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Freshly baked banana bread loaf cooling on a wire rack, with a golden-brown crust and a moist interior.

How to Make Paula Deen's Classic Banana Bread: A Step-by-Step Guide for Perfect Results

Enjoy a moist, delicious loaf of banana bread made with overripe bananas and simple ingredients. Follow our easy guide for perfect results every time, with optional variations like chocolate chips, nuts, or cinnamon swirl.
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Prep Time 15 minutes
Cook Time 1 hour
15 minutes
Total Time 1 hour 30 minutes
Course Baking, Breakfast, Dessert
Cuisine American
Servings 8
Calories 290 kcal

Equipment

  • 9x5-inch loaf pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Toothpick (for testing doneness)

Ingredients
  

  • 3 overripe bananas mashed
  • 1/2 cup butter softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk or substitute with milk and vinegar

Instructions
 

  • 3 overripe bananas, mashed
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup buttermilk (or substitute with milk and vinegar)

Notes

  • For added flavor, try mixing in walnuts, chocolate chips, or a dash of cinnamon!
  • Store in an airtight container at room temperature for 3-4 days, or freeze for up to 3 months.
Keyword banana bread, banana bread recipe, easy banana bread, homemade banana bread, moist banana bread, Paula Deen