Home > Bread Recipes > Banana Bread Recipe (VIDEO)

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.

Banana Bread on a cutting board with walnuts, raisins and ripe bananas to make healthy banana bread

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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.

Ingredients for Banana Bread with ripe bananas, flour, sugar, eggs, butter, walnuts and raisins

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!

Slices of banana nut bread on a plate

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!

  1. In the mixing bowl, cream together butter and sugar.
  2. Mix in mashed bananas and eggs.
  3. Whisk together dry ingredients: flour, salt, and baking soda and add to batter.
  4. 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

Moist banana bread recipe sliced to show banana nut bread center

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:

Our long-awaited cookbook is here! Order now

Moist Banana Bread Recipe

4.98 from 4085 votes
Banana bread sliced on a cutting board
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.
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes

Ingredients 

Servings: 10 people

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

350kcal Calories45g Carbs5g Protein18g Fat7g Saturated Fat57mg Cholesterol243mg Sodium270mg Potassium3g Fiber20g Sugar354IU Vitamin A4mg Vitamin C26mg Calcium2mg Iron
Nutrition Facts
Moist Banana Bread Recipe
Amount per Serving
Calories
350
% Daily Value*
Fat
 
18
g
28
%
Saturated Fat
 
7
g
44
%
Cholesterol
 
57
mg
19
%
Sodium
 
243
mg
11
%
Potassium
 
270
mg
8
%
Carbohydrates
 
45
g
15
%
Fiber
 
3
g
13
%
Sugar
 
20
g
22
%
Protein
 
5
g
10
%
Vitamin A
 
354
IU
7
%
Vitamin C
 
4
mg
5
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast, snack
Cuisine: American
Keyword: banana bread, banana nut bread
Skill Level: Easy
Cost to Make: $5-$8
Calories: 350

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.

Moist banana nut bread on kitchen towel

This Banana Bread Recipe is loaded with ripe bananas, tangy sweet raisins and toasted walnuts making it a banana nut bread. One of our favorite ripe banana recipes and even better with overripe bananas! This banana nut bread is super moist, easy and makes a great breakfast on-the-go. | natashaskitchen.com

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.

Read more posts by Natasha

Read comments/reviewsAdd comment/review

  • Margaret Hall
    December 13, 2023

    I am anxious to try this recipe, but I do not have unsalted butter. Can I use salted without it affecting the end result?

    Reply

    • Natasha's Kitchen
      December 14, 2023

      Yes you can, just onit the salt in the recipe if you’ll be using salted.

      Reply

  • Lady D
    December 13, 2023

    I made this yesterday as a friend gave me 12 bunches of bananas. I followed the recipie exactly, baked for 59 min fearing it would burn on top and it did not cook fully in the center. I added 1/2 cup raisins, which should not have changed it. bread came out alittle grainy. what can I change to make it better. making 2 this morning.

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Lady D! Be sure to fully preheat the oven before you start baking. Also, check the size of the pan that you are using, if you are using a smaller pan there would be too much batter, making it thicker and it could take longer to bake. Watch my tutorial on how to measure ingredients here to ensure you are measuring everything correctly. I hope that helps.

      Reply

  • phyllis clarke
    December 13, 2023

    This is it! I’ve finally found the best banana bread recipe.
    It’s moist, flavorful and hearty.
    I made it yesterday, and it’s just about gone.
    Fantastic with a cup of coffee!

    Reply

    • NatashasKitchen.com
      December 13, 2023

      Hi Phyllis! I’m so glad you loved it! Thank you for the wonderful review!

      Reply

  • Lori Quesnoy
    December 12, 2023

    Hi, I just wanted to say that I am baking this right now and I believe it will be delish. There is a small issue when multiplying the recipe, the measurements do not follow the ingredient list. I’m making mine for 20 portions.

    Reply

    • Natasha's Kitchen
      December 12, 2023

      Hi Lori, unfortunately, we haven’t found an app yet that would adjust everything in the ingredients list. But we’ll take note of your feedback.

      Reply

  • Luz
    December 12, 2023

    Hello, can I substitute the whole wheat flour for oatmeal flour?

    Reply

    • NatashasKitchen.com
      December 12, 2023

      Hi Luz! I have not tested oat flour in this recipe.

      Reply

  • Karen Malnati
    December 12, 2023

    I followed the recipe accurately, except I didn’t add raisins. Mine came out incredibly dry. I used the right size pan, I measured properly, and I did everything the way the recipe said, and this thing is bone dry. It looks great, and my husband was drooling over the aroma, but it’s pretty dry. Had more banana or milk or something if you try this, because this was way too dry for banana bread.

