Paula Deen’s Loaded Banana Bread
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Paula Deen’s Loaded Banana Bread is a moist, tender banana bread packed with sweet raisins and crunchy pecans. Made with four ripe bananas and Greek yogurt, this easy one-bowl recipe is a delicious way to use bananas that have been sitting on the counter a little too long.
This isn’t an ordinary loaf of banana bread. Raisins add little pockets of sweetness, while chopped pecans are mixed into the batter and sprinkled over the top to become lightly toasted as the bread bakes.
The original recipe uses sour cream, but I make mine with plain Greek yogurt. Either one gives the loaf a rich, tender crumb and keeps it moist for days. No mixer is required, and the batter takes only a few minutes to prepare.
What Is Loaded Banana Bread?
Loaded banana bread starts with a classic banana bread batter and adds extra texture and flavor with mix-ins. This Paula Deen-inspired version is loaded with raisins and chopped pecans, with additional pecans baked on top.
It’s sweet enough to enjoy as dessert but also makes a delicious breakfast, snack, or addition to a brunch spread.
Ingredients You’ll Need
- Pecans: Half are folded into the batter, while the remaining pecans are sprinkled on top and toasted as the bread bakes.
- Ripe bananas: Use about four medium bananas, or exactly 1½ cups mashed. Bananas with plenty of brown spots provide the sweetest flavor.
- Eggs: Help bind the batter and give the bread structure.
- Plain Greek yogurt: Keeps the banana bread moist and tender. You can substitute the same amount of sour cream.
- Butter: Melted butter adds richness and flavor.
- Vanilla extract: Enhances the sweetness of the bananas.
- All-purpose flour: Measure the flour carefully so the loaf doesn’t become dry or dense.
- Granulated sugar: Sweetens the batter and helps create a tender texture.
- Baking powder and baking soda: Work together to help the bread rise.
- Salt: Balances the sweetness and enhances the other flavors.
- Raisins: Add chewy pockets of sweetness throughout the bread.
How to Make Paula Deen’s Loaded Banana Bread
Variations and Substitutions
This loaded banana bread is easy to customize with the ingredients you have on hand. Replace the Greek yogurt with an equal amount of sour cream, or swap the pecans for chopped walnuts. You can leave out the raisins or substitute dried cranberries or chocolate chips for a different flavor.
For even more texture, try combining two mix-ins, such as pecans and chocolate chips. Keep the total amount of added mix-ins about the same so the loaf bakes evenly.
Tips for the Best Loaded Banana Bread
- Measure the banana: Use no more than 1½ cups of mashed banana.
- Don’t overmix: Stir only until the flour disappears. Overmixing can produce a dense or tough loaf.
- Use the right pan: Bake the bread in a standard 9-by-5-inch loaf pan.
- Cover the top: Loosely tent the loaf with foil after 20 minutes so the pecans don’t burn.
- Check the center: The bread is ready when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Let it cool: Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack.
Paula Deen’s Loaded Banana Bread is anything but plain. Sweet bananas, chewy raisins, and crunchy toasted pecans make every slice a little different, while Greek yogurt keeps the loaf moist and tender.
Serve it slightly warm with butter, add it to a brunch spread, or enjoy a slice with coffee. It’s an easy, no-mixer recipe that makes excellent use of overripe bananas.
Loaded Banana Bread
Ingredients
- 2 eggs
- ⅓ cup plain Greek yogurt
- ¼ cup butter, melted
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cups mashed ripe banana, about 4 medium bananas
- ½ cup raisins
- 1 cup chopped pecans, divided
Directions
- Preheat oven to 350 degrees F. Grease a 9×5-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.
Notes
Equipment
Nutrition Facts
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