Paula Deen Banana Bread
A rich and moist banana bread recipe inspired by Paula Deen, featuring ripe bananas, butter, and a touch of cinnamon. Perfect for breakfast, snacks, or dessert, this classic Southern-style bread is easy to make and always a crowd-pleaser.
Equipment
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Loaf pan (9x5 inch)
- Spatula
- Measuring cups and spoons
- Cooling rack
Ingredients
- For the Bread:
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas mashed, about 1 cup
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- Optional: 1/2 cup chopped walnuts or pecans for added texture
Instructions
- Preheat the Oven : Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or cooking spray, or line it with parchment paper.
- Cream Butter and Sugar : In a large mixing bowl, cream the softened butter and sugar together using a whisk or electric mixer until light and fluffy.
- Add Eggs and Vanilla : Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract.
- Mix in Bananas : Add the mashed bananas to the mixture and stir until well combined.
- Prepare Dry Ingredients : In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon.
- Combine Wet and Dry Ingredients : Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; a few lumps are okay. If using nuts, fold them in at this stage.
- Pour into the Pan : Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake : Bake in the preheated oven for 50–60 minutes, or until a toothpick inserted into the center comes out clean (a few crumbs are okay, but no wet batter).
- Cool and Serve : Allow the bread to cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely before slicing.
Notes
Use very ripe bananas with brown spots for the best flavor and sweetness.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze slices in a freezer-safe bag for up to 3 months for longer storage.
For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Freeze slices in a freezer-safe bag for up to 3 months for longer storage.