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.
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).
Gluten Free Banana Bread Recipe
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!
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.
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.
The Best Gluten Free Banana Bread Recipe
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.
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!
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:
Swedish Banana Bread
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.
350 kcal Calories 45 g Carbs 5 g Protein 18 g Fat 7 g Saturated Fat 57 mg Cholesterol 243 mg Sodium 270 mg Potassium 3 g Fiber 20 g Sugar 354 IU Vitamin A 4 mg Vitamin C 26 mg Calcium 2 mg Iron
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.
The Perfect {vegan} Banana Bread
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.This easy banana bread recipe is the BEST way to use ripe bananas! It's moist, delicious, and packed with banana flavor. You're going to love it!
This banana bread recipe is the best way to use overripe bananas. Now that we have a little one in the house, we’ve been buying a LOT more bananas than we used to. Sometimes (ok, often), we don’t get to all of them before they ripen, and I end up with a heap of dark brown, spotty bananas on my counter. Banana bread to the rescue!
Banana bread recipe calls for 4. I love that it lets me use up lots of ripe bananas in one go, but that’s not the only benefit of adding so much fruit. It gives the banana bread an amazing moist texture and rich, sweet banana flavor.
Gluten Free Banana Bread
Even if you already have a go-to banana bread recipe, I hope you’ll try this one. Easy to make and SO delicious, it’s my new favorite. It could be yours too!
First, combine the wet ingredients. Mash the bananas with a potato masher or fork, and place them in a large mixing bowl. Add the sugar, melted butter, eggs, and vanilla and whisk until well combined.
To freeze bananas, peel them and place them in an airtight container or freezer bag. Freeze for up to 3 months. Allow to thaw overnight in the fridge before making this recipe.
The Best Banana Bread Recipe
Finally, bake! Transfer the batter to a greased loaf pan and sprinkle more walnuts on top. Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted comes out clean and the top springs back to the touch.
The best way to ensure that the bread comes out moist is to use the full amount of mashed bananas, 2 cups.
If you come up short on the banana, with 1 1/2 or 1 3/4 cups mashed, substitute plain yogurt or sour cream for the missing quantity to keep the loaf moist.
Janice Smellaque's Long Perfected Banana Bread
Allow it to cool to room temperature in the loaf pan. Then, transfer the loaf to an airtight container, or tightly wrap it in foil or plastic wrap. Store at room temperature for up to 3 days.
If you’d like to keep it on hand for more than 3 days, slice the cooled loaf and seal it in an airtight container or freezer bag. Freeze for up to 3 months.
The BEST banana bread recipe! This easy loaf is moist, delicious, and packed with banana flavor. I love to add walnuts for crunch, but feel free to swap in pecans, chocolate chips, or raisins if you prefer.
Classic Banana Bread Recipe
We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.The trick to making ultra-moist, healthy banana breadis to use extra-virgin olive oil and FOUR WHOLE BANANAS, with both white and whole wheat flour in the recipe!
I loveeee a good banana bread. But it’s easy to try to bake one and have it come out dry and bland. Not with this recipe! This recipe for super moist banana bread is not only DELICIOUS, but it’s healthy too!
There are a few tricks to making the ultimate moist banana bread. Using olive oil helps keep it moist, as does using LOTS of bananas– I used four, which also helps sweeten the bread naturally. This means that there isn’t a lot of sugar in the recipe, but it’s still decadently sweet.
My Favorite Banana Bread Recipe
This banana bread recipe also uses both white AND whole wheat flour, which helps take the nutrition up a notch but still maintain a light and fluffy texture.
I LOVE using olive oil to bake with. Unless you’ve been living under a rock, you know that olive oil is one of the healthiest fats out there, and baking with olive oil is big with Mediterranean food. But health benefits aside, I just like it better than butter in a lot of circumstances.
Using oil to bake keeps things much more moist than using butter. And best of all, it STAYS moist for days later, whereas baked goods with butter have a tendency to dry out faster.
Simply Perfect 2 Banana Banana Bread
I also love that you don’t have to soften it or melt it from it’s solid state- just pour the olive oil into the bowl and you’re good to go!
And since the banana bread batter gets poured into a greased loaf pan, it makes removing the banana bread a breeze. Just flip the pan upside down
That said, butter is also delicious. Feel free to use it, or another oil such as coconut or canola, in this recipe. And I do recommend serving the final product warm, slathered with a generous helping of salted butter. YUM.
Maple Banana Bread With Cinnamon Spice Butter.
Then, when I’m ready to bake, I pop them in the microwave, cut off the tops, and slide the banana right out of the peel!
Full disclosure: it looks absolutely disgusting when it comes out. It’s mushy and quite unnerving. BUT, I swear, this trick is life changing when it comes to baking with bananas!
Best of all- when it’s frozen like that, it becomes very mushy, so you don’t need to worry about mashing the banana separately. Just slide it right into the bowl and mix away!
Moist Banana Bread Recipe (video)
I recommend using a glass loaf pan to make banana bread. I’ve used metal before, and almost every time, the edges of the bread come out dry and burnt-tasting.
The reason for this is the darker the pan, the hotter it gets in the oven. And if it’s too hot, it will overcook the edges of the banana bread before the inside has had a chance to cook completely.
Enter: GLASS bakeware. I love it for the same way I like using white ceramic baking dishes– they won’t get too hot and overcook some parts of whatever you’re making. I have these and they’ve served me well!
Homemade Banana Bread
Cooking time will vary depending on a few factors- elevation, how big the bananas are, how big the eggs are, how
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