Sandra This Paula Deen Style Banana Bread is a moist and delicious recipe, which is made with very ripe bananas and sour cream. It’s the ultimate comfort food recipe, ready in about 1 hour and 15 minutes.
Paula Deen Banana Bread Ingredients
- 1/3 cup butter, softened
- 1 1/4 cups white sugar
- 2 eggs
- 4 large very ripe bananas, mashed
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1 tsp cinnamon
- 2 tsp baking soda
- 1/2 tsp salt
- 1 cup walnuts, chopped (optional)
How To Make Paula Deen Banana Bread
- Prep Oven and Pans: Preheat your oven to 325°F. Generously grease two loaf pans that are approximately 8.5 x 4.5 inches in size.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and the sugar together with an electric mixer until well combined.
- Add Wet Ingredients: Add the eggs and mix well. Stir in the sour cream, mashed bananas, and vanilla extract until they are incorporated.
- Combine and Finish Batter: Add the flour, salt, cinnamon, and baking soda to the wet ingredients. Stir with a spatula until everything is just combined. Be careful not to overmix. If you are using them, gently fold in the chopped walnuts.
- Bake the Bread: Divide the batter evenly between the two prepared loaf pans. Bake for 1 hour, or until a toothpick inserted into the center of a loaf comes out clean.
Recipe Tips
- How to get the most moist banana bread? The two secrets in this recipe are using very ripe bananas (the ones with lots of black spots are the best!) and the addition of sour cream. Both of these ingredients add a huge amount of moisture and result in a wonderfully tender crumb.
- Can I use a different kind of nut? Yes. While walnuts are classic, this banana bread is also fantastic with an equal amount of chopped pecans. For an even deeper flavor, try toasting the nuts in a dry skillet for a few minutes before adding them to the batter.
- How do I keep my bread from being dense? The most important rule for any quick bread is to not overmix the batter once you add the dry ingredients. Stir only until you no longer see streaks of dry flour. A few lumps in the batter are perfectly fine.
- Can I make this as muffins? Absolutely. Simply divide the batter among greased or lined muffin tins, filling them about two-thirds full. The baking time will be much shorter, around 20-25 minutes at 350°F.
What To Serve With Banana Bread
This banana bread is a classic treat that is delicious on its own, especially when it’s still slightly warm from the oven. It is also wonderful served with:
- A thick smear of salted butter
- 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 loaves, well-wrapped in plastic wrap or foil, at room temperature. They will stay fresh and moist for up to 4 days.
- Freeze: Banana bread freezes exceptionally well. Let the loaves cool completely, then wrap them tightly in plastic wrap and a layer of foil. They can be frozen for up to 3 months. Thaw at room temperature before slicing.
Banana Bread Nutrition Facts
- Serving: 1 slice
- Calories: 292kcal
- Carbohydrates: 43g
- Protein: 5g
- Fat: 12g
- Sugar: 24g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
To ripen bananas quickly, you can place them in a paper bag and loosely fold the top over. They should ripen in a day or two. For an even faster method, you can place unpeeled bananas on a baking sheet and bake them at 300°F for 15-20 minutes, or until the peels are completely black. Let them cool before using.
A sunken center in a quick bread is usually a sign that it was under-baked. Ovens can vary, so always rely on the toothpick test. A toothpick inserted into the very center of the loaf should come out clean, with no wet batter attached.
Yes, a cup of semi-sweet chocolate chips would be a fantastic addition to this recipe. You can fold them in at the very end, either with or instead of the nuts.
Try More Recipes:
- Paula Deen Krispy Kreme Bread Pudding Recipe
- Paula Deen Zucchini Bread Recipe
- Paula Deen Cornbread Stuffing Recipe
Paula Deen Banana Bread Recipe
Description
A classic Southern-style banana bread that is incredibly moist and flavorful, thanks to the addition of very ripe bananas and rich sour cream.
Ingredients
Instructions
- Preheat oven to 325°F and grease two 8.5 x 4.5-inch loaf pans.
- In a large bowl, cream the butter and sugar. Beat in the eggs.
- Stir in the sour cream, mashed bananas, and vanilla.
- Add the flour, salt, cinnamon, and baking soda to the wet ingredients and stir until just combined.
- Fold in the optional walnuts.
- Divide the batter evenly between the two prepared loaf pans.
- Bake for 1 hour, or until a toothpick inserted into the center comes out clean.
Notes
- The most important tip for this recipe is to use very ripe, black-spotted bananas; they are the secret to the best flavor and a super moist texture.
- Do not overmix the batter after adding the flour; this is the key to a tender, not tough, quick bread.
- For the best results, use room temperature ingredients (butter, eggs, sour cream) as they will combine more easily for a better-textured loaf.
- Let the loaves cool in their pans for at least 10-15 minutes before you attempt to turn them out onto a wire rack.