Paula Deen Banana Bread Recipe
Indulge in the delightful taste of Paula Deen’s Banana Bread, a moist and rich treat that captures the essence of Southern comfort in every slice. This easy-to-make recipe is perfect for breakfast, snacks, or dessert, making it a versatile choice for any occasion. With the sweet aroma of ripe bananas combined with crunchy pecans and warm spices, you’ll find yourself reaching for another slice before you know it. Plus, it’s an excellent way to use up overripe bananas, transforming them into something truly delicious!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Approximately 10 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Ingredients
Scale
- 4 overly ripe bananas
- 2 eggs, room temperature
- 1/2 cup butter, room temperature
- 1 cup granulated sugar
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups chopped pecans
Instructions
- Preheat your oven to 325°F (163°C) and prepare a loaf pan by greasing it well or lining it with parchment paper.
- In a mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda until combined.
- In another bowl, mash the bananas until smooth. Then mix in the butter and eggs gently until combined.
- Fold the dry ingredients into the wet banana mixture until just mixed; it's fine if there are some lumps.
- Gently incorporate the chopped pecans into the batter.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Serving Size: 1 serving
- Calories: 206
- Sugar: 9g
- Sodium: 135mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 36mg
Find it online: https://epichistorian.com/paula-deen-banana-bread-recipe/