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Paula Deen Banana Bread

This warm, soft banana bread uses overly ripe bananas and simple pantry ingredients, resulting in a rich, moist loaf that's perfect for breakfast or dessert.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 slices
Course: Breakfast, Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/4 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
Wet Ingredients
  • 1/2 cup butter, room temperature
  • 4 overly ripe bananas Ensure they are soft and spotted for maximum flavor.
  • 2 eggs, room temperature
Mix-ins
  • 1/2-1 cup chopped pecans Adjust the amount based on preference.

Method
 

Preparation
  1. Preheat the oven to 325 degrees Fahrenheit. Grease the bottom and sides of a 9×5-inch loaf pan with oil or butter (or line with parchment paper).
  2. In a medium bowl, combine the flour, sugar, salt, baking powder, and baking soda.
  3. In a large bowl, beat the butter, bananas, and eggs just until combined.
  4. Pour the dry ingredients into the banana mixture. Gently mix just until the batter is lump-free. Stir in the pecans.
Baking
  1. Pour the batter into the prepared pan. Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the bread cool in the pan for 10 minutes, then transfer onto a wire rack to cool completely.
  3. Slice and enjoy!

Notes

Bread stays moist for days. It freezes well for up to 3 months. Wrap tightly in plastic wrap and foil for freezing.