Description
Paula Deen’s Banana Bread is a moist, flavorful classic quick bread made with ripe bananas, a touch of cinnamon, and optional nuts for added texture. This easy-to-follow recipe yields a sweet, tender loaf perfect for breakfast, snacks, or dessert.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
Wet Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 ripe bananas, mashed
- 1/4 cup whole milk
Optional
- 1/2 cup chopped pecans or walnuts
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking and promote even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, which helps create a tender crumb.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. This step helps stabilize the batter.
- Add Vanilla, Bananas, and Milk: Stir in the vanilla extract, mashed ripe bananas, and whole milk, blending all wet ingredients thoroughly for moisture and flavor.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Add Nuts (Optional): If using, fold in the chopped pecans or walnuts to add crunch and nutty flavor.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan and smooth the top to ensure even baking.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean to ensure it’s fully cooked.
- Cool the Bread: Let the bread cool in the pan for 10 minutes. Then, remove it from the pan and transfer to a wire rack to cool completely before slicing.
Notes
- Use very ripe bananas with brown spots for the best sweetness and flavor.
- Do not overmix the batter once dry ingredients are added to avoid a dense loaf.
- Chilling the batter before baking is not necessary but can be done for enhanced flavor melding.
- You can substitute milk with buttermilk or a dairy-free alternative if preferred.
- Store leftover banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 55-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
