Paula Deen Banana Bread Recipe
There’s something about banana bread that feels like a warm hug on a plate, and this Paula Deen banana bread recipe has been a staple in my kitchen for as long as I can remember. It’s the kind of recipe that reminds me of lazy Sunday mornings, where the kitchen is filled with the cozy scent of bananas and toasted pecans baking in the oven. There’s something magical about how simple ingredients can come together to create such a comforting, delicious treat.
What makes this banana bread special? For starters, it’s packed with the sweetness of overripe bananas, which not only give it great flavor but also make the bread incredibly moist. Add a little southern flair with some chopped pecans, and you’ve got yourself a banana bread that’s nutty, buttery, and full of flavor. Trust me—once you’ve had a slice of this, you’ll be making excuses to let those bananas sit on the counter just a little longer.
A cozy memory behind the recipe
I’ll never forget the first time I made banana bread with my grandma. It was a rainy afternoon, and we were cooped up inside with nothing to do. She glanced over at the fruit bowl and saw a bunch of bananas that had passed their prime. Without skipping a beat, she pulled out an old, worn recipe card—Paula Deen’s banana bread. As we mashed the bananas together, the kitchen began to smell like heaven. The warmth from the oven on that rainy day, mixed with the aroma of sweet bananas, will forever remind me of the simple joys of baking with loved ones. Even now, every time I bake this bread, it takes me right back to that kitchen with my grandma, laughing and waiting impatiently for the bread to cool.
A quick history of banana bread
Banana bread has its roots in the 1930s, during the Great Depression, when resourceful home cooks found ways to use every bit of food, including overripe bananas that would otherwise go to waste. Over time, banana bread became a beloved staple in American kitchens, and various versions have popped up ever since, from nutty to chocolatey to spiced with cinnamon. Paula Deen’s take on banana bread sticks to a more classic version but adds her signature southern touch with the pecans. And trust me, the combination of bananas and buttery pecans is pure perfection!
Let’s talk ingredients: The good, the better, and the “oops, I’m out of that”
This banana bread recipe keeps things simple with pantry staples, but the magic is in how these everyday ingredients come together.
- Overripe bananas: The key ingredient! The riper the bananas, the sweeter the bread. Those brown spots on your bananas? That’s flavor! If you’re out of bananas (though, can you even make banana bread without them?), applesauce can work in a pinch, but you’ll miss out on that signature banana flavor.
- Butter: Adds richness and moisture to the bread. If you don’t have butter on hand, you can swap it out for an equal amount of vegetable oil, but the bread will have a slightly different texture.
- Pecans: These add a delightful crunch and buttery flavor that pairs perfectly with the soft bread. Don’t have pecans? Walnuts make a great alternative, or you can leave the nuts out entirely if you prefer a smoother texture.
- Flour and eggs: They form the base of your batter, helping everything bind together. If you’re looking for a gluten-free option, you can easily swap in a 1:1 gluten-free baking mix.
- Baking powder and soda: These give the bread its lift, making it nice and fluffy. Without them, you’d end up with a dense, heavy loaf—not ideal!
- Sugar: Adds sweetness, of course. For a slightly different flavor, try using brown sugar for a caramel-like undertone.

Kitchen gear: What you need (and what you can totally skip)
Making banana bread doesn’t require a lot of fancy equipment. Here’s what you’ll need:
- Mixing bowls: One for dry ingredients and one for wet ingredients. It’s always a good idea to use medium to large bowls, so you have room to mix without spilling flour everywhere (been there, done that).
- A hand mixer or sturdy spoon: You can use a hand mixer for beating the butter, bananas, and eggs, but honestly, I often just mash everything together with a fork and stir it by hand. It’s less cleanup, and you really can’t mess it up!
- A 9×5-inch loaf pan: This is essential. If you don’t have one, you could use muffin tins to make banana bread muffins, though the baking time will be shorter.
- Toothpicks or a cake tester: To check if your banana bread is done. If the toothpick comes out clean or with a few moist crumbs, it’s ready to go!
Step-by-step: My foolproof method (and a few hard-learned lessons)
Let’s dive into the fun part—the baking! Here’s how I make Paula Deen’s banana bread, with a few tips and tricks I’ve picked up along the way.
- Preheat your oven to 325°F. This step always seems like a no-brainer, but I can’t tell you how many times I’ve forgotten to preheat the oven until I’m halfway through mixing my batter. Learn from my mistakes, folks—preheat first!
- Grease your loaf pan. You can either butter and flour it or use parchment paper for an easy lift once the bread is done. I’m all about parchment paper—it saves so much hassle when it’s time to take the bread out of the pan.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed, so your bread rises evenly.
- Mash the bananas and beat the wet ingredients. In a large bowl, mash the bananas with a fork until smooth, then add the butter and eggs. Beat them just until combined. Over-mixing can make the bread tough, so a light hand is key here.
- Combine the wet and dry ingredients. Pour the dry ingredients into the wet banana mixture and gently mix until the batter is smooth. Don’t over-mix! Lumpy batter is okay—it ensures a tender loaf.
- Add the pecans. Fold them in gently. I love the contrast of the crunchy nuts with the soft bread, but if you prefer smoother banana bread, you can leave the nuts out.
- Bake. Pour the batter into the prepared pan and bake for 40 to 45 minutes. Your kitchen will smell absolutely heavenly at this point! You’ll know the bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and slice. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Waiting is the hardest part, but slicing too soon can make the bread fall apart (trust me, I’ve been impatient more than once!).