    Reply

  • Margie
    December 11, 2023

    This was the best! I only had two bananas so I added 1/4 C applesauce and also 1/4 tsp of baking powder. Came out so moist and delicious. Definitely a keeper!

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Margie! I’m glad you loved the banana bread. It’s our favorite and also disappears so fast!

      Reply

  • gloria
    December 10, 2023

    If I add chocolate chips, should I coat them with 1-2 T. flour or can I just add them to the batter. I do not want the chips to be at the bottom of the pan. What is the bake time for mini loaves. Thanks in advance

    Reply

  • Hallie
    December 10, 2023

    Easy to follow and delicious! I messed up and added the ingredients in the wrong order and thought for sure I ruined the recipe, but it turned out perfect. Thank you for sharing!

    Reply

    • Natasha's Kitchen
      December 10, 2023

      Great to hear that it turned out well! Thank you for sharing, Hallie.

      Reply

  • Steve Smith
    December 10, 2023

    Worst Recipe I have ever made. Followed ever ingredient to the T and came out like trash. Would not Recommend

    Reply

    • NatashasKitchen.com
      December 11, 2023

      Hi Steve. I’m sorry that was your experience. This is one of the most popular recipes on our blog with hundreds of 5 star reviews. It’s been proven time and time again. I would be happy to help troubleshoot if you can be more specific and provide some information on what went wrong?

      Reply

  • Craig
    December 10, 2023

    Fantastic! Best Banana bread I ever made. My additional ingredients to suit my tastes were 1 cup chopped walnuts, ½ cup raisins, ½ cup dried cranberries “craisins”, and ground spices cinnamon, nutmeg, cloves.
    I use a darker pan so I reduced the oven temperature by 25⁰.
    It took a little longer to bake. I started checking at 45 min and then every 5 minutes until perfectly baked.
    I thought I was being smart reducing oven temperature but the recommended pan looks darker in color so maybe the oven temperature adjustment was unnecessary. In any case best banana bread I ever made.

    Reply

    • Natasha's Kitchen
      December 10, 2023

      Thank you for sharing and I’m happy that this is the best that you’ve tried!

      Reply

  • Elizabeth
    December 9, 2023

    I followed the recipe and watched the video, yet the bread never fully baked on the inside & was overdone on the outside. Is my oven possibly too hot?

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Hi Elizabeth, it could definitely be the oven or the pan. Did you use a smaller pan by chance? I highly encourage the use of an Internal oven thermometer (affiliate link) to see if your oven is heating correctly.

      Reply

  • MelG
    December 9, 2023

    Very good & very easy, but next time I am going to add a half cup of unsweetened applesauce to increase moistness as this was slightly dry.

    Reply

    • NatashasKitchen.com
      December 9, 2023

      Hi Mel! I’m glad you loved the recipe. It’s generally very moist, not dry. But using too much flour or baking it for too long can cause it to be dry. I have a tutorial on here.

      Reply

  • Kimberly
    December 8, 2023

    This is a great recipe and very simple. I added walnuts and pecans and a few raisins. I used vanilla paste and threw in about 3 Tablespoons of brown sugar I had left over from something else. I topped it with pecans before baking.
    I didn’t use a traditional loaf pan. Instead, I used a vintage Pyrex rectangular casserole dish 6×9.5in. I baked it at 350 for 40 minutes and it turned out wonderful. I’ll never use a box mix again!

    Reply

    • NatashasKitchen.com
      December 8, 2023

      Thank you so much for sharing, Kimberly! Homemade is so much better than box mix! So glad you loved the recipe. It’s our favorite.

      Reply

  • David Elser
    December 8, 2023

    Perfect easy and very tasty. A lot of pop ups make it hard to get to the recipe but it is well worth the time

    Reply

    • Natashas Kitchen
      December 8, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, David!

      Reply

  • Suzy Elliot
    December 4, 2023

    This is a very good recipe. Being a pastry chef myself, I changed your recipe to what I think is the perfect banana bread, moist, filled with nuts and fruits and delicious any time of the day.

    Reply

  • Dania Azher
    December 3, 2023

    I’ve made this banana bread so many times over the past few years that I felt compelled to write a review!! It’s so moist and flavorful, not dense at all! I usually drizzle some honey on top and use less sugar because I like to add chocolate chips but it’s delicious no matter what, and the walnuts are such a yummy addition!! I’m actually about to bake this again right now which is why I thought to leave a review. I would definitely recommend this!

    Reply

    • Natasha's Kitchen
      December 4, 2023

      Thank you so much for taking the time to leave a review, Danie. We appreciate it!

