & loved the taste & texture. Didn’t have raisins but will try next time – or maybe currants or chopped cherries? That taste & texture will be a new one for me, but is sounds intriguing so will ease into it 😉 100% approved by my grandson – who also very much enjoyed watching the process!
Hello Carol, thanks for sharing! Great to hear that you loved it and yoru grandson did too!
This recipe was easy to follow and it turned out tasty! However, I think it needs 4 bananas instead of three and it would make it perfect.
Hi Courtney! I’m glad you enjoyed it. Be sure to use bananas that are ripe enough or they will not have as much flavor and the bread will be lacking the banana flavor. Many of my readers have used 4 bananas in this as well with good results.
I l;oved this recipe! I would love to see the recipe have how many measuring cups of bananas instead of 3 bananas, as all bananas are not the same size. I looked it up online, and it said 3 bananas is equal to 2 cups bananas. Is that correct, Natasha?
Hi Bridget, 3 bananas are roughly 1 cup mashed.
Hi Natasha, this recipe has got to be the easiest most delicious banana bread out there, hands down. Skipped the raisins & nuts and its still amazing! I used 4 small to medium bananas. The only thing I really wish you’d do is : provide an exact cup measurement of mashed bananas, (as others have also asked). I know you’ve said 3 large bananas make about a cup but depending on where you you buy them “large” can vary greatly, and I think providing an additional cup measurement option with this recipe would give a lot of us more confidence in making it. That being said, thank you so much for dynamite banana bread!
Thank you! I wish I measured them that way but thanks for the feedack. I appreciate your review and we’re so glad that you loved it!
Hello Natasha.
If I double the recipe, but only have 5 bananas would it ruin it?
I haven’t tested that but I would double the ingredients too if I want to be safe.
The taste is good, but I followed the instructions directly and it came out a little wet. It was baked for an hour. I even did the toothpick method and it came out clean so I aafigured it was done. How can I make it more dry? I measured everything exactly.
Hi Samantha! This recipe has been tested and proved to have great results as written, with hundreds of 5-star reviews. A couple of things to help troubleshoot. If the ratios are off, your bread texture will be affected. I recommend watching my tutorial on How to measure ingredients to ensure you’re measuring correctly. Also, I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure your oven is fully preheated before your start baking and to ensure the oven is calibrated well. Lastly, did you use the same size pan? If you are using a different pan, that will change the baking time. If your pan is smaller and deeper, it would take a lot longer to bake through. I hope that helps.
Oh my goodness Natasha! I have been making banana bread for many years and I thought I would try your recipe. I followed it exactly and it was absolutely amazing! I’ve never added raisins before and wow, what a great addition! Thank you for sharing this recipe!!
Yay thank you for trying out my recipe and I’m really happy that you loved it!
This is the most moist, flavorful banana bread I’ve made. I never have eggs so I subbed flax eggs. It didn’t rise as much as yours but was still so good. I’m going to continue to try to improve the rise using the flax eggs. Thanks so much for the great recipe!
Aaw love it! Thank you so much for your wonderful comments and feedback, Mary Ann.
The mark of a good recipe is when you can “throw in what you have” and not do the most careful job of it, and it still comes out tasting incredible! I used pecans and chocolate chips (what I had available), measured sloppily (full disclosure), used gluten-free flour, mixed everything by hand, and baked it in an 8″ round cake pan for 30 min. This easily rivals the best banana bread I’ve ever made, even when I actually tried.
That’s amazing to hear, Angela! So glad you loved this recipe.
I looked for a different banana bread recipe and chose this one because it used the word moist in its description. Far from it. My search for a good banana bread recipe continues. If I could rate it zero stars I would.
Hi Doug! This recipe has been tested and proved time after time with hundreds of 5-star reviews. Did you make any substitutions? My thought would be that either your ingredients were not measured correctly or it was over baked and dried out. Be sure to watch my tutorial on How to measure ingredients . Using too much flour would cause this to be dry. I hope that helps in your baking endeavors.
