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Paula Deen Banana Nut Bread

Irresistibly Moist Paula Deen Banana Nut Bread Recipe

Discover the delight of Paula Deen Banana Nut Bread, a moist and easy recipe combining ripe bananas and walnuts.
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Prep Time 10 minutes
Cook Time 55 minutes
Cooling Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 10 slices
Course: Breakfast
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups all-purpose flour Substitute with gluten-free flour for a gluten-free option.
  • 1.5 teaspoons baking soda No substitutions.
  • 1 pinch salt Avoid if on a low-sodium diet.
  • 1 cup granulated sugar Can substitute with brown sugar for a richer flavor.
  • 0.5 cup vegetable oil Can be replaced with melted butter or coconut oil.
  • 1 teaspoon vanilla extract No substitutions noted.
  • 4 medium ripe bananas (mashed) Approximately 1⅓ cups; no direct substitutes.
  • 1 cup coarsely chopped walnuts Can be replaced with pecans or omitted for a nut-free version.

Equipment

  • 9x5-inch loaf pan
  • Mixing Bowl
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with cooking spray or butter.
  2. In a large mixing bowl, sift together the flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the sugar, oil, eggs, and vanilla until smooth.
  4. Add the mashed bananas to the wet mixture and stir until fully integrated.
  5. Fold the dry mixture into the wet mixture gently until just combined.
  6. Gently fold in the walnuts until evenly distributed throughout the batter.
  7. Pour the batter into the prepared loaf pan and smooth the top.
  8. Bake in the preheated oven for about 55 minutes, or until golden brown and a toothpick comes out clean.
  9. Allow the bread to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 35gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 35mgSodium: 140mgPotassium: 200mgFiber: 2gSugar: 12gVitamin C: 10mgCalcium: 2mgIron: 6mg

Notes

Use very ripe bananas for maximum flavor. Don't overmix to keep the bread tender. Store leftovers in an airtight container for up to 3 days or freeze for longer preservation.

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