Enjoy the classic Southern comfort of Paula Deen’s banana nut bread, a moist, tender loaf packed with ripe bananas and crunchy walnuts. This simple recipe yields two loaves ready in about 55 minutes, perfect for breakfast, snacks, or dessert with 10-12 servings per loaf.
Ingredients
Gather these pantry staples for the best results. Dual measurements ensure precision.
| Ingredient | Amount | Notes/Substitute |
|---|---|---|
| All-purpose flour | 2 cups (240g) | Gluten-free 1:1 blend for dietary needs |
| Baking soda | 1 tsp | – |
| Salt | Pinch | – |
| Granulated sugar | 1 cup (198g) | Mix half brown sugar for deeper flavor |
| Vegetable oil | 1/2 cup (99g) | Melted unsalted butter for richer taste |
| Large eggs | 2 | Flax eggs (1 tbsp ground flax + 3 tbsp water each) for vegan |
| Vanilla extract | 1 tsp | – |
| Ripe bananas, mashed | 4 medium (about 1 1/2 cups or 303g) | Very ripe with brown spots for natural sweetness |
| Walnuts, coarsely chopped | 1 cup (113g) | Pecans or a mix for variety |
Step-by-Step Instructions
Follow these numbered steps for foolproof results. Preheat your oven first for even baking.
- Preheat Oven: Set to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment paper for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in mashed bananas until just blended.
- Fold in Dry Mixture: Gently add dry ingredients to wet, stirring with a spatula until no flour streaks remain. Avoid overmixing for a tender crumb.
- Add Nuts: Fold in chopped walnuts evenly.
- Bake: Divide batter between pans. Bake 35-45 minutes, until a toothpick inserted in the center comes out clean. Tent with foil after 25 minutes if tops brown too fast.
- Cool: Rest in pans 10 minutes, then transfer to a wire rack to cool completely. Slice once fully cooled.
Essential Tips for Perfect Bread
These pro tips prevent common issues and elevate your loaf.
- Select bananas covered in brown spots; they mash easily and sweeten the bread naturally.
- Scoop flour into the cup and level with a knife, never pack it, to keep the texture light.
- Stir batter just until combined; overmixing develops gluten and toughens the bread.
- If the top darkens early, loosely cover with foil to finish baking evenly.
- Test doneness with a toothpick; slight moistness means perfectly tender, not underbaked.
- For muffins, fill liners 3/4 full and bake 20-25 minutes at 350°F.
Recipe Variations
Customize this versatile recipe for different tastes or diets.
- Butter Version: Swap oil for 1/2 cup melted butter; bake at 325°F for 50-60 minutes, like a classic Southern twist.
- Date-Nut Delight: Add 1/2 tsp cinnamon and nutmeg, fold in 1/2 cup chopped dates with nuts.
- Chocolate Chip: Stir in 1/2 cup semisweet chips for gooey pockets.
- Vegan: Use flax eggs and maple syrup instead of sugar.
- Gluten-Free: All 1:1 flour blend works seamlessly.
| Variation | Key Change | Bake Time |
|---|---|---|
| Butter | Oil to butter, 325°F | 50-60 min |
| Date-Nut | + Cinnamon/nutmeg/dates | 40-50 min |
| Chocolate Chip | + 1/2 cup chips | 35-45 min |
| Muffins | Same batter in liners | 20-25 min |
Nutrition Facts
Per slice (1/12 loaf, about 56g). Values approximate; varies with substitutions.
| Nutrient | Amount |
|---|---|
| Calories | 200 |
| Total Fat | 11g |
| Saturated Fat | 1.5g |
| Cholesterol | 31mg |
| Sodium | 150mg |
| Total Carbs | 24g |
| Dietary Fiber | 1.5g |
| Sugars | 14g |
| Protein | 3g |
Lower calories by reducing oil to 1/3 cup or using half whole wheat flour.
How to Store & Freeze
Keep your bread fresh for weeks with proper storage.
- Room Temperature: Wrap tightly in plastic; lasts 2 days.