Super recipe… I made a triple batch because we had that many bananas that were overripe. Turned out great, and I added chocolate chips to the batter, and made them in 9″ cake pans. They cooked perfectly, and I’m going to freeze 2 and keep one out for breakfasts and snacks. We’ll, maybe freeze 1,one in the fridge and one out. I know they won’t last long.
Sounds wonderful! Thank you for the feedback.
I loved it-
I am a single mom and I have been making a few extra dollars making them for friends and family..
thank you
Took a pic but no way of uploading
Soo pretty ma’am
Thank u
You’re welcome, Araceli! I’m glad you loved the recipe. You can tag me on Instagram or Facebook. #natashaskitchen
Hi Natasha. My name is Devi. I just made this recipe, but I skip walnut and raisin, coz I don’t have any of them. But still I like it. This is good. I will definitely made this recipe again.
Thanks for sharing *hug.
That’s great, Devi! I’m glad you loved the recipe!
I would like to make mini loaves. How long would it need to be baked for? What temp?
I haven’t tested making this to mini loaves yet to advise of the temperature and time.
Yum,
I doubled the recipe and used half the sugar, plus I added an extra banana..they made great muffins for the grandkids and me!
Thanks for the recipe.
I’m so glad you enjoyed it!
I used the recipe yesterday, with some minor modifications. I had two large and two small bananas (so four in all) and I used frozen blueberries rather than nuts and raisins. The cook time had to be extended a bit given the extra “wetness,” but it is a great recipe for super easy moist and tasty banana bread. Thank you.
Thank you for sharing, Hope! I’m glad you love the recipe!
I made 2 loaves of this delicious bread. So moist & easy to make.
My new go to recipe. I omit the raisins & used 4 bananas. Thank you Natasha…
Yay wonderful! Thanks so much for your good comments and feedback, we appreciate it.
This is my go to banana bread recipe. I do 4 bananas instead of 3, makes it more bananaie.. I also add chocolate chips and raisins as well! Super good!
Thank you for sharing! I’m so glad you love it.
Delicious! I made two loaves. One with brown sugar and cinnamon and the second I followed the recipe exactly. My husband was taking one to work tomorrow but couldn’t resist a slightly warm slice. All I had were almost green bananas so I roasted them in the oven for 20 minutes at 250°. My house never sneaked so good. Thanks for the recipe!
You’re welcome! I hope it becomes a hit at your husband’s workplace too. Thanks so much for this review.
I’ve made banana bread before but my first time using this recipe was yesterday to bring to a family gathering. Everyone LOVED IT!! Also a bit upset I’ve never made it for them before.
Guess what I’m doing right now? Making another loaf.. hands down the absolute best recipe! Thank you for sharing.
Wow! Thanks so much for this awesome review. It always makes me smile when I see comments like this, thanks for sharing!
I just made this beautiful desert and I put cranberries and raisins and I had 5 really ripe bananas I put butter on mine but it’s so good a cup a tea with heaven my second or so time using this recipe oh I also used honey
Thank you so much for sharing that with me.
moist af if you don’t add raisins xD
srs. i added a extra half banana and i don’t even know if i added the ‘right amount’ of flour but it turned out moist af without raisins and extra 1/2 banana. tried this recipe by the book the first time and the raisins are just not a good idea for this. put them in the oatmeal raisin cookies : )
Hi Aaron. I’m glad you enjoyed it.
I always soak my raisins for 30 minutes or so. This way they won’t draw so much moisture from the bread. Just a suggestion, especially if they have been in your cupboard awhile.
I always soak my raisins in boiling water for at least 20 minutes before using in cookies or bread – my mom taught me that 😊
Delicious and easy. I just used one bowl and did everything in that one. I also used dried cherries since I didn’t have raisins. I did coat them in flour before I added so they wouldn’t sink.
I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!
Natasha you are amazing, this bread is a hit with my kids
I’m so glad to hear that, Meredith! Thank you so much for sharing that with me!
