Make Paula Deen’s famous banana nut bread at home with this easy recipe using ripe bananas, walnuts, and simple ingredients. Moist, nutty, ready in 1 hour – perfect for breakfast or dessert! Nutrition, tips & variations included.
Why This Paula Deen Banana Nut Bread Stands Out
This classic Southern recipe delivers a tender, flavorful loaf packed with mashed ripe bananas and crunchy walnuts. The combination of vegetable oil and just the right mix of ingredients keeps it moist for days. Home bakers love its simplicity and how it fills the kitchen with warm banana aroma. Serve it plain, with butter, or even toasted for a comforting treat any time.
Ingredients
Use these precise measurements for best results. The recipe yields 2 medium loaves or 10-12 servings.
| Ingredient | Amount (Cups) | Amount (Grams) | Notes |
|---|---|---|---|
| All-purpose flour | 2 cups | 240g | Sifted for lightness |
| Baking soda | 1 tsp | – | Helps bread rise |
| Salt | Pinch | – | Enhances flavors |
| Granulated sugar | 1 cup | 198g | For sweetness |
| Vegetable oil | 1/2 cup | 99g | Keeps loaf moist |
| Eggs | 2 large | – | Room temperature |
| Vanilla extract | 1 tsp | – | Adds depth |
| Ripe bananas, mashed | 4 medium (1 1/2 cups) | 303g | Very ripe, brown spots ideal |
| Walnuts, coarsely chopped | 1 cup | 113g | Toasted lightly for crunch |
Step-by-Step Instructions
Follow these numbered steps for foolproof results. Prep time: 15 minutes. Bake time: 35-45 minutes.
- Preheat Oven: Set oven to 350°F (175°C). Grease two 8×4-inch loaf pans or line with parchment paper for easy release.
- Mix Dry Ingredients: In a medium bowl, whisk flour, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a large bowl, whisk sugar, oil, eggs, and vanilla until smooth. Stir in mashed bananas until just blended.
- Fold in Dry Mixture: Gently add dry ingredients to wet mixture. Stir with a spatula until combined – no overmixing to keep texture tender.
- Add Walnuts: Fold in chopped walnuts evenly.
- Bake: Divide batter between pans. Bake 35-45 minutes, until a toothpick inserted in center comes out clean. Cover with foil if tops brown too fast.
- Cool: Let loaves cool in pans 10 minutes, then transfer to wire rack. Cool completely before slicing.
Expert Tips for Perfect Results
- Ripe Bananas: Choose very ripe ones with brown spots for natural sweetness and easy mashing.
- Measure Flour Right: Spoon into cup and level with knife – packing makes dense bread.
- Avoid Overmixing: Stir just until no dry spots remain for soft, fluffy texture.
- Pan Prep: Grease well or use parchment to prevent sticking.
- Browning Trick: Tent with foil after 25 minutes if tops darken quickly.
- Test Doneness: Toothpick should have moist crumbs, not wet batter.
Storage and Freezing
Store cooled bread tightly wrapped at room temperature up to 3 days, or refrigerate in airtight container for 1 week. For longer storage, wrap slices individually in plastic and foil, then freeze up to 3 months. Thaw at room temp or toast straight from freezer.
Nutrition Facts (Per Slice)
Based on 12 servings. Values approximate.
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 200 | - |
| Total Fat | 11g | 14% |
| Saturated Fat | 1.5g | 8% |
| Cholesterol | 30mg | 10% |
| Sodium | 150mg | 7% |
| Total Carbs | 24g | 9% |
| Dietary Fiber | 1g | 4% |
| Sugars | 14g | – |
| Protein | 3g | 6% |
Delicious Variations
- Pecan Swap: Use chopped pecans for a Southern twist.
- Muffins: Bake in lined muffin tin 25-30 minutes for grab-and-go treats.
- Spiced Version: Add 1 tsp cinnamon and 1/4 tsp nutmeg to dry ingredients.
- Date Nut: Fold in 1/2 cup chopped dates with nuts for chewiness.
- Chocolate Chip: Stir in 1/2 cup chips for kids’ favorite.
