Paula Deen Banana Nut Bread Recipe
Banana nut bread is a classic comfort food that many people enjoy. This recipe by Paula Deen is easy to follow and results in a moist, flavorful bread packed with ripe bananas and crunchy walnuts. Perfect for breakfast, a snack, or even dessert, this banana nut bread gets a delightful twist with Paula’s signature touch.
Why Make This Recipe
Making Paula Deen’s banana nut bread is a great way to use up overripe bananas that might otherwise go to waste. This recipe is not only simple but also allows you to fill your kitchen with a wonderful aroma as it bakes. The combination of sweet bananas and rich walnuts creates a delicious loaf that everyone will love. Plus, it’s a wonderful treat to share with family and friends!
How to Make Paula Deen Banana Nut Bread
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
Directions:
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.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
Mix Wet Ingredients: In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Add Bananas: Stir in the mashed bananas until just mixed.
Add Dry Ingredients: Gently fold the flour mixture into the wet ingredients until everything is fully incorporated.
Fold in Walnuts: Use a rubber spatula to fold in the chopped walnuts.
Bake: Divide the batter evenly between the prepared loaf pans. Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the tops darken too quickly, cover with foil.
Cool and Serve: Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
How to Serve Paula Deen Banana Nut Bread
Paula Deen’s banana nut bread is wonderfully versatile. You can serve it plain or spread a little butter on a warm slice. It pairs well with coffee or tea for a delightful breakfast or snack. You can also enjoy it with a dollop of cream cheese for a richer taste.
How to Store Paula Deen Banana Nut Bread
To keep your banana nut bread fresh, store it in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze the bread. Wrap slices tightly in plastic wrap and place them in a freezer bag. It can last up to three months in the freezer.
Tips to Make Paula Deen Banana Nut Bread
- Use very ripe bananas for the best sweetness and flavor.
- Make sure not to overmix the batter; it’s okay if there are a few lumps.
- Feel free to add chocolate chips or dried fruits to the batter for extra flavor.
Variation
You can make a different version of banana nut bread by omitting the walnuts and adding chocolate chips or cinnamon for a spiced flavor. For a healthier option, you can substitute some of the vegetable oil with applesauce.
FAQs
Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just thaw them beforehand and mash them into the batter.
Can I make banana nut bread without nuts?
Absolutely! You can omit the walnuts if you have allergies or just prefer a nut-free bread.
How do I know when the banana bread is done baking?
You can check for doneness by inserting a thin knife or toothpick into the center. If it comes out clean, the bread is ready. If there’s batter on it, let it bake for a few more minutes.
Banana Nut Bread
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1.5 teaspoons baking soda
- Pinch salt
Wet Ingredients
- 1 cup granulated sugar
- 0.5 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 medium ripe bananas, mashed (about 1⅓ cups or 303 grams)
Additions
- 1 cup coarsely chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease two 8×4-inch (20×10 cm) loaf pans and set them aside.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- In a large bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
Mixing
- Stir in the mashed bananas until just mixed.
- Gently fold the flour mixture into the wet ingredients until everything is fully incorporated.
- Use a rubber spatula to fold in the chopped walnuts.
Baking
- Divide the batter evenly between the prepared loaf pans.
- Bake for 35 to 45 minutes, or until a thin knife inserted into the center comes out clean. If the tops darken too quickly, cover with foil.
- Allow the bread to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
