Paula Deen Banana Bread Recipe

introduction

Paula Deen Banana Bread is a moist, sweet loaf made with very ripe bananas and sour cream. It bakes into a soft crumb and has warm cinnamon notes. If you like muffins instead of loafs, try a banana muffins recipe for a quick option.

why make this recipe

This banana bread is easy and homey. It uses simple pantry ingredients and makes two loaves to share or freeze. The sour cream keeps the bread tender and rich. If you want a version with chocolate, you can see a good banana chocolate chip muffins idea that uses similar flavors.

how to make Paula Deen Banana Bread

Make this bread in a few steps. First mix butter and sugar, then add eggs and wet ingredients. Fold in the dry mix and nuts last. For ideas on adding chocolate or extras, look at an easy banana chocolate chip muffins recipe to see how chips change texture. Follow the exact directions below to keep the classic Paula Deen texture.

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 :

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

how to serve Paula Deen Banana Bread

Serve slices warm or at room temperature. A thin spread of butter or cream cheese is nice. For a sweeter treat, warm a slice and add a scoop of vanilla ice cream. If you like chocolate with banana, try a slice beside a chocolate chip banana bread for variety.

how to store Paula Deen Banana Bread

Let the loaves cool fully before wrapping. Wrap in plastic wrap or store in an airtight container. Keep at room temperature for 2–3 days. For longer storage, freeze wrapped loaves up to 3 months. Thaw at room temperature or warm slices in the oven.

tips to make Paula Deen Banana Bread

• Use very ripe bananas for the best banana flavor.
• Do not overmix once you add the flour. Mix just until combined.
• Measure flour by spooning into the cup and leveling off.
• If you add nuts or chips, fold them in last.
• For muffin versions, see a chocolate chip banana muffins idea for baking time and size.

Serving Ideas (if any)

• Plain with butter or cream cheese.
• Toast a slice and top with peanut butter.
• Serve warm with ice cream for dessert.
• Pack slices for lunch or a picnic.

Final Thoughts

This Paula Deen Banana Bread is simple and dependable. It makes two generous loaves and keeps well. Use ripe bananas and sour cream for the moist, rich crumb. The recipe works as written, and you can add nuts or chocolate to suit your taste.

FAQs (minimum three FAQ)

Q: Can I use low-fat sour cream?
A: Yes. Low-fat sour cream works, but the bread may be a bit less rich.

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

Q: How ripe should the bananas be?
A: Very ripe. The skins should be mostly brown and the banana soft. This gives the best flavor.

Q: Can I omit the walnuts?
A: Yes. The nuts are optional and the bread is good without them.

Q: Can I make this as muffins?
A: Yes. Use a muffin tin and shorten bake time. See muffin recipes for timing and tips.

Conclusion

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

Paula Deen Banana Bread

A moist and sweet banana bread made with very ripe bananas and sour cream, perfect for sharing or freezing.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 16 slices

Course: Breakfast, Snack

Cuisine: American

Calories: 200

Ingredients Method Notes

Ingredients

  

Wet Ingredients

• 1/3 cup softened butter Make sure it's softened for easy mixing.
• 1 1/4 cups white sugar Regular granulated sugar.
• 2 pieces eggs Large eggs recommended.
• 4 large very ripe bananas, mashed Use bananas with brown skins for maximum flavor.
• 1 cup sour cream Regular or low-fat sour cream may be used.
• 1 tsp vanilla extract Pure vanilla extract is preferred.

Dry Ingredients

• 2 1/2 cups all purpose flour Measure by spooning into the cup and leveling off.
• 1 tsp cinnamon Adds warm spice flavor.
• 2 tsp baking soda Leavening agent for rise.
• 1/2 tsp salt Enhances flavor.

Optional Ingredients

• 1 cup chopped walnuts Optional, can be omitted.

Method

 

Preparation

1. Preheat oven to 325°F and grease two 8.5 x 4.5-inch loaf pans.
2. In a large bowl, cream the butter and sugar. Beat in the eggs.
3. Stir in the sour cream, mashed bananas, and vanilla.

Mixing

1. Add the flour, salt, cinnamon, and baking soda to the wet ingredients and stir until just combined.
2. Fold in the optional walnuts.

Baking

1. Divide the batter evenly between the two prepared loaf pans.
2. Bake for 1 hour, or until a toothpick inserted into the center comes out clean.

Notes

Serve warm or at room temperature. For a sweeter treat, top with butter or cream cheese. The banana bread can also be served with a scoop of vanilla ice cream for dessert. Cool loaves fully before wrapping and storing.