Banana Bread
By Paula Deen
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Featured in:
Cooking with Paula Deen Magazine
Difficulty: Easy
Prep time: 15 minutes
Cook time: 50-60 minutes
Servings: 8
Ingredients
- 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
Directions
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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The Deen Team
You can use brown sugar, but it may change the texture of your bread.
The recipe does include baking soda. If you want further information, this is from the publishers of her magazine and they can be contacted here! https://www.pauladeenmagazine.com/
Can I add pecans?
Absolutely!
I believe the recipe should read "flour, SIFTED." Not softened. But if I'm wrong, please explain.
The Deen Team
You are correct—it's sifted! Thanks for pointing out that typo!