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Banana Bread

By Paula Deen


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Cooking with Paula Deen Magazine

This soft and delicious southern banana bread recipe is a great way to use up those overripened bananas. Plus, it makes for a heartwarming hostess gift!

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Difficulty: Easy

Prep time: 15 minutes

Cook time: 50-60 minutes

Servings: 8


  • 2¼ cups all-purpose flour, sifted
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 4 medium ripe bananas, mashed (about 1½ cups)
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract


Preheat oven to 325°. Spray a 9×5-inch loaf pan with baking spray with flour.

In a large bowl, whisk together flour, sugar, baking soda, and salt. In a medium bowl, whisk together banana, melted butter, eggs, and vanilla. Fold banana mixture into flour mixture until just combined. Spread batter into prepared pan.

Bake until a wooden pick inserted in center comes out clean, 50 to 60 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 3 days.

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