Paula Deen Banana Nut Bread Recipe (Moist Southern Classic)

Paula Deen Banana Nut Bread captures classic Southern comfort with ripe bananas and crunchy pecans baked into a tender, golden loaf. This easy recipe delivers moist texture and rich banana flavor perfect for breakfast, snacks, or afternoon tea.​

Quick Recipe Overview

Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 25 minutes (plus cooling)
Servings: 12 slices
Calories per slice: 285

Ingredients Highlights:

• 3 ripe bananas, mashed
• 1 3/4 cups all-purpose flour
• 1 cup pecans, chopped
• Classic Southern spices

Ingredients for Paula Deen Banana Nut Bread

Use very ripe bananas (brown spotted) for maximum flavor and moisture. Room temperature ingredients blend smoothly.

Dry Ingredients

• 1 3/4 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon (optional, for warmth)

Wet Ingredients

• 3 large ripe bananas, mashed (about 1 1/2 cups)
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Nuts

• 1 cup pecans or walnuts, chopped (toasted optional)

Pro Tip: Toast nuts at 350°F for 8 minutes for enhanced flavor. Cool completely before adding.​

Banana Ripeness	Flavor Intensity	Best For Baking
Yellow	Mild	Quick breads
Brown spots	Sweet, moist	Perfect
Black skins	Caramel notes	Maximum flavor​

Step-by-Step Instructions

No mixer needed. Follow photos for perfect results every time.

Step 1: Preheat Oven

Preheat oven to 350°F (175°C). Grease 9×5-inch loaf pan or line with parchment paper.

Step 2: Toast Nuts (Optional)

Spread pecans on baking sheet. Toast 8 minutes until fragrant. Cool completely.

Step 3: Mash Bananas

Peel ripe bananas. Mash with fork until smooth with some chunks remaining for texture.

Step 4: Mix Wet Ingredients

Cream butter and sugar until light (2-3 minutes). Add eggs one at a time, beating well. Stir in mashed bananas and vanilla.

Step 5: Combine Dry Ingredients

Whisk flour, baking soda, salt, and cinnamon in separate bowl.

Step 6: Make Batter

Gently fold dry ingredients into wet until just combined. Avoid overmixing.

Step 7: Add Nuts

Fold chopped pecans into batter. Batter will be thick.

Step 8: Bake

Pour into prepared pan. Bake 55-65 minutes until toothpick comes out clean. Tent with foil after 40 minutes if browning fast. Cool in pan 15 minutes, then transfer to wire rack.

Perfect loaf height: 2-2.5 inches tall when done.​

Tips for Perfect Results Every Time

• Ripe Banana Test: Bananas should have brown spots or black skins. Freeze overripe bananas for future use.
• Don’t Overmix: Stir until flour disappears. Overmixing creates tough texture.
• Nut Options: Pecans traditional, walnuts work well, almonds for crunch.
• Pan Size: 9×5 standard; 8×4 works but bake 5-10 minutes longer.
• Check Early: Ovens vary. Start toothpick test at 55 minutes.​

Storage and Freezing

Room Temperature: Wrap tightly in plastic wrap. Stays moist 3-4 days.

Refrigerator: Up to 1 week in airtight container. Bring to room temp before serving.

Freezing Steps:

1. Cool completely
2. Wrap loaf in plastic, then foil OR slice and freeze individually
3. Freeze up to 3 months. Thaw overnight; toast for best texture​

Serving Ideas and Pairings

• Breakfast: Toast slices with butter or cream cheese
• Snack: Enjoy plain or with peanut butter
• Dessert: Warm with vanilla ice cream
• Elevated: Make banana bread French toast

Perfect with coffee, tea, or milk!

Recipe Variations

Chocolate Chip: Add 3/4 cup chocolate chips with nuts.
Vegan: Use plant butter, flax eggs (1 tbsp flax + 3 tbsp water each), almond milk if needed.
Gluten-Free: 1:1 gluten-free flour blend + 1/4 tsp xanthan gum.
Loaded: Add 1/2 cup coconut + dates like Paula’s famous version.​

Nutrition Facts (Per Slice)

Detailed values for 12 slices with pecans.

Nutrient	Amount per Slice	% Daily Value
Calories	285	14%
Total Fat	14g	18%
Saturated Fat	5g	25%
Cholesterol	52mg	17%
Sodium	238mg	10%
Total Carbs	37g	13%
Dietary Fiber	2g	7%
Sugars	20g	–
Protein	4g	8%

Frequently Asked Questions

How ripe should bananas be?
Very ripe with brown spots or black skins gives best flavor and moisture.​

Can I skip the nuts?
Yes! Bread works beautifully without nuts or substitute seeds.

Why is my bread dense?
Underripe bananas, overmixing, or too much flour. Spoon and level carefully.

Can I use oil instead of butter?
Yes, substitute 1/2 cup vegetable oil. Slightly different texture but still delicious.

How do I know when it’s done?
Toothpick inserted in center should have moist crumbs, not wet batter.

Freezing individual slices?
Perfect for portion control! Wrap each slice separately.

High altitude adjustments?
Increase flour by 2 tbsp, reduce baking soda to 3/4 tsp, bake 5-10 minutes longer.

Can I make muffins?
Yes! Fill liners 3/4 full, bake 20-25 minutes at 375°F.

Enjoy this timeless recipe that fills your home with warm banana bread aroma! Perfect for gifting or keeping all to yourself.

Print