I LOVE banana bread but have never had any success baking it for some reason. I had three overripe bananas and saw all the positive recent reviews, so I thought I would try again. And let me tell you, I’m so glad I did! I followed the recipe exactly (omitted the raisins and walnuts as we’re not fans) and it turned out perfect. My loaf pan is a bit smaller so I ended up having to bake it for 1 hour, 5 minutes. This will now be my go-to recipe. Thank you for sharing it with us!
You’re so very welcome. I’m glad you found a new go to!
I used this recipe and it came out beautifully. So moist! My tweaks were: Added butterscotch and salted caramel chips, changed sugar to brown sugar and increased vanilla to 4 tbsp (for 3 loaves).
Hi Candy! That sounds great, thank you for sharing with us.
I have a question about the use of baking soda instead of baking powder. In the recipe ingredients there is nothing for the baking soda to react with (such as yoghurt or lemon) so why use baking soda instead of baking powder, which doesn’t require an acid to react with?
HI Craig, mashed bananas are acidic enough on their own to react with the baking soda.
I’ve always avoided banana bread because I hade walnuts hidden in baked goods.
I don’t know why it never occurred to me to just make my own.
I made this recipe tonight with no nuts, and doubled the raisins. It is delightful.
Thanks for the easy recipe.
That’s wonderful, Michael! Thanks for trying the recipe!
Just finished baking this for the first time. Used Einkorn flour instead of AP and substituted olive oil for butter. Also used pecans as I am out of walnuts and omitted raisins. My husband loved it so much he asked for seconds. Great recipe.
Glad to hear that the subs that you used work great too! Thanks so much for sharing.
Made this for a potluck, total hit. Stole the last few slices for myself. Hubby asked “is there anymore of that banana bread left?” Toddler begged me for slice after slice and then when we ran out he cried. 5 stars
Yay, so happy to hear that it was a huge hit!
This is hands down THE best Banana Bread recipe to Exist. I freeze half the loaf but it don’t last long in the freezer I can tell you that much. We absolutely LOVE this recipe. My fiancé raves about it, he really loves this banana bread recipe.
Hi Amanda! I’m so glad you love this recipe. Thank you for the feedback. It’s our favorite recipe too!
I did exactly as you did and my batter came out pretty runny still.. I used 3 bananas, just like you and double, sometimes triple checked the amounts of the rest of the ingredients I was putting it. I did not use raisins or walnuts. Its been in the oven for an hour already and it’s far from cooked.. idk what went wrong. Seems like the measuring portions weren’t right because when I added the bananas to the butter/sugar mix, there was twice as much banana mixture than butter/sugar mixture.. but I’m thinking there wasn’t enough flour to the rest of it. It won’t fully cook. Help!
Hi Stephanie! It sounds like your measurements are off somewhere. We have excellent results with this recipe so I know the quantities in the recipe card are correct. I would highly encourage watching my tutorial on How to measure ingredients . If you have a food scale, you can click on the “metric” button in the recipe card and measure your dry ingredients and butter by weight. Check your butter sticks to ensure the amount is correct- sometimes they come in different sizes. Also- be sure to fully preheat your oven before you start to bake or your baked goods will take longer to bake. I encourage the use of an Internal oven thermometer (affiliate link) to check your oven temperature. I hope that helps.
Can someone tell me, roughly how many cups of bananas are needed for this recipe please . they vary in size and weight so, someone that has made this could please tell me I’d appreciate it very much. Thank you so much.
3 bananas are roughly 1 cup mashed.
I believe they are more than 1 cup. Panamanian bananas are big and I end up mashing three and getting 2 cups!
Came out perfectly at altitude ( just south of Denver, CO) with a minor adjustment to time (50 minutes) and 1/4 tsp. less leavening.
Thank you for sharing that with us, Catherine.
Also try Reeses peanut butter chips , 1 cup in each loaf, it’s quite a hit with family and friends!!!
Sounds amazing!!
I realized my loaf pan is in our storage, so I made 12 muffins in a cupcake pan using paper cups. I cooked them for 38 minutes on 350°F and they came out great!! Very yummy! Thank you for sharing this recipe.
