Simple, moist banana bread from Paula Deen you can make at home.

introduction

This Paula Deen Banana Bread Recipe is easy and uses ripe bananas and simple ingredients. The loaf stays soft and tastes sweet with a hint of cinnamon. If you like a twist, try a version that adds cinnamon sugar for a crust like this snickerdoodle banana bread recipe for inspiration.

why make this recipe

Make this bread when your bananas get very ripe. It wastes no fruit and turns them into a warm, comforting loaf. The recipe uses sour cream for extra moisture, so the bread stays soft for days. For other moist banana ideas, see this super moist chocolate chip banana bread.

how to make Paula Deen Banana Bread Recipe

This recipe is simple. Mix the wet ingredients, add dry ingredients, fold in nuts if you like, and bake. Read each step and work in order to get the best loaf. You can also try a chocolate version after you master this one, like the chocolate chip banana bread for a chocolate twist.

Ingredients :

1/3 cup softened butter, 1 1/4 cups white sugar, 2 eggs, 4 large very ripe bananas, mashed, 1 cup sour cream, 1 tsp vanilla extract, 2 1/2 cups all purpose flour, 1 tsp cinnamon & 2 tsp baking soda, 1/2 tsp salt, 1 cup chopped walnuts (optional)

Directions :

Preheat oven to 325°F and grease two 8.5 x 4.5-inch loaf pans., In a large bowl, cream the butter and sugar. Beat in the eggs., Stir in the sour cream, mashed bananas, and vanilla., Add the flour, salt, cinnamon, and baking soda to the wet ingredients and stir until just combined., Fold in the optional walnuts., Divide the batter evenly between the two prepared loaf pans., Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

how to serve Paula Deen Banana Bread Recipe

Slice the bread when it cools a bit. Serve warm or at room temperature. A thin spread of butter or cream cheese makes it richer. Pair a slice with coffee or milk for a simple snack. For dessert ideas that pair well, you might like the banana pudding ideas in this banana pudding collection.

how to store Paula Deen Banana Bread Recipe

Let the bread cool completely. Wrap each loaf tightly in plastic wrap or store in an airtight container. Keep at room temperature for 2–3 days. For longer storage, freeze wrapped slices for up to 3 months. Thaw at room temperature or warm in the oven.

tips to make Paula Deen Banana Bread Recipe

Use very ripe bananas for the best flavor and sweetness.
Do not overmix once you add the flour; mix until just combined.
Sour cream keeps the bread moist—do not skip it.
If you like nuts, toast them first to boost the flavor.
For a sweeter crust, sprinkle a little sugar on top before baking.
For other tips on texture and flavor, check a tried recipe like the world’s best banana bread recipe.

Serving Ideas (if any)

Warm slice with butter or cream cheese.
Top with a drizzle of honey or maple syrup.
Serve with fresh fruit and coffee for breakfast.
Cut into small squares and serve at a party with toothpicks.

Final Thoughts

Paula Deen’s banana bread is a homey, easy recipe that makes two nice loaves. It uses pantry staples and simple steps. Follow the directions and tips to get a moist, flavorful loaf every time. This bread makes a great gift or a quick treat for family and friends.

FAQs

Q: Can I use fewer bananas?
A: The flavor and moisture will change. Four very ripe bananas give the best result.

Q: Can I skip the nuts?
A: Yes. Nuts are optional and the bread is good without them.

Q: Can I bake in one pan instead of two?
A: You can, but baking time will change. Check with a toothpick and add more time as needed.

Q: Can I use yogurt instead of sour cream?
A: Plain full-fat yogurt works as a substitute but the texture may be slightly different.

Q: How do I know when it is done?
A: Insert a toothpick in the center; it should come out clean or with a few moist crumbs.

Conclusion

For the original Paula Deen recipe and official notes, you can view the full Banana Bread Recipe on Paula Deen’s site. For another online version and tips from a home baker, see this write-up of Paula Deen’s Banana Bread.