Paula Deen Banana Bread Recipe

Paula Deen Banana Bread Recipe

There’s something almost magical about a loaf of banana bread coming out of the oven: the kitchen fills with a warm, caramel-like aroma that promises comfort in every slice. The top crackles to a golden brown, while the inside remains tender and moist with a dense, almost custardy crumb. With each forkful you’ll notice the sweet banana flavor, a whisper of vanilla, and a gentle warmth from cinnamon — textures and tastes that feel like a hug in food form. This Paula Deen banana bread is perfect for slow, cozy mornings with a steaming cup of coffee, for sharing at potlucks and family gatherings, and for turning overly ripe bananas into something truly celebratory. If you love exploring banana bread variations, you might also enjoy this caramel swirl riff I’ve experimented with at Banana Bread Caramel Swirl.

At a Glance

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 16 slices (two loaves; ~8 slices per loaf)
• Difficulty Level: Easy — great for beginner bakers who can follow a straightforward mixing and baking process

Nutritional Breakdown
Estimated nutrition per serving (1 slice), assuming recipe yields 16 slices. Values are estimates calculated from standard ingredient nutrition profiles (USDA FoodData Central) and rounded for clarity. If you include the optional walnuts, calories and fat will increase as noted.

• Calories: ~232 kcal per slice (without walnuts); ~281 kcal per slice (with 1 cup walnuts)
• Protein: ~3.5 g
• Carbohydrates: ~38 g
  • Dietary Fiber: ~1.5–2 g
  • Sugars: ~20–24 g (from bananas and added sugar)
• Total Fat: ~7.8 g per slice (without walnuts); ~12.6 g with walnuts
  • Saturated Fat: ~4–5 g
• Sodium: ~130–180 mg
  Notes:
• These are approximate values derived using USDA FoodData Central ingredient entries and standard portioning for 16 servings. For individualized dietary concerns (sodium, sugar, saturated fat), consult guidance from the Mayo Clinic or your healthcare provider. (Sources for nutrient profiles include USDA FoodData Central; general dietary guidance referenced from Mayo Clinic.)

Why You’ll Love It
This version of Paula Deen’s banana bread blends nostalgia and practicality. The aroma alone can transport you to childhood kitchens, but there’s also a sensible side: it’s a brilliant rescue for very ripe bananas and turns them into a shareable treat with minimal fuss. It’s easy enough for weeknight baking yet warm and homey enough for holiday tables. The sour cream keeps the crumb lush and moist, creating that tender texture people rave about.

Preparation Guide
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)

Optional ingredients & substitutions

• Swap sour cream with plain Greek yogurt (1:1) for slightly tangier flavor and extra protein.
• For a dairy-free version, use vegan butter and full-fat coconut yogurt (texture will vary).
• Replace up to 1/2 cup flour with whole wheat pastry flour for a nuttier flavor; reduce mixing to avoid toughness.
• Add 1/2 cup chocolate chips or dried fruit in place of or in addition to walnuts.

Step-by-step Instructions

1. Preheat the oven to 325°F (163°C). Grease two 8.5 x 4.5-inch loaf pans and lightly flour or line with parchment if desired.
2. In a large bowl, cream the softened butter and white sugar until light and fluffy (about 2–3 minutes with a hand mixer).
3. Beat in the eggs, one at a time, until fully incorporated.
4. Stir in the sour cream, mashed bananas, and vanilla extract until smooth.
5. In a separate bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt.
6. Add the dry ingredients to the wet ingredients and stir until just combined — do not overmix; a few streaks are okay.
7. Fold in the optional chopped walnuts gently, if using.
8. Divide the batter evenly between the two prepared loaf pans and smooth the tops.
9. Bake for about 1 hour, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
10. Allow the loaves to cool in the pans for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.

Practical tips:

• Use very ripe bananas (speckled or nearly black skins) for maximum sweetness and banana flavor.
• Avoid overmixing after you add flour — overworked gluten makes the bread tough.
• If the tops brown too quickly, tent loosely with foil for the last 10–15 minutes of baking.
• Loaves are easier to slice cleanly when fully cooled.

