Paula Deen Banana Bread Recipe

Banana bread has always had a special place in my heart. It’s the kind of recipe that instantly brings back warm memories of cozy weekends, the scent of ripe bananas filling the kitchen, and the anticipation of that first sweet bite. Paula Deen’s banana bread is a simple yet irresistible version of this classic, filled with buttery goodness and crunchy pecans. If you’ve got a few bananas that are starting to look a little too spotted for eating on their own, this is the perfect way to transform them into something magical. The best part? It’s quick to put together, and your whole house will smell amazing by the time it’s done baking.

this RECIPE

My love affair with banana bread 🍌

Growing up, banana bread was a weekend staple in our house, especially during fall. My mom would make it every other Sunday, and the smell would drift all the way upstairs, waking me up in the best way possible. I’d run down, still in my pajamas, and sneak a taste of the warm, fresh-out-of-the-oven slice, barely letting it cool down enough. Now, as an adult, I’ve tried countless banana bread recipes, but Paula Deen’s has become my go-to when I want a quick, no-fuss version that still delivers that nostalgic comfort. There’s just something about the butteriness combined with those sweet bananas and the crunchy pecans that hits all the right notes.

A little banana bread history

Banana bread has been around for a long time, but it wasn’t until the 1930s that it became widely popular in the U.S. As bananas became more common in grocery stores, home bakers found themselves with the challenge of using up overly ripe bananas. The recipe likely evolved alongside the introduction of chemical leaveners, like baking soda and baking powder, which gave rise (pun intended) to the soft, fluffy loaves we enjoy today. Since then, it’s taken on many forms—some with chocolate chips, others with walnuts, and even some spiced up with cinnamon. But this version, with its simple ingredients and pecan twist, sticks to the basics, and that’s what makes it so good.

What makes this recipe work: Let’s talk ingredients

• Bananas: The star of the show! Overly ripe bananas (the ones with all the brown spots) are the best for this recipe because they’re sweeter and more flavorful. If you don’t have enough ripe bananas on hand, I’ve been known to microwave slightly underripe ones for about 30 seconds to soften them up in a pinch!
• Butter: Room temperature butter adds richness to the bread and helps give it that soft, tender crumb. If you’re out of butter, you can substitute with coconut oil or even vegetable oil, but the flavor won’t be quite the same.
• Pecans: The chopped pecans add a crunchy texture that complements the softness of the bread. Walnuts are a perfect alternative if you don’t have pecans on hand. If you’re feeling adventurous, you could even try adding some sunflower seeds or shredded coconut for extra texture.
• Baking soda & baking powder: These two work together to give the bread that lovely lift. Just a reminder—make sure your baking soda and powder are fresh! They lose their oomph over time, which can result in a dense loaf.
• Flour: Good ol’ all-purpose flour is the foundation here, but if you want to sneak in some whole wheat flour, you can swap out up to half without compromising the texture.

The tools you’ll need to nail this banana bread

You don’t need any fancy equipment for this banana bread recipe, which is part of its charm. Here’s what you’ll want to have on hand:

• Mixing bowls: One medium bowl for your dry ingredients and a larger one for the wet stuff. I love using glass bowls because you can see everything as it mixes, but any bowl will do!
• Electric mixer (optional): You can totally mix this by hand with a wooden spoon or whisk, but if you’re feeling a little lazy like I sometimes am, an electric mixer makes the process faster and gives a nice, smooth batter.
• 9×5 loaf pan: The classic size for banana bread. If you don’t have this exact size, you can use two smaller pans, but just remember to reduce the baking time by about 10 minutes.
• Parchment paper: While butter or oil works fine for greasing the pan, lining the pan with parchment paper guarantees that nothing will stick, and it makes it easier to lift the loaf out when it’s done.

