Paula Deen Banana Nut Bread Recipe

Introduction

This classic Paula Deen Banana Nut Bread is moist, flavorful, and packed with the natural sweetness of ripe bananas and crunchy walnuts. It’s a comforting treat that’s perfect for breakfast, a snack, or dessert.

Ingredients

• 2 cups (240 g) all-purpose flour
• 1½ teaspoons baking soda
• Pinch salt
• 1 cup (198 g) granulated sugar
• ½ cup (99 g) vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
• 1 cup (113 g) coarsely chopped walnuts

Instructions

1. Step 1: Preheat oven to 350°F (175°C). Grease two 8×4-inch (20×10 cm) loaf pans and set them aside.
2. Step 2: In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Step 3: In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla extract until well combined.
4. Step 4: Stir in the mashed bananas until just combined.
5. Step 5: Gently fold the dry flour mixture into the wet ingredients until fully incorporated.
6. Step 6: Using a rubber spatula, fold in the chopped walnuts evenly.
7. Step 7: Divide the batter evenly between the prepared loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted in the center comes out clean. If the tops brown too quickly, cover with foil during the last part of baking.
8. Step 8: Let the breads cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Tips & Variations

• For extra moisture, substitute half of the vegetable oil with melted butter.
• Swap walnuts for pecans or omit nuts entirely to suit preferences.
• Add ½ cup of chocolate chips or dried fruit for a flavorful twist.
• Use very ripe bananas for maximum sweetness and texture.

Storage

Store the banana nut bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze tightly wrapped for up to 3 months. To serve from frozen, thaw at room temperature and warm slightly in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this banana bread gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure it contains xanthan gum or add a teaspoon to help with texture.

How do I know when the banana bread is done baking?

Insert a thin knife or toothpick into the center of the loaf. If it comes out clean or with just a few moist crumbs, the bread is done. If there’s wet batter, it needs more time.

Paula Deen Banana Nut Bread Recipe

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★★★★★

4.6 from 55 reviews

• Author: Julian
• Total Time: 55 minutes
• Yield: 2 loaves (approximately 12 slices per loaf) 1x

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Description

Paula Deen’s classic Banana Nut Bread is a moist and flavorful quick bread made with ripe bananas, chopped walnuts, and a blend of simple ingredients. Perfect for breakfast, snack, or dessert, this easy-to-make recipe yields two delicious loaves with a tender crumb and nutty crunch.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups (240 g) all-purpose flour
• 1½ teaspoons baking soda
• Pinch salt

Wet Ingredients

• 1 cup (198 g) granulated sugar
• ½ cup (99 g) vegetable oil
• 2 eggs
• 1 teaspoon vanilla extract
• 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)

Add-ins

• 1 cup (113 g) coarsely chopped walnuts

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two 8×4-inch (20×10 cm) loaf pans and set them aside to prepare for the batter.
2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt until evenly mixed. Set this dry mixture aside.
3. Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
4. Add Bananas: Stir the mashed ripe bananas into the wet mixture gently until just incorporated, ensuring the batter stays light.
5. Add Dry Ingredients: Carefully fold the flour mixture into the wet ingredients using a spatula, mixing until just combined without over-mixing to keep the bread tender.
6. Fold in Walnuts: Gently fold the coarsely chopped walnuts into the batter to evenly distribute them throughout.
7. Bake: Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the tops brown too fast, cover with foil to prevent burning.
8. Cool and Serve: Allow the loaves to cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely before slicing and serving.

Notes

• Use very ripe bananas with brown spots for the best sweetness and flavor.
• If you prefer, substitute walnuts with pecans or skip nuts for a nut-free option.
• Allow the bread to cool completely for clean slicing.
• Store leftovers wrapped tightly at room temperature for up to 3 days or freeze for longer storage.
• Cover the loaf pans with foil partway through baking if the tops start to brown too quickly.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Baking
• Method: Baking
• Cuisine: American

Keywords: banana nut bread, Paula Deen recipe, quick bread, banana bread with nuts, homemade banana bread