This is the best banana bread I’ve ever tasted! Your new cookbook is awesome too! I expected this recipe to be inside, but it isn’t, so I’m glad I found this recipe before! Yummy!
I’m not a very good baker but this is the easiest and best recipe I have tried/made in a long time. Amazing! even my non-banana-bread loving husband likes it. So thank you
That’s wonderful! I’m so glad to hear that.
Very simple and and nicely explained for a non baker like me to follow and make it confidently for the second time. Thank you Natasha !
You’re very welcome!
Do you know, roughly how many cups of banana you. Thank you so much.. I want to make this today and I have smashed frozen bananas .
Disappointing recipe. Found myself picking out the nuts qnd raisins as they were the only component w flavor.
Hi Michelle, I don’t recall anyone saying this was lacking in flavor so I’m wondering if maybe your bananas were underripe?
If hers was lacking…. She missed a step…. This recipe lacks Nothing ❤️❤️
Another great recipe. Did almost exactly but left out the raisins.
Sounds good, great to hear that you enjoyed it!
Making this recipe right now!! It’s in the oven as I am typing this, cannot wait to see how it turns out. Will I ever be able to stop making this banana bread?!
Will keep you updated in about an hour once we dig in 😉
Hi Bella! This is our favorite banana bread recipe, and we always make extra because it disappears so fast! It’s definitely hard not to make this, especially when we have all the ingredients on hand.
So good, I made it twice!! This came out so delicious and moist
I could imagine this recipe tasting great w/ muffins too!
The second time I made it, I threw in some cinnamon. Both times made with two handfuls of dark chocolate chips. So easy you can remember too!! Thank you!!
You’re welcome! I’m so glad you loved it.
I made a sauce for this, butter, brown sugar, dolce leche, and cinnamon. This was delicious even solo as well. Making it again as I type.
That sounds amazing!
I did this banana bread yesterday came Out delicious . I followed the recipe add 1 extra banana some cinnamon.My family loved it
I’m so glad to hear that!
Could you give the measurements? Id love to add that to my next batch, it sounds so perfect!
Could you please share the sauce recipe? It sounds delicious
Hi Samuel and Lea,
Sorry for the late reply.
This makes a really small batch since the bread is already sweet. I kind of eyeballed it. You could use more of the ingredients to make more, just be easy on the butter because it could be too oily. However, you could use a spoon to take out the excess butter.
*on low heat/stir until consistence of caramel*
1 tbsp. butter, 2-3 tbsp. brown sugar, 1/4 tsp cinnamon, 2 squeezes dulce leche, I used Nestle. You can add or deduct to your liking, make it your own.
Seriously the BEST banana bread recipe I have ever tried! Wrote it down and will never use anything else! I sent some to work with my husband and all the guys at work wanted a copy of the recipe for their wives! No joking! We don’t like nuts or raisins so I simply omitted them and followed the recipe. Works out perfectly when doubled as well. Wonderfully delicious and moist every time!
That’s wonderful, Candace! I’m so glad it was a hit.
I made recipe into muffins with chocolate chips this weekend. They are awesome, but I was wondering if you have any recommendations about how to turn them into banana bran muffins with this recipe?
Hi Candace, We created Banana Muffins from this recipe. I hope you love these.
Hi Natasha! I can tell this is an excellent recipe, but I can’t figure out what I did wrong last time and I want to try again. My bread came out to dry/crumbly and over done, even though it still tasted good. I cooked it at 350 for about 45 min, but I do know my loaf pan was a tad smaller than your dimensions. I know yours was a little over 9 inches in length, and I think mine is like 8. Perhaps that had something to do with it, so what would you say with a smaller pan? Maybe lower the temperature a tad? Or maybe not use my loaf pan but something else like a square cake pan or something. New oven, in Florida, so no altitudes. I’ve made a lot of your recipes and they’re all great, so I wanna get this one, right! LOL.
Hi Rebekah, its hard to say without being there, but any adjustments to the recipe when baking can cause issues. The smaller pan size may be the culprit, but I would also ensure you’re not using to much flour. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.
