There’s something magical about a quiet Sunday morning that refuses to stay quiet, especially when the aroma of Banana Nut Bread fills the air. In my house, peace and chaos live hand-in-hand—especially when the girls get together.
This weekend, it was just me, my daughter, my mom, and my niece. A true ladies-only moment. We had the whole house to ourselves for once, and we soaked it in. My mom and I stayed up late binge-watching the Netflix series Sirens, which we agreed was surprisingly addictive, and caught up like we haven’t in a long time. Somewhere between episodes, she noticed the overripe bananas on the counter.
“You haven’t made banana bread in forever,” she said, with a tone that only moms use. It was part observation, part request.
I laughed and told her I was planning to turn them into Jamaican-style banana fritters. But she wanted banana nut bread—the classic, comforting kind she hadn’t had in years.
So, of course, I had to make it happen.
The Banana Nut Bread That Brought Us Together
This wasn’t just any banana bread. This was super moist, packed with real banana flavor, warm spices, and toasted walnuts. I used my Copper Chef Titan frying pan to toast the walnuts first, because you know we don’t do bland nuts in this house, and opted for all-purpose flour for that soft, bakery-style texture.
My 8-cavity mini loaf pan was perfect. The batter filled every slot beautifully, and before baking, I followed an old trick my grandmother taught me: let the batter rest on the counter for a few minutes to settle. I even gave the pan a little tap to level everything out.
All of this, by the way, while my toddler was wrapped around my legs like a vine, giggling and tickling my toes. Because apparently, Mommy is the most interesting person in the world—especially when she’s trying to bake something hot.
Ingredients You’ll Love (And Trust)
This banana nut bread gets its unforgettable flavor from:
- Overripe bananas – the riper, the better
- Toasted walnuts – always toast for a deeper flavor!
- A buttery base – I used real unsalted butter, not oil
- Warm cinnamon and a dash of allspice – because I’m Jamaican, and we don’t skip the spice
- Half-and-half – just a tablespoon at the end to keep the batter lush and silky
I baked the mini loaves at 350°F for just under 30 minutes, and they came out perfectly domed, golden, and aromatic.
Kitchen Tools I Used (and Recommend):
- Mini Loaf Pan (8-count) – ideal for gifting or portion control
- Avery Chef Knife – for cleanly chopping walnuts
- Copper Chef Titan Pan – for toasting nuts evenly
- Vinyl Disposable Food Prep Gloves – because toddlers and flour don’t mix
Make This Banana Nut Bread A Brunch Moment
Serve this Banana Nut bread alongside brunch pairings like this yummy Cowboy Quiche. It’s the most decadent display of bacon, eggs, sausage, and cheese – a must-try!
While the banana bread baked, I also made these white chocolate banana pops—a Halloween-inspired treat for my daughter and niece. Think of frozen bananas dipped in melted white chocolate with mini candy eyes. These Banana Pops are easy and only take about 20 minutes. WIN!
If you love quick-bake recipes, you’ll also enjoy:
- Banana Bread Overnight Oats – the chilled version of today’s star
- Peanut Butter and Jelly Pancake Tray Bake – another toddler favorite
- Bacon, Egg & Cheese Crescent Roll-Ups – easy, savory, comforting (coming soon)
Storing + Serving Notes
These mini loaves are best served warm or at room temperature with a slather of butter. They’ll keep:
- On the counter for 2–3 days (covered)
- In the fridge for up to 5 days (wrap tightly)
- Freeze well for up to 3 months (wrap individually and place in a freezer bag)
They’re also perfect for lunchboxes, work-from-home snacks, or with coffee during your toddler’s nap—if she naps.
Let’s Stay Connected
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Final Thoughts
This recipe isn’t just about bananas or bread. It’s about slowing down for just long enough to remember that comfort lives in the little things—a good slice of something warm, the sound of your mom laughing at a TV show, and a toddler who thinks your toes are the funniest part of your whole body.
Until next time,
Warm loaves and wild mornings,
—Camille
Super Moist Banana Nut Bread
8
servings10
minutes30
minutes40
minutesA rich, buttery banana nut bread with warm allspice, toasted walnuts, and the kind of tenderness that makes your kitchen smell like love.
Keep the screen of your device on
Ingredients
1 1/2 cup mashed overripe bananas (about 3 bananas)
1/2 cup unsalted butter, melted and slightly cooled
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs, room temperature
1/4 cup sour cream or plain Greek yogurt
1 1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
3/4 cup toasted chopped walnuts or pecans (plus extra for topping)
1 tablespoon half-and-half or milk (optional, only if batter is thick)
Directions
- Preheat the oven to 350°F (175°C). Grease a mini loaf pan (8-count) or a 9×5 standard loaf pan.
- In a large mixing bowl, mash the bananas until mostly smooth. A few small lumps are fine.
- Add melted butter, granulated sugar, brown sugar, eggs, sour cream, and vanilla. Whisk until smooth and creamy.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and allspice. Add dry mixture to the wet ingredients and gently stir until just combined—don’t overmix.
- Fold in the toasted chopped walnuts. If the batter feels very thick, stir in 1 tablespoon of half-and-half to loosen slightly.
- Divide the batter evenly into your prepared mini loaf pan or pour into a standard loaf pan. Gently tap the pan on the counter to help level the batter. Sprinkle extra walnuts on top if desired.
- Bake for 25–28 minutes for mini loaves, or 50–60 minutes for a full loaf. A toothpick inserted in the center should come out with a few moist crumbs but no wet batter.
- Let cool in the pan for 10–15 minutes, then remove and transfer to a wire rack to cool completely.
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