Description
A classic Paula Deen Banana Bread recipe featuring ripe bananas, enriched with butter and flavored with cinnamon and vanilla. This moist and tender banana bread includes optional nuts for added texture and is baked to golden perfection, making it perfect for breakfast, snack, or dessert.
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 the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a mixer or whisk until the mixture is light in color and fluffy in texture.
- Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next for a smooth batter.
- Add Flavorings and Bananas: Stir in the vanilla extract, mashed ripe bananas, and whole milk, blending until well combined.
- Combine Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing gently until just combined to avoid overmixing which can make the bread dense.
- Fold in Nuts (Optional): If using, gently fold in the chopped pecans or walnuts evenly through the batter.
- Pour Batter into Pan: Pour the batter into the prepared loaf pan, smoothing the top with a spatula to ensure even baking.
- Bake: Bake in the preheated oven for 55-60 minutes or until a toothpick inserted in the center comes out clean indicating the bread is fully cooked.
- Cool the Bread: Let the banana bread cool in the pan for 10 minutes. Then, remove it from the pan and transfer it to a wire rack to cool completely before slicing and serving.
Notes
- Use very ripe bananas for the best natural sweetness and moisture in the bread.
- Do not overmix the batter once the flour is added to maintain a tender crumb.
- Chopped nuts are optional and can be omitted or substituted based on preference.
- Store banana bread in an airtight container at room temperature for up to 3 days, or refrigerate to keep fresh longer.
- This banana bread can also be frozen for up to 2 months; thaw before serving.
