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Loaded Banana Bread


Tags: baking, classics, kid friendly, sweets

Get your copy of Paula Deen’s Southern Baking here.

  • Prep time: 15 minutes
  • Cook time: 50 minutes
  • Servings: 1 loaf


  • 2 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¾ teaspoon Kosher salt
  • ¼ teaspoon baking soda
  • 1½ cups mashed ripe banana (about 4 medium bananas)
  • ⅓ cup plain whole Greek yogurt
  • ¼ cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans, divided
  • ½ cup raisins


Preheat oven to 350˚. Spray a 9×5-inch loaf pan with cooking spray. In a large bowl, whisk together flour, sugar, baking powder, salt, and baking soda, In a medium bowl, whisk together mashed banana, yogurt, melted butter, eggs, and vanilla until smooth. Fold banana mixture into flour mixture just until combined; fold in ½ cup pecans and raisins. Spread batter into prepared pan. Sprinkle with remaining ½ cup pecans.

Bake until a wooden pick inserted in center comes out clean, about 50 minutes, covering with foil after 20 minutes to prevent excess browning. Let cool in pan on a wire rack 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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