I wish I had something witty or funny to say about this recipe. I don’t. It’s banana bread. It’s delicious. It’s also from Paula Deen, y’all.
Unfortunately, I cannot find this particular recipe online. I got the recipe from Paula Deen’s Southern Cooking Bible (pg. 284).
As always, read through the entire recipe and all of the notes before starting.
- 1 1/4 cups mashed ripe bananas (2 large or 3 medium)
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 tsp. vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. salt
- 1/2 tsp. baking soda
- 3/4 chocolate chips (optional)
- 3/4 chopped walnuts (optional)
- Place a rack in the bottom third of the oven and preheat to 350 degrees F. Grease a 9x5 inch loaf pan with butter, oil, or cooking spray.
- Baking Powder
- Baking Soda
- Using a rubber spatula, fold the flour mixture into the banana mixture JUST TO COMBINE.
- If you are adding walnuts or chocolate chips, stir in now.
- Pour the batter into prepared pan and smooth the top.
- Bake until a toothpick inserted into the center comes out with crumbs and the top is golden brown. About 1 hour to 1 hour and 10 minutes, depending on your oven. Let cool in the loaf pan on a wire rack for 10 minutes. Remove from pan and let cool completely on a wire rack before serving.
- You do not need to use any kind of a mixer for this recipe. Just a whisk and you should get the job done.
- I sprayed my pan with the cooking spray that has flour already in it. Then I trace the bottom of the loaf pan onto a piece of parchment paper, cut it out, place it into the bottom of the loaf pan and spray the parchment paper. My loaves came right out.
- This packs really well in lunchboxes. Serve it with fruit for breakfast or an afternoon snack.