Paula Deen Banana Nut Bread Recipe

A warm slice of banana nut bread fresh from the oven fills the kitchen with an irresistible aroma, transporting you to a comforting moment. This Paula Deen Banana Nut Bread Recipe is simple, taking just under an hour to bake, and it works perfectly due to the natural sweetness of ripe bananas that blend seamlessly into the batter.

This recipe is perfect for anyone looking to create a delicious treat for breakfast, brunch, or a cozy afternoon snack. Make it when you have overripe bananas that need a new life! It can be made ahead of time and stored for a quick grab-and-go option.

Why You’ll Love This Recipe

• The blend of mashed bananas and walnuts creates a delightful texture with every bite.
• It makes two loaves, perfect for sharing or enjoying throughout the week.
• This recipe is straightforward and uses everyday ingredients you likely have on hand.
• The baking process fills your home with a warm, inviting scent that makes everyone feel at home.

What You’ll Need

Gather your ingredients to create this delicious banana nut bread.

For the Batter

• 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
• 2 cups (240 g) all-purpose flour
• 2 eggs
• 1 cup (198 g) granulated sugar
• ½ cup (99 g) vegetable oil
• 1 teaspoon vanilla extract
• 1½ teaspoons baking soda
• Pinch salt

For the Nuts

• 1 cup (113 g) coarsely chopped walnuts

Make sure bananas are ripe for optimal flavor.

Substitutions & Swaps

• Vegetable oil: Can use melted coconut oil.
• Granulated sugar: Substitute with brown sugar for richer flavor.
• Walnuts: Use pecans or almonds as an alternative.
• Eggs: Flax eggs can be a vegan substitute.

How to Make It

Let’s get started on your delicious banana bread!

Prepare the workspace

Preheat your oven to 350°F (175°C) and grease two 8×4-inch loaf pans lightly.

Sift the dry ingredients

In a medium mixing bowl, sift together the flour, baking soda, and salt until uniform.

Combine wet ingredients

In a separate large mixing bowl, whisk together the granulated sugar, vegetable oil, eggs, and vanilla extract until smooth.

Add bananas

Incorporate the mashed bananas into the wet mixture, stirring gently until evenly distributed.

Fold in dry ingredients

Carefully fold the dry ingredient mixture into the wet ingredients, taking care not to overmix.

Incorporate the nuts

Delicately add the chopped walnuts into the batter, ensuring even distribution while maintaining a light texture.

Distribute the batter

Evenly pour the banana walnut batter into the prepared loaf pans, smoothing the surface.

Bake the bread

Place the pans in the preheated oven and bake for 35 to 45 minutes, checking with a knife for doneness. If the tops brown too quickly, cover loosely with aluminum foil.

Cool the loaves

Remove from the oven and let the loaves rest in their pans for 10 minutes before transferring to a wire rack to cool completely.

How to Store It

Fridge: Up to 5 days in an airtight container.
Freezer: Yes, bread freezes well for up to 3 months.
Reheat: Microwave slices for 20-30 seconds or warm in the oven for 10 minutes.

Tips for Best Results

• Use the ripest bananas possible for maximum sweetness.
• Avoid overmixing when combining dry and wet ingredients for a tender bread.
• Let the banana bread cool completely before storing to avoid sogginess.
• Enjoy the bread at room temperature or slightly warm for the best flavor.

Serving Suggestions

• Pair with a smear of butter for breakfast.
• Drizzle with honey for a sweet afternoon snack.
• Serve with a side of coffee for a comforting treat.