Omggggg I was using cake flour 🤣🤣🤣🤣 thank you for your reply! The second time was much better, but I’m still gonna try it with the exact correct pan 🤣
You’re welcome!
Love this!! can you add blueberries with it would it change anything??
Hi Meghan, I haven’t tried this recipe with blueberries to advise on the outcome, if you experiment, please let me know how you like that.
Nice recipe with raisins and mite. Easy to follow. I LOVE sweets, but this bread with 3/4 cup sugar, 3 ripe bananas, and a 1/2 cup of raisins is TOO SWEET. Next time I will use 1/2 cup sugar and probably add cinnamon.
Sounds good, thanks for your feedback and review!
This is my go to recipe for banana bread. Supper moist and absolutely delightful. I always double the recipe, so I have one in the freezer when I want something sweet to go along with my morning coffee.
I substituted roasted slice almonds for walnuts. As if that weren’t enough, when I peeled my overripe bananas, I discovered they were too fermented. Instead of throwing away my batter, I used peanut butter and milk. My banana bread without bananas turned out great! Thanks for the recipe.
That’s great, Bob! I’m glad you were still able to use most of the recipe.
Can i use self rising flour instead of plain flour and not add the baking soda and salt?
Hi Maria. I haven’t tested it with self rising flour. Let us know if your experiment.
I make this probably once a week, sometimes twice. It never lasts long. The kids love it and I like how easy it is. I just leave out the raisins as I’m not a fan.
I do load up on the walnuts though.
So glad the family loves it!
Made it exactly as you wrote it excpet i made three small loaves. Thank you so much.
Thanks for following the recipe as it is! We’re glad that you enjoyed our Banana Bread recipe!
Natasha… I love this recipe! So easy and quick. I add a package of banana cream pudding to the dry mix. Adds richness and super moist! Thank you. Peace
Thanks for shaing, Jody. It’s worth trying I’m sure!
The banana bread is baking in the oven now. I’m sure it will be amazing! Unfortunately I found all of the ads incredibly annoying hence 4 stars. In the future I will print the recipe ahead of time. I discovered the print preview is much easier to view.
Thank you for sharing your concerns and feedback, Christina. The only way we can continue providing free recipes is by having ads on our site, so we are not able to remove those at this time. We find that most people would rather see the ads than pay to see the recipes. But we will definitely take note of your feedback and use it to improve our website.
I appreciate your feedback, and I hope you love every recipe you try.
This was a delicious treat to get me excited for fall. I had to cook it for an hour and 5 mins for some reason but when it was finally finished it was AMAZING! 10/10 recommend!
Yay thanks for the perfect rating and review!
i made these in muffin tins with chocolate chips, baked for about 20 minutes. they were delicious!
I’m so happy you enjoyed that. Thank you for sharing that with us, Abbi!
Substituted buckwheat flour and honey for my gf’s diet preferences. Added blueberries, apple, cinnamon, nutmeg, and a tbp of walnut liqueur. Rum also works. Splendid.
Thank you for sharing!
Do you think this could be frozen and thawed for a later date. I live a bit always from hope and was thinking of making them for the holidays.
Hi Alyssa! Yes, it freezes well.
Tightly wrap it in 2–3 layers of plastic wrap or aluminum foil then place it in a freezer-safe storage bag or reusable container. It’s lasts for about 3-4 months.
I added the walnuts but added chocolate chips instead of raisins. I took it our at 55 min and the toothpick came out clean but I noticed that mine came out lighter on top and did not grow as much as yours but it came out so good and still came out fluffy very yummy hubby said to keep this recipe 😋
Hi Lorie! I’m glad that you still loved the recipe. Thank you for sharing.
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.
Came out quite lovely just added a little less sugar. May have been my best banana bread ever. I added a handful of raisins and my favorite chocolate bar
That’s wonderful, Lisa! I’m so glad you loved it.
I do not have unsalted butter on hand. Would it be bad to use regular butter or even margarine? I do not want to try it if you think it would make it taste bad.
