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Paula Deen Banana Bread

Paula Deen banana bread is a Southern-style banana loaf with a pound-cake richness, a deeply golden crust, and a tight moist crumb. The butter-forward batter is mixed until light and fluffy, then baked until a toothpick comes out clean.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American, Southern
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Bananas
  • 3 ripe bananas Mash until mostly smooth with a few small lumps.
Butter and sugar base
  • 0.75 cup butter Soften so it creams smoothly.
  • 1 cup sugar Use granulated sugar.
Wet ingredients
  • 2 large eggs Beat in one at a time.
  • 1 tsp vanilla extract Stir in with the bananas.
Dry ingredients
  • 1.5 cup all-purpose flour Measure by spooning into the cup and leveling.
  • 1 tsp baking soda
  • 0.5 tsp salt
Optional mix-in
  • 0.5 cup pecans, chopped Optional; fold in if using.

Equipment

  • 1 sheet pan

Method
 

Prep and bake
  1. Preheat the oven to 350°F, then generously grease a 9x5 loaf pan. Make sure the oven is fully preheated for an even rise.
  2. Beat the softened butter and sugar together until very light and fluffy, about 4 minutes. Stop when the mixture looks pale and aerated.
  3. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla. Mix just until the batter looks uniform.
  4. Fold in the all-purpose flour, baking soda, and salt until just combined. Stop as soon as no dry streaks remain to keep the crumb tight and moist.
  5. Fold in the chopped pecans if using. Distribute them evenly without overmixing.
  6. Pour the batter into the prepared pan and bake for 60–70 minutes until deeply golden. A toothpick inserted in the center should come out clean.
  7. Cool in the pan for 15 minutes before unmolding. Let it set until the loaf holds its shape when turned out.
  8. Serve the banana bread warm. Add extra butter for a richer, butter-forward finish in each slice.

Notes

Pro tip: cream the butter and sugar until truly light and fluffy (about 4 minutes) for that pound-cake-style texture. Store covered at room temperature for up to 3 days or in the refrigerator for up to 5 days; freeze slices up to 3 months. If you need a swap, use toasted pecans only if you like a nuttier flavor, or omit pecans to keep it nut-free.