Paula Deen’s Banana Bread

by Cate on December 1, 2004

Print PDF of recipe here.

1/2 cup (1 stick) butter, at room temperature
1 cup sugar
1/2 teaspoon salt
2 eggs
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
3 ripe bananas, mashed

Preheat the oven to 350. Grease a 9×5 loaf pan. In a mixing bowl, combine the butter and sugar; mix well. Add the salt, eggs, vanilla, flour, baking soda, baking powder and bananas. Mix well. Pour the batter into the prepared pan and bake for 50 minutes.

Sweetnicks’ Notes: Definitely one of my favorite go-to banana bread recipes, you can’t go wrong with this one.

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{ 27 comments… read them below or add one }

angie December 19, 2007 at 8:10 pm

i have made 4 batches of this bread in the last week, i like to give homemade goodies for CHRISTMAS, this is the easiestbanana bread i have ever made i substitute vanilla for butter nut flavoring and add chopped nuts


Regena December 19, 2009 at 12:56 pm

I make this banana bread 3-4 times a month. It is delicious and very easy to make. I always have the ingredients in the house, so when we want something sweet and moist to eat I bake it.


Damon February 16, 2010 at 6:35 pm

I love Paula Deen but this recipie is a flop I made it twice and both times the bread come out like crap. the outside cooked and the inside fell and became big holes. Dont Make!!!!!!!!!!!!!!!


Brandi December 1, 2011 at 2:52 pm

Maybe you had the oven on too hot? I’ve made about 10 loaves with this recipe and have never had a problem.


Judy Barnhil September 30, 2012 at 7:58 pm

Don’t give up Damon and you did the right thing to send in a comment. Keep trying.


Lynn May 24, 2013 at 2:26 pm

I made this recipe three times. Each time I thought it was because I used the small banana’s so I used 5 instead of 3. It came out cooked on the outside and fell in the middle and was mush!!

So I just made it again using regular banana’s and cooked it 50 minutes. Toothpick came out sticky so added another 5 minutes. Again, came out great except for the center fell and was mushy!! Please someone explain….I followed the directions exactly! Is a glass loaf pan not as good as a metal one maybe?


Dawn May 24, 2013 at 8:31 pm

Lynn, I use a metal air bake loaf pan that seems to be a little wider than some of the new loaf pans, and it is great I have only made this recipe once though and had to cook it a few minutes longer than what it called for, did the toothpick test and it was perfect. I use Gold Medal flour and real butter. Make sure that your baking soda and powder aren’t old, I know that can be a real issue with cookies. Don’t give up, try another pan, you can always use it for other things also.


Barbara March 19, 2014 at 4:00 pm

I made this bread and it came out perfectly and was delicious. It sounds like you had too much liquid in the batter. It’s even possible your bananas were extra large although it usually wouldn’t make that much of a difference. Paula’s recipes never “come out like crap” so, chances are you made a mistake. It happens to all of us. Hope you try again.


Carla chandler September 13, 2017 at 2:43 pm

I make this all the time for several years now oven temp is a big deal and also filling your pan full it will not overflow like regular cakes. I use parchment paper and do not grease pans it’s so easy just pops right out. Also it will finish cooking in the middle after its taken out of oven. Just keep trying it really is easy. Good luck. My kids love it to eat after there marathon runs to carb up.


Diana August 13, 2010 at 4:33 am

I’ve made it twice last week & fixing to prepare a 3rd time. It was moist, yummy & came out perfect. No problems.


Dana Burke October 22, 2010 at 6:00 pm

Absolutely loved this recipe! It is now my go to recipe for Bananna Bread. I added 1/2 cup chopped black walnuts and before baking I sprinkled the top w/ dark brown sugar. Big hit with my family and friends. This will be one that I use as gifts at Christmas.


Brandi December 1, 2011 at 2:51 pm

My old co-worker turned me onto this recipe and it’s a hit! I made 3 loaves for a bake sale and they went quick. Awesome and easy to make since you mix everything together!!


