Paula Deen Banana Nut Bread Recipe (Moist, Easy & Authentic)
Paula Deen Banana Nut Bread captures classic Southern comfort with ripe bananas and crunchy pecans baked into a tender, golden loaf. This easy recipe delivers moist texture and rich banana flavor perfect for breakfast, snacks, or afternoon tea. No mixer needed and always a crowd favorite!
- Prep Time: PT15M
- Cook Time: PT60M
- Total Time: PT1H25M
- Yield: 12 slices 1x
- Category: Bread, Breakfast, Dessert
- Method: Baking
- Cuisine: Southern, American
Ingredients
Scale
- 1 3/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon (optional)
- 3 large ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup pecans or walnuts, chopped (toasted optional)
Instructions
- Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan or line with parchment paper.
- Toast pecans 8 minutes at 350°F if desired. Cool completely.
- Mash ripe bananas with fork until smooth with some chunks.
- Cream butter and sugar until light (2-3 minutes). Add eggs one at a time, then vanilla.
- Whisk flour, baking soda, salt, and cinnamon in separate bowl.
- Fold dry ingredients into wet until just combined. Don’t overmix.
- Fold in chopped nuts. Batter will be thick.
- Pour into pan. Bake 55-65 minutes until toothpick clean. Cool 15 minutes in pan, then rack.
Notes
Storage: Room temp 3-4 days wrapped tightly. Freeze up to 3 months.
Tips:
- Use very ripe bananas (brown/black skins)
- Spoon and level flour – don’t pack
- Toothpick should have moist crumbs when done
- Variations: Add chocolate chips, make vegan with plant butter/flax eggs
Nutrition
- Serving Size: 1 slice
- Calories: 285
- Sugar: 20g
- Sodium: 238mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 52mg