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Paula Deen Banana Bread Recipe

This Paula Deen Banana Bread is a classic Southern-style treat that’s moist, sweet, and full of real banana flavor. I make it with ripe bananas, sugar, butter, and a touch of vanilla, just like Paula’s original recipe. It bakes up soft with a golden crust and a rich, tender crumb. Sometimes I add chopped pecans or walnuts for a little crunch. It’s perfect for breakfast, snacking, or gifting. Simple, homey, and always delicious—this banana bread never lasts long in my kitchen!
Print Recipe
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 10
Course: Breakfast, Snack, or Dessert
Cuisine: Southern American
Calories: 240
Ingredients Equipment Method Notes

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

Equipment

  • 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

Method
 

Preheat and Prep
  1. I preheat the oven to 350°F (175°C). Then I grease a loaf pan with butter or line it with parchment paper.
Mix Wet Ingredients
  1. 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.
Combine Dry Ingredients
  1. 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.
Fold in Nuts
  1. 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.
Bake It
  1. 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.
Cool and Serve
  1. 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.

Notes

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.