Description
Paula Deen’s Banana Bread is a classic and easy recipe that yields a moist and flavorful loaf perfect for breakfast or snack time. This recipe incorporates ripe bananas and chopped pecans for added texture and flavor.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs
- 4 ripe bananas, mashed
- 1 tsp vanilla extract
Optional:
- ½ cup chopped pecans
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Cream Butter and Sugar: In a large bowl, cream together softened butter and sugar until light and fluffy.
- Combine Wet Ingredients: Beat in eggs one at a time, then stir in mashed bananas and vanilla extract.
- Combine Batter: Gradually mix in dry ingredients until just combined. Fold in chopped pecans if using.
- Bake: Pour batter into prepared loaf pan and smooth the top. Bake for 60–70 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- Use very ripe bananas with brown spots for best flavor and moisture.
- Add a sprinkle of cinnamon to the batter for a warm spice variation.
- Wrap cooled banana bread tightly to keep it moist for several days or freeze slices for longer storage.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 20 g
- Sodium: 170 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 45 mg
