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Paula Deen Banana Bread

A warm, buttery loaf filled with the familiar flavors of ripe bananas and a cozy sweetness that makes it perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup sugar Use 3/4 cup brown sugar for a deeper caramel note
  • 1/2 cup butter, softened Can be swapped for coconut oil for a dairy-free version
  • 2 eggs, beaten
  • 2 cups all-purpose flour For a whole-grain twist, swap half for whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk or plain yogurt Adds tenderness; milk works in a pinch
  • 2 to 3 very ripe bananas, mashed Overripe is better for sweetness
  • 1 teaspoon vanilla extract
Optional Add-ins
  • 1/2 cup chopped walnuts or pecans
  • 1/3 cup chocolate chips
  • 1 teaspoon cinnamon Optional, adds warmth

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan and lightly flour it or line with parchment for easy release.
  2. In a large bowl, cream together the softened butter and sugar until fluffy and pale.
  3. Add the beaten eggs and vanilla, mixing until smooth.
  4. In a separate bowl, whisk the flour, baking soda, and salt. If using cinnamon, add it here.
  5. Mash the bananas in a small bowl until juicy and chunky.
  6. Fold the mashed bananas into the butter-sugar mixture.
  7. Alternately add the dry ingredients and the buttermilk (or yogurt) to the banana mixture, beginning and ending with the dry ingredients. Mix just until combined.
  8. Fold in nuts or chips if you like.
  9. Pour batter into the prepared pan, smoothing the top.
Baking
  1. Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Cooling
  1. Remove from the oven and let the loaf cool in the pan for 10 to 15 minutes; then transfer to a wire rack to cool completely.

Notes

Use overripe bananas for the most flavor. Store at room temperature wrapped in plastic wrap or an airtight container for up to 3 days.