      Reply

  • Tara
    December 3, 2023

    I am planning on doubling this recipe and baking in a very long loaf pan. Are there any adjustments to the temperature or directions? I believe it would take longer but any input will help

    Reply

    • NatashasKitchen.com
      December 3, 2023

      Hi Tara! I have not tested it in different size pans to provide exact instructions on how to adjust the ingredients or time. Likely you can keep the same temperature but will have to experiment with the time.

      Reply

  • Edward
    December 3, 2023

    Turned out wonderfully moist, with no issues of uncooked centre that some others experienced…I shingled bananas on the sides, and sprinkled granulated white sugar on top prior to baking, to infuse with a bit more banana flavour, as well as create visual interest…thank you for your recipe!

    Reply

    • Natasha's Kitchen
      December 3, 2023

      Yay, wonderful to hear that, Edward! Thanks a lot for the review and good feedback.

      Reply

  • Theresa
    December 1, 2023

    Is it okay to leave out nuts and raisins or should i replace it with something else

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Yes, you can leave them out.

      Reply

  • Dave
    December 1, 2023

    I forgot to toast the walnuts LOL! After 45min toothpick was clean but center was definitely not done. I think the batter just doesn’t stick with the butter in it? Can you link to the pan you use? Using a stoneware bread pan and I’m not sure it’s the best for this.

    Reply

    • NatashasKitchen.com
      December 1, 2023

      Hi Dave! It’s linked in step one on the recipe card (click on the red font). The material of the pan can affect how this bakes, since different materials distribute heat differently.

      Reply

  • Kristie Poteet
    December 1, 2023

    I love this recipe but every time I make it my banana bread doesn’t seem to get done in the center when the time is up and if I leave it in the oven for longer, it gets hard and crusty on the top and all dried out! Thought
    ?!

    Reply

    • Natashas Kitchen
      December 1, 2023

      Hi Kristie, Did you use the correct size loaf pan? If it was smaller the there would be too much batter and it won’t bake properly without adjusting the time/temp. I would also encourage the use of an Internal oven thermometer (Amazon affiliate link) to verify your oven is heating correctly. If it runs too hot, the outside will burn while the center remains raw. The type of pan used can also affect how it bakes, different materials distribute heat differently. I hope that helps for next time.

      Reply

  • Animal
    November 29, 2023

    This recipe “Rocks”!!! this will be a frequent flyer recipe in my house…. Thank you for sharing

    Reply

    • Natasha's Kitchen
      November 30, 2023

      Thank you for that awesome feedback!

      Reply

      • Robin Tiede
        December 3, 2023

        This is by far the best banana bread recipe I’ve baked. I replaced the raisins with just walnuts. Absolutely delish!

        Reply

        • NatashasKitchen.com
          December 3, 2023

          That’s wonderful, Robin!

          Reply

  • Nate G
    November 28, 2023

    Turned out fabulous, I added maple syrup and buttermilk. Super moist and super flavorful, will definitely make again!!

    Reply

    • NatashasKitchen.com
      November 29, 2023

      Sounds delicious!

      Reply

  • Shelby D.
    November 28, 2023

    This recipe was really tasty! I made some minor adjustments like using 1/4 cup white sugar and 1/4 cup brown sugar, then split the batter in half and added fresh blueberries to one and chocolate chips to the other. I made muffins and they took about 22min to cook in my oven. Thanks for the yummy recipe!

    Reply

    • NatashasKitchen.com
      November 28, 2023

      That sounds amazing, Shelby! Thank you for sharing your experimentation with the recipe.

      Reply

  • Dale
    November 27, 2023

    Delicious! Made two loaves one with honey the other with white sugar and chocolate chips. Both were great. Daughter raved about chocolate one (of course)! Simple, moist and will make it our regular go-to banana bread recipe. Baked closer to 65 minutes.

    Reply

    • NatashasKitchen.com
      November 27, 2023

      Hi Dale! That’s great to hear. Thank you for sharing that with us.

      Reply

    • Amy
      December 3, 2023

      My husband loves banana bread (I’m not a fan 🙃). I made a loaf (different recipe) a couple of weeks ago that he enjoyed but when he asked for another, he requested that it be “softer” (read: moister and less dense – he doesn’t bake LOL). I tried Natasha’s and it’s a hit!

      I omitted the raisins (because eww) and forgot to toast the walnuts (doh). I replaced the sugar with the same amount of Splenda and I converted all dry ingredient measurements to weight vs. volume. I also doubled the recipe to reduce the frequency with which I have to make a new batch 😂. I did not have the issue with underdone centers that others reported though I might have used slightly larger pans as the finished product wasn’t very “tall.”

      I did a taste test and I can confirm that the moisture level was spot on. I do have (what’s left) wrapped in plastic in an effort to keep them from drying out.