Step-by-step: My foolproof method (and a few hard-learned lessons)

1. Preheat the oven and prepare the pan: Set your oven to 325°F. I usually grease my loaf pan with butter, but a non-stick spray or parchment paper lining works just as well. Pro tip: if you’re using parchment, let the edges hang over the sides of the pan for easy bread removal later.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. I used to skip the whisking part, but trust me, this ensures that all the dry ingredients are evenly distributed, and no one wants to bite into a lump of baking soda!
3. Mash and mix the wet ingredients: In a separate large bowl, mash the bananas with a fork until they’re smooth but still a little chunky (you don’t need to overdo it). Then, add in the softened butter and eggs. Beat everything together just until it’s well combined—don’t go overboard here. Overmixing will make your bread denser than it needs to be.
4. Combine the wet and dry: Slowly pour the dry ingredients into the banana mixture, gently folding it in. The key is to mix just until there are no visible streaks of flour. Lumps are totally fine—they’ll smooth out during baking. Stir in the chopped pecans at this stage.
5. Bake to golden perfection: Pour the batter into your prepared loaf pan and pop it into the oven. Bake for 40-45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean, or with just a few moist crumbs. If you notice the top is browning too fast, tent it with a piece of foil.
6. Cool and slice: Once it’s baked to perfection, let the bread cool in the pan for about 10 minutes before transferring it to a wire rack. Waiting can be tough, but it helps the bread set so you get nice, even slices.

Fun twists and variations to try

• Chocolate chip banana bread: Add 1 cup of semi-sweet chocolate chips to the batter right before baking. The melty chocolate with the banana is to die for!
• Gluten-free version: Swap the all-purpose flour for a gluten-free blend. I’ve had success with 1-to-1 gluten-free flour substitutes. Just make sure your baking soda and powder are gluten-free too!
• Vegan banana bread: Replace the butter with coconut oil and the eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg). It works like a charm and keeps the bread super moist.
• Seasonal spice banana bread: Add a teaspoon of cinnamon and a pinch of nutmeg for a cozy fall vibe. You could even toss in some dried cranberries or raisins for extra flavor.

How to serve and enjoy this banana bread

When it comes to serving banana bread, simplicity is key. I love to serve thick slices still slightly warm from the oven, with a pat of salted butter on top. If you’re feeling fancy, a drizzle of honey or a slather of cream cheese adds an extra layer of indulgence. You can also pair it with yogurt and fresh berries for a delightful breakfast. For brunch, cut it into smaller pieces and serve it on a platter with other baked goods. The pecans give it a rustic look, but you can sprinkle a little powdered sugar on top for a more polished presentation.

Perfect drinks to pair with banana bread

• Coffee: A cup of coffee, whether it’s a simple black brew or a creamy latte, complements the sweetness of the bread perfectly. The slight bitterness of the coffee balances out the banana’s natural sugars.
• Tea: If you’re more of a tea drinker, try pairing your banana bread with a spiced chai or a light black tea like Darjeeling. The warm spices in chai work beautifully with the buttery bread.
• Milk: For a more nostalgic vibe, enjoy a slice of banana bread with a cold glass of milk. It’s the ultimate comfort combo, especially for kids (or the kid in you!).

Storage tips (if there’s any left!)

Banana bread can be stored at room temperature for up to 2 days, but make sure to keep it in an airtight container to prevent it from drying out. For longer storage, wrap the loaf in plastic wrap or aluminum foil and store it in the fridge for up to a week. When you’re ready to eat it, pop a slice in the microwave for about 15-20 seconds to get that fresh-out-of-the-oven warmth again.

You can also freeze banana bread! Slice it first, wrap each slice individually in plastic wrap, and store them in a freezer bag. They’ll keep for up to 3 months. When you want a slice, just thaw it at room temperature for about 30 minutes or microwave it for a quick snack.

Adjusting for different serving sizes

This recipe is perfect for one standard loaf, but if you want to make mini loaves for

gifting or individual portions, divide the batter into smaller loaf pans. Just remember to reduce the baking time—mini loaves usually take about 25-30 minutes. Doubling the recipe is also super easy. If you’re doubling, just keep an eye on your oven—sometimes larger batches need an extra 5-10 minutes to bake all the way through.

Frequently asked questions

1. Can I use frozen bananas?
Yes! Just thaw them out completely before using, and make sure to drain any excess liquid before adding them to the batter.

2. How do I keep my banana bread moist?
Don’t overmix the batter, and make sure to store the bread in an airtight container once it’s cooled.

3. Can I skip the nuts?
Absolutely. If you’re not a fan of pecans or have a nut allergy, feel free to leave them out or substitute with something like chocolate chips.

4. What’s the best way to mash bananas?
I find a fork works perfectly, but if you want a super smooth texture, you can use a potato masher or even a hand mixer.

5. Can I make this recipe in a muffin tin?
Yes! Banana bread muffins are great for grab-and-go breakfasts. Just reduce the baking time to about 18-20 minutes.

Print