22 Reviews

This was delicious and super easy to make. I added small amounts of vanilla and cinnamon, and I used half brown sugar, and half white sugar. I think that it would have been just as good without the modifications. I made muffins instead of one loaf of bread, and my children inhaled them.

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gloriousfood December 10, 2010

Very moist and good!

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jordanphysics November 28, 2010

This is a wonderful bread; I baked the full recipe in a standard meatloaf pan for 55 minutes and it was moist and delicious. Next time, I will carmelize the pecans before baking them in the bread for a taste of pralines!

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Chef JBo July 19, 2009

Delicious and moist.

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carolebras September 06, 2007

I adjusted the recipe for 1 loaf and used regular size muffin tins sprayed with Bakers Joy (oil and flour). I used 2 large very ripe bananas and adjusted the cook time to 30 minutes. THESE MUFFINS WERE AWESOME! I made it twice; one with nuts; one without and they both came out good:)

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ccollins59 August 04, 2013

This was DELICIOUS! It only made one standard loaf for me.
I try to add ground FLAX SEED wherever I can, and this proved wonderful. I added 2 tablespoons of GROUND FLAX SEED, and USED WALNUTS instead of pecans.
I think it will be a winner once the family gets to it!!
YUMMMYYYY!

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pancetta October 25, 2010

Absolutely perfect. I've been adding a half-cup of pecans to each loaf and it makes it oh so good. The recipe is easy to make, requires ingredients that I keep on hand and has turned out perfect every time I have made it. This will definitely be a recipe that I will make for our church fall bazaar bake sale. Easy, dependable, cost efficient and GOOD.

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ASBelle2010 August 31, 2010

i added 2 tsp of vanilla, it tasted really good , easy to make.

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kirstinkwit March 20, 2010

Being a Paula groupie, I made this and while good there is another Recipezaar recipe BB recipe that I will stick with which is much moister. This is still a good authentic banana bread and tastes great toasted with cold butter.

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Shabby Sign Shoppe April 21, 2008

I've used this recipe multiple times. Whenever I have 4 overly ripe bananas I make 2 loaves out of this recipe and freeze one loaf for when we have company. I also add a tsp of vanilla and cinnamon. Sometimes I use roasted pecans or walnuts. Putting the raw nuts in the skillet beforehand makes them toasty and delicious and topping with a scattering of nuts on top makes for a crispy top and also shows there is nuts in for my nut allergy friends. Thanks Paula Dean for the easy and tasty recipe!

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Kym S. May 30, 2016
Paula Deen Banana Bread