Banana Bread Recipe

Few things are as comforting as the smell of banana bread baking in the oven. This classic Banana Bread Recipe uses very ripe bananas, butter, sugar, eggs, and a handful of walnuts and raisins to create a soft, moist loaf with plenty of banana flavor.

It is a simple recipe that comes together without complicated techniques or special equipment. The key is using bananas that are very ripe, since they bring natural sweetness and moisture to the batter.

The walnuts add a pleasant crunch, while the raisins bring little bursts of sweetness throughout the loaf. Serve a slice warm for breakfast, enjoy it with coffee in the afternoon, or keep a loaf on hand for an easy homemade snack.

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 55–65 minutes
Total Time: 1 hour 10 minutes
Servings: 10–12 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Difficulty: Easy

Ingredients

• 3 very ripe medium-to-large bananas
• 1/2 cup unsalted butter (8 tablespoons), at room temperature
• 3/4 cup granulated sugar
• 2 large eggs, lightly beaten
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 cup walnuts
• 1/2 cup raisins

How to Make Banana Bread

1. Prepare the Oven and Pan

Preheat your oven to 350°F (175°C).

Grease a standard 9 x 5-inch loaf pan or line it with parchment paper, leaving some overhang along the sides to make the finished loaf easier to remove.

2. Mash the Bananas

Peel the very ripe bananas and place them in a large mixing bowl.

Mash them with a fork until mostly smooth. A few small banana pieces are fine and can add extra texture to the finished bread.

Very ripe bananas are ideal because they are softer, sweeter, and more flavorful than yellow bananas.

3. Cream the Butter and Sugar

In a separate large bowl, beat the softened butter and granulated sugar together until the mixture becomes light and creamy.

Because the butter is meant to be at room temperature, it should blend easily with the sugar without being melted.

4. Add the Eggs and Vanilla

Add the lightly beaten eggs to the butter and sugar mixture.

Mix until combined, then stir in the vanilla extract.

Avoid overmixing once the ingredients are combined.

5. Add the Bananas

Stir the mashed bananas into the wet mixture until evenly incorporated.

The batter may look slightly uneven at this stage because of the natural texture of the bananas.

6. Combine the Dry Ingredients

In another bowl, whisk together the all-purpose flour, baking soda, and salt.

Add the dry ingredients to the banana mixture.

Stir gently until just combined. Stop mixing as soon as you no longer see large streaks of flour.

Overmixing can make banana bread dense rather than tender.

7. Fold in the Walnuts and Raisins

Add the walnuts and raisins to the batter.

Fold them in gently with a spatula until they are distributed throughout.

If desired, reserve a few walnut pieces to sprinkle over the top before baking.

8. Bake the Banana Bread

Pour the batter into the prepared loaf pan and smooth the top.

Bake at 350°F (175°C) for approximately 55–65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.

If the top starts browning too quickly while the center still needs more time, loosely cover the loaf with aluminum foil for the remainder of baking.

9. Cool Before Slicing

Remove the banana bread from the oven and let it cool in the pan for about 10–15 minutes.

Carefully transfer it to a wire rack and allow it to cool further before slicing.

For the cleanest slices, let the loaf cool completely.

Tips for the Best Banana Bread

Use very ripe bananas. Bananas with plenty of brown spots provide more sweetness, moisture, and banana flavor.

Don’t melt the butter. Room-temperature butter is ideal for combining with the sugar and helps create a pleasant texture.

Measure the flour carefully. Too much flour can make banana bread dry. Spoon the flour into your measuring cup and level it rather than packing it down.

Don’t overmix the batter. Once the flour is incorporated, stop stirring. Overmixing can develop too much gluten and result in a dense loaf.

Check the center before removing it. Banana bread can look fully baked on the outside while still being undercooked in the middle. A toothpick is a simple way to check.

Let it cool. The loaf continues to set as it cools, making it easier to slice without falling apart.

Ingredient Substitutions

Butter

Unsalted butter gives the bread a rich flavor. Salted butter can also be used; simply reduce the added salt slightly if desired.

Walnuts

Pecans are an easy substitute for walnuts. You can also leave the nuts out completely.

