Breads & Doughs

Mia’s Family Banana Nut Bread

4.77 from 47 votes
Mia's Banana Nut Bread recipe is one straight from her family — and it's so good, my husband, our cameraman, and I ate the entire loaf in one morning while it was still warm!
Mia's perfect banana nut bread with walnuts.

Hi Bold Bakers!

I adore this banana nut bread recipe, and not just because it is the most delicious Banana Nut Bread I’ve ever had! This recipe is courtesy of Maria (Mia for short, so it’s easier for little ones to pronounce), who is helping us mind George. I’m so glad she shared this recipe with us and agreed to let me publish it here for all of you because it really is spectacular — no joke, it’s better than mine! 

Maria, who is actually from County Cork in Ireland, loves to bake and brought this bread over one day.  That isn’t at all unusual, as she’s always bringing us adults, and George, goodies, even extra’s from her family dinner! But she had just baked this bread, and it was so soft, and so warm, that Kevin, Zach, and I ate the entire thing that morning. 

The bread is so moist and FULL of banana flavor, and the nuts give it such a lovely crunch.

On top of providing all that delicious food, Maria has the most important job here. George just lights up when he sees Mia. We love having her on our team, and we hope she’ll be a part of our family for a long time! 

What Is Banana Nut Bread?

Banana nut bread is the perfect way to use up any super ripe bananas you may have forgotten for too long on your counter! But Maria’s recipe is more special than your run-of-the-mill banana bread.

This recipe calls for sour cream, which helps tenderize the bread, making it the most melt-in-your-mouth soft banana bread ever, and the walnuts on top give it a variety in texture that is irresistible. 

The top of Mia's Banana Nut Bread recipe covered in walnuts.

What You Need To Make Banana Nut Bread

  • Measuring Cups and Spoons
  • Two 9-inch by 5-inch (23cm x 13cm) loaf pans
  • Parchment paper
  • Mixing bowls

How To Make Banana Nut Bread

You seriously have to make this banana nut bread! Here are the steps (and don’t forget to get the full recipe with measurements, on the page down below.):

  1. In a bowl, whisk together the flour, baking powder, baking soda, and cinnamon. 
  2. In another large bowl, beat butter and sugar together for a few minutes until they are fluffy.
  3. Add eggs and vanilla to the bowl and beat until incorporated. Then, beat in the bananas and sour cream.
  4. Fold in the dry ingredients, but be sure not to overmix! 
  5. Divide the batter evenly between two buttered 9-inch by 5-inch (23cm x 13cm) loaf pans lined with parchment paper. Top with nuts (if you are using).
  6. Bake in a preheated 350°F (180°C) oven for about 40 minutes, or until a toothpick comes out clean after being inserted into the center.
  7. Allow the bread to cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely.

The incredibly soft interior of Mia's Banana Nut Bread.

Gemma’s Pro Chef Tips For Making Banana Nut Bread

  • No sour cream? Make your own here!  You don’t want to leave this ingredient out. It’s what makes the bread so soft.
  • You can also replace the sour cream with yogurt or applesauce.
  • If you prefer, leave out of the nuts. 
  • This can be baked as banana nut muffins as well! This recipe will make 15. Be sure to butter your tins generously or use paper cupcake liners.

How Do I Store Banana Nut Bread?

You can store any leftover banana nut bread in an airtight container in the refrigerator for up to 3 days. This recipe also freezes amazingly. You can keep the banana bread in the freezer in an airtight container for up to 2 months. Defrost at room temperature (in the container) for an hour or two before serving. 

Slices of Mia's family Banana Nut Bread recipe.

Make More Banana Bread!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Mia’s Banana Nut Bread

4.77 from 47 votes
Author: Mia
Servings: 2 loaves
Prep Time 20 mins
Cook Time 40 mins
Author: Mia
Servings: 2 loaves

Ingredients

  • 2 cups (10oz/284g) all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup (8oz/225g) butter, softened
  • 1 cup (8oz/225g) granulated sugar
  • 3 large eggs , beaten
  • 1 teaspoon vanilla extract
  • 3 medium very ripe bananas (2 ½ cups/12oz/360g), mashed
  • 3 tablespoons sour cream
  • 2 cups (10oz/284g) walnuts, finely chopped

Instructions

  • Preheat the oven to 350°F (180°C) and butter two 9-inch by 5-inch (23cm x 13cm) loaf pans and line with parchment paper.
  • In a bowl, whisk together flour, baking powder, baking soda and cinnamon. Set aside.
  • In another large bowl, beat butter and sugar together for a few minutes, until fluffy.
  • Add eggs and vanilla and beat until incorporated.
  • Beat in bananas and sour cream.
  • Finally, fold in the dry ingredients. Please don’t over mix or you will have a tough bread!
  • Divide the batter evenly between the two loaf pans and top with nuts (if using).
  • Bake for about 40 minutes or until a toothpick inserted into the center comes out clean.
  • Let cool for 10 minutes in the pan before inverting onto a wire rack to cool completely.
  • Store any leftovers in an airtight container in the refrigerator for up to three days. You can also freeze banana bread in an airtight container for up to 2 months. Defrost at room temperature (in the container) for an hour or two.

Submit your own photos of this recipe

4 Images

Lavinia Cockburn

Arnold van Zuylen

Amy Holcombe

Tanzima

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Juzilah
Juzilah
12 days ago

Made this and done finished in 1 day. Thank u Gemma. Will try more of your recipes.
Love from Singapore.

Hannah
17 days ago

I love banana bread and this recipe is delicious. I add chocolate chips and walnuts to the batter. Also thirty minutes in I cover with foil because it browns quite a lot. I also find that it needs 1 hour baking total because at 40 minutes it was still raw. Thanks Gemma it tastes amazing and thanks for the metric measurements it really helps out when living in the UK. ❤️

Amy Holcombe
28 days ago

My whole family loved the flavor, texture and aesthetics of this recipe. I would love to make a version of it with a bit more height. Mine ended up being about 2″ tall. If I put the entire batter in one 9×5″ pan vs two, will the cooking time remain the same? Curious if anyone has tried that in an attempt to get a more traditional looking loaf? Thanks Gemma for all of your fabulous recipes!

Shirley
Shirley
28 days ago

Too funny that I came across this post today. I have two cream cheese banana bread loaves in the ovens. I also add toasted walnuts and chocolate chips. Yummy!😄

Susan Seal
Susan Seal
1 month ago

Best Banana bread. Very moist. I used yogurt instead of sour cream. Put half of nuts in bread. I also added some chocolate chips into batter and on top. Maybe half a cup. Will definitely make again.

Marttha Kreideer
1 month ago

Definitely very tasty however when I make this again I will include 1 cup of the walnuts into the batter and the other cut on top. Thanks foe sharing.

STAFFNEY STROMAN
STAFFNEY STROMAN
1 month ago

hey gemma can I use unthawed bananas from my freezer for this recope

1 month ago

This recipe is really good, my banana bread turned out lovely. I used yoghurt in place of sour cream. Thank you.

LaRoyG
1 month ago

This is such an easy recipe to make at 6am. Thank you Gemma for the break down.
Thank you for reading😁😄

Cindy Smith
Cindy Smith
1 month ago

I made/baked this recipe for the first time today. My changes: used 2/3 cup walnuts & 1/3 cup slivered almonds per loaf.
Also I did not butter the loaf pan – simply lined it with parchment paper.
Your recipe is 5 star all the way!!!
It turns out wonderfully tender and delicious! I thank you sincerely.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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