Paula Deen’s Loaded Banana Bread is the perfect recipe to use up your leftover ripe bananas. I know that banana bread is so cliche, but this is unlike any other banana bread you’ve tried. It’s loaded with goodies to tempt even the pickiest taste buds. And toasty pecans take it over the top. This is one you must try!
If you love a tender loaf of banana bread with lots of yummy mix-ins, this recipe is for you.
You can’t beat a one-bowl, no-mixer recipe that uses up your leftover ripe bananas.
If you’re like me and you always end up with a few extra bananas at the end of the week, try this easy recipe.
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Key to Success #1 – Use Very Ripe Bananas
One of the key ingredients in banana bread is a lot of bananas.
Four ripe bananas, or roughly 1 1/2 cups of mashed banana, are needed for the loaded banana bread.
Bananas should only be mashed when you’re ready to use them, not ahead, to prevent browning.
The bananas you use must be really ripe.
If your bananas are riper, your cake will taste better and have more flavor.
I prefer to use bananas that are starting to soften and have several spots.
If your bananas are not ripe yet, you can speed up the ripening process by placing your bananas into a paper bag overnight.
Or just wait a few days to make your Loaded Banana Bread.
You can also put whole unpeeled bananas in a 250-degree F oven for about 15 minutes.
Be sure to measure the mashed banana carefully.
Don’t add more than 1 1/2 cups of mashed banana or your bread may not bake up as soft and fluffy.
Key to Success #2 – Greek Yogurt for Added Richness and Moisture
The batter for this Loaded Banana Bread is a traditional quick bread recipe.
Baking soda and baking powder, two leavening ingredients, help produce the bread’s soft texture.
This will produce a loaf of banana bread that is beautiful and fluffy.
In addition, we’re adding a little bit of Greek yogurt to the batter.
The Greek yogurt will add more acidity to activate the baking soda and make this bread rise even higher.
It’ll also add more moisture to make this bread extra tender.
Use plain Greek yogurt for a more tangy flavor.
You can substitute sour cream in place of Greek yogurt with similar results.
Key to Success #3 – Load It Up With Raisins and Nuts
You’re going to love the addition of raisins and nuts to this delicious banana bread.
You can leave out the raisins if you don’t prefer them.
If you hate raisins in your banana bread and don’t let me know in the comments, I’ll be so disappointed.
But I recommend that you give it a try.
The raisins and nuts lend a great deal of texture to this banana bread and make it quite a hearty recipe.
I like to use pecans in this easy recipe, but you can substitute walnut if you prefer.
Add half of the chopped pecans to the batter.
Then sprinkle the rest on the top of the loaf before baking.
You’ll bake the loaf of banana bread for 20 minutes before covering it with foil for the rest of the baking time.
This will ensure that your nuts get toasty but not overly browned.
You’re going to love all the delicious mix-ins in a tender loaf of banana bread.
We don’t call it Loaded Banana Bread for nothing!
Save this Loaded Banana Bread recipe to your favorite Quick Bread Recipes board or your Easy Appetizers board.
- 2 eggs
- 1/3 cup plain Greek yogurt
- 1/4 cup butter, melted
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1 cup sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups mashed ripe banana (about 4 medium bananas)
- 1/2 cup raisins
- 1 cup chopped pecans, divided
- Preheat oven to 350 degrees F. Grease a 9x5-inch loaf pan.
- Whisk together the eggs, yogurt, melted butter, and vanilla in a large bowl until smooth. Stir in the flour, sugar, baking powder, salt, and baking soda until combined. Stir in the mashed banana, raisins, and 1/2 cup of pecans. Do not overmix.
- Spread the batter into the greased loaf pan. Sprinkle the remaining 1/2 cup of chopped pecans on top.
- Bake uncovered for 20 minutes then cover with foil and bake an additional 30 minutes until a toothpick inserted into the center comes out with a few moist crumbs. Cool for 10 minutes then remove from pan.
Slightly adapted from Paula Deen's Loaded Banana Bread recipe
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Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 354Total Fat: 14gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 50mgSodium: 332mgCarbohydrates: 54gFiber: 3gSugar: 29gProtein: 6g
Nutrition Information Provided For Educational and Informational Purposes Only.