I’ve always believed that the best recipes are the ones that feel like a warm hug—and that’s exactly what this Paula Deen banana bread recipe does for me.
It’s soft, rich, and filled with that unmistakable homemade flavor I crave when I need a little comfort. Whenever I have a few overripe bananas on my counter, this is the first recipe that comes to mind.
It’s quick, easy, and bakes up perfectly every time. If you love simple Southern baking with a cozy twist, you’re going to fall in love with this one just like I did.
How To Make Paula Deen Banana Bread Recipe
🕒 Recipe Overview
- Preparation Time: 10 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour
- Course: Breakfast, Snack, or Dessert
- Difficulty: Easy
- Cuisine: Southern American
- Yield: 1 loaf (8-10 slices)
🧰 Equipment Needed
- Mixing bowls
- Hand mixer or whisk
- Measuring cups and spoons
- Loaf pan (9×5 inch)
- Rubber spatula
- Wire rack for cooling
- Toothpick for testing doneness
🍌 Ingredients
- 3 ripe bananas (mashed)
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 2 large eggs
- 1 and 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
🔪 Step-by-Step Instructions
1. Preheat and Prep
I preheat the oven to 350°F (175°C). Then I grease a loaf pan with butter or line it with parchment paper.
2. Mix Wet Ingredients
In a large bowl, I cream together the softened butter and sugar. Once it’s fluffy, I add the eggs one at a time and mix until smooth. Then I stir in the mashed bananas and vanilla extract.
3. Combine Dry Ingredients
In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry mixture to the wet mixture while stirring gently. I avoid overmixing because it can make the bread tough.
4. Fold in Nuts
At this point, I fold in the chopped pecans for that signature Southern touch. You can skip the nuts if you prefer plain banana bread.
5. Bake It
I pour the batter into the prepared loaf pan and bake it for 50 to 60 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, it’s done.
6. Cool and Serve
Once it’s out of the oven, I let it cool in the pan for about 10 minutes. Then I transfer it to a wire rack to cool completely.
🍽️ Serving Suggestions
I love enjoying a thick slice of banana bread while it’s still slightly warm. I spread a little butter on top, or sometimes I drizzle it with honey. It also pairs beautifully with black coffee or sweet tea. For a dessert twist, I sometimes toast a slice and top it with vanilla ice cream and caramel sauce.
🍴 Nutrition Facts (Per Serving – 1 slice out of 10)
- Calories: 240
- Fat: 10g
- Carbohydrates: 35g
- Sugar: 18g
- Protein: 3g
- Fiber: 2g
- Cholesterol: 40mg
- Sodium: 160mg
💡 Tips and Variations
- Use overripe bananas – They add more moisture and natural sweetness.
- Add chocolate chips – For a richer, dessert-style loaf.
- Make muffins – Just adjust the baking time to 18–22 minutes.
- Add spices – I sometimes add a pinch of cinnamon or nutmeg.
- Try a glaze – Mix powdered sugar with milk and drizzle on top once cooled.
🥗 Health Benefits
Even though banana bread is indulgent, it has some nutritional perks:
- Bananas give a good dose of potassium and fiber.
- Nuts (if added) provide healthy fats and protein.
- Eggs offer a source of vitamin D and B12.
- I use real butter because it keeps the recipe rich, and I know exactly what’s in my food.
If I want a lighter version, I substitute half the butter with Greek yogurt and use whole wheat flour.
📌 Note
This banana bread stays fresh for 3 days at room temperature or up to a week in the fridge. I wrap it in foil or keep it in an airtight container. It also freezes well for up to 2 months. I just slice it before freezing so I can grab a piece when I’m craving it.
FAQ About Paula Deen Banana Bread Recipe
Can I use frozen bananas for this recipe?
Yes! I often freeze bananas when they get too ripe. Just thaw them completely and drain any excess liquid before mashing. It works perfectly in this recipe.
How do I know when the banana bread is done?
I check by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, the bread is ready. Usually, it takes about 50 to 60 minutes at 350°F.
Can I substitute the butter with oil or another fat?
You can replace butter with an equal amount of vegetable oil or coconut oil if you prefer. It might change the flavor slightly, but the bread will stay moist.
Can I make this recipe gluten-free?
Yes, you can swap the all-purpose flour for a gluten-free flour blend designed for baking. Just be sure it contains xanthan gum or a similar binder.
How should I store leftover banana bread?
I wrap mine tightly in foil or plastic wrap and keep it at room temperature for up to 3 days. For longer storage, I refrigerate it for up to a week or freeze slices for a couple of months.
Can I add extras like chocolate chips or nuts?
Absolutely! I love adding chopped pecans or walnuts for crunch. Chocolate chips are a delicious addition too if you want a sweeter treat.
🔚 Conclusion
This Paula Deen banana bread recipe has become a go-to in my kitchen. It’s simple, satisfying, and brings out the best in ripe bananas.
I love how each slice turns out moist, flavorful, and just the right amount of sweet. Whether I make it for breakfast, dessert, or a quick snack, it always disappears fast.
If you’re craving an easy homemade treat with that classic Southern touch, give this recipe a try. Trust me, once you taste it, you’ll want to make it again and again—just like I do.
Paula Deen Banana Bread Recipe
Ingredients
Equipment
Method
- I preheat the oven to 350°F (175°C). Then I grease a loaf pan with butter or line it with parchment paper.
- In a large bowl, I cream together the softened butter and sugar. Once it’s fluffy, I add the eggs one at a time and mix until smooth. Then I stir in the mashed bananas and vanilla extract.
- In a separate bowl, I whisk together the flour, baking soda, and salt. I slowly add the dry mixture to the wet mixture while stirring gently. I avoid overmixing because it can make the bread tough.
- At this point, I fold in the chopped pecans for that signature Southern touch. You can skip the nuts if you prefer plain banana bread.
- I pour the batter into the prepared loaf pan and bake it for 50 to 60 minutes. I check for doneness by inserting a toothpick in the center. If it comes out clean, it’s done.
- Once it’s out of the oven, I let it cool in the pan for about 10 minutes. Then I transfer it to a wire rack to cool completely.