Description

Paula Deen’s Banana Bread is a warm and sweet southern classic, delivering a rich, moist texture made from perfectly ripe bananas combined with butter, sugar, and pecans. This delicious banana bread provides a comforting and tender treat that’s perfect for sharing with family and friends.

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

1 cup granulated sugar
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

Add-ins

1 1/2 cups chopped pecans

Instructions

Preheat Oven: Prepare the oven by heating it to 325°F, ensuring it reaches the correct temperature before baking to guarantee even cooking.
Prepare Pan: Grease a loaf pan thoroughly with butter or line it with parchment paper to ensure easy removal of the banana bread.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, salt, baking powder, and baking soda until evenly combined, creating the dry base for the bread.
Mash Bananas and Combine Wet Ingredients: In another bowl, mash the overly ripe bananas until smooth. Stir in the softened butter and eggs gently to maintain a light and creamy texture.
Combine Wet and Dry Mixtures: Carefully fold the dry ingredients into the banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread tender.
Add Pecans: Fold in chopped pecans evenly into the batter to add texture and flavor without overworking the mixture.
Transfer to Pan: Pour the complete batter into the prepared loaf pan, smoothing the surface for even baking.
Bake: Bake for 40-45 minutes at 325°F. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
Cool in Pan: Let the banana bread rest in the pan for about 10 minutes after baking to settle and make it easier to remove from the pan.
Cool Completely: Transfer the bread to a wire rack and allow it to cool to room temperature before slicing and serving, ensuring the best texture and flavor.

Notes

For a dairy-free option, substitute butter with a plant-based margarine or coconut oil.
Make sure bananas are very ripe for maximum sweetness and moisture.
Do not overmix the batter to keep the bread light and fluffy.
Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
You can toast slices before serving for extra texture.

Prep Time: 15 minutes
Cook Time: 40-45 minutes
Category: Bread / Dessert
Method: Baking
Cuisine: Southern American

Nutrition

Serving Size: 1 slice (approx. 1/12 of loaf)
Calories: 260 kcal
Sugar: 18 g
Sodium: 250 mg
Fat: 12 g
Saturated Fat: 6 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 34 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 55 mg

Keywords: Paula Deen, banana bread, southern banana bread, pecan banana bread, homemade banana bread, moist banana bread, classic banana bread recipe