Paula Deen Banana Bread 

Paula Deen's Banana Bread is a beloved classic that yields a moist, flavorful loaf. Made with ripe bananas, melted butter, and a touch of vanilla, this recipe is straightforward and perfect for using up overripe bananas. The optional addition of chopped pecans adds a delightful crunch, making it a favorite for breakfast, snacks, or dessert.

🧄 Ingredients

• 2¼ cups all-purpose flour, sifted

• 1 cup granulated 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

• Optional: ½ to 1 cup chopped pecans 

🔪 Directions

1. Preheat Oven: Set your oven to 325°F (163°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.

2. Mix Dry Ingredients: In a large bowl, whisk together the sifted flour, sugar, baking soda, and salt.

3. Combine Wet Ingredients: In a separate bowl, mix the mashed bananas, melted butter, eggs, and vanilla extract until well combined.

4. Combine Wet and Dry Mixtures: Add the banana mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.

5. Add Nuts: Fold in the chopped pecans, if using.

6. Bake: Pour the batter into the prepared loaf pan. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
   
   

7. Cool: Allow the banana bread to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

📊 Nutritional Estimate (per serving)

• Calories: Approximately 250 kcal

• Total Fat: 12 g

• Saturated Fat: 6 g

• Cholesterol: 35 mg

• Sodium: 150 mg

• Total Carbohydrates: 35 g

• Dietary Fiber: 1 g

• Sugars: 20 g

• Protein: 3 g