Description
Paula Deen’s Banana Bread is a classic Southern dessert, featuring moist, flavorful bread made with ripe bananas, vanilla extract, and a touch of buttery sweetness. This easy-to-make recipe includes optional pecans for added texture and nuttiness, perfect for a comforting treat or breakfast snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 0.5 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 4 very ripe bananas, mashed
- 1 teaspoon vanilla extract
Optional
- 0.5 cup chopped pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350 degrees F and grease a 9×5-inch loaf pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt ensuring they are evenly combined.
- Cream Butter and Sugar: In a large bowl, cream the softened unsalted butter and granulated sugar together using a mixer or whisk until the mixture is light and fluffy.
- Add Eggs: Beat in the eggs one at a time into the creamed butter and sugar, mixing well after each addition until fully incorporated.
- Incorporate Bananas and Vanilla: Stir in the mashed very ripe bananas and vanilla extract until the mixture is smooth.
- Combine Wet and Dry Mixtures: Gradually add the dry flour mixture to the banana mixture, stirring gently just until combined to avoid overmixing.
- Add Pecans: Fold in the chopped pecans if you choose to include them, distributing evenly throughout the batter.
- Fill the Pan and Bake: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. This allows for easier slicing and better texture.
Notes
- Use very ripe bananas with brown spots for the best flavor and natural sweetness.
- This banana bread tastes even better the next day, as flavors develop over time.
- You can substitute walnuts for pecans or omit the nuts entirely based on preference or allergies.