      Overall, a big win! Thank you!! 🍞

      Reply

      • Natasha's Kitchen
        December 3, 2023

        That’s awesome! Thank you for sharing. It;s good to know that you were able to make this recipe work using the ingredients that you like to use.

        Reply

  • Heather
    November 27, 2023

    This is the best recipe I have ever found and have shared with everyone. Banana bread comes out moist and perfect every time. Thank you for sharing

    Reply

    • NatashasKitchen.com
      November 27, 2023

      Hi Heather! I’m so glad to hear that. Thank you for sharing with us.

      Reply

  • Abbey D
    November 26, 2023

    This was a solid 4 star banana bread. Good but not as moist as advertised. I made two separate batches and they both turned out to be slightly disappointing. The raisins overpower the banana in flavor. Shocked to see this recipe holds 5 stars.

    Reply

    • NatashasKitchen.com
      November 27, 2023

      Hi Abbey! I’m sorry this recipe didn’t meet the mark for you. The raisins can be omitted or even replaced. This bread has always been very moist. If it’s dry, it’s likely due to the ratio of ingredients being off, like using too much flour, or even over-baking. Be sure not to scoop our flour directly out of the container with your measuring cup. I recommend watching my tutorial on How to measure ingredients . I also recommend the use of an In oven thermometer (Amazon affiliate link) to ensure the oven is calibrated. I hope that helps.

      Reply

  • Glenn
    November 26, 2023

    I’ve tried many different recipes for Banana Bread and this is the best one I’ve tried. Just popped two pans in the oven and wanted to post my thanks. From right down the road in Meridian!! Thanks Natasha!

    Reply

    • Natasha's Kitchen
      November 26, 2023

      Thank you for your excellent comments and feedback, Glenn! Great to hear that this is the best one that you have tried.

      Reply

  • Vishal Varma
    November 26, 2023

    Came out well. Added a tsp of wine. Blown away. Aroma in house, priceless!

    Reply

  • Bonnie
    November 26, 2023

    This recipe was easy to follow. The banana bread was very moist and a big hit with the family.

    Reply

    • NatashasKitchen.com
      November 26, 2023

      That’s wonderful to hear, Bonnie! We love this recipe too. I’m glad it was a hit!

      Reply

  • Jennifer Wilson
    November 25, 2023

    I love the recipe and will definitely try again – but I had issues getting it done in the middle. I ended up having to burn it a little around the edges (cooked 75 min). I wondered if there might be tricks to getting it done in the middle better? Like tin foil or something? Thank you for sharing your recipe – the nuts and raisins were delicious with bananas! 😍

    Reply

    • NatashasKitchen.com
      November 25, 2023

      Hi Jennifer! Did you use the correct size loaf pan? If it was smaller the there would be too much batter and it won’t bake properly without adjusting the time/temp. I would also encourage the use of an Internal oven thermometer (Amazon affiliate link) to verify your oven is heating correctly. If it runs too hot, the outside will burn while the center remains raw. The type of pan used can also affect how it bakes, different materials distribute heat differently. I hope that helps for next time.

      Reply

  • Momshie
    November 24, 2023

    I tried this recipe twice. One with raisins and walnuts. The second one with chopped chocolate pieces. Our ripe bananas were small so I used 4-5 pieces. I also used muscovado sugar. Both banana breads were perfect! Thank you Natasha and husband from our family in the Philippines!

    Reply

    • Natasha's Kitchen
      November 24, 2023

      That’s awesome! Thank you so much for sharing your experience with this recipe.

      Reply

  • Kalyssa
    November 23, 2023

    Great recipe! It turned out super moist. Only change was a little bit of cinnamon.

    Reply

    • Natashas Kitchen
      November 23, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Kalyssa!

      Reply

  • Lainie B
    November 21, 2023

    Easy to make. I added a 1/2 teaspoon of cinnamon and what a great banana bread.

    Reply

    • NatashasKitchen.com
      November 21, 2023

      I’m glad you loved it!

      Reply

  • Melissa
    November 21, 2023

    This bread recipe is absolutely amazing! So yummy. The only change I made was using brown sugar instead of granulated sugar. Next time I would probably only do a half cup. Other than that which is my own doing, A+!

    Reply

    • NatashasKitchen.com
      November 21, 2023

      So glad you loved it! Thank you for sharing with us.

      Reply

  • Brian Gordon
    November 20, 2023

    This is the only banana bread I make the family and friends love it.

    Reply

    • NatashasKitchen.com
      November 20, 2023

      I’m so glad to hear that, Brian!

      Reply

  • Klea
    November 19, 2023

    Perfect every time, very moist with nice crispy outside. I used chocolate chips instead of nuts and raisins and baked for 60 min.