Variations and adaptations (because banana bread is the ultimate blank canvas)
Banana bread is one of those recipes that you can tweak to your heart’s content, and it’s nearly impossible to mess up.
- Gluten-free: Swap out the all-purpose flour for a gluten-free baking mix, and you’re good to go.
- Vegan: Substitute the butter for coconut oil and the eggs for flax eggs (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water per egg). It turns out just as delicious, with a slightly nuttier flavor.
- Add-ins: Want to take things up a notch? Try adding chocolate chips or dried fruit like raisins or cranberries for extra flavor.
- Spiced banana bread: Add a teaspoon of cinnamon and a dash of nutmeg for a cozy, autumnal version.
- Tropical twist: Swap the pecans for shredded coconut and add a splash of rum extract for a tropical vibe!
Serving ideas: Impress your guests with a little extra flair
Banana bread is pretty darn perfect on its own, but if you want to take it up a notch for guests, here are a few fun ideas:
- Serve it with a dollop of whipped cream or a drizzle of honey.
- Toast a slice and top it with butter and a sprinkle of cinnamon sugar.
- Pair with a fruit salad for a fresh and light side.
Drink pairings: Coffee, tea, and beyond
For me, nothing pairs better with banana bread than a hot cup of coffee. The richness of the coffee brings out the sweetness of the bananas and pecans. Not a coffee drinker? Try pairing it with a chai tea latte for a spiced complement, or go with a glass of cold milk to keep things classic.
Storing and reheating tips
Banana bread stores beautifully. Keep it at room temperature, wrapped in plastic wrap or foil, for up to three days. For longer storage, slice the bread and freeze the individual slices. Just pop a slice in the toaster or microwave for a quick treat.
Adjusting for different serving sizes
If you’re baking for a crowd, double the recipe and divide the batter between two loaf pans. The baking time might increase slightly, so keep an eye on it. You can also make mini-loaves or muffins—just reduce the baking time to around 20-25 minutes.
Encouragement to try (you’ve got this!)
Banana bread is one of those foolproof recipes that you can easily make your own. Whether you’re sticking with the classic Paula Deen version or adding your own twist, you’re in for a treat. So grab those overripe bananas, and let’s get baking—you won’t regret it!

FAQ
1. Can I freeze banana bread?
Absolutely! Slice it first and freeze the slices in an airtight container. That way, you can grab a slice anytime you’re craving a sweet snack.
2. Why is my banana bread dense?
Overmixing the batter can lead to a denser loaf. Mix the ingredients just until combined for the best results.
3. What can I use instead of pecans?
Walnuts are a great substitute, or you can leave the nuts out entirely if you prefer.
4. Can I make banana bread without eggs?
Yes! You can substitute flax eggs or use applesauce as an egg replacement.
5. How do I know when my banana bread is done?
Insert a toothpick into the center of the loaf. If it comes out clean or with just a few crumbs, it’s done!

Paula Deen Banana Bread Recipe
Discover Paula Deen’s easy banana bread recipe—rich, moist, and buttery with crunchy pecans. Perfect for breakfast or dessert!
- Total Time: 55 minutes
- Yield: 8–10 slices 1x
Ingredients
- 2 1⁄4 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1⁄2 cup butter, room temperature
- 4 overly ripe bananas
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 eggs, room temperature
- 1⁄2–1 cup chopped pecans
Instructions
- Preheat your oven to 325°F. This step always seems like a no-brainer, but I can’t tell you how many times I’ve forgotten to preheat the oven until I’m halfway through mixing my batter. Learn from my mistakes, folks—preheat first!
- Grease your loaf pan. You can either butter and flour it or use parchment paper for an easy lift once the bread is done. I’m all about parchment paper—it saves so much hassle when it’s time to take the bread out of the pan.
- Mix the dry ingredients. In a medium bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. This ensures the leavening agents are evenly distributed, so your bread rises evenly.
- Mash the bananas and beat the wet ingredients. In a large bowl, mash the bananas with a fork until smooth, then add the butter and eggs. Beat them just until combined. Over-mixing can make the bread tough, so a light hand is key here.
- Combine the wet and dry ingredients. Pour the dry ingredients into the wet banana mixture and gently mix until the batter is smooth. Don’t over-mix! Lumpy batter is okay—it ensures a tender loaf.
- Add the pecans. Fold them in gently. I love the contrast of the crunchy nuts with the soft bread, but if you prefer smoother banana bread, you can leave the nuts out.
- Bake. Pour the batter into the prepared pan and bake for 40 to 45 minutes. Your kitchen will smell absolutely heavenly at this point! You’ll know the bread is done when a toothpick inserted into the center comes out clean or with just a few crumbs.
- Cool and slice. Let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Waiting is the hardest part, but slicing too soon can make the bread fall apart (trust me, I’ve been impatient more than once!).
Notes
Serving ideas: Impress your guests with a little extra flair
Banana bread is pretty darn perfect on its own, but if you want to take it up a notch for guests, here are a few fun ideas:
- Serve it with a dollop of whipped cream or a drizzle of honey.
- Toast a slice and top it with butter and a sprinkle of cinnamon sugar.
- Pair with a fruit salad for a fresh and light side.
- Prep Time: 10 minutes
- Cook Time: 40-45 minutes
- Category: Breakfast