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Paula Deen Banana Nut Bread Recipe (Moist & Easy)

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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.

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

Find it online: https://yummyyrecipe.com/paula-deen-banana-nut-bread-recipe-moist-easy/