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Great to hear that you enjoyed it, Klea!

      Reply

  • Austin
    November 18, 2023

    Wow best banana bread I’ve ever had. The first time I tried this recipe it came out pretty dry. Idk if it from the walnuts and raisins. But this time I watched your video about measuring and I used more banana and its perfect. Also I’m at 7200ft so I used half a tsp of baking soda.

    Reply

    • Natasha's Kitchen
      November 19, 2023

      Thank you, Austin. God to know that it turned out perfect the next time you tried it!

      Reply

    • Sharon Hubbs
      November 20, 2023

      Can I substitute ap flour with Pillsbury gluten-free all-purpose flour.

      Reply

      • NatashasKitchen.com
        November 20, 2023

        Hi Sharon! I haven’t tested it myself but some
        of my readers have reported using GF flour successfully for this.

        Reply

  • Stacy
    November 17, 2023

    Heaven in a pan. Used 5 bananas because they were going bad.

    Reply

    • NatashasKitchen.com
      November 17, 2023

      I’m so glad you loved it!

      Reply

  • Traci
    November 16, 2023

    Oh my gosh, this is the best Banana bread I’ve ever had – let alone bake! I was doubtful with the white sugar instead of brown, but it is sooo good!

    Reply

    • NatashasKitchen.com
      November 17, 2023

      Thank you so much for trying the recipe, Traci! I’m so glad you loved it!

      Reply

  • Lynne
    November 16, 2023

    How long to you leave them in the over if you do muffins? I’m not sure if I need to cut the time down or not.

    Reply

    • Natashas Kitchen
      November 16, 2023

      Hi Lynne, I have a note on this in the recipe, we love this Banana Bread so much we even created Banana Muffins from this recipe.

      Reply

  • Rainer Glaser
    November 15, 2023

    Really super moist. Amazing quite actually. Mine came out very dark, but so tasty. Used more bananas and they were way past their prime. But good for banana bread. I guess the raisins are key.

    Reply

  • Jami Leigh Harris
    November 14, 2023

    I made this bread, and my family LOVES it!! I made 2 loaves yesterday, and they’re both gone already. I added a pinch of cinnamon to mine, it was amazing.

    Reply

    • NatashasKitchen.com
      November 14, 2023

      That sounds wonderful! This disappears fast in our house too! I’m glad you loved it!

      Reply

  • Karen
    November 13, 2023

    Hi! Can’t wait to try this! Is the honey to sugar 1:1? Thanks. Love so many of your recipes!

    Reply

    • NatashasKitchen.com
      November 14, 2023

      Hi Karen, yes- replace it 1:1 with honey. If your bananas are sweet very ripe, you can even use less.

      Reply

  • Cindy Hawke
    November 13, 2023

    Y’all! This is the best recipe I have found and I have made several!
    I used 4 bananas instead of 3 and it was sooooo moist!! Incredible! This is my go-to recipe now ❤️
    I did turn the heat down to 340 about 30 min and used a loose tin foil cover the rest of the 25ish min because it browned kind of quick on the top.

    Reply

    • NatashasKitchen.com
      November 13, 2023

      Hi Cindy! Thank you for sharing. I’m so glad you found a new go-to recipe!

      Reply

  • Debbie Rudd
    November 11, 2023

    I follllowed the recipe exactyly. The bottom was over done and the middle was goey. How do I fix this? Thanks

    Reply

    • NatashasKitchen.com
      November 11, 2023

      Hi Debbie! Did you use a different size pan by chance? It could be the type of material your pan is made of, different materials distribute heat differently. Check the placement of your oven rack to ensure it’s not too close to the heating element and I highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to ensure your oven is heating correctly. I hope that helps.

      Reply

  • Adrianna
    November 10, 2023

    I made this banana bread with chocolate chips and it is delicious! The batter is a lot more runny than I’m used to, so I was a little worried, but it turned out beautifully.

    Reply

    • Natashas Kitchen
      November 10, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Adrianna!

      Reply

  • Sandi Bramdl
    November 9, 2023

    This banana bread was so delicious and moist I don’t care for raisins but I happened to have chopped dates I used really tasty thank you as always for sharing your favorite recipes, still looking for a white birthday cake recipe God Bless 🙌

    Reply

    • NatashasKitchen.com
      November 9, 2023

      That’s wonderful, Sandi! Thank you for sharing.

      Reply

  • Rachel
    November 9, 2023

    I made a gluten free version of this cake and it came out amazing!
    Flour substitution:
    For 1-1/2 C flour, I substituted 1C buckwheat flour and a 1/2 cup tapioca starch (sometimes it’s called tapioca flour).

