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Paula Deen Banana Bread

A comforting and nostalgic banana bread recipe featuring ripe bananas, brown sugar, and butter, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Breakfast, Dessert
Cuisine: American, Southern
Calories: 217
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 to 3 pieces ripe bananas, mashed The riper the better for sweetness and depth.
  • 1 cup granulated sugar Or 3/4 cup for a slightly less sweet loaf.
  • 1/2 cup unsalted butter, softened Swap for coconut oil for a dairy-free version.
  • 2 large eggs, beaten
  • 2 cups all-purpose flour Substitute 1 cup whole wheat for a heartier loaf.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon Optional but adds warmth.
  • 1/2 cup chopped walnuts or pecans Optional; toast them for extra aroma.
  • 1/2 teaspoon vanilla extract Or a splash of bourbon for a grown-up twist.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit and grease a 9×5-inch loaf pan. Line with parchment for easy removal.
  2. In a large bowl, mash the ripe bananas with a fork until mostly smooth with a few small chunks for texture.
  3. In a separate bowl, cream the softened butter and sugar until light and slightly fluffy. Mix in the beaten eggs and vanilla until smooth.
  4. Stir the mashed bananas into the butter mixture until well combined.
  5. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Slowly fold the dry ingredients into the wet mixture until just combined.
  6. Gently fold in the toasted nuts or chocolate chips if using.
  7. Pour the batter into the prepared loaf pan and smooth the top with a spatula. Give the pan a gentle tap on the counter to remove air bubbles.
Baking
  1. Bake for 55 to 70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
  2. Cool in the pan for 10 minutes, then turn out onto a wire rack to finish cooling.
  3. Slice warm for a gooey center, or wait until room temperature for neater slices.

Notes

Wrap the cooled loaf tightly in plastic wrap for up to 3 days at room temperature or refrigerate for up to 1 week. Freeze individual portions for up to 3 months.