Banana bread is one of those timeless recipes that feels like a warm hug in every bite. There’s something magical about the smell of freshly baked banana bread wafting through the house, evoking memories of cozy mornings and family gatherings. This Paula Deen-inspired banana bread recipe is everything you want in a classic: moist, tender, and brimming with the natural sweetness of ripe bananas. It’s the kind of treat that makes you want to grab a cup of coffee or tea and savor the moment.
Whether you’re a banana bread enthusiast or trying it for the first time, this recipe is a must-bake. With simple ingredients and straightforward steps, it’s perfect for sharing with loved ones—or keeping all to yourself!
Why You’ll Love This Recipe
- Unmatched Moistness: This banana bread has a soft, tender crumb that stays moist for days.
- Rich Banana Flavor: Made with ripe bananas, every slice bursts with natural sweetness.
- Easy to Make: No fancy equipment or complicated steps required!
- Customizable: Add chocolate chips, nuts, or a sprinkle of cinnamon to make it your own.
- Perfect for Any Occasion: Whether it’s breakfast, dessert, or a mid-day snack, banana bread always hits the spot.
Ingredients You’ll Need
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
How to Make Paula Deen’s Banana Bread
Step-by-Step Instructions
- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy. This step is key to achieving a tender crumb. - Incorporate Eggs and Bananas
Beat in the eggs, one at a time, ensuring each is fully combined before adding the next. Stir in the mashed bananas and vanilla extract until the mixture is smooth and well combined. - Add Yogurt
Fold in the plain yogurt. This secret ingredient ensures your banana bread stays incredibly moist. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense. - Pour and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!
Helpful Tips
- Choose the Right Bananas: Overripe bananas with lots of brown spots are ideal for this recipe. They’re sweeter and easier to mash.
- Don’t Overmix: Stir the batter just until the dry ingredients are incorporated to avoid tough banana bread.
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for better mixing and texture.
- Add-Ins: For a fun twist, mix in a handful of chocolate chips, chopped walnuts, or shredded coconut.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 60–70 minutes
- Total Time: 1 hour 20 minutes
- Yield: 1 loaf (about 10 slices)
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Notes
- For an extra golden crust, sprinkle a little sugar on top of the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
Nutritional Information (Per Slice)
- Calories: 200
- Protein: 3g
- Fat: 8g
- Carbohydrates: 30g
- Fiber: 1g
- Sugar: 15g
Frequently Asked Questions
Can I freeze banana bread?
Absolutely! Wrap the cooled loaf tightly in plastic wrap and store it in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm slices in the microwave.
What can I substitute for yogurt?
If you don’t have plain yogurt, sour cream works wonderfully as a substitute.
Can I make this recipe gluten-free?
Yes, simply replace the all-purpose flour with a 1:1 gluten-free baking blend.
Storage Instructions
Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
Related Recipes
If you loved this banana bread recipe, here are a few more baked delights to try:
Conclusion
Paula Deen’s banana bread is a classic for a reason. Its irresistible flavor, moist texture, and ease of preparation make it a go-to recipe for any occasion. Whether you’re whipping it up for a brunch spread, a thoughtful homemade gift, or just because, this banana bread is sure to delight. So, grab those ripe bananas and start baking—you won’t regret it!
Print
Paula Deen’s Banana Bread: A Comforting Classic
Description
Banana bread is one of those timeless recipes that feels like a warm hug in every bite. There’s something magical about the smell of freshly baked banana bread wafting through the house, evoking memories of cozy mornings and family gatherings. This Paula Deen-inspired banana bread recipe is everything you want in a classic: moist, tender, and brimming with the natural sweetness of ripe bananas. It’s the kind of treat that makes you want to grab a cup of coffee or tea and savor the moment.
Whether you’re a banana bread enthusiast or trying it for the first time, this recipe is a must-bake. With simple ingredients and straightforward steps, it’s perfect for sharing with loved ones—or keeping all to yourself!
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 4 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt
Instructions
- Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal. - Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. - Cream Butter and Sugar
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy. This step is key to achieving a tender crumb. - Incorporate Eggs and Bananas
Beat in the eggs, one at a time, ensuring each is fully combined before adding the next. Stir in the mashed bananas and vanilla extract until the mixture is smooth and well combined. - Add Yogurt
Fold in the plain yogurt. This secret ingredient ensures your banana bread stays incredibly moist. - Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring just until combined. Be careful not to overmix, as this can make the bread dense. - Pour and Bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. - Cool and Serve
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and enjoy!
Notes
- For an extra golden crust, sprinkle a little sugar on top of the batter before baking.
- Store leftovers in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