    I use these flours a lot to substite for regular flour. And buckwheat is very nutritious.

    Thank you Natasha for creating these excellent recipes!

    Reply

    • NatashasKitchen.com
      November 9, 2023

      That’s great, Rachel! Thank you so much for sharing that with us!

      Reply

  • Ava
    November 7, 2023

    I want to use this recipe but put it in a muffin tin instead, how long do you suggest I bake for?

    Reply

  • Susan Bazinet
    November 6, 2023

    I am 50
    Year young woman and I am not a baker. I made my FIRST banana bread last night with this recipe. My husband and I love it!!

    Thank you

    Reply

    • Natasha's Kitchen
      November 7, 2023

      Yay great job, Susan! I’m so glad that it was a huge success.

      Reply

  • tuesday
    November 6, 2023

    This is my favorite banana bread recipe!! For a while I had a problem with it baking through all the way, but I found using only 2 bananas instead of three really helps! Thank you for sharing my now go-to ^^

    Reply

    • Natashas Kitchen
      November 6, 2023

      I’m so glad you found a new favorite on my blog! Thank you so much for sharing that with me.

      Reply

  • Aditya
    November 6, 2023

    Tried it just now, very minimal effort, after a long day at work and without an appropriate baking tray, but it still turned out amazingly moist and delicious. My roommate loved it too!

    Reply

    • Natashas Kitchen
      November 6, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Aditya!

      Reply

  • Victoria
    November 6, 2023

    I’ve made this recipe 3 times now in the past 4 weeks and it comes out perfect each time. My new favorite banana bread recipe!

    Reply

    • Natashas Kitchen
      November 6, 2023

      That’s so great! I’m so glad you found a favorite on my blog, Victoria! Thank you so much for sharing that with me.

      Reply

  • Debra M
    November 6, 2023

    Best Banana Bread EVER! This is hands down the moistest I’ve ever had/made. NO warming w/butter required!

    Reply

  • Terry
    November 5, 2023

    The absolute best banana bread I have made. My husband loved it. I gave half the loaf to a friend and my husband told her it was the best banana bread he has ever had. I followed the recipe exactly as shown, except for the addition of the raisins and walnuts.

    Reply

    • NatashasKitchen.com
      November 5, 2023

      That’s wonderful, Terry! Thank you for the feedback!

      Reply

  • Kathy
    November 5, 2023

    Made this today. Since my bananas were super ripe, I used maybe 1/3 cup of sugar and the remaining 2tbps of honey I had in the container. Added a bit of cinnamon and cardamom. Really tasty bread! This will be my breakfast all week!

    Reply

    • NatashasKitchen.com
      November 5, 2023

      Thank you for sharing, Kathy!

      Reply

  • Irene Nagle
    November 4, 2023

    I made this for the first time & baked it for 55 mins. The bottom part was overcooked and it was dry.

    Does baking it in an Induction oven make a difference in how long to bake it?

    Reply

    • Natashas Kitchen
      November 4, 2023

      Hi Irene, I bake on normal bake mode, it may be the type of oven or how close it was to the heating element.

      Reply

    • Nicole
      November 8, 2023

      I had a similar issue in my regular oven. at 350 degrees, after 30 mins the outside seemed fully cooked but the inside was definitely not. Then at 55 mins the outside of the bread was slightly overcooked and slightly dry but the inside was perfectly moist. Still a very tasty bread though. I wonder if I need to use a lower temperature as a solution?

      Reply

      • NatashasKitchen.com
        November 8, 2023

        Hi Nicole. Did you use a different size pan? That makes a difference. Every oven bakes differently so it may take some experimentation. This recipe is written for a conventional oven on regular bake mode. I would highly encourage the use of an Internal oven thermometer (Amazon affiliate link) to see if your oven is heating correctly.

        Reply

  • Debra Savillo
    November 3, 2023

    I saw this recipe online and decided to make it and I’m so glad I did. It is delicious. So moist and flavorful. I can’t wait to try your other desserts.

    Reply

    • NatashasKitchen.com
      November 3, 2023

      Hi Debra! I’m so glad to hear that. I hope you find many more recipes to enjoy.

      Reply

  • Christine Rudell
    November 3, 2023

    I’ve baked many different banana bread recipes through the years. This recipe is my forever one! I just baked mine for 10 mins. less. Turned out very moist. Also, next time I’m going to use golden raisins.

    I’ve baked so many different banana bread recipes through the years. This is my new forever recipe! I just baked mine for 10 mins. less. It was perfectly moist and delicious. Also, next time I’m going to use golden raisins.

    Reply

    • Natasha's Kitchen
      November 3, 2023

      Sounds good, I’m so glad that you loved our Banana Bread Recipe of all the other recipes that you tried. Thanks for sharing!

