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Paula Deen Banana Bread

Paula Deen banana bread is a classic Southern banana bread loaf with a butter-forward flavor and a tight, moist crumb. Baked until deeply golden, it stays sliceable and rich like a butter pound cake-style banana bread.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Banana bread batter
  • 3 ripe bananas Mashed until smooth, with a few small lumps ok.
  • 0.75 cup butter Softened so it creams properly.
  • 1 cup sugar } ,{
Banana bread batter
  • 0.75 cup butter Softened so it creams properly.
  • 1 cup sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans Chopped; optional.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Preheat and grease
  1. Preheat the oven to 350°F and generously grease a 9x5 loaf pan so the loaf releases cleanly.
Cream butter and sugar
  1. Beat the softened butter and sugar together until very light and fluffy, about 4 minutes, with a noticeably paler, airy mixture.
Add eggs and banana
  1. Beat in the eggs one at a time, then stir in the mashed bananas and vanilla until the batter looks smooth and evenly colored.
Combine dry ingredients
  1. Fold in the flour, baking soda, and salt until just combined; stop when no dry streaks remain so the crumb stays tight and moist.
Add pecans (optional)
  1. Fold in the pecans if using so they’re evenly distributed through the loaf.
Bake
  1. Pour the batter into the pan and bake for 60–70 minutes until deeply golden and a toothpick inserted in the center comes out clean.
Cool and serve
  1. Cool in the pan for 15 minutes before unmolding, then serve warm with extra butter.

Notes

Pro tip: use very ripe bananas and soften the butter fully for the best creaming and a tight, moist crumb. Store wrapped at room temperature for 2–3 days or refrigerate up to 5 days; freeze for up to 2 months. For a lighter option, swap in half the sugar for light brown sugar while keeping the same banana and butter ratios for flavor.