Hi Becky! It could be a little salty. It will still work, just omit the remainder of the salt called for in the recipe.
Hi
Great recipe I used GF flour and added some chocolate chips on the top before cooking.
Thanks for recipe
You’re welcome, Joy. Great to hear that you loved ethis recipe with GF Flour too!
Hi! I was wondering if brown sugar could be used in this recipe?
Hi Jessica! I haven’t tested it myself. It should work but it will change tne flavor and texture a bit.
HI! From experience, brown sugar in loaf recipes should not be used unless called for. The reason? -Because of the density (brown sugar has more molasses as it isn’t as refined as white…) it comes out heavier and more easily burnt. I made this recipe and added 1/2 cup coconut to mix plus 1/2 c pver top in the final 15 minutes of baking. -Wonderful recipe!
I have six bananas begging for me to try this recipe out! I’d rather make them into muffins for a quick morning snack my fiance can grab on the way out as he never gets up early enough to have a real breakfast haha. Would you cut the baking time down in this case?
Hi Katie! Yes, you can reference my banana muffin recipe for that.
My husband loves Banana Bread! Tried several- not quite what I expected. This one is delightful! I used allulose instead of sugar, worked great.
Roasted walnuts- tried to not eat them! I think we buy bananas just for bread making. 🥰🥰
I’m so glad it was a hit! Thank you for the feedback!
I love a good moist banana nut bread. This was anything but.
Way too dense and not really as moist as I expected. I wanted to try out a new version. But dissatisfied 😒 Will keep using my original one.
Hi Diane! I’m sorry to hear that. This recipe has been tested and proven with thousands of 5-star reviews. Dense and dry bread has not been my experience when making this according to the instructions. Dense bread can be due to over-mixing the batter causing it to become dense and gummy. Dense and dry bread could also be due to using too much flour or over-baking. Did you spoon your flour into your measuring cup? Watch my tutorial on how to measure ingredients. I’m glad that you have a recipe you like but I hope this helps if you decide to try again.
Well, I have been baking, for years…Not consistently, as I cook far more than bake, BUT spooning the flour into the measuring cup IS a game changer! Scooping it, was how I was shown when I watched my mom. Now I understand, why my baked goods were not quite as moist as I expected. Thank you so much, for the expert tip!!
Hi Diana! You’re very welcome. It’s so true, total game changer in baking.
It’s so much easier to use metric. Cups just isn’t precise
Thank you for sharing that with us, Paddy. If it helps, you can 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.
The banana bread was a hit at our house. I also took some to friends and they loved it as well.
That’s wonderful, Sharon!
I loved this recipe!! 🙂 it did come out very moist and it’s excellent with chocolate chips! Thank you
So glad you loved it, Isabella!
Sooo delicious!!! We also made it with dried cranberries and chocolate chips!! Super yummy 🙂
I’m so glad you loved the recipe, Yelena!
best! soo delicious. I left out the raisins & did add the walnuts, very moist, not too sweet either.
That’s wonderful to hear, Susan! I’m so glad you enjoyed the recipe!
Thanks! Not a fan of raisins, so i was wondering how it would be without them!
Hi Ann! It’s very versatile and can be made without the raisins, or you could sub in another drier fruit like cranberries or cherries. You can also use chocolate chips.
This recipe is so easy! Just made my banana bread in 4 small loaves without nuts, just raisins, baked to perfection in 20 minutes at 350. It is a little bit sweeter than I expected without the nuts to balance, but still deliciously moist.
I’m a novice baker, dabbling here and there.
That’s great to hear. Thank you for the feedback!
Can you use pecans in this recipe instead of walnuts?
The bread looks so delicious and moist,so glad I came across this recipe… Thank you
Yes, you sure can!
Turned out amazing and was gone within the day! Substituted chocolate chips in place of the raisins(ok, maybe double the amount of chocolate chips, but shhhh!) and kept everything else the same.
So glad you loved it, Bri! Thank you for sharing.
