This Paula Deen banana bread recipe yields perfect results every time.
It’s insanely moist, super flavorful, and a cinch to make. The ingredients are basic, and the recipe is beginner-friendly!
Of course, no one needs to know that; it’ll be our little secret.
Ready to wow your family and friends with your baking prowess? Turn on the oven and peel those bananas!
Why You’ll Love this Paula Deen Banana Bread
Super Soft Texture: This bread is so soft, you don’t need anything on top. And it’ll stay that way for days.
Quick & Easy: You can have this ready in no time – perfect for weekend cravings.
No Food Waste: Don’t throw out those brown bananas! They’re full of flavor and make incredible banana bread.
Ingredients
- All-Purpose Flour: Provides structure and helps create a soft, tender crumb.
- Granulated Sugar: Adds sweetness and helps achieve a moist texture.
- Salt: Enhances flavor and balances the sweetness.
- Butter: Adds richness and moisture to the bread.
- Overly Ripe Bananas: The star ingredient for flavor, natural sweetness, and moisture.
- Baking Soda: Helps the bread rise and become light and fluffy.
- Eggs: Bind the ingredients together and contribute to a fluffy texture.
- Chopped Pecans: Add a delightful crunch and nutty flavor to each bite.
How to Make Paula Deen’s Moist Banana Bread
What I love about this recipe is that it’s so easy.
Trust Paula Deen to make the most amazing baked goods with almost zero effort. What a whiz!
1. PREHEAT the oven to 350°F. Grease the bottom and sides of a 9×5-inch loaf pan with oil or butter, or line with parchment paper.
2. COMBINE the flour, sugar, salt, and baking soda in a medium bowl.
3. BEAT the butter, bananas, eggs, and vanilla in a large bowl until just combined.
4. MIX the dry ingredients into the banana mixture until the batter is smooth. Stir in the pecans then pour the batter into the prepared pan.
5. BAKE for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
6. COOL in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!
Tips for the Best Loaf
Never made banana bread before? Here are some tips for success and a few recipe variations:
- Ripe Bananas: Use overly ripe bananas for maximum sweetness and flavor.
- Quick Ripening: Place bananas in a paper bag with ripe apples to speed up ripening using ethylene. Keep the bag near a window or on top of the fridge for 1–2 days.
- Oven Ripening Method: Bake unpeeled bananas at 300°F for 15–30 minutes to soften and sweeten.
- How to measure Flour: Use the spoon and level method to avoid adding too much flour and making dry bread.
- Add brown Sugar: Add moisture to the bread by using equal parts white and brown sugar.
- Add fruits: Add fresh blueberries, mashed ripe mango, or chopped apricots, raisins, or dried cranberries for chewiness.
- Chocolate Chips: Toss in dark, milk, or semi-sweet chocolate chips, or even M&M’s for color.
- Nuts: Add pecans, walnuts, or almonds to the batter and sprinkle on top for crunch.
- Spices: Enhance the flavor with cinnamon or nutmeg for a warm, spiced loaf.
How to Keep Banana Bread Moist
If you stick to this recipe, you won’t have to worry about your banana bread coming out dry, unless you over-bake it.
If this happens, don’t give up. Just cut it up and warm a few slices in the microwave with a damp paper towel on top.
The liquid in the paper towel will create steam, giving back moisture to the bread.
Other than that, here’s how to store it:
To Store: Keep the banana bread in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 5 days to extend freshness.
To Freeze: Wrap the cooled banana bread tightly in plastic wrap, then place it in a freezer-safe bag or container. Freeze for up to 3 months.
More Paula Deen Recipes You’ll Love
Paula Deen’s Ooey-Gooey Butter Cake
Paula Deen’s Peach Cobbler
Paula Deen’s Cinnamon Rolls
Paula Deen Banana Bread
8
servings15
minutes55
minutes287
kcalTry this Paula Deen banana bread recipe for the easiest, moistest banana bread ever! She isn’t called the queen of southern cooking for nothing.
