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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Mix Wet Ingredients: In a large bowl, whisk the granulated sugar, vegetable oil, eggs, and vanilla extract until well combined and smooth.
- Add Bananas: Stir the mashed ripe bananas into the wet mixture gently until just incorporated, ensuring the batter stays light.
- 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.
- Fold in Walnuts: Gently fold the coarsely chopped walnuts into the batter to evenly distribute them throughout.
- 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.
- 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
