Description
This classic Paula Deen banana bread recipe is a must-try! With a rich, buttery texture, the sweetness of ripe bananas, and hints of cinnamon, this easy banana bread will quickly become a favorite. Ideal for breakfast, dessert, or a snack, it’s simple to make and always a crowd-pleaser. Enjoy a slice of Southern goodness, complete with optional walnuts or pecans for extra crunch.
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
4 ripe bananas, mashed
1/4 cup whole milk
1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a medium bowl, whisk together flour, baking soda, salt, and cinnamon. Set aside.
- In a large mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring full incorporation before adding the next.
- Stir in vanilla extract, mashed bananas, and milk.
- Gradually add dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
- If using, fold in chopped pecans or walnuts.
- Pour batter into prepared loaf pan, smoothing the top.
- Bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
You can substitute flax eggs and dairy-free milk/butter for a vegan version.
Add-ins like chocolate chips can elevate the flavor.
Feel free to try variations like nutmeg or allspice for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 10 slices
- Calories: 280 kcal
