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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a Southern-style banana loaf with a deep golden crust, tender crumb, and ripe-banana flavor. Creamed butter and sugar plus mashed bananas create a moist texture you can slice warm and serve with butter.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Wet ingredients
  • 3 ripe bananas Mashed until mostly smooth.
  • 0.5 cup butter Softened.
  • 1 cup sugar
  • 2 large eggs Beaten.
  • 3 tbsp milk
  • 1 tsp vanilla extract
Dry ingredients
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans or walnuts Chopped (optional).

Equipment

  • 1 sheet pan

Method
 

Prep and mix the batter
  1. Preheat the oven to 325°F and grease a 9x5 loaf pan, setting it aside so it’s ready for the batter.
  2. Cream the softened butter and sugar until light, then beat in the beaten eggs, milk, and vanilla extract until smooth.
  3. Stir in the mashed ripe bananas until combined, scraping to keep the batter even.
  4. Sift the all-purpose flour, baking soda, and salt together, then fold into the banana mixture until just combined with no dry streaks.
  5. Fold in the chopped pecans or walnuts if using, then stop mixing as soon as the nuts are evenly distributed.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake at 325°F for 60–70 minutes, until a toothpick comes out clean.
  2. Bake until the top is a deep golden brown, then cool the loaf in the pan for at least 15 minutes before slicing.
  3. Serve warm with softened butter for the classic finish.

Notes

For the best rise and moist crumb, use very ripe bananas (freckled and soft) and mix just until the flour disappears—overmixing can make the loaf dense. Store wrapped at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices in a freezer bag for up to 2 months. For a simple swap, replace half the sugar with light brown sugar if you want a slightly deeper caramel flavor.