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Paula Deen Banana Nut Bread Recipe

Paula Deen Banana Nut Bread Recipe

The Paula Deen Banana Nut Bread Recipe is the ultimate way to enjoy sweet, overripe bananas. Learning how to make Paula Deen Banana Nut Bread creates a moist and flavorful loaf that everyone adores.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine  Southern American
Servings 10
Calories 290 kcal

Ingredients
  

  • 1/2 cup softened butter
  • 1 cup white sugar
  • 2 large eggs
  • 3 ripe bananas mashed
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts

Instructions
 

Prepare the Oven

  • Preheat your oven to 175°C and grease your loaf pan very well today. Preparing your pan properly ensures that the finished loaf slides out easily without sticking or breaking apart tonight.

Cream the Ingredients

  • Beat the butter and sugar in a large bowl until the mixture is light and fluffy. Add your eggs one by one, beating well after each addition to keep the texture perfectly smooth today.

Add Wet Ingredients

  • Stir in your mashed bananas, sour cream, and vanilla extract until they are well combined. This creamy base creates a moist, tender and delicious crumb that makes this bread truly stand out today.

Mix Dry Ingredients

  • Whisk your flour, baking soda and salt together before adding them into your wet mixture. Stir everything gently until just combined, being careful not to overmix the batter to keep it tender tonight.

Add Nuts and Bake

  • Fold in the chopped walnuts and pour the batter into your prepared loaf pan tonight. Bake for one hour or until a toothpick inserted into the center comes out clean and perfectly baked.

Notes

  • Always use very spotty, overripe bananas because they provide the best natural sweetness and moisture for your bread.
  • Let your sour cream come to room temperature before mixing to ensure a smooth, uniform batter for your loaf.
  • You can swap walnuts for pecans if you prefer a slightly softer, buttery crunch in your finished banana bread.
  • Sprinkle a little bit of coarse sugar on top of the batter before baking for a sparkling, crunchy crust.
  • If your bread starts browning too quickly, cover the top loosely with aluminum foil for the final baking time.
  • Never overmix your flour, as this can make your finished bread tough rather than light, fluffy and very moist.
Keyword Paula Deen Banana Nut Bread Recipe