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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a Southern-style golden loaf made with mashed ripe bananas and creamed butter for a tender, moist crumb. Bake until deeply golden and set, then cool briefly for clean slices every time.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Banana Bread
  • 3 ripe bananas mashed
  • 0.5 cup butter softened
  • 1 cup sugar
  • 2 large eggs beaten
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans or walnuts chopped (optional)

Equipment

  • 1 sheet pan

Method
 

Prepare and mix
  1. Preheat oven to 325°F and grease a 9x5 loaf pan.
  2. Cream butter and sugar until light, then beat in the eggs, milk, and vanilla.
  3. Stir in mashed bananas until combined.
  4. Sift flour, baking soda, and salt together and fold into the banana mixture until just combined.
  5. Fold in pecans or walnuts if using.
  6. Pour batter into the prepared loaf pan.
Bake and serve
  1. Bake at 325°F for 60–70 minutes until a toothpick comes out clean and the top is a deep golden brown.
  2. Cool in the pan at least 15 minutes before slicing.
  3. Serve warm with softened butter.

Notes

For the best texture, stop mixing as soon as the flour streaks disappear so the crumb stays tender. Store banana bread covered at room temperature for up to 3 days or in the fridge for 5 days. Freeze slices in a sealed bag or container for up to 2 months, then thaw at room temperature. For a simple swap, use unsalted butter and add a pinch more salt if needed to match the flavor.