Paula Deen Banana Bread Recipe (Photos + Video)

Name: Paula Deen Banana Bread Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Ingredients: 2 ¼ Cups All-Purpose Flour (Sifted); 1 Cup Sugar; 1 Teaspoon Baking Soda; 1 Teaspoon Salt; 4 Medium Ripe Bananas (Mashed (about 1 1/2 cups)); ½ Cup Unsalted Butter (Melted, and Cooled); 2 Large Eggs; 1 Teaspoon Vanilla Extract

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Banana bread often has a familiar backstory, and mine is no different. It all started with overripe bananas that were too soft to eat.

I knew they could be used for baking bread, but I needed to figure out how to go about it. That’s when I discovered Paula Deen’s banana bread recipe, which turned out to be a game-changer.

I’m sure many of you are also here because you probably have overripe bananas and want to put them to the best use. Well, one thing is for sure: this recipe will put your overripe bananas to their best use.

Paula Deen banana bread is considered a delicacy, which means it is one of the most favored recipes. The recipe is relatively easy to make. With just a handful of ingredients, you will treat yourself to the moistest banana bread ever.

After trying it out myself, I can tell that this recipe uses straightforward baking techniques to create a fantastic treat. Even if you’re just a fan of bananas, you’ll find yourself letting them overripe to make this delicious banana bread.

So, let’s get your hands on this recipe. I have also shared a few tips, tricks, and variations that can be experimented with in it.

What's In The Post

Equipments Required

1 Medium-Sized Bowl: I use a medium-sized bowl to mash the bananas.
1 Large Bowl: I use a large bowl to make the batter, as it is easier to mix all the ingredients together.
Measuring Cups and Spoons: Baking requires accuracy to nail any recipe. So, I ensure that I have my measuring cups and spoons ready before I start with any baking recipe.
A Balloon Whisk: While I use a whisk to mix the ingredients, you can also use an electric mixer to speed up the process.
A Fork: I use a fork to mash the bananas, but you can also use the back of your spoon.
A Loaf Pan: A loaf pan gives the banana bread a nice loaf shape. However, you can also use any other cake pans that are shaped the same way.
Parchment Paper: Spraying the pan with baking flour and butter will also do the job. But I generally prefer using parchment paper.
An Oven: You will need an oven to bake the bread.

Paula Deen Banana Bread Ingredients and Substitutions

Note: The ingredients mentioned below will help you make eight savings. However, you can adjust the quantity of the ingredients to meet your requirements.

2 1/4 Cups All-Purpose Flour, Sifted: You can also substitute almond or wheat flour in this recipe. However, the texture of the bread will change.
1 Cup Sugar: I once tried this recipe with jaggery powder, and it tasted almost the same.
1 Teaspoon Baking Soda
1 Teaspoon Salt
4 Medium Ripe Bananas, Mashed (about 1 ½ cups)
½ Cup Unsalted Butter, Melted, and Cooled: You can also use margarine as a substitute.
2 Large Eggs: Eggs are used for binding the ingredients together. They can be replaced by yogurt, wherein one egg equals 1/4th cup of plain yogurt.
1 Teaspoon Vanilla Extract

Preparation And Cooking Time

Preparation Time	Cooking Time	Total Time
15 Minutes	50-60 Minutes	1 Hour 15 Minutes

How To Make Paula Deen Banana Bread At Home

Step 1

In a large bowl, add ½ cup of unsalted butter that is melted and cooled.

Step 2

Now add sugar to the bowl and mix both the ingredients using a whisk or a spoon until well combined.

Step 3

Next, add two eggs to the mix and whisk until they are well combined.

Step 4

Meanwhile, mash the ripened bananas in a medium-sized bowl with the help of a spoon. I always mash my bananas separately before adding them to the batter. A properly mashed banana can only give the bread a nice flavor.

Step 5

Then add the mashed bananas to the egg mix.

Step 6

Whisk the banana mash nicely with the egg mix until well combined.

Step 7

Now add two ¼ cups of all-purpose flour to the banana mixture and fold them slowly

Step 8

Once all the ingredients are blended without any lumps, add vanilla extract and baking soda to the mixture.

Step 9

Finally, add some salt to the mixture and whisk again until all the ingredients are well combined.

Step 10

Now, place a parchment paper on a loaf pan and put the batter into it. Place the loaf pan in an oven that is preheated to 325 degrees and bake it for 50 to 60 minutes.

Step 11

Once the banana bread is baked, let it cool in the pan for ten minutes before slicing the bread.

Expert Tips That I Recommend

If I feel that my bananas are not properly overripe, I use a trick to accelerate the ripening process. I put the unpeeled bananas in the oven at 300°F/150°C and bake them until they start to become brown.
Baking can never have shortcuts. So, I always combine the wet ingredients first and then add the other dry ingredients to prevent the pockets of dry flour in the batter.
Adding more eggs requires proper whisking, so I beat them before combining them with the flour.
Leavening agents like baking powder and baking soda should always be used fresh for any baking recipe. In this recipe also, I ensure that I use freshly opened packets as the texture of the bread is majorly dependent on them.
One thing I am always careful about is not disturbing the oven temperature while the food is baking. When you open the door of the oven frequently, the temperature tends to decrease which doesn’t let your bread bake properly.
I add a pinch of cinnamon or nutmeg to enhance the flavor of my banana bread. Also, adding chopped nuts or chocolate chips to the bread can enhance the flavor of the bread and add a different texture and flavors to it.
Lastly, I brush the top of the loaf with melted butter before baking for a golden, shiny crust.