Margie January 11, 2012 at 4:57 pm

Absolutely the best and easiest banana bread recipe I have ever used. Love it!!!


disneylanders April 21, 2012 at 11:55 pm

I made this and used mini pans. I also doubled the recipe and used 5 bananas. I loved the way they came out. I really was worried about the other comments of not coming out good. I was worried I would be wasting my pantry stock on this. I am so happy with the way they came out. Moist, yummy, not burned. I would reccomend this to any body who is looking for a nut free bread.


Anna October 4, 2012 at 11:39 am

The first time I made this bread I put the butter in the microwave to soften. Unfortunately, I forgot the butter all together! My daughters friends loved it as we sat on the front porch with tea and berries.
I decided to make it again–this time with the butter included.
Tasted very good but wondering if I liked the previous version better?!
Is that possible?


Laretha Jackson December 16, 2012 at 3:22 pm

A co-worker brought a loaf in using this recipe and I was in love! She doubled the recipe to 6 bananas and let it cook longer but it was so good. I use 4 bananas and cook it at exactly 50 minutes and it was great!


carolyn russT April 13, 2013 at 4:18 pm



Dawn May 23, 2013 at 6:27 pm

I made this for the first time and it was incredible, I will not use my old recipe again. I used 5 small very ripe bananas and it was perfect, the blacker the bananas the better. It cooked all through and was not dry at all, very moist and no uncooked centers as my old recipe would do. LOVE IT!!!


Cheryl Dyal June 26, 2013 at 5:59 pm

My hubby wants me to make banana bread but put it in muffin pan. How long would I cook it?


R TEREAU August 2, 2013 at 9:03 pm



Diane October 23, 2013 at 10:43 pm

Cheryl Dyal,
I often put banana bread batter into cup cake/ muffin pans and it comes out super. It cooks faster than in a bread pan or cake pan. Just do like you would with a cake. If you can smell it, it looks brown, it has raised and you can insert it with a knife or tooth pick and it comes out clean, it is baked. Some people also gently press their finger down in the center and it will comes back up if it is done.

My favorite recipe I have used most of my life is from the Joy of Cooking Cook Book, listed on page 130 as Banana Cake. It come out like a delicious, moist muffin. Since I don’t have the once memorized receipe handy and haven’t made it in some time, I decided to look up Paula Deen’s receipe. It is baking as I type this and smells yummy!

My most often used receipe, by Paula Deen is her Rice Pudding. My grandson loves “Sweet Rice” and this receipe comes out better than store bought Rice Pudding and I have the recipe memorized, as I make it almost nightly :)


Diane October 23, 2013 at 11:07 pm

Well my Banana Bread was over done in 45 min., instead of the hour stated, but I had it in an oblong, glass cake pan. Further proves that you should check the baked product sooner than the stated time, based on so many factors, ie. different ovens, different pan materials and construction sizes, etc.

I personally like my other recipe from the “Joy of Cooking” Cook Book better, but it’s all delicious :)


Tiffany December 12, 2013 at 11:43 am

My desserts have always come out great. Especially my cheesecakes and cookies. This will be my first time making banana bread ever, and I am definitely going to use this recipe. But recently I just moved and instead of baking in an electric oven, which I am used to. I will be baking in a gas oven. Would I still bake for 50 minutes, do you think? 50 minutes seems like a long time.


Christina December 5, 2015 at 2:42 am

Just made this and it turned out so good. I added chopped pecans, some cinnamon. I did add about 1/4 cup or less of buttermilk. I ended up cooking about 15-20 min longer. Prob cause of buttermilk, but this will def. be my go to recipe from now on.


Dottie March 26, 2017 at 5:14 pm

Loved it. I doubled it & added some applesauce too. Not too dry, not too moist—perfect.


Michael May 7, 2017 at 8:32 am

My go to recipe for several years. Lately I’ve been substituting honey (just shy of 1 cup) for the sugar. Sometimes I substitute coconut oil for the butter (equal measurement). I add 1 cup each of chocolate chips and chopped pecans, sometimes raisins as well…just reducing the quantities of each. Enjoy!!


Jacque March 11, 2019 at 11:33 pm

Haven’t made Banana Bread in a while so I had 4 really ripe bananas and decided to make a loaf! I used Paula’s recipe,couldn’t have been easier and WOW was it Great!


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