Mia’s Family Banana Nut Bread is a comforting classic that brings warmth to every bite. With its moist, tender crumb and crunchy walnut accents, this bread is a perfect balance of textures. The natural sweetness of ripe bananas shines through, complemented by a hint of cinnamon for a cozy aroma. In just 20 minutes of prep, you’ll have this treat ready to bake, filling your kitchen with irresistible scents.
After 40 minutes in the oven, you’ll be rewarded with a golden loaf that’s perfect for breakfast, snacks, or dessert. Each slice is packed with rich, nutty flavor and a touch of nostalgia, making it a family favorite. Whether enjoyed warm with butter or on its own, this banana nut bread is sure to become a cherished staple in your home.
What You’ll Need for Mia’s Family Banana Nut Bread
- 2 cups (10oz/284g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon (adds warmth and flavor)
- 1 cup (8oz/225g) butter, softened (unsalted preferred, but salted works too)
- 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 (the riper, the sweeter!)
- 3 tablespoons sour cream (or substitute with plain yogurt)
- 2 cups (10oz/284g) walnuts, finely chopped (optional, or use pecans for a twist)
How to Make Mia’s Family Banana Nut Bread
- Preheat the oven to 350°F (180°C). Butter two 9-inch by 5-inch (23cm x 13cm) loaf pans and line with parchment paper for easy removal.
- Whisk dry ingredients: In a bowl, combine flour, baking powder, baking soda, and cinnamon. Set aside.
- Cream butter and sugar: In a large bowl, beat butter and sugar together for a few minutes until light and fluffy.
- Add wet ingredients: Beat in eggs and vanilla until fully incorporated. Then, mix in mashed bananas and sour cream.
- Combine wet and dry: Gently fold the dry ingredients into the wet mixture. Don’t overmix—this keeps the bread tender.
- Divide and top: Evenly divide the batter between the prepared loaf pans. Sprinkle chopped walnuts on top if desired.
- Bake: Place in the oven and bake for about 40 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the bread cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw at room temperature before serving.
Perfect Pairings: Serving Suggestions
Mia’s Family Banana Nut Bread is delicious on its own, but it’s even better with a little extra love. Serve warm slices with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. For breakfast, pair it with a smear of cream cheese or a drizzle of honey. It’s also fantastic alongside a cup of coffee or tea for a cozy snack.
Storage Secrets: Keep It Fresh
To keep your banana bread moist, store it in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 3 days or freeze it for up to 2 months. When freezing, wrap individual slices in plastic wrap before placing them in a freezer-safe bag. Thaw at room temperature for an hour or two before enjoying.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap walnuts for pecans or almonds, or add chocolate chips for a sweet twist. For a healthier version, use whole wheat flour and reduce the sugar by ¼ cup. You can also add a handful of shredded coconut or dried fruit for extra texture and flavor. The possibilities are endless!
Time-Saving Tips for Busy Bakers
Short on time? Mash your bananas and chop your nuts the night before. You can also measure out all your dry ingredients and store them in a sealed container until you’re ready to bake. If you’re making a double batch, freeze one loaf for later—it’s a lifesaver for busy mornings or unexpected guests.
Essential Equipment Guidance
For best results, use two 9×5-inch loaf pans and line them with parchment paper for easy removal. A stand mixer or hand mixer will make creaming the butter and sugar a breeze, but a sturdy whisk and some elbow grease will work too. Don’t forget a toothpick to test for doneness—it’s the simplest way to ensure your bread is perfectly baked.
Mia’s Family Banana Nut Bread
Ingredients
- 2 cups all-purpose flour 10oz/284g
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 cup butter, softened 8oz/225g
- 1 cup granulated sugar 8oz/225g
- 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 walnuts, finely chopped 10oz/284g
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.
