Description

Paula Deen’s Banana Bread is a moist, flavorful loaf made with ripe bananas, warm cinnamon, and a touch of vanilla. This classic southern recipe combines simple ingredients like flour, butter, and sugar with optional pecans or walnuts for added texture, baked to golden perfection in a loaf pan. Perfect for breakfast, snack, or dessert, it offers a comforting treat that’s easy to prepare and sure to please any banana bread lover.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Wet Ingredients

1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 ripe bananas, mashed
1/4 cup whole milk

Optional Add-ins

1/2 cup chopped pecans or walnuts

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Instructions

Preheat the oven: Preheat your oven to 350°F (175°C) and grease and flour a 9×5-inch loaf pan to prevent sticking.
Combine dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and ground cinnamon. Set this mixture aside for later use.
Cream butter and sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, ensuring a smooth texture for your batter.
Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain the batter’s consistency.
Mix in flavorings and bananas: Stir in the vanilla extract, mashed ripe bananas, and whole milk until everything is evenly combined.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing gently until just combined. Be careful not to overmix, which can result in dense banana bread.
Fold in nuts (optional): If desired, gently fold in the chopped pecans or walnuts to add crunch and flavor.
Prepare the batter for baking: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
Bake: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean, indicating the bread is cooked through.
Cool the bread: Allow the banana bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Ensure bananas are very ripe to maximize sweetness and flavor.
Do not overmix the batter once adding the flour to keep the bread tender.
For a richer texture, butter can be browned before use.
Walnuts or pecans are optional but add nice texture and nuttiness.
Store leftover banana bread wrapped tightly in plastic wrap or in an airtight container for up to 3 days at room temperature or up to a week refrigerated.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Baking
Method: Baking
Cuisine: Southern American