Paula Deen's Recipe For Banana Nut Bread
Banana nut bread is a classic comfort food that is perfect for breakfast, snacks or desserts. Paula Deen has developed a wonderful recipe that is easy to follow and incredibly delicious. This recipe combines ripe bananas, crunchy nuts, and sweet spices to create a moist, flavorful bread that will be a hit with your family and friends.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup chopped walnuts
Instructions:
Preheat the oven to 350°F. Grease and flour a 9 x 5 x 3 inch loaf pan.
In a medium bowl, combine the flour, baking soda and salt. Set aside.
In a large bowl, using an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the mashed bananas, sour cream and vanilla and mix until well combined.
Gradually add the flour mixture to the banana mixture, beating on low speed until just blended. Stir in the chopped walnuts.
Pour the batter into the prepared loaf pan and bake for 60 to 70 minutes or until a toothpick inserted into the center of the bread comes out clean.
Cool the bread in the pan for 10 minutes, then turn it out onto a wire rack to cool completely. Slice and serve.
Variations:
If you want to mix things up a bit and add some new flavors to your banana nut bread, try these variations:
- Swap out the walnuts for pecans or almonds
- Add a 1/2 cup of chocolate chips for a decadent twist
- Stir in a 1/2 cup of shredded coconut for a tropical flavor
- Top the bread with a cream cheese frosting for an extra touch of sweetness
Whatever variation you choose, it's sure to be a hit!
Tips:
Here are some helpful tips to ensure that your banana nut bread turns out perfectly every time:
- Use very ripe bananas for the best flavor and texture
- Don’t overmix the batter, as this can result in a tough and dense bread
- Be sure to grease and flour your loaf pan to prevent sticking
- Let the bread cool completely before slicing, as it can become crumbly if sliced too soon
- Wrap leftover bread tightly in plastic wrap or aluminum foil and store in the refrigerator for up to five days, or freeze for longer storage
With these tips and Paula Deen's delicious recipe, you'll be able to make the perfect banana nut bread every time. Enjoy!
