Paula Deen’s Famous Banana Bread Recipe: Warm, Sweet Comfort

Baking banana bread with a southern twist brings pure comfort to any kitchen.

This beloved Paula Deen banana bread recipe delivers mouthwatering sweetness that makes taste buds dance.

The rich, moist texture comes from perfectly ripe bananas blended with classic ingredients.

Southern charm shines through every slice of this delectable treat.

Creamy and tender, the bread offers a delightful balance of flavors that feels like a warm hug.

Families and friends will savor each bite of this irresistible classic.

Whip up this simple recipe and watch smiles spread across the room.

Why Paula Deen’s Banana Bread Stands Out

• Anyone can master this recipe, from novice bakers to seasoned kitchen pros. No complicated techniques or specialized equipment needed, just simple mixing and basic ingredients.
• Perfect for breakfast, snack time, or dessert. Kids and adults alike will devour this moist, nutty banana bread with pure joy and satisfaction.
• Transform sad, browning bananas into a delectable treat instead of tossing them away. This recipe turns potential food waste into a delicious homemade treasure that saves money and reduces kitchen waste.
• Minimal prep work means you can mix this bread quickly without complicated steps. Minimal dishes, straightforward instructions, and guaranteed deliciousness make this recipe a total winner for busy home cooks.

Ingredients in Paula Deen’s Banana Bread

• Flour: A foundational ingredient that provides structure to the banana bread.
• Sugar: Adds sweetness and helps with browning and texture of the bread.
• Salt: Enhances the overall flavor of the banana bread.
• Baking Powder, Baking Soda: Crucial leavening agents that help the bread rise and become light.

• Bananas: The star ingredient that provides moisture, natural sweetness, and rich banana flavor.
• Butter: Adds richness and contributes to the tender texture of the bread.
• Eggs: Bind the ingredients together and provide structure to the banana bread.

• Pecans: Offer a delightful crunch and nutty flavor that complements the soft banana bread.

How to Make Paula Deen Banana Bread

Step 1: Warm Up the Oven

Fire up your oven to a cozy 325°F.

This sets the stage for baking magic, ensuring your bread will bake perfectly from the moment it goes in.

Step 2: Prepare the Baking Vessel

Get your loaf pan ready by generously greasing it.

• Butter
• Flour
• Parchment paper

Choose your favorite method to prevent sticking and make removing the bread a breeze.

Step 3: Blend Dry Ingredients

• All-purpose flour
• Granulated sugar
• Salt
• Baking powder
• Baking soda

Mix thoroughly to distribute the leavening agents evenly.

Step 4: Mash and Mix Wet Components

• Mash ripe bananas until smooth
• Add softened butter
• Crack in eggs

Beat gently until just combined.

Remember, gentle mixing is the secret to tender bread.

Step 5: Marry Wet and Dry Mixtures

Pour dry ingredients into banana mixture.

Stir softly until the batter looks smooth.

Don’t worry about a few lumps – they’re welcome here!

Step 6: Introduce Crunchy Goodness

Fold in chopped pecans for a delightful texture contrast.

Skip this step if you prefer a classic smooth banana bread.

Step 7: Bake to Perfection

Transfer batter to prepared pan and slide into the oven.

Bake for 40-45 minutes.

The bread is ready when a toothpick comes out clean.

Step 8: Cool and Slice

Let the bread rest in the pan for 10 minutes.

Then transfer to a wire rack to cool completely.

Smart Baking Tips for Paula’s Banana Bread

• Choose overripe bananas with dark brown or black spots for maximum sweetness and deeper banana flavor. Riper bananas provide more natural sugars and moisture to the bread.
• Mix wet and dry ingredients gently to avoid developing gluten, which can make the banana bread heavy and tough. Fold ingredients just until combined for a tender, light crumb.
• Swap pecans with walnuts, almonds, or omit nuts entirely based on personal preference or dietary restrictions. Toast nuts briefly before adding to enhance their nutty flavor and crunch.
• If bananas are extra large or very ripe, reduce liquid ingredients slightly to maintain perfect bread consistency. Watch batter texture during mixing to ensure balanced moisture.
• Wrap cooled banana bread tightly in plastic wrap or store in an airtight container at room temperature for 3-4 days. Refrigerate for extended freshness up to one week.

How to Store This Banana Bread Recipe

• Store cooled banana bread in an airtight container or wrapped tightly in plastic wrap for up to 5 days. Keep in the refrigerator to maintain freshness and prevent mold growth.
• Wrap the completely cooled bread in plastic wrap, then aluminum foil. Place in a freezer bag and store for up to 3 months. Thaw overnight in the refrigerator before serving.
• Cut bread into individual slices, wrap each slice separately in plastic wrap, then place in a freezer bag. Easily reheat single servings directly from frozen in a toaster or microwave.
• Warm refrigerated or thawed slices in the microwave for 10-15 seconds, or in a toaster oven at 350°F for 3-5 minutes until heated through. Avoid overheating to prevent drying out the bread.

