Moist Paula Deen Banana Nut Bread Recipe for Morning Treats

Banana nut bread emerges as a soul-soothing delicacy that dances between comfort and indulgence.

This timeless recipe weaves ripe bananas and crunchy nuts into a tapestry of pure deliciousness.

Soft, moist, and bursting with flavor, the bread transforms mundane ingredients into an extraordinary treat.

Every crumb tells a story of warmth and home-baked happiness.

Overripe bananas find new life in this delectable creation, promising a symphony of sweetness and texture.

The magic lies in its simplicity – a few humble ingredients blending into a masterpiece that sparks joy and connection.

Grab your mixing bowl and get ready to bake a slice of pure bliss that will have everyone asking for seconds.

Tools You’ll Need for Banana Nut Bread (Paula Deen)

• Oven: Essential for baking the bread to golden perfection.
• Loaf Pans (8×4 inches): Two pans needed to create perfectly shaped loaves.
• Medium Bowl: Used for mixing dry ingredients with a whisk.
• Large Mixing Bowl: Perfect for combining wet ingredients smoothly.
• Whisk: Great for blending ingredients without lumps.
• Rubber Spatula: Helps fold in walnuts and mix batter gently.
• Knife: Helps check bread doneness by testing the center.
• Wire Rack: Allows bread to cool evenly after baking.
• Aluminum Foil: Optional for covering bread if it browns too quickly.
• Measuring Cups and Spoons: Ensures accurate ingredient proportions.

How to Bake Paula Deen’s Banana Nut Bread

• Preheat Kitchen Oven

Fire up your oven to a cozy 350°F and lovingly coat two loaf pans with butter or cooking spray, making sure every inch gets some love.

• Mix Dry Foundations

Grab a bowl and whisk together flour, baking soda, and salt until they’re perfectly blended and ready to join the banana party.

• Create Wet Symphony

In a large bowl, whisk sugar, vegetable oil, eggs, and vanilla until the mixture transforms into a smooth, glossy landscape of deliciousness.

• Banana Transformation

Crush those ripe bananas into a creamy, lumpy wonderland and fold them gently into the wet mixture, creating a rich, fragrant base.

• Bring Ingredients Together

Softly combine dry and wet ingredients, stirring just until they marry – no aggressive mixing allowed! Toss in chopped walnuts for a delightful crunch that’ll make taste buds dance.

• Baking Magic

Pour the batter into prepared pans and slide into the warm oven. Bake for 35-45 minutes, keeping an eye out. When a knife comes out clean and the top turns golden, your bread is ready. Pro tip: Cover with foil if it browns too quickly.

• Cooling and Serving

Let the bread rest in pans for 10 minutes, then transfer to a wire rack. Once completely cool, slice and enjoy your homemade treasure!

Tips & Variations for Paula Deen’s Banana Nut Bread Recipe

Unleash delicious variations and pro tips that transform your baking experience.

Replace walnuts with pecans, almonds, or macadamia nuts for unique flavor profiles and exciting texture variations.

Add 1/4 cup of sour cream or Greek yogurt to create an ultra-moist, tender banana bread that stays fresh longer.

Sprinkle ground cinnamon, nutmeg, or cardamom into the dry ingredients for a warm, aromatic twist that elevates the classic recipe.

Fold chocolate chips, dried cranberries, or shredded coconut into the batter for unexpected bursts of flavor and interesting texture combinations.

Best Serving Options for Banana Nut Bread

• Slice and Share: Serve thick, warm slices of banana nut bread with a pat of softened butter melting on top for an indulgent treat.
• Breakfast Boost: Pair a slice with a steaming cup of coffee or tea for a delightful morning pick-me-up that'll energize your day.
• Dessert Delight: Transform the bread into a decadent dessert by topping with a scoop of vanilla ice cream or a drizzle of caramel sauce.
• Gifting Glory: Wrap individual slices in parchment paper and tie with a ribbon for a homemade gift that'll make friends and family smile.

