Sandra This Paula Deen Banana Bread Recipe is a moist and classic recipe, which is made with ripe bananas and melted butter. It’s a foolproof recipe, ready in about 1 hour and 10 minutes.
Paula Deen Banana Bread Recipe Ingredients
- 2¼ cups All-purpose flour, sifted
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon Salt
- 4 medium ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
How To Make Paula Deen Banana Bread
- Preheat and Prep Pan: Preheat your oven to 325°F (165°C). Spray a 9×5-inch loaf pan with baking spray that contains flour.
- Combine Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking soda, and salt.
- Combine Wet Ingredients: In a separate medium bowl, whisk together the mashed bananas, cooled melted butter, eggs, and vanilla extract until well combined.
- Mix the Batter: Pour the wet banana mixture into the dry flour mixture. Fold them together with a spatula until they are just combined. Be careful not to overmix; a few lumps are okay.
- Bake and Cool: Spread the batter evenly into the prepared loaf pan. Bake for 50 to 60 minutes, or until a wooden pick inserted into the center comes out clean. Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
Recipe Tips
- How do I get the most banana flavor? The key is to use very ripe bananas—the ones with lots of brown and black spots on the peel. They are much sweeter and have a more intense banana flavor than yellow or green bananas.
- How do I avoid a dense or tough banana bread? The most common mistake is overmixing the batter. Once you combine the wet and dry ingredients, mix them only until the flour streaks disappear. Overmixing develops the gluten in the flour, which leads to a tough, dense loaf.
- How do I prevent the top from getting too dark? If you notice the top of the loaf is browning too quickly before the inside is cooked, you can loosely tent a piece of aluminum foil over the pan for the remainder of the baking time.
- Can I add nuts or chocolate chips? Absolutely. This is a great base recipe. Gently fold in about ¾ to 1 cup of chopped walnuts, pecans, or chocolate chips into the batter at the very end.
What To Serve With Banana Bread
This classic quick bread is delicious on its own, but it’s even better with:
- A thick smear of salted butter
- A drizzle of honey
- A dollop of cream cheese
- A hot cup of coffee or a cold glass of milk
How To Store Banana Bread
- Room Temperature: Store the completely cooled banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days.
- Freeze: This bread freezes wonderfully. You can freeze the whole loaf or individual slices. Wrap it tightly in plastic wrap and then a layer of aluminum foil. It will keep in the freezer for up to 3 months. Thaw at room temperature.
Banana Bread Nutrition Facts
- Serving Size: 1 slice (1/12 of loaf)
- Calories: ~320 kcal
- Protein: 5g
- Carbohydrates: 50g
- Fat: 12g
- Sugar: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Sinking is often a sign of underbaking. Make sure a toothpick inserted into the very center of the loaf comes out clean or with dry crumbs, not wet batter. It can also be caused by opening the oven door too frequently during baking.
Yes, but you will need to adjust the baking time. For example, muffins will bake much faster (around 20-25 minutes), while a smaller, deeper loaf pan might take longer.
You can reduce the sugar slightly, but keep in mind that sugar contributes not only to sweetness but also to the moisture and tender texture of the bread.
Try More Recipes:
Paula Deen Banana Bread Recipe
Description
A simple, incredibly moist, and flavorful banana bread made with ripe bananas and melted butter for a classic, foolproof result.
Ingredients
Instructions
- Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
- In a large bowl, whisk together the sifted flour, sugar, baking soda, and salt.
- In a separate bowl, whisk together the mashed banana, melted butter, eggs, and vanilla.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
- Spread the batter into the prepared pan.
- Bake for 50-60 minutes, until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
- Use very ripe, brown-spotted bananas for the best flavor and moisture.
- Do not overmix the batter; mix only until the flour is just incorporated to keep the bread tender.
- If the top is browning too quickly, tent it loosely with foil.
- For a variation, fold in ¾ cup of chopped pecans, walnuts, or chocolate chips.
