Hamdi Saidani Paula Deen’s Banana Bread is made with all-purpose flour, sugar, baking soda, salt, ripe bananas, unsalted butter, eggs, and vanilla extract. This easy banana bread recipe creates a delicious breakfast or dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients Needed:
- 2¼ cups all-purpose flour, sifted
- 1 cup sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 medium ripe bananas, mashed (about 1½ cups)
- ½ cup unsalted butter, melted and cooled
- 2 large eggs
- 1 teaspoon vanilla extract
How To Make Banana Bread?
- Preheat oven: Preheat oven to 325°F (160°C). Spray a 9×5-inch loaf pan with baking spray with flour.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Prepare wet ingredients: In a medium bowl, whisk together the mashed bananas, melted butter, eggs, and vanilla extract.
- Combine mixtures: Fold the banana mixture into the flour mixture until just combined. Do not overmix. Spread the batter evenly into the prepared pan.
- Bake: Bake for 50-60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
- Store: Store in an airtight container for up to 3 days.
Recipe Tips:
- Use ripe bananas: Make sure your bananas are fully ripe with brown spots; they’re sweeter and give the bread a stronger banana flavor.
- Measure flour correctly: Too much flour can make the bread dry. Use the spoon and level method: spoon flour into the measuring cup and level it with a knife without packing it in.
- Do not overmix the batter: Stir just until the ingredients are combined. Overmixing can make the bread dense and tough instead of light and tender.
- Cool butter before adding: Melted butter should be cooled before mixing it in. Adding hot butter can scramble the eggs and affect the bread’s texture.
- Check doneness carefully: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with a few crumbs, it’s ready. Overbaking can make the bread dry, so check towards the end of the baking time.
How To Store Leftovers?
- Refrigerate: First, let the leftover banana bread cool to room temperature. Then, wrap it tightly in plastic wrap or place it in an airtight container before refrigerating. It will stay fresh in the fridge for up to 5 days.
- Freeze: Allow the banana bread to cool completely before wrapping it tightly in plastic wrap, then in aluminum foil, or placing it in a freezer-safe bag. Freeze for up to 3 months.
Nutrition Facts
Serving Size: 1 slice (based on 8 slices)
- Calories: 287 kcal
- Total Fat: 11 g
- Saturated Fat: 6 g
- Cholesterol: 52 mg
- Sodium: 241 mg
- Potassium: 291 mg
- Total Carbohydrate: 43 g
- Dietary Fiber: 2 g
- Sugars: 23 g
- Protein: 4 g
Try More Paula Deen Recipe:
- Paula Deen Pumpkin Bars
- Paula Deen Buttermilk Pound Cake
- Paula Deen Pound Cake With Glaze
- Paula Deen Mama’s Pound Cake
Paula Deen Banana Bread
Description
Paula Deen’s Banana Bread is made with all-purpose flour, sugar, baking soda, salt, ripe bananas, unsalted butter, eggs, and vanilla extract. This easy banana bread recipe creates a delicious breakfast or dessert that takes about 1 hour and 15 minutes to prepare and can serve up to 8 people.
Ingredients
Instructions
- Preheat oven: Preheat oven to 325°F (160°C). Spray a 9×5-inch loaf pan with baking spray with flour.
- Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking soda, and salt.
- Prepare wet ingredients: In a medium bowl, whisk together the mashed bananas, melted butter, eggs, and vanilla extract.
- Combine mixtures: Fold the banana mixture into the flour mixture until just combined. Do not overmix. Spread the batter evenly into the prepared pan.
- Bake: Bake for 50-60 minutes, or until a wooden pick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for 10 minutes, then remove it from the pan and allow it to cool completely on a wire rack.
- Store: Store in an airtight container for up to 3 days.
Notes
- Use ripe bananas: Make sure your bananas are fully ripe with brown spots; they’re sweeter and give the bread a stronger banana flavor.
- Measure flour correctly: Too much flour can make the bread dry. Use the spoon and level method: spoon flour into the measuring cup and level it with a knife without packing it in.
- Do not overmix the batter: Stir just until the ingredients are combined. Overmixing can make the bread dense and tough instead of light and tender.
- Cool butter before adding: Melted butter should be cooled before mixing it in. Adding hot butter can scramble the eggs and affect the bread’s texture.
- Check doneness carefully: Insert a toothpick or skewer into the center of the bread. If it comes out clean or with a few crumbs, it’s ready. Overbaking can make the bread dry, so check towards the end of the baking time.
Paula Deen Banana Bread
