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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.
What You Need To Make Banana Nut Bread
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.):
- In a bowl, whisk together the flour, baking powder, baking soda, and cinnamon.
- In another large bowl, beat butter and sugar together for a few minutes until they are fluffy.
- Add eggs and vanilla to the bowl and beat until incorporated. Then, beat in the bananas and sour cream.
- Fold in the dry ingredients, but be sure not to overmix!
- 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).
- 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.
- Allow the bread to cool for 10 minutes in the pan before inverting it onto a wire rack to cool completely.
How NOT To Make Banana Bread
Despite the easiness of this recipe, there are in fact ways to make mistakes when whipping up a loaf. Let me break down the most common things people get wrong, so you can avoid them and sail straight to success. Find that information here in my master Best-Ever Banana Bread recipe!
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.
Make More Banana Bread!
- Gemma’s Best-Ever Banana Bread
- Chocolate Chip Banana Bread (also with 10 Minute Microwave instructions)
- The Softest Sour Cream Banana Bread
And don’t forget to buy my Bigger Bolder Baking Cookbook!
Full (and printable) recipe below!
Mia’s Banana Nut Bread
- 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
- 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.