This is, hands down, the best banana bread I’ve ever tasted in my life! It’s not dense, it’s light and moist. The only alteration I made was adding 1/2 tsp of pumpkin pie spice. It gave it just a touch of autumn flavour. Also, I know this recipe is for one loaf, but I split it into two, since self-control over something delicious is not my strong point. Now I don’t have to feel so bad admitting I polished off a quarter of a loaf in just a few hours. I can’t believe how good it is!
Hi Wendy! That’s great. Thanks so much for sharing. I’m so glad you loved it.
OMG! made this delish bananna bread last night! This morning I’m making muffins (cuz I still have bananas left over) good excuse anway! Make this yall!!!
Hi Joni! I’m so glad you loved it. Thank you for the feedback.
55-60 minutes, cook time is to long, it should be 45 minutes. 55-60 minutes makes it dry. The time, should be revisited.
Hi Diane! We’ve had great success with this recipe and so many great reviews from other who have tried it. Was your pan size larger, causing the batter to be laid out thinner? Dry banana bread could be due to a few other things. Be sure to measure your flour correctly. I have a tutorial on how to measure ingredients .
And I highly recommend using an internal oven thermometer (affiliate link) to see if your oven is heating correctly. I hope that helps.
Sometimes it can be because of the elevation that causes the difference in baking.
However, if Natasha has not heard anything on that, then it probably isn’t the issue.
I’m making it now and will give a report on how it turned out.
With a professional oven and extra thermometer inside to verify, 55 minutes was perfect. You might need to calibrate your oven if it overcooked.
I was disappointed. Was so careful not to over bake and it was dry. Good flavor but dry…won’t be making this recipe again. 😒
Hi Susan! This recipe has been tested and proven with thousands of 5-star reviews. Being dry has never been our experience when followed correctly. Dry bread is a result of over baking or using too much flour. Be sure to either weigh your flour or fluff it with fork and add it to your measuring cup spoon by spoon. Do not scoop it out or you will end up with too much. I’ve attached my tutorial on How to measure ingredients . I hope that helps.
Made this last week. I omitted the raisins (because ewww lol) and I omitted the nuts (only because I didn’t have any) and
I sprinkled brown sugar on the top before cooking and my son absolutely DEVOURED this. Sooooo yummy.
That’s just awesome! Thank you for sharing your wonderful review, Smithee!
Can I make this recipe in a 9×13 pan? If so, how long should I cook it? Thanks!
Hi Valerie, I haven’t tried this recipe in that size pan, but I recommend using THIS Adapt Baking Recipes to Fit Different Pan Sizes Guide.
Id like to use my bunt pan but it is not in the conversion chart.
I just used Pyrex bread pan for my pumpkin bread. It looked great out of oven, toothpick clean then became gooey in middle.
Now I don’t want to mess up my banana bread.
Would bunt pan have same time to bake?
I have never been much of a baker☹️
Hi Paula! I think that would depend on the size of the Bundt pan used. Sorry, I don’t have it tested in different size pans to advise on the baking times.
First time making banana bread, it turned out great!! The whole family loved it. Thanks!
I’m so glad it was a hit with the family, Caroline! That’s awesome!
Thank you for sharing this recipe. I’ve used it 5 times in the past 2 months, making both bread & muffins. Needless to say my family loves them. It’s become a staple in my house. I’m making a loaf today.
I’m so happy you all enjoyed that. Thank you for sharing that with us!
I kid you not this is the best banana bread I ever had/made it’s delicious and moist on the inside but crispy on the outside. Super simple and easy to make! Definitely try it out.
That’s so great! It sounds like you have a new favorite, MJ!
Great recipe! My only suggestion is to soak your raisins in spiced rum for about an hour & drain before adding to mix. Adds a delicious spicy flavor to the loaf & to the overall moisture of the bread! Cheers!
Thank you so much for sharing that with me, Kate! I’m so glad you enjoyed it!
Best banana bread! I use gluten free flour and its delicious!
Great to hear that it turned out deliicous using gluten free flour! Thanks a lot for sharing.