FAQs About Paula Deen Banana Bread Recipe

Why has Paula Deen’s banana bread turned extra crumbly?

Several reasons can make your banana bread crumbly. The first mistake to look for is the amount of flour you’ve added. Then check if you have over-mixed the batter, used the wrong flour type, like high-protein flour, used insufficient fat, or used under-ripe bananas. All these reasons can lead to crumbly banana bread.

Why is this banana bread dry?

Banana bread can become dry if you add more flour than required, insufficient butter, or bake it in an overly hot oven for too long. To make it moist, wrap it in a damp paper towel and microwave it for about 10-15 seconds to add moisture back. You can also brush it with a syrup or glaze to help moisten it.

Why does this banana bread lack flavor?

You may have used under ripe bananas. You must always look for soft and squidgy bananas; the best ones are those that have turned slightly brown from the outside. Nicely ripened bananas impart a perfect sweet banana flavor in the bread.

Why did this banana bread not rise?

Baking soda and baking powder are leavening agents added to the recipe to help the banana bread rise. Make sure they are fresh and added in the right amount, as mentioned in the recipe. Lastly, the oven should be set at the right temperature, and the bread should be fresh.

Why did your Paula Deen banana bread turn out to be hard?

If the bread batter is overmixed, the banana bread will become hard. So, gently fold the ingredients to get tender and soft banana bread.

Can you reduce sugar in this recipe if the bananas are sweet?

No, despite bananas being sweeter, sugar plays an important role in the texture and overall taste of bread, so it is not recommended to cut down on sugar.

Why did your banana bread come out too dense or heavy?

If you use less flour or overmix the batter, your banana bread will turn dense or heavy.

How do I know when the banana bread is fully baked?

You can check the doneness of banana bread by inserting a skewer while it’s still in the oven. If the skewer comes out clean, your banana bread is fully baked. However, if you find any raw batter sticking to the skewer, bake the bread for about 5 minutes, and then check it again.

Why is it important to let the bread cool in the pan for 10 minutes after baking?

Cooling the bread firms up its structure and makes for cleaner slices. Moreover, it helps the bread set, preventing it from collapsing or becoming too dense.

Can you rebake undercooked banana bread?

You can rebake the undercooked banana bread by covering it with aluminum foil and baking it for 10 – 15 minutes.

Nutritional Information Per Serving

This Paula Deen banana bread recipe is high in sugar, fat, and calories. Therefore, I would recommend having this bread in moderation.

Nutrients	Amount
Calories	396 Kcal
Total fat	13 g
Saturated fat	8 g
Carbohydrates	65 g
Dietary Fiber	2 g
Sugar	32 g
Protein	6 g
Cholesterol	71 mg
Sodium	446 mg

This bread may not be suitable for people following special diets, but the ingredients can be substituted easily to suit various diets. In the next section, we will see how you can customize this recipe.

Recipe Variations For Different Diets

Vegan Diet: I tried this recipe in its vegan version by replacing the butter with vegan butter and egg with oil. I must say, the vegan banana bread was simply delicious.
Keto-Friendly Diet: People following a keto diet can also substitute all-purpose flour with almond flour or coconut flour, butter with grass-grazed raw butter, sugar with xanthan gum, and banana with banana extract.
Dairy-Free Diet: The only ingredient that can be an issue for lactose intolerant people is butter, which can easily be replaced by plant-based butter in this recipe.
Gluten-Free Diet: This recipe uses all-purpose flour, which is gluten-free, except for the flour.I substitute almond flour to make this bread gluten-free for my friend who follows a gluten-free diet..

Storing And Reheating This Recipe

Storing

Countertop: I store the leftovers of my banana bread in an airtight container on the countertop. This way, they can last for about three days.
Refrigerator: Sometimes, when I want it to last longer, I wrap the leftovers in plastic wrap, making sure that they are entirely covered. Then, I place them in an airtight container and store them in the refrigerator. This way, they last for up to 7 days.
Freezer: If you want to store it for even longer, follow the same method of wrapping it up entirely and keeping it in an airtight container. Banana bread, when frozen, can last for up to 3 months.

Reheating

Microwave: I usually reheat my banana bread in the microwave, which takes only 40-45 seconds.
Oven: Banana bread can be reheated in a preheated oven at 350°F (175°C). However, to prevent it from drying out, make sure that the bread is entirely covered with foil while reheating.

Serving Suggestions With This Recipe

As much as I love banana bread on its own, my favorite combination is enjoying it with a hot cup of coffee. However, it can also be enjoyed with fudge sauce, hot chocolate, flavored lattes, fruit salad, etc. You can also serve it alongside puddings, citrus fruit slices, compotes, jams, or just a simple honey.

Printable Version

Other Paula Deen Recipes That You Can Try

Carrot Cake Slice In Plate — Paula Deen Carrot Cake

Crab Cakes Served With Lemon — Paula Deen Carrot Cake

Conclusion

This Paula Deen banana bread recipe is both simple and delectable. It’s easy to prepare and the sweet, moist banana flavor makes it a favorite tea-time snack at my house. Moreover, its simplicity ensures everyone can enjoy a delicious homemade treat without hassle.

I am sure those overripe bananas have brought you here as well. So, don’t waste any more time. Assemble your ingredients and start with the recipe. Follow the steps and simple tips to make that moist and sweet banana bread and relish this snack. While at it, remember to share your experience with this recipe in the comment section below! Happy Baking!