      Reply

    • Kathy
      November 5, 2023

      I used golden raisins too. Between the raisins and ripe bananas I needed much less sugar than called for in the recipe which is always a plus

      Reply

  • charleen
    November 2, 2023

    As delicious as any BB I’ve made, and simpler!
    My subs:
    1/2 ww pastry flour
    1/2 packed brown sugar
    dried figs for 1/2 walnuts

    I doubled the recipe and, despite using smaller pans, it filled them perfectly.

    Reply

    • Natasha's Kitchen
      November 2, 2023

      Thanks for sharing!

      Reply

  • Penny McClure
    November 1, 2023

    I love, love, love this recipe! It came out perfect. It was very moist. Thank you for this recipe.

    Reply

    • Natashas Kitchen
      November 1, 2023

      You’re welcome! I’m so happy you enjoyed it, Penny!

      Reply

  • Penny McClure
    November 1, 2023

    I love, love, love this recipe! It came out perfect and was very moist. Thank you for this recipe.

    Reply

    • Natashas Kitchen
      November 1, 2023

      That’s just awesome! Thank you for sharing your wonderful review, Penny!

      Reply

  • Isabel
    October 30, 2023

    MMM MMM MMM! Delicious!!!😍 I made double the amount presented in this recipe using 6 medium size banana & half of a medium . 🤭🫶🏽 ssooo sooo soo goooddd! We absolutely loved it

    Reply

    • Natasha's Kitchen
      October 31, 2023

      So glad you all loved it!

      Reply

  • Julie Ann Caldwell
    October 30, 2023

    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…

    Reply

    • NatashasKitchen.com
      October 30, 2023

      I’m so glad you loved it, Julie!

      Reply

  • Sandra
    October 29, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Yay thanks for the lovely review, Sandra!

      Reply

      • Mindy
        November 1, 2023

        Was not good in my families opinion.
        The walnuts overpowered..Not sure if it’s because they were toasted (which I never do but thought i would try), or too many in the recipe?
        The banana bread was way too bitter from the nuts, & not sweet enough. I think the nuts over powered to where the bread didn’t taste sweet at all.

        Reply

        • NatashasKitchen.com
          November 3, 2023

          Hi Mindy! We’ve had it both ways with and without nuts and have great results either way. This is our favorite banana bread recipe, it has hundreds of 5-star reviews. The bread has good flavor with enough sweetness. It’s recommended to use very ripe bananas for best flavor and sweetness. Regarding the bitter taste- be sure to measure your baking soda correctly, using too much can create a bitter taste. Toasting the nuts is actually known to minimize the bitterness of raw nuts. Taste your walnuts beforehand, nuts can also become bitter and taste “off” if they are rancid either from age or improper storing.
          I hope that helps if you decide to try the recipe again.

          Reply

  • RITA BAHLAWAN
    October 29, 2023

    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

    Reply

    • Natasha's Kitchen
      October 29, 2023

      Glad you found our recipe!

      Reply

  • Sevella
    October 26, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 26, 2023

      That’s wonderful to hear! Thank you for sharing.

      Reply

  • Kimberly Pyenta
    October 24, 2023

    I would like to make this into cupcakes, has anyone done that, do you have the cooking time?

    Reply

  • Caro
    October 24, 2023

    The best recipe I have tried. I love it and so does my family. Thank you.

    Reply

    • Natashas Kitchen
      October 24, 2023

      You’re welcome! I’m so happy you enjoyed it, Caro! Thank you so much for sharing that with me.

      Reply

  • Nikki Martinez
    October 23, 2023

    Unfortunately mine came out flat. I would add baking powder to the recipe.

    Reply

    • NatashasKitchen.com
      October 23, 2023

      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.

      Reply

  • Carol Carey
    October 22, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 23, 2023

      Hello Carol, thanks for sharing! Great to hear that you loved it and yoru grandson did too!

      Reply

  • Courtney
    October 22, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 23, 2023

      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.

      Reply

    • bridget
      October 26, 2023

      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?

      Reply

      • Natashas Kitchen
        October 27, 2023

        Hi Bridget, 3 bananas are roughly 1 cup mashed.

        Reply

  • Lia
    October 22, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 22, 2023

      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!

      Reply

  • Kenisha
    October 22, 2023

    Hello Natasha.
    If I double the recipe, but only have 5 bananas would it ruin it?

    Reply

    • Natasha's Kitchen
      October 22, 2023

      I haven’t tested that but I would double the ingredients too if I want to be safe.

      Reply

  • Samantha Thomas
    October 22, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 23, 2023

      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.

