Sandra This Paula Deen Banana Nut Bread is warm, moist, and packed with real banana flavour — the kind of homemade loaf that tastes like it came straight from Grandma’s kitchen. With ripe bananas, crunchy walnuts, and just the right hint of sweetness, this quick bread is perfect for breakfast, dessert, or a midday treat with tea or coffee.
No mixers, no fuss — just simple ingredients and rich, nostalgic flavour in every bite.
Paula Deen Banana Nut Bread Ingredients
- 2 cups (240 g) all-purpose flour
- 1½ tsp baking soda
- Pinch of salt
- 1 cup (198 g) granulated sugar
- ½ cup (99 g) vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 g)
- 1 cup (113 g) chopped walnuts
How To Make Paula Deen Banana Nut Bread
- Preheat the oven: Set oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment paper.
- Mix the dry ingredients: In a medium bowl, whisk together flour, baking soda, and salt.
- Combine the wet ingredients: In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in mashed bananas.
- Combine wet and dry: Gently fold the flour mixture into the banana mixture until just combined. Don’t overmix.
- Add the nuts: Fold in chopped walnuts with a spatula.
- Bake the loaves: Divide batter evenly between the pans. Bake for 35–45 minutes, or until a knife inserted in the center comes out clean. Cover with foil if browning too fast.
- Cool and serve: Let cool in the pans for 10 minutes, then transfer to a wire rack to cool fully. Slice and serve.
Recipe Tips
- Use overripe bananas: The riper and spottier, the better. They’ll add natural sweetness and moisture to the bread.
- No walnuts? Try pecans, hazelnuts, or leave them out for a nut-free version.
- Want to add extra flair? Try stirring in chocolate chips, dried fruit, or a sprinkle of cinnamon for variation.
- Make muffins instead: Pour batter into lined muffin tins (¾ full) and bake at 350°F for 24–28 minutes.
What To Serve With Paula Deen Banana Nut Bread
- A hot cup of coffee or tea – for a comforting breakfast
- Vanilla yogurt and berries – for a light, balanced plate
- Soft butter or cream cheese – spread on a warm slice
How To Store Paula Deen Banana Nut Bread
- Room temperature: Wrap tightly in plastic wrap and store for up to 5 days.
- Freeze: Wrap cooled bread in plastic, then foil. Freeze for up to 3 months. Thaw at room temperature or overnight in the fridge.
Paula Deen Banana Nut Bread Nutrition Facts
(Estimated per slice — based on 18 servings)
- Calories: 219
- Fat: 10g
- Carbs: 28g
- Protein: 3g
- Sugar: 14g
- Sodium: 100mg
- Fiber: 1g
Values may vary with ingredient brands or substitutions.
FAQs
Yes, just skip the walnuts or substitute with chocolate chips or dried fruit.
Yes, melted butter can be used for a slightly richer flavour. Use the same amount (½ cup).
You can bake it all in a 9×5-inch pan — just extend the baking time to 55–65 minutes and check with a toothpick.
Absolutely. It freezes well, so make an extra loaf for later.
Try More Recipes:
Paula Deen Banana Nut Bread Recipe
Description
Moist, sweet, and full of banana flavour, this classic banana nut bread features crunchy walnuts and a soft crumb — a beloved family recipe you’ll bake again and again.
Ingredients
Instructions
- Preheat oven to 350°F. Grease two 8×4-inch loaf pans.
- Whisk flour, baking soda, and salt in a medium bowl.
- In a large bowl, mix sugar, oil, eggs, and vanilla. Stir in bananas.
- Add dry ingredients to wet and stir until combined.
- Fold in walnuts and divide batter between pans.
- Bake for 35–45 minutes, or until a toothpick comes out clean.
- Cool 10 minutes in pans, then transfer to a wire rack.
Notes
- Use ripe, spotty bananas for best texture and sweetness.
- You can freeze whole loaves or individual slices.
- Don’t overmix the batter — stir just until combined.
- Add-ins like chocolate chips or cinnamon make great variations.
