Paula Deen’s Banana Nut Bread 

This classic Southern banana nut bread, featured in Paula Deen’s The Lady & Sons Savannah Country Cookbook, is a timeless favorite. With its moist texture, rich banana flavor, and crunchy nuts, it has become a staple in many households. Whether enjoyed as a breakfast treat or a comforting snack, this bread is sure to please.

Ingredients

• 2 cups all-purpose flour

• 1 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 teaspoon ground cinnamon (optional)

• 1/2 cup (1 stick) unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 4 ripe bananas, mashed

• 1/4 cup whole milk

• 1/2 cup chopped walnuts or pecans (optional)

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.

2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Set aside.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

5. Stir in the mashed bananas and milk until the mixture is well combined.

6. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

7. If using, fold in the chopped walnuts or pecans.

8. Pour the batter into the prepared loaf pan, smoothing the top.

9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.

10. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Nutritional Information (per serving)

• Calories: 280

• Total Fat: 12g

• Saturated Fat: 5g

• Cholesterol: 50mg

• Sodium: 200mg

• Total Carbohydrates: 38g

• Dietary Fiber: 2g

• Sugars: 18g

• Protein: 4g