Paula Deen Banana Nut Bread Recipe

Paula Deen’s Banana Nut Bread is made with flour, baking soda, salt, sugar, vegetable oil, eggs, vanilla extract, ripe bananas, and walnuts. This easy banana nut bread recipe creates a delicious dessert that takes about 55 minutes to prepare and can serve up to 10 people.

Ingredients Needed:

• 2 cups (240 g) all-purpose flour
• 1½ teaspoons baking soda
• Pinch salt
• 1 cup (198 g) granulated sugar
• ½ cup (99 g) vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
• 1 cup (113 g) coarsely chopped walnuts

How To Make Banana Nut Bread?

1. Preheat the Oven: Preheat oven to 350°F (175°C). Grease two 8×4-inch (20×10 cm) loaf pans; set aside.
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 together the sugar, vegetable oil, eggs, and vanilla extract.
4. Add Bananas: Stir in the mashed bananas until just combined.
5. Add Dry Ingredients: Gently fold the flour mixture into the wet ingredients until fully incorporated.
6. Fold in Walnuts: Using a rubber spatula, fold in the chopped walnuts.
7. Bake: Divide the batter evenly between the prepared loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. Cover with foil if the tops darken too quickly.
8. Cool and Serve: Allow to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Recipe Tips:

• Use Ripe Bananas: For the best flavor and natural sweetness, make sure your bananas are very ripe, with lots of brown spots. This makes them easier to mash and gives a rich, sweet taste.
• Measure Flour Correctly: Scoop your flour into the measuring cup and level it with a knife. Avoid packing it down, as this can make the bread dense instead of light and moist.
• Don’t Overmix: Stir the batter just until the ingredients are combined. Overmixing will make the bread tough and chewy instead of soft and tender.
• Line or Grease the Pan Well: Properly greasing or lining your loaf pans with parchment paper ensures easy removal of the bread without sticking or breaking.
• Cover with Foil if Browning Too Fast: If you notice the top is getting too dark but the center isn’t fully baked, cover the loaf with foil halfway through to protect it from over-browning.

How To Store Leftovers?

• Refrigerate: First, let the leftover banana nut bread cool to room temperature. Then, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate for up to 1 week.
• Freeze: Let the banana nut bread cool to room temperature, then wrap it in plastic wrap followed by aluminum foil to prevent freezer burn. Freeze for up to 3 months.

Nutrition Facts

Serving Size: 1 slice (56 g)

• Calories: 200
• Total Fat: 11g
• Saturated Fat: 4.3g
• Cholesterol: 0mg
• Sodium: 150mg
• Potassium: 50mg
• Total Carbohydrate: 24g
• Dietary Fiber: 1g
• Sugars: 14g
• Protein: 3g

Try More Paula Deen Recipe:

• Paula Deen Banana Bread
• Paula Deen Pumpkin Bars
• Paula Deen Buttermilk Pound Cake
• Paula Deen Pound Cake With Glaze