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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a simple Southern-style loaf with a deep golden top and a moist, tender crumb from ripe mashed bananas. Creamy butter, sugar, eggs, and milk come together fast, then bake until a toothpick test comes out clean for that classic old fashioned banana bread texture.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas Mash until mostly smooth, with a few small lumps if you like texture.
  • 0.5 cup butter Soften so it creams easily with sugar.
  • 1 cup sugar Use granulated sugar for a classic tender crumb and golden crust.
  • 2 large eggs Beaten before mixing for even batter.
  • 3 tbsp milk Use room temperature if possible for smoother mixing.
  • 1 tsp vanilla extract Adds warm aroma to the finished loaf.
  • 2 cup all-purpose flour Measure carefully for the right loaf structure.
  • 1 tsp baking soda Helps the loaf rise and stay tender.
  • 0.5 tsp salt Balances sweetness and boosts flavor.
  • 0.5 cup pecans or walnuts Chopped; optional but adds crunch. Choose one.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 325°F and grease a 9x5 loaf pan so the batter releases easily after baking.
  2. Cream the softened butter and sugar until light, then beat in the beaten eggs, milk, and vanilla until smooth and glossy.
  3. Stir in the mashed ripe bananas until just combined, keeping the mixture thick and banana-speckled.
  4. Sift the all-purpose flour, baking soda, and salt together, then fold into the banana mixture until just combined.
  5. Fold in the chopped pecans or walnuts if using so the nuts stay evenly distributed without overmixing.
Bake and cool
  1. Pour the batter into the prepared loaf pan and bake for 60–70 minutes at 325°F, until a toothpick comes out clean and the top is a deep golden brown.
  2. Cool in the pan for at least 15 minutes before slicing so the crumb sets and the loaf holds together.
  3. Serve warm with softened butter for the classic Southern banana bread finish.

Notes

Pro tip: scrape down the bowl and mix only until the flour disappears—overmixing can make banana bread tough. Store wrapped at room temperature for 2–3 days or refrigerate up to 5 days; freeze up to 3 months (slice first for easier thawing). For a straightforward swap, use a plant-based butter in the same softened amount to keep the loaf tender.