Go Back

Paula Deen Banana Bread

Paula Deen banana bread with a butter-forward, pound-cake rich crumb and a deeply golden crust. A classic Southern banana loaf baked until a toothpick comes out clean and the slices stay tight and moist.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 3 ripe bananas Mash well until mostly smooth.
  • 0.75 cup butter Soften until spreadable.
  • 1 cup sugar Use granulated sugar.
  • 2 large eggs Let sit at room temperature for easier mixing.
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans Chopped; optional.

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat oven to 350°F and generously grease a 9x5 loaf pan.
  2. Pour the greased loaf pan batter-ready area into place so the pan is ready for immediate baking after mixing.
Mix butter and sugar
  1. Beat softened butter and sugar together until very light and fluffy, about 4 minutes.
Add eggs and bananas
  1. Beat in eggs one at a time.
  2. Stir in mashed bananas and vanilla until evenly incorporated.
Combine dry ingredients
  1. Fold in flour, baking soda, and salt until just combined.
  2. Fold in pecans if using.
Bake and finish
  1. Pour batter into the loaf pan and bake at 350°F for 60–70 minutes until deeply golden and a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes before unmolding.
  3. Serve warm with extra butter.

Notes

Pro tip: for a tight moist crumb, mix the batter only until the flour disappears—overmixing can loosen the texture. Store airtight at room temperature for up to 3 days (or refrigerate up to 5 days); freeze slices up to 2 months for best freshness. For a dairy-light swap, replace butter with a 1:1 baking butter alternative, though flavor and browning may vary slightly.