Description
Paula Deen’s Banana Bread is a moist and flavorful classic loaf, packed with ripe bananas and a hint of cinnamon. Enhanced with optional chopped pecans or walnuts for a delightful crunch, this banana bread is perfect for breakfast or an anytime snack. Creamy butter and a balanced sweetness make it irresistibly rich and tender.
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.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until well combined. Set this aside for later.
- Cream butter and sugar: In a large mixing bowl, use a mixer to cream the softened unsalted butter with granulated sugar until the mixture is light and fluffy, which helps aerate the batter for a tender bread.
- Add eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next to maintain a smooth batter.
- Combine wet flavors: Stir in the vanilla extract, mashed ripe bananas, and whole milk until blended evenly into the mixture.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently until just combined. Avoid overmixing to keep the bread tender.
- Add nuts (optional): Fold in chopped pecans or walnuts carefully to distribute them without breaking the nuts too much.
- Fill loaf pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
- Bake: Bake the banana bread in the preheated oven for 55-60 minutes or until a toothpick inserted into the center comes out clean, indicating it is fully cooked.
- Cool: Let the baked bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
Notes
- Use very ripe bananas for maximum sweetness and moisture.
- Do not overmix the batter to keep the bread light and soft.
- You can substitute whole milk with buttermilk for a tangier flavor and tender texture.
- For a nut-free version, simply omit the pecans or walnuts.
- Store banana bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