Serving Suggestions for Paula’s Banana Bread

• Elevate Banana Bread with Perfect Pairings
• Brew Creamy Caramel Latte: Rich espresso complemented by smooth caramel sauce perfectly balances the sweet banana bread's nutty warmth and creates a luxurious morning treat.
• Spread Whipped Honey Butter: Soft, airy honey butter with delicate sweetness enhances the bread's tender crumb and adds a silky, luxurious layer of flavor.
• Serve Maple Pecan Ice Cream Scoop: Cold, creamy vanilla ice cream with maple and pecan undertones provides delightful temperature contrast and amplifies the bread's nutty, sweet profile.
• Drizzle Salted Caramel Sauce: Decadent caramel with subtle salt crystals cuts through the bread's richness and introduces a gourmet touch to the classic comfort food.

Paula’s Banana Bread Flavor Ideas

• Gluten-Free Banana Bread: Replace all-purpose flour with a gluten-free flour blend, ensuring a soft and moist texture for those with wheat sensitivities.
• Vegan Banana Bread: Substitute eggs with mashed bananas or flax eggs, use coconut oil instead of butter, and choose plant-based milk to create a dairy-free version.
• Low-Sugar Banana Bread: Reduce sugar by half and add natural sweeteners like stevia or monk fruit, perfect for people watching their sugar intake or managing diabetes.
• Nut-Free Variation: Omit pecans and replace with seeds like sunflower or pumpkin seeds, making the bread safe for those with nut allergies while maintaining a delightful crunch.

FAQs

• Why use overripe bananas for banana bread?

Overripe bananas are sweeter and softer, which means they’ll mash easily and provide more natural sweetness to the bread. Their intense flavor creates a richer, more developed taste compared to fresh bananas.

• Can I substitute pecans with other nuts?

Absolutely! You can use walnuts, almonds, or even skip nuts entirely. The recipe is flexible and will still taste delicious without changing the core ingredients.

• How do I know if I'm over-mixing the batter?

When mixing, stop as soon as the dry and wet ingredients are just combined. Seeing a few small lumps is good – it means you haven’t overworked the batter, which helps keep the bread tender and prevents a tough texture.

• Is this banana bread recipe suitable for beginners?

Yes, this recipe is straightforward and forgiving. With clear steps and simple ingredients, even novice bakers can successfully make a delicious banana bread without complicated techniques.

Paula Deen Banana Bread Recipe

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4.8 from 14 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Rich, moist Paula Deen banana bread delivers Southern comfort in every slice. Warm spices and ripe bananas create a delightful homemade treat you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 4 overly ripe bananas
• 2 eggs, room temperature
• 1/2 cup butter, room temperature
• 1 cup granulated sugar

Dry Ingredients:

• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Nuts:

• 1 1/2 cups chopped pecans

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Instructions

1. Prepare the oven by heating to 325°F, ensuring it reaches the correct temperature before baking.
2. Prepare the loaf pan by greasing thoroughly with butter or lining with parchment paper for easy removal.
3. Create the dry ingredient mixture by whisking flour, sugar, salt, baking powder, and baking soda in a medium bowl until evenly combined.
4. Develop the wet ingredient base by mashing ripe bananas until smooth, then incorporating softened butter and eggs, mixing gently to maintain a light texture.
5. Merge wet and dry ingredients by carefully folding the flour mixture into the banana blend, stirring until just combined with minimal lumps.
6. Incorporate pecans by gently folding them into the batter, distributing evenly without overmixing.
7. Transfer the complete batter into the prepared loaf pan, spreading it evenly across the surface.
8. Bake for 40-45 minutes at 325°F, monitoring until a toothpick inserted in the center emerges clean or with minimal crumbs.
9. Allow the bread to rest in the pan for 10 minutes, then carefully transfer to a wire rack for complete cooling.
10. Slice and serve the banana bread once it has reached room temperature, enjoying the rich, moist texture.

Notes

• Ensure ripe bananas are super soft and brown-spotted for maximum sweetness and deeper banana flavor.
• Replace regular flour with gluten-free flour blend for celiac or gluten-sensitive individuals, maintaining the same measurement ratio.
• Consider using coconut oil instead of butter for a dairy-free alternative that adds subtle tropical undertones.
• Toast pecans beforehand to enhance their nutty flavor and provide extra crunch in the banana bread texture.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: Southern American

Nutrition

• Serving Size: 12
• Calories: 230
• Sugar: 10 g
• Sodium: 180 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 34 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 40 mg