      Reply

  • Charlotte
    October 22, 2023

    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!!

    Reply

    • Natasha's Kitchen
      October 22, 2023

      Yay thank you for trying out my recipe and I’m really happy that you loved it!

      Reply

  • Mary Ann
    October 22, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 22, 2023

      Aaw love it! Thank you so much for your wonderful comments and feedback, Mary Ann.

      Reply

  • Angela
    October 20, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 20, 2023

      That’s amazing to hear, Angela! So glad you loved this recipe.

      Reply

  • Doug Chidester
    October 20, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 20, 2023

      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.

      Reply

  • Richard Brazeau
    October 20, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 20, 2023

      Sounds wonderful! Thank you for the feedback.

      Reply

  • Araceli Guajardo
    October 19, 2023

    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

    Reply

    • NatashasKitchen.com
      October 19, 2023

      You’re welcome, Araceli! I’m glad you loved the recipe. You can tag me on Instagram or Facebook. #natashaskitchen

      Reply

  • Devi
    October 19, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 19, 2023

      That’s great, Devi! I’m glad you loved the recipe!

      Reply

  • Nan
    October 18, 2023

    I would like to make mini loaves. How long would it need to be baked for? What temp?

    Reply

    • Natasha's Kitchen
      October 18, 2023

      I haven’t tested making this to mini loaves yet to advise of the temperature and time.

      Reply

  • Valerie Cummings
    October 18, 2023

    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.

    Reply

    • Natashas Kitchen
      October 18, 2023

      I’m so glad you enjoyed it!

      Reply

  • Hope K
    October 18, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 18, 2023

      Thank you for sharing, Hope! I’m glad you love the recipe!

      Reply

  • Myra
    October 16, 2023

    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…

    Reply

    • Natasha's Kitchen
      October 17, 2023

      Yay wonderful! Thanks so much for your good comments and feedback, we appreciate it.

      Reply

  • Nicolette Vespucci
    October 16, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 16, 2023

      Thank you for sharing! I’m so glad you love it.

      Reply

  • Jenn Zamora
    October 15, 2023

    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!

    Reply

    • Natasha's Kitchen
      October 16, 2023

      You’re welcome! I hope it becomes a hit at your husband’s workplace too. Thanks so much for this review.

      Reply

  • Jasmine G.
    October 15, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 15, 2023

      Wow! Thanks so much for this awesome review. It always makes me smile when I see comments like this, thanks for sharing!

      Reply

  • Colleen
    October 12, 2023

    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

    Reply

    • Natashas Kitchen
      October 13, 2023

      Thank you so much for sharing that with me.

      Reply

  • aaron
    October 12, 2023

    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 : )

    Reply

    • NatashasKitchen.com
      October 13, 2023

      Hi Aaron. I’m glad you enjoyed it.

      Reply

    • Dale
      October 21, 2023

      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.

      Reply

      • Sharyl Winebar
        October 29, 2023

        I always soak my raisins in boiling water for at least 20 minutes before using in cookies or bread – my mom taught me that 😊

        Reply

  • Heidi
    October 12, 2023

    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.

    Reply

    • Natashas Kitchen
      October 12, 2023

      I’m so happy you enjoyed that. Thank you for sharing that with us, Heidi!

      Reply

  • MEREDITH WRIGHT
    October 12, 2023

    Natasha you are amazing, this bread is a hit with my kids

    Reply

    • Natashas Kitchen
      October 12, 2023

      I’m so glad to hear that, Meredith! Thank you so much for sharing that with me!

      Reply

  • Sandra
    October 11, 2023

    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!

    Reply

    • NatashasKitchen.com
      October 11, 2023

      You’re so very welcome. I’m glad you found a new go to!

      Reply

  • Candy M Chaples
    October 11, 2023

    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).

    Reply

    • NatashasKitchen.com
      October 11, 2023

      Hi Candy! That sounds great, thank you for sharing with us.

      Reply

  • Craig
    October 11, 2023

    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?

    Reply

    • Natasha
      October 15, 2023

      HI Craig, mashed bananas are acidic enough on their own to react with the baking soda.

      Reply

  • Michael
    October 10, 2023

    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.

    Reply

    • NatashasKitchen.com
      October 10, 2023

      That’s wonderful, Michael! Thanks for trying the recipe!

      Reply

  • DJ
    October 9, 2023

    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.

    Reply

    • Natasha's Kitchen
      October 10, 2023

      Glad to hear that the subs that you used work great too! Thanks so much for sharing.

      Reply

  • Deva
    October 9, 2023

    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

    Reply

    • Natasha's Kitchen
      October 9, 2023

      Yay, so happy to hear that it was a huge hit!

      Reply

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