Posted by: marthabernie | April 26, 2020


4/26/2020 NOTE:  I am republishing this recipe today because it is one of the most viewed of all my posts.  I also want to add that when you freeze bananas and then defrost them, a sweet syrup is produced from the fruit that adds to the flavor and makes for a lovely honey like top on the banana bread.  I find the same thing happens with berries, especially strawberries, when frozen.  It’s a great way to enhance the recipe with natural flavor.


Say what you will about Paula Deen, she has some great recipes, and she does the same thing I do when she has a bunch of fast-ripening bananas…she peels them and pops them in the freezer in air tight freezer bags.  They keep well for at least 2 to 3 months that way.


1-1/4 cups mashed banana (2 large or 3 medium)

1 cup sugar

1/2 cup vegetable oil

2 large eggs

1 teaspoon vanilla extract

1-3/4 cups all purpose flour

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

3/4 cup chopped walnuts, lightly toasted (or substitute chocolate chips)

Place rack in the bottom third of the oven and preheat to 350 degrees F.  Grease a 9 x 5 inch loaf pan with butter, oil or cooking spray.  In a large bowl, whisk together the bananas, sugar, oil, eggs and vanilla.  In a medium bowl whisk together the flour, baking powder, salt and baking soda.  Using a rubber spatula, gently fold the flour mixture into the banana mixture just to combine.  Stir in the walnuts.  Pour the batter into the prepared loaf pan and smooth the top.  Bake until a toothpick inserted in the center comes out clean and the top is golden brown.  About 1 hour and 10 minutes to 1 hour and 15 minutes.  Let cool in the pan on a wire rack for ten minutes.  Then pop the bread out of the pan and let cool completely on the rack before slicing and serving.



  1. Yum!


  2. […] my friend’s mom gave me this Paula Deen recipe a few years ago, and it’s the one I always […]


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