Best Pairings

• Classic: Thinly sliced with a smear of salted butter.
• Breakfast: Warm with a spread of cream cheese or ricotta and a drizzle of honey.
• Beverage pairings: Coffee (medium roast), black tea, or a milky latte complement the sweet banana and vanilla notes.
• Make it dessert: Toast a slice, add a scoop of vanilla ice cream and toasted pecans for a decadent treat.
• On the go: Wrap a slice in parchment for packed lunches or picnic snack.

Keeping it Fresh

• Room temperature: Store wrapped tightly in plastic wrap or in an airtight container for up to 2–3 days.
• Refrigeration: Keeps 5–7 days when tightly wrapped or sealed; refrigeration may slightly dry the loaf — warm briefly before serving.
• Freezer: Wrap each loaf (or individual slices) tightly in plastic wrap and place in a freezer bag. Freeze up to 3 months. Thaw at room temperature or warm slices in a 300°F oven for 10–12 minutes.

Pro Tips & Tricks

• Texture key: The sour cream (or full-fat yogurt) is the secret to a moist, almost tender crumb. Don’t substitute with watery dairy-free products unless you adjust for moisture.
• Ripeness cue: If you mash bananas and they’re still pale with firm texture, they’re not ripe enough — wait until they’re soft and richly spotted.
• Doneness cues: Beyond the toothpick test, a properly baked loaf will pull slightly away from the sides of the pan and sound slightly hollow when tapped.
• Even loaves: Divide batter using a kitchen scale for perfectly matched loaves and uniform baking.
• Nut options: If walnuts aren’t your thing, substitute chopped pecans, hazelnuts, or omit nuts and add 1/2 cup chocolate chips.

Switch It Up!

• Vegan option: Replace butter with a vegan stick butter (1:1), use 2 flax eggs (2 tbsp ground flax + 6 tbsp water, chilled), and swap sour cream for coconut yogurt or a vegan sour cream substitute. Texture will be slightly different but still satisfying.
• Gluten-free: Use a 1:1 gluten-free all-purpose flour blend that contains xanthan gum. If your blend lacks it, add 1/4 tsp xanthan gum per cup of flour to help structure.
• Spice & citrus twist: Add 1/2 tsp nutmeg and the zest of one orange to brighten the banana flavor.
• Coffee-infused: Stir 1 tbsp instant espresso into the wet ingredients for a subtle mocha undertone.

Recipe Q&A
Q: Can I halve the recipe for a single loaf?
A: Yes — halve all ingredients and bake in one 8.5 x 4.5-inch loaf pan. Check doneness around 50–55 minutes as baking time may be a bit shorter.

Q: My loaf is dense — what went wrong?
A: Likely overmixing after adding flour or using too many bananas by weight. Also ensure baking soda is fresh; expired leavening yields poor rise.

Q: Can I reduce sugar?
A: You can reduce granulated sugar by up to 1/4 cup with a modest impact on texture and sweetness. Using very ripe bananas helps compensate.

Q: How do I keep slices from being soggy in the middle?
A: Make sure batter is not underbaked — longer bake time at lower heat can help. Also allow the loaf to cool on a rack so steam doesn’t condense inside.

Q: Healthy swaps to make it lighter?
A: Replace half the butter with unsweetened applesauce and use Greek yogurt instead of sour cream; reduce sugar slightly. Note the texture will be less rich.

Conclusion

This Paula Deen banana bread recipe is a reliable, comforting classic that transforms ripe bananas into moist, fragrant loaves perfect for many occasions — from weekday breakfasts to special gatherings. If you want to compare ingredients and the original source recipe, you can find Paula Deen’s published version at Paula Deen’s banana bread recipe page. For community variations and user-tested tips from home cooks, see the extensive Food.com collection on this recipe at Paula Deen Banana Bread on Food.com.

Enjoy baking — and if you try any of the variations above, I’d love to hear which one became your favorite! Also, for another creative riff I use from time to time, check out this caramel swirl version in my recipe archive: Caramel Swirl Banana Bread — ultimate recipe.