This recipe is from Paula Deen’s cookbook and it is the best banana bread I’ve ever made…. I firmly believe this is due to the fact that this recipe uses a whole stick of butter and, EVERYTHING is better with butter….don’t you agree?
I have been baking this bread for over a decade and it turns out perfectly moist and sweet every time. Sometimes I buy bananas just to make this yummy bread, which is more like a lovely cake that goes wonderfully with a cup of tea or coffee. The awesome thing about this recipe is that you can mix everything in ONE bowl, which makes for a quick clean up. However, I have served this banana bread for a local serving event with my church for 10 years and I quadruple this recipe using my standing mixer and get beautiful results as well.
A couple of tips: I recommend using a 8 x 8 inch square pan versus a bread pan for a more even baking. Or instead of baking a loaf, make muffins which are perfect for lunch boxes or breakfast on the go...just decrease the baking time to 25-30 minutes, depending on your oven.
½ cup (1 stick) butter at room temperature
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 ½ cups flour
1 teaspoon baking powder
1 teaspoon baking soda
3 ripe bananas (I mash the banana in their peel)
Preheat oven to 350 degrees
Grease an 8 x 8 pan
In a large mixing bowl combine the butter, sugar and mix well.
Add the salt, eggs, vanilla, flour, baking soda, baking powder and mashed up banana, and mix well.
Pour the batter into the prepared pan and bake for 50 - 60 minutes.
ENJOY! You can also double this and freeze an bread for another time.