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Paula Deen Banana Bread

Paula Deen banana bread is a Southern-style, butter-forward loaf with a pound cake richness and a deeply golden crust. This easy banana bread recipe bakes to a tight, moist crumb—browned through and set with a clean toothpick.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth, with only a few small lumps.
  • 0.75 cup butter Soften until spreadable, not melted.
  • 1 cup sugar Use granulated sugar for the classic crumb.
  • 2 large eggs Add one at a time for best texture.
  • 1 tsp vanilla extract Add with the bananas and vanilla for even flavor.
  • 1.5 cup all-purpose flour Measure accurately for a tight, moist loaf.
  • 1 tsp baking soda Helps the bread rise and set.
  • 0.5 tsp salt Balances the sweetness and enhances flavor.
  • 0.5 cup pecans Chopped; fold in only if using.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat the oven to 350°F and generously grease a 9x5 loaf pan.
  2. Set the loaf pan aside so it’s ready for batter immediately after mixing.
Cream butter and sugar
  1. Beat the softened butter and sugar together until very light and fluffy—about 4 minutes.
  2. Scrape down the bowl as needed so the mixture creams evenly.
Add eggs and banana flavor
  1. Beat in the eggs one at a time, mixing until each is incorporated.
  2. Stir in the mashed bananas and vanilla until the batter looks uniform.
Combine dry ingredients
  1. Fold in the flour, baking soda, and salt until just combined—stop as soon as no dry streaks remain.
  2. Fold in the chopped pecans if using.
Bake and check doneness
  1. Pour the batter into the prepared loaf pan and smooth the top.
  2. Bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool in the pan for 15 minutes before unmolding.
  2. Serve warm, with extra butter melting into the thick slices.

Notes

Pro tip: mash bananas thoroughly so they disperse evenly, which helps the crumb stay tight and moist. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; warm slices in the microwave for 10–15 seconds. Freezing is yes—wrap individual slices and freeze up to 3 months. Dietary swap: for a lighter loaf, replace half the butter with a neutral oil, keeping the same bake time.