Description
Paula Deen’s classic Banana Bread is a moist, flavorful treat made with ripe bananas, warm cinnamon, and a hint of vanilla. Perfect as a breakfast item or an afternoon snack, this bread combines the sweetness of bananas with a tender crumb and optional crunchy nuts for added texture. It’s easy to make and baked to golden perfection in a loaf pan.
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to ensure the bread doesn’t stick and bakes evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Set this mixture aside for later.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter with granulated sugar until the mixture becomes light and fluffy. This creates a good base texture for the bread.
- Add Eggs: Beat in the eggs one at a time to the creamed mixture, making sure each egg is fully incorporated before adding the next to maintain a smooth batter.
- Combine Wet Ingredients: Stir in the vanilla extract, mashed bananas, and whole milk to the egg and butter mixture, blending well.
- Incorporate Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing just until combined. Avoid overmixing to keep the bread tender.
- Add Nuts (Optional): If desired, gently fold in chopped pecans or walnuts to add crunch and flavor.
- Pour Batter into Pan: Pour the batter evenly into the prepared loaf pan, smoothing the top with a spatula.
- Bake the Bread: Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Bread: Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This helps the bread finish setting and prevents sogginess.
Notes
- Use very ripe bananas with brown spots for maximum sweetness and moisture.
- Do not overmix the batter once the flour is added to avoid a tough texture.
- For a dairy-free version, substitute milk with a plant-based alternative and use dairy-free butter.
- Chopped nuts add a nice crunch but can be omitted for a nut-free version or replaced with chocolate chips for variety.
- Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
