Use a spoon to transfer the flour into the measuring cup, and level it with the back of a knife or an offset spatula. Measure the flour accurately with the spoon and level method.The skins will have browned and the flesh will have turned softer and sweeter. Bake them, unpeeled, at 300 degrees Fahrenheit for 15 to 30 minutes. If you can’t wait that long, though, pop the bananas in the oven. After 1 to 2 days, your bananas will be ready. Place the paper bag in the warmest area of your house, say, near a window or on top of your fridge. If your bananas haven’t reached that ideal ripeness level, speed things up by placing them in a paper bag with some ripe apples.Īpples contain ethylene, a compound responsible for ripening fruit. As the skins get darker, the sweeter they get. Slice and enjoy as is or slathered with butter. Flip them over onto a wire rack and allow them to cool completely. Let the loaves cool in the pans for 10 minutes. If it comes out with wet batter sticking to it, give it another 5 minutes and check again. Stick a toothpick into the middle of the bread. They’ll take about 40 to 45 minutes, but I suggest you check for doneness at the 38-minute mark. Pour the batter into your prepared pans and bake. If you have other mix-ins, this is the time to add them. Do not over-mix the batter, otherwise, the bread will be too dense.Īdd in the chopped pecans. Gently mix them together just until you no longer see streaks of flour. Then, pour the dry ingredients into the banana mixture. Use room temperature ingredients so they combine easily. In a large bowl, beat together the butter, bananas, and eggs. Stir the mixture well so the ingredients are evenly distributed. Next, combine the dry ingredients – flour, sugar, and salt – in a medium bowl. You can also just line the pans with parchment paper, leaving a bit of overhang on the sides for easier lifting. Greasing will help the bread to easily come off the pans. Brush the bottom and the sides of two loaf pans with oil or butter. To start, preheat your oven to 350 degrees Fahrenheit. Trust Paula Deen to make the most amazing baked goods with almost zero effort. What I love about this recipe is that it’s so easy. There’s no cinnamon sugar on top and no chocolate chips, and it just has some chopped pecans.īut don’t be fooled by its simplicity, because OMG, it’s unbelievably amazing. It’s soft, fluffy, moist, and loaded with sweet, banana goodness. Paula Deen’s banana bread is everything you could hope for. Turn on the oven and peel them bananas! Let’s get the party started. Ready to wow your family and friends with your baking prowess? Of course, no one needs to know that It’ll be our little secret. The ingredients are basic and the recipe is beginner-friendly! Can't wait to dig in? We wouldn't think twice if you stole a slice for yourself first.The best part is it couldn’t be simpler.
A bit of stirring, an hour of baking, and you'll have a delicious loaf of banana bread that's ready to share with hungry visitors. Next time you have a bunch of ripe bananas sitting in the kitchen, forgo the classic recipe for something a little more interesting. Before you know it, they'll be requesting this banana bread recipe to share with their loved ones, too. One bite and this recipe will become a new family favorite.Wrap up a few loaves in pretty baskets or decorative dish towels to deliver to friends and neighbors. We updated the classic batter with a half cup of tangy sour cream and finished the loaf with our sweet pecan streusel topping. It brings back memories of holiday baking marathons, cozy weekend mornings, and drop-in visits to grandma's house for a bit of baking. There's something particularly comforting about the familiar aroma of banana bread wafting from the kitchen.
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