- Refrigerator: Airtight container up to 1 week; brings out flavors.
- Freezer: Cool fully, wrap in plastic then foil, or slice and bag; freeze up to 3 months. Thaw overnight or toast slices directly.
- Revive day-old bread by warming slices in a 300°F oven for 5 minutes.
Common Questions
Why use ripe bananas?
Ripe ones break down sugars for maximum sweetness and moisture without added sugar.
What size pans work best?
Standard 8×4 or 9×5-inch metal loaf pans; glass takes longer, reduce temp by 25°F.
Can I add chocolate chips?
Yes, fold in 1/2-1 cup; they melt beautifully into the batter.
Does it freeze well?
Perfectly; individual slices thaw quickly for grab-and-go treats.
Why did my bread sink?
Likely overripe bananas, underbaking, or oven door opened too soon. Check at minimum time next bake.
More Delicious Recipes
Try these Southern favorites next:
- Paula Deen Banana Pudding
- Classic Buttermilk Pound Cake
- Pumpkin Spice Bars
This timeless recipe delivers moist, nutty perfection every time, capturing the essence of home baking. Share your results in the comments below!
PrintPaula Deen Banana Nut Bread Recipe (Moist & Easy)
Make this delicious Paula Deen banana nut bread recipe with ripe bananas, crunchy walnuts, and simple pantry ingredients. This moist, easy recipe yields two perfect loaves that serve 10-12 people total, ready from start to finish in about 1 hour. Enjoy the classic Southern flavor with step-by-step guidance, expert tips, and storage advice for the best results every time.
- Prep Time: PT15M
- Cook Time: PT40M
- Total Time: PT60M
- Yield: 2 loaves (20 slices)
- Category: [‘Bread’,’Dessert’]
- Method: [‘Baking’,’Mixing’]
- Cuisine: [‘American’,’Southern’]
Ingredients
Dry Ingredients:
– 2 cups (240g) all-purpose flour
– 1 teaspoon baking soda
– Pinch of salt
Wet Ingredients:
– 1 cup (198g) granulated sugar
– 1/2 cup (99g) vegetable oil (or melted unsalted butter for richer flavor)
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 4 medium ripe bananas, mashed (about 1 1/2 cups or 303g mashed)
Add-ins:
– 1 cup (113g) coarsely chopped walnuts (or pecans)
Instructions
1. Preheat the Oven: Set oven to 350°F (175°C). Grease two 8×4-inch loaf pans with butter or non-stick spray, or line with parchment paper for easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk the sugar, oil (or butter), eggs, and vanilla extract until smooth and well combined.
4. Add Mashed Bananas: Stir in the mashed ripe bananas until just incorporated. The batter should smell sweet and fragrant.
5. Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula. Stir only until no dry streaks remain to keep the bread tender.
6. Add Walnuts: Fold in the chopped walnuts evenly. Avoid overmixing.
7. Bake: Divide batter evenly between the prepared pans. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. If tops brown too quickly, tent with foil after 25 minutes.
8. Cool: Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve!
Notes
Expert Tips:
– Choose very ripe bananas with brown spots for maximum sweetness and moisture. Freeze overripe ones for future use.
– Spoon and level flour into the measuring cup; scooping packs it down and makes bread dense.
– Do not overmix the batter, or the bread will turn tough instead of soft and fluffy.
– For high-altitude baking, reduce baking soda to 3/4 teaspoon and add 2 tablespoons milk.
– Test doneness with a toothpick; a few moist crumbs are ideal for moist bread.
– Room temperature eggs blend better for even texture.
Storage:
– Room Temperature: Store in an airtight container for up to 3 days.
– Refrigerator: Wrap tightly; lasts 1 week. Warm slices before serving.
– Freezer: Cool completely, wrap in plastic then foil, or slice and bag. Freeze up to 3 months. Thaw overnight in fridge or at room temp.
Nutrition
- Serving Size: 1 slice (56g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4.3g
- Unsaturated Fat: 6.7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
