Banana Bread Recipe

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Natasha’s Moist Banana Nut Bread

A perfected classic that stays moist for days. Perfect for breakfast or a thoughtful gift.

  • Prep time: 10 mins

  • Bake time: 1 hr

  • Total time: 1 hr 10 mins

  • Yields: 1 loaf (10 servings)

Ingredients

Wet Ingredients:

  • 3 very ripe bananas (medium/large)

  • 1/2 cup (8 Tbsp) unsalted butter, room temperature

  • 3/4 cup granulated sugar (can substitute with honey)

  • 2 large eggs, lightly beaten

  • 1/2 tsp vanilla extract

  • Optional: 2 Tbsp Rum (as suggested by readers for extra depth)

Dry Ingredients:

  • 1 1/2 cups all-purpose flour

  • 1 tsp baking soda

  • 1/2 tsp salt

Mix-ins:

  • 1 cup walnuts, toasted and coarsely chopped

  • 1/2 cup raisins (or chocolate chips)

Instructions

  1. Preparation: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

  2. Toast Walnuts: In a skillet over medium heat, lightly roast the walnuts, stirring continuously so they don’t burn. Coarsely chop once cooled.

  3. Cream Butter & Sugar: In a mixing bowl, cream together the 8 Tbsp of softened butter and 3/4 cup sugar until smooth.

  4. The Banana Base: Mash the bananas with a fork until they look like chunky applesauce. Add them to the butter mixture along with the 2 beaten eggs (and the rum, if using). Mix until blended.

  5. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

  6. Form the Batter: Add the dry ingredients to the wet batter. Mix until just combined. Fold in the vanilla extract, toasted walnuts, and raisins.

  7. Bake: Pour the batter into the prepared loaf pan. Bake at 350°F for 55–60 minutes, or until a toothpick inserted into the center comes out clean.

  8. Cool: Let the bread rest in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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