Ingredients
2 1/4 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
4 overly ripe bananas
1/2 cup butter, melted and cooled
2 eggs, room temperature
1/2-1 cup chopped pecans
1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease the bottom and the sides of a 9×5-inch loaf pan with oil or butter (or line with parchment paper).
- In a medium bowl, combine the flour, sugar, salt, and baking soda. In a separate bowl, beat the butter, bananas, eggs, and vanilla until smooth.
- Pour the dry ingredients into the banana mixture. Gently mix just until the batter is lump-free. Stir in the pecans.
- Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely. Slice and enjoy!
Notes
- Instead of one 9×5-inch pan, use two 8×4-inch pans and reduce the baking time by 4-10 minutes (check them after 30 minutes).
Update: The unleavened banana bread is actually very tasty without the baking power & soda, but I’ve made a note on my printout to add the leavening ingredients the next time I make the recipe. My loaves are flat and very moist, but quite good tasting.
Just had one question what size loaf pan should you use 9” x 5” or 8” x 4” loaf pans?
Hi Kalena, you can actually use either standard size loaf pan for this recipe!
Do you add the baking soda and baking powder with the flour sugar and salt? I just made the recipe and realized those ingredients weren’t named in the directions.
Hi Lorri, yes, you are correct! You add those with the rest of the dry ingredients. Hope you enjoy the bread!
My family loves banana bread, and I save all ripe bananas in the freezer for the bread. This recipe is the exact same as my husband’s grandma. Best recipe ever.
Very easy to make. I omitted the nuts but did add Cinnamon and a dash of nutmeg and substituted powdered monkfruit as a sugar substitute. I made a loaf and 6 muffins from the rest. They are delicious and very moist!
Are the pans 9×5.
Hi Jan!
Yes, you’ll need one 9×5-inch loaf pan for the recipe (or two 8×4-inch pans).
I’ve made a note of that in the post, too 🙂
Kim,
I am going to make this wonderful recipe. I love the way you made the top of the loaves so pretty with banana slices and pecans. At what time did you add these to the top when baking the loaves?
Thank you!
Hi Deborah! Thanks you so much! This is one of my go-to recipes 🙂
I add the banana slices and pecans on top of the batter just before baking. Then, check on the loaf about halfway through to make sure they’re not over browning. If they are, cover the loaf loosely with foil for the rest of the oven time.
Hope you enjoy the banana bread!
Thanks for the good recipes. When I can afford the ingredients, I’ll cook more of them. They are delicious.
When do you insert the bananas on top and keep them from burning?
Hi Carol, you can add slices on top of the batter just before baking. They should be fine in the oven, but if you see the top is browning too quickly, loosely cover it with foil.
Hi! My sister makes this and she says it’s amazing! My question is if I half the recipe can I put it in a muffin pan? And use the same technique for everything? Thank you in advance. 😀
Hi Michele! You can totally turn this into muffins! I think you’ll get 12-16 from half a batch.
Use the same technique/method and fill the muffin liners about 2/3 full. Bake them for 25 minutes and check with a toothpick. They might need closer to 30 but it’s best to check early!
Hope you like them 🙂
This is the best banana bread ever and I’ve made it many times. I add chopped (chunky) walnuts instead of pecans, and I add about 1/3 cup of mini chocolate chips. Also, I bake it in a 9 x 9” pan and check for doneness in 32 minutes with a toothpick.
Hi louise!
So glad you like it. And wow, I love your additions. Thanks so much for sharing.
Banana bread + walnuts + chocolate = heaven 🙂
Maybe I just have a crappy oven but this took over an hour to bake because the center was still raw every time I checked it.
Hi Charlotte!
Sorry to hear that.
I find 50 minutes is the sweet spot in my oven, but it’s possible your oven may not run as hot as others.
I suggest getting an oven thermometer so you can be sure.
Mine was a life saver in my last apartment as my oven was running a whole 10°F lower than I thought!
Me too! Increased the temp and added about 20 mins after covering with foil because it was already beautifully browned.
I am making this now. It is in the oven baking!