Raisins

Chopped dates, dried cranberries, or additional nuts can replace the raisins.

Granulated Sugar

Brown sugar can replace some or all of the granulated sugar for a deeper, slightly caramel-like flavor.

All-Purpose Flour

A 1:1 all-purpose gluten-free flour blend can be used if it is designed for baking.

Recipe Variations

Chocolate Chip Banana Bread

Replace the raisins with chocolate chips, or use a combination of chocolate chips and walnuts.

Cinnamon Banana Bread

Add 1 teaspoon of ground cinnamon to the dry ingredients for a warm, spiced flavor.

Pecan Banana Bread

Replace the walnuts with chopped pecans for a slightly sweeter, buttery nut flavor.

Chocolate Banana Walnut Bread

Add about 1/2 cup chocolate chips to the batter along with the walnuts.

Banana Bread Without Nuts

Simply omit the walnuts. The recipe will still produce a moist and flavorful loaf.

How to Store Banana Bread

Once completely cooled, store banana bread tightly wrapped or in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to about 1 week.

Allow refrigerated slices to come closer to room temperature before serving, or warm them briefly in the microwave.

Can You Freeze Banana Bread?

Yes. Banana bread freezes very well.

You can freeze the entire loaf or wrap individual slices separately. Wrap the bread tightly in plastic wrap, then place it in a freezer-safe bag or container.

Freeze for up to 3 months for the best quality.

Thaw individual slices at room temperature or warm them gently in the microwave.

How to Serve Banana Bread

Banana bread is delicious on its own, but there are plenty of easy ways to serve it.

Try it with:

• Butter
• Cream cheese
• Peanut butter
• Almond butter
• Greek yogurt
• Fresh berries
• A drizzle of honey
• A cup of coffee or tea

For a warm breakfast treat, gently heat a slice and spread it with a little butter.

Nutrition Information

Estimated per serving, based on 12 slices. Actual nutrition will vary depending on the size of the bananas, walnuts, raisins, and exact ingredients used.

• Calories: ~285
• Protein: ~4g
• Carbohydrates: ~36g
• Fat: ~14g
• Saturated Fat: ~6g
• Fiber: ~2g
• Sugar: ~19g
• Sodium: ~220mg

Frequently Asked Questions

What bananas are best for banana bread?

Very ripe bananas are best. Look for bananas with plenty of brown spots on the peel. They are softer, sweeter, and provide stronger banana flavor.

Why is my banana bread dry?

Too much flour, overbaking, or using bananas that aren’t ripe enough can result in dry banana bread. Measure the flour carefully and start checking the loaf toward the end of the recommended baking time.

Can I use frozen bananas?

Yes. Frozen bananas work very well for banana bread. Thaw them completely first and drain away any excess liquid if they release a lot of moisture.

Can I leave out the raisins?

Absolutely. The raisins are optional from a flavor standpoint and can be omitted or replaced with chocolate chips, dried cranberries, or extra walnuts.

Can I make banana bread without walnuts?

Yes. Simply leave them out or replace them with another nut such as pecans.

How do I know when banana bread is done?

Insert a toothpick or thin skewer into the center of the loaf. It should come out clean or with a few moist crumbs, but not wet batter.

Why did my banana bread sink in the middle?

A loaf can sink if the batter is overmixed, the bread is underbaked, or the oven temperature is inaccurate. Make sure the center is fully baked before removing the loaf from the oven.

Can I make muffins with this banana bread batter?

Yes. Divide the batter among a lined muffin pan and begin checking for doneness much earlier than you would for a full loaf. Baking time will depend on the size of the muffins.

Final Thoughts

This Banana Bread Recipe is a simple classic that makes excellent use of very ripe bananas. The combination of soft banana-filled crumb, buttery flavor, crunchy walnuts, and sweet raisins makes every slice satisfying.

The most important tips are simple: use very ripe bananas, measure your flour carefully, avoid overmixing, and give the loaf enough time to bake through the center.

Once cooled, slice it up for breakfast, an afternoon snack, or an easy homemade dessert. And if you have extra ripe bananas sitting on the counter, this is a great recipe to keep handy.

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