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Paula Deen Banana Bread

Paula Deen banana bread bakes into a golden, butter-forward loaf with a tight, moist crumb that feels like pound cake. This easy banana bread recipe uses mashed ripe bananas, fluffy creamed butter and sugar, and bakes until a toothpick comes out clean.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mash until smooth with a few small lumps for texture.
  • 0.75 cup butter Soften at room temperature so it creams properly.
  • 1 cup sugar Use granulated sugar for a classic, golden crust.
  • 2 large eggs Bring to room temperature if possible for easier mixing.
  • 1 tsp vanilla extract Adds warm aroma that complements the bananas.
  • 1.5 cup all-purpose flour Spoon and level for accurate measurement.
  • 1 tsp baking soda Helps the loaf rise and keeps the crumb tender.
  • 0.5 tsp salt Balances sweetness and highlights banana flavor.
  • 0.5 cup pecans Chopped; fold in only if using.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 350°F and generously grease a 9x5 loaf pan, ensuring the sides are well coated so the loaf releases cleanly.
Cream the butter and sugar
  1. Beat the softened butter and sugar together until very light and fluffy, about 4 minutes, scraping the bowl as needed for even aeration.
Add eggs and banana mixture
  1. Beat in the eggs one at a time, mixing well after each addition until the batter looks smooth and cohesive.
  2. Stir in the mashed bananas and vanilla until evenly distributed, keeping the mixture thick and glossy.
Combine dry ingredients
  1. Fold in the all-purpose flour, baking soda, and salt until just combined, stopping as soon as no dry streaks remain.
  2. Fold in the pecans if using, distributing them without overmixing the batter.
Bake and cool
  1. Pour the batter into the prepared pan and bake for 60–70 minutes at 350°F until deeply golden and a toothpick inserted in the center comes out clean.
  2. Cool in the pan for 15 minutes before unmolding, then serve warm with extra butter.

Notes

For the tightest, most tender crumb, stop mixing as soon as the flour disappears—overmixing can make banana bread tough. Store tightly wrapped at room temperature up to 3 days or refrigerate up to 5 days; freeze slices up to 2 months. Dietary swap: use a plant-based butter in a 1:1 swap for a dairy-free version, keeping the creaming step the same.