Paula Deen Loaded Banana Bread

Paula Deen loaded banana bread is a moist, tender quick bread with ripe bananas, toasted pecans and plump raisins that bakes in 1 hour 5 minutes. Try this easy banana bread with nuts for a cozy holiday table or Sunday dinner, since it's make-ahead friendly and keeps for days.

Cover the loaf with foil after 20 minutes in the oven, because the sugar and bananas brown fast. Skip it and you get a dark, dry crust before the center is done.

Greek yogurt in the batter keeps the crumb tender and a little tangy, so the loaf stays soft long after baking. Saving half the pecans for the top also gives you a crunchy, toasty crust on every slice.

Paula Deen Loaded Banana Bread

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking time

50

minutes

Calories

330

kcal

Mashed bananas and Greek yogurt make a soft, moist crumb studded with pecans and raisins. Baked under foil, the loaf stays golden on top and tender all the way through.

Ingredients

• 2 cups All-purpose flour
  

• 1 cup sugar
  

• 2 teaspoons baking powder
  

• ¾ teaspoon Kosher salt
  

• ¼ teaspoon baking soda
  

• 1½ cups mashed ripe banana (about 4 medium bananas)
  

• ⅓ cup plain whole Greek yogurt
  

• ¼ cup unsalted butter, melted
  

• 2 large eggs, room temperature
  

• 1 teaspoon vanilla extract
  

• 1 cup chopped pecans, divided
  

• ½ cup raisins
  

Directions

• Prep the pan: Preheat the oven to 350°F and spray a 9x5-inch loaf pan with cooking spray. Then get your two bowls out, one large and one medium.
• Mix the dry ingredients: Whisk 2 cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, 3/4 teaspoon kosher salt and 1/4 teaspoon baking soda in a large bowl. Whisking well spreads the leavening evenly, so the loaf rises without tunnels.
• Mix the wet ingredients: In the medium bowl, whisk 1 1/2 cups mashed ripe banana, 1/3 cup plain whole Greek yogurt, 1/4 cup melted unsalted butter, 2 room temperature eggs and 1 teaspoon vanilla extract. Keep going until the mixture looks smooth.
• Fold and add mix-ins: Fold the banana mixture into the flour mixture just until combined. Then fold in 1/2 cup chopped pecans and 1/2 cup raisins, stopping as soon as no dry flour shows.
• Fill and top: Spread the batter into the prepared pan, smoothing the top with a spatula. Sprinkle the remaining 1/2 cup pecans over the surface so they toast as it bakes.
• Bake the loaf: Bake for about 50 minutes, covering the pan with foil after the first 20 minutes. It's done when a wooden pick inserted in the center comes out clean.
• Cool and store: Let the loaf cool in the pan on a wire rack for 10 minutes. Then remove it from the pan and cool completely on the rack before slicing, and store it in an airtight container for up to 3 days.

Tools for this recipe

• USA Pan 1-pound loaf pan, Pyrex 3-piece glass mixing bowl set, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use walnuts instead of pecans?

Yes, walnuts work in the same amount and give the bread a slightly more bitter, earthy bite. Chop them to about the same size so they slice cleanly.

How ripe should the bananas be?

Use bananas with plenty of brown spots, since they are sweeter and mash into a smoother puree. Green-tinged bananas will make the loaf taste starchy and less sweet.

Can I swap the Greek yogurt for something else?

Sour cream is the closest swap and gives the same tender crumb. Regular plain yogurt works too, but it is thinner, so the loaf may bake up a touch softer.

How long does banana bread keep?

The recipe says to store it in an airtight container for up to 3 days at room temperature. If you want it to last longer, slice it and freeze the pieces wrapped well.

Why did my banana bread come out dense?

Overmixing is the usual cause, because it builds gluten and makes the loaf tough and heavy. Fold the batter just until the flour disappears, and a few small lumps are fine.