Paula Deen Banana Bread
This Paula Deen banana bread recipe creates a moist, tender loaf with deep banana flavor and a perfectly golden crust. Using simple pantry staples and very ripe bananas, this Southern classic comes together in minutes with no special equipment required — delivering bakery-quality results every single time.
Equipment
- 9x5-inch loaf pan - 23x13cm standard size
- Mixing bowls - 2 medium bowls, one for dry and one for wet ingredients
- Whisk - For combining ingredients evenly
- Fork or potato masher - For mashing bananas to the right consistency
- Measuring cups and spoons - For accurate ingredient portions
- Rubber spatula - For folding ingredients together gently
- Toothpick or cake tester - To check for doneness
- Wire cooling rack - Allows air to circulate around the bread as it cools
- Parchment paper - (optional) For easy bread removal from pan
Ingredients
- 2 cups all-purpose flour - 250g; spoon into measuring cup and level off, do not scoop
- 1 cup granulated sugar - 200g
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter - 115g, melted and slightly cooled
- 4 very ripe bananas - about 1 3/4 cups or 420g mashed; should be heavily spotted or fully brown
- 2 large eggs - room temperature
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts - 60-120g; up to 1 cup; reserve a handful for topping
Instructions
- Preheat oven to 325°F (165°C). Grease a 9x5-inch loaf pan with butter or cooking spray, then line with parchment paper leaving an overhang on the long sides for easy removal.
- In a medium bowl, whisk together the flour, sugar, baking soda, baking powder, and salt for about 30 seconds until evenly combined. Set aside.
- In a large bowl, mash the ripe bananas until mostly smooth with a few small lumps remaining, then whisk in the melted butter and eggs until smooth and well combined.
- Pour the dry ingredients into the wet ingredients and fold gently with a rubber spatula using 20–30 strokes, just until no streaks of flour remain — the batter should look thick and slightly lumpy.
- If using pecans or walnuts, fold them into the batter with a few gentle strokes, reserving a small handful to sprinkle over the top.
- Pour the batter into the prepared pan, smooth the top, sprinkle reserved nuts over if using, and bake in the center of the oven for 60–70 minutes, until a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the bread cool in the pan for 10–15 minutes, then lift out using the parchment overhang and transfer to a wire rack to cool at least 30 minutes before slicing.
Notes
- Use bananas that are heavily spotted or fully brown for the best flavor and natural sweetness — green or yellow bananas won't provide enough moisture or taste.
- Do not overmix the batter; stop folding as soon as the flour disappears to keep the crumb tender and light.
- Measure flour by spooning it into the measuring cup and leveling off with a knife — scooping directly packs the flour and will result in a dry loaf.
- Let melted butter cool for 2–3 minutes before adding to the eggs to avoid accidentally cooking them.
- If the top browns too quickly during baking, tent loosely with aluminum foil for the last 15–20 minutes.
- The bread is done when an instant-read thermometer reads 200–205°F (93–96°C) in the center, or a toothpick comes out with just a few moist crumbs.
- Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week.
- To freeze, wrap the fully cooled loaf in plastic wrap then foil; freeze for up to 3 months. Individual slices can also be frozen and toasted straight from the freezer.
- For muffins, fill greased muffin cups 2/3 full and bake at 350°F (175°C) for 18–22 minutes.
- Customize with chocolate chips, blueberries, shredded coconut, or a cinnamon-brown sugar swirl for fun variations.