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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a classic Southern-style banana loaf made with mashed ripe bananas, creamed butter, and a deep golden baked crust. The batter folds flour gently for a tender slice that bakes up clean and moist.
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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
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas Mash until smooth with a few small lumps for best banana flavor.
  • 0.5 cup butter Softened for creaming.
  • 1 cup sugar },{
  • 2 large eggs Beaten.
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • 2 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup pecans or walnuts Optional; chop if using.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and preheat
  1. Preheat your oven to 325°F and grease a 9x5 loaf pan with a light coating so the loaf releases easily.
Cream the base
  1. Cream the softened butter and sugar until light, then beat in the beaten eggs, milk, and vanilla extract until smooth.
Add bananas
  1. Stir the mashed ripe bananas into the creamed mixture until combined and no dry banana streaks remain.
Combine dry and fold
  1. Sift the all-purpose flour, baking soda, and salt together, then fold into the banana mixture just until you no longer see flour.
Optional nuts
  1. Fold in the chopped pecans or walnuts if using, distributing them evenly through the batter.
Bake
  1. Pour the batter into the prepared loaf pan and bake at 325°F for 60–70 minutes, until a toothpick comes out clean and the top is a deep golden brown.
Cool and serve
  1. Cool the banana bread in the pan for at least 15 minutes, then slice and serve warm with softened butter.

Notes

Pro tip: measure flour by spooning it into the cup and leveling to avoid a dense loaf. Store tightly wrapped in the refrigerator for up to 4 days; freeze slices for up to 3 months. For a lighter option, replace half the all-purpose flour with whole wheat flour for a slightly nuttier texture.