Paula Deen Recipe Comparisons
Different takes on this classic highlight unique flavors. Here’s a quick overview:
| Version | Fat Source | Nuts/Adds | Bake Time |
|---|---|---|---|
| Classic Oil | Vegetable oil | Walnuts | 35-45 min |
| Butter Style | Melted butter | None | 50-60 min |
| Southern Pecan | Butter | Pecans | 40-45 min |
Frequently Asked Questions
What size pans work best?
Two 8×4-inch loaf pans for even baking, or one 9×5-inch for a larger loaf.
How ripe should bananas be?
Very ripe with brown spots – they mash easily and sweeten naturally.
Can I use frozen bananas?
Thaw and drain excess liquid first to avoid soggy bread.
Why is my bread dense?
Overmixing or too much flour – measure carefully and fold gently.
Gluten-free option?
Swap with 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum.
Enjoy this moist, nutty bread warm from the oven or anytime. Share your results in the comments below – did you add pecans or make muffins? Pin for later!
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Paula Deen Banana Nut Bread Recipe (Easy, Moist & Authentic Copycat)
- Total Time: PT60M
- Yield: 2 loaves (20 slices)
Description
Make this delicious Paula Deen banana nut bread recipe with ripe bananas, crunchy walnuts, and simple pantry ingredients. This moist, easy recipe yields two perfect loaves that serve 10-12 people total, ready from start to finish in about 1 hour. Enjoy the classic Southern flavor with step-by-step guidance, expert tips, and storage advice for the best results every time.
Ingredients
Dry Ingredients:
– 2 cups (240g) all-purpose flour
– 1 teaspoon baking soda
– Pinch of salt
Wet Ingredients:
– 1 cup (198g) granulated sugar
– 1/2 cup (99g) vegetable oil (or melted unsalted butter for richer flavor)
– 2 large eggs, room temperature
– 1 teaspoon vanilla extract
– 4 medium ripe bananas, mashed (about 1 1/2 cups or 303g mashed)
Add-ins:
– 1 cup (113g) coarsely chopped walnuts (or pecans)
Instructions
1. Preheat the Oven: Set oven to 350°F (175°C). Grease two 8×4-inch loaf pans with butter or non-stick spray, or line with parchment paper for easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: In a large bowl, whisk the sugar, oil (or butter), eggs, and vanilla extract until smooth and well combined.
4. Add Mashed Bananas: Stir in the mashed ripe bananas until just incorporated. The batter should smell sweet and fragrant.
5. Fold in Dry Ingredients: Gently fold the flour mixture into the wet ingredients using a spatula. Stir only until no dry streaks remain to keep the bread tender.
6. Add Walnuts: Fold in the chopped walnuts evenly. Avoid overmixing.
7. Bake: Divide batter evenly between the prepared pans. Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean. If tops brown too quickly, tent with foil after 25 minutes.
8. Cool: Let loaves cool in pans for 10 minutes, then transfer to a wire rack to cool completely. Slice and serve!
Notes
Expert Tips:
– Choose very ripe bananas with brown spots for maximum sweetness and moisture. Freeze overripe ones for future use.
– Spoon and level flour into the measuring cup; scooping packs it down and makes bread dense.
– Do not overmix the batter, or the bread will turn tough instead of soft and fluffy.
– For high-altitude baking, reduce baking soda to 3/4 teaspoon and add 2 tablespoons milk.
– Test doneness with a toothpick; a few moist crumbs are ideal for moist bread.
– Room temperature eggs blend better for even texture.
Storage:
– Room Temperature: Store in an airtight container for up to 3 days.
– Refrigerator: Wrap tightly; lasts 1 week. Warm slices before serving.
– Freezer: Cool completely, wrap in plastic then foil, or slice and bag. Freeze up to 3 months. Thaw overnight in fridge or at room temp.
- Prep Time: PT15M
- Cook Time: PT40M
- Category: [‘Bread’,’Dessert’]
- Method: [‘Baking’,’Mixing’]
- Cuisine: [‘American’,’Southern’]
Nutrition
- Serving Size: 1 slice (56g)
- Calories: 200
- Sugar: 14g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 4.3g
- Unsaturated Fat: 6.7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