Storing and Planning Ahead with Banana Nut Bread (Paula Deen)

• Preserve Freshness: Wrap the cooled banana nut bread tightly in plastic wrap or aluminum foil to maintain moisture and prevent drying out.
• Refrigerate Right: Store the wrapped bread in the refrigerator for up to 5 days, keeping it fresh and delicious for multiple snacking sessions.
• Freeze for Later: Slice the bread before freezing, then place individual portions in freezer-safe bags. Frozen banana nut bread stays perfect for up to 3 months, ready for quick thawing and enjoying.
• Revive and Serve: Bring refrigerated or frozen bread to room temperature for the best texture. Warm slightly in the microwave or toaster oven for a just-baked taste and irresistible aroma.

Quick Recipe Overview

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Calories: 306 kcal

Servings: 11

Ingredients for Paula Deen’s Banana Nut Bread

• All-Purpose Flour: Choose unbleached flour for richer flavor and better texture.
• Baking Soda: Fresh baking soda ensures proper rising and light crumb.
• Salt: Fine sea salt blends seamlessly and enhances overall taste.

• Sugar: Granulated white sugar provides sweetness and helps with caramelization.
• Vegetable Oil: Neutral-flavored oil keeps bread moist and tender.
• Eggs: Room temperature eggs blend more smoothly into the batter.
• Vanilla Extract: Pure vanilla adds depth and aromatic warmth to the bread.

• Ripe Bananas: Select very soft, deeply spotted bananas for maximum sweetness.
• Walnuts: Fresh, crunchy walnuts add rich nutty undertones and satisfying texture.

Moist Paula Deen Banana Nut Bread Recipe

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• Total Time: 45 minutes
• Yield: 11 1x

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Description

Creamy Paula Deen banana nut bread brings Southern comfort to classic quick bread. Moist banana-studded loaf delivers rich nutty flavor that delights home bakers with simple ingredients and straightforward preparation.

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Ingredients

Scale 1x2x3x

• 4 medium ripe bananas, mashed (about 1⅓ cups or 303 g)
• 2 cups (240 g) all-purpose flour
• 2 eggs
• 1 cup (198 g) granulated sugar
• ½ cup (99 g) vegetable oil
• 1 tsp vanilla extract
• 1 ½ tsps baking soda
• 1 pinch salt
• 1 cup (113 g) coarsely chopped walnuts

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Instructions

1. Oven Preparation: Preheat oven to 350°F and grease two 8×4-inch loaf pans with a light coating to prevent sticking.
2. Dry Ingredient Blend: Sift flour, baking soda, and salt together in a medium bowl, ensuring uniform distribution of dry components.
3. Wet Ingredient Fusion: Whisk sugar, vegetable oil, eggs, and vanilla extract in a large bowl until the mixture achieves a smooth, cohesive consistency.
4. Banana Integration: Fold mashed bananas into the wet ingredients, stirring gently to create a homogeneous mixture.
5. Batter Composition: Delicately incorporate the dry ingredient mixture into the banana base using sweeping motions, avoiding overmixing to maintain a light texture.
6. Walnut Distribution: Gently fold chopped walnuts throughout the batter, ensuring even spread without deflating the mixture.
7. Pan Filling and Baking: Divide batter evenly between prepared pans, creating smooth surfaces, and bake for 35-45 minutes until a knife inserted in the center comes out clean.
8. Browning Prevention: If bread surface darkens too quickly, loosely tent with aluminum foil to protect from excessive browning.
9. Cooling Process: Allow loaves to rest in pans for 10 minutes, then transfer to a wire rack to cool completely, preserving the bread’s delicate structure.

Notes

• Banana Ripeness Matters: Select overripe bananas with dark brown or black spots for maximum natural sweetness and deeper flavor profile.
• Prevent Dense Texture: Avoid overmixing the batter to maintain a light, tender crumb structure that allows bread to rise properly.
• Nut Distribution Technique: Lightly coat chopped walnuts in a sprinkle of flour before adding to prevent them from sinking to the bottom during baking.
• Moisture Check Trick: Use the knife test carefully – when inserted into the center, it should come out with just a few moist crumbs, not completely clean or wet.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Breakfast, Snacks, Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 11
• Calories: 306
• Sugar: 31 g
• Sodium: 200 mg
• Fat: 14 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 47 g
• Fiber: 2 g
• Protein: 4 g
• Cholesterol: 37 mg