Quarantine Cooking - Loaded Banana Bread
Quarantine Cooking - Loaded Banana Bread is a easy Southern United States recipe that serves 10. 210 calories per serving. Recipe by Paula Deen on YouTube.
Prep: 10 min | Cook: 50 min | Total: 1 hr 15 min
Cost: $4.47 total, $0.45 per serving
Ingredients
- 2 cups All-Purpose Flour (sifted)
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 0.5 teaspoon Salt
- 0.5 teaspoon Baking Soda
- 4 Ripe Bananas (very overripe, skins removed)
- 1 teaspoon Vanilla Extract
- 4 tablespoons Unsalted Butter (melted)
- 0.5 cup Greek Yogurt (full‑fat, can substitute sour cream)
- 2 Large Eggs (room temperature)
- 0.5 cup Raisins
- 1 cup Pecans (chopped; half used in batter, half for topping)
Instructions
Combine Dry Ingredients
In a large mixing bowl whisk together the flour, sugar, baking powder, baking soda, and salt until fully combined and lightly aerated.
Time: PT2M
Mash Bananas
Peel four very ripe bananas and mash them with a fork or potato masher until smooth with only a few small lumps.
Time: PT2M
Mix Wet Ingredients
In a separate bowl combine the mashed bananas, melted butter, Greek yogurt, vanilla extract, and eggs. Stir until just blended; do not over‑mix.
Time: PT3M
Combine Wet and Dry
Pour the wet mixture into the dry ingredients. Gently fold with a spatula until the flour is just moistened. The batter will be thick.
Time: PT2M
Add Raisins and Pecans
Stir in ½ cup raisins and ½ cup chopped pecans (reserve the remaining ½ cup for topping).
Time: PT1M
Prepare Loaf Pan
Spray the 9×5‑inch loaf pan with cooking spray or lightly butter it. Pour the batter into the pan and smooth the top with the back of a spatula.
Time: PT2M
Add Topping Pecans
Evenly sprinkle the reserved ½ cup chopped pecans over the batter.
Time: PT30S
Bake
Place the pan in a pre‑heated oven at 350°F. Bake for 50 minutes. After the first 20 minutes, loosely cover the top with aluminum foil to prevent over‑browning.
Time: PT50M
Temperature: 350°F
Cool and Serve
Allow the bread to cool in the pan for 10 minutes, then remove and place on a wire rack to cool completely before slicing.
Time: PT10M
Nutrition Facts
- Calories
- 210
- Protein
- 3 g
- Carbohydrates
- 30 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Wheat, Dairy, Eggs, Tree Nuts
Ingredient Substitutions
- Instead of All-Purpose Flour: Whole Wheat Flour (use 1 cup + 2 tbsp extra liquid)
- Instead of Granulated Sugar: Coconut Sugar, Honey (reduce other liquid by 1/4 cup)
- Instead of Baking Powder: Cream of Tartar + Baking Soda (1 tsp + 1/2 tsp)
- Instead of Ripe Bananas: Mashed ripe plantains
- Instead of Vanilla Extract: Maple Extract
- Instead of Unsalted Butter: Melted Coconut Oil
- Instead of Greek Yogurt: Sour Cream, Plain Yogurt
- Instead of Large Eggs: Egg Substitute (1/4 cup each)
- Instead of Raisins: Dried Cranberries
- Instead of Pecans: Walnuts, Almonds
Equipment Needed
- Mixing Bowl
- Whisk
- Fork or Potato Masher
- Spatula
- 9x5-inch Loaf Pan
- Oven
- Cooking Spray or Butter for greasing
Critical Steps — Do Not Skip
- Whisk dry ingredients thoroughly to distribute leavening agents.
- Do not over‑mix after adding wet ingredients; stop when flour is just moistened.
- Cover the loaf with foil after 20 minutes to avoid a dark crust.
- Check doneness with a toothpick; the bread should be moist but not wet.
Chef Tips from the Video
- Mash bananas directly in the bowl you’ll use for the batter to save dishes.
- Greek yogurt adds tang and extra moisture; if unavailable, use sour cream or plain yogurt.
- For extra crunch, toast the pecans lightly before adding them.
- Add a pinch of cinnamon or nutmeg for a warm spice note.
Troubleshooting
Bread is dense and heavy.
Do not over‑mix the batter and ensure the baking powder and soda are fresh. Also, use fully overripe bananas for extra moisture.
Top is too dark before the center is cooked.
Cover the loaf loosely with foil after 20 minutes as instructed, or lower oven temperature to 325°F.
Bread sticks to the pan.
Generously grease the pan and consider lining with parchment paper.
Storage
Refrigerator: Wrap tightly; lasts up to 5 days.
Freezer: Slice, wrap each piece in foil and place in a freezer bag; up to 2 months.
Room temperature: Best consumed within 2 days; keep in a sealed container.
Make-Ahead Tips
- Freeze the loaf in individual slices; reheat in a toaster or microwave.
- The bread can be toasted and served with cream cheese for a savory twist.
Frequently Asked Questions
What is the cultural significance and history of loaded banana bread in Southern cuisine?
Banana bread became popular in the American South during the Great Depression and wartime when overripe bananas were a way to avoid waste. Southern cooks like Paula Deen add nuts and raisins, turning a simple quick bread into a hearty, comforting treat often served at family gatherings.
What are the traditional regional variations of banana bread in Southern United States cooking?
In the South, banana bread often includes pecans, walnuts, or peanuts, and may be flavored with bourbon, cinnamon, or a swirl of cream cheese. Some families add shredded coconut or pineapple for a tropical twist, but the core ingredients—ripe bananas, flour, and a leavening blend—remain the same.
How is loaded banana bread traditionally served in Southern households?
It is typically sliced warm and spread with butter, honey, or a herbed cream cheese. It also appears on brunch tables alongside coffee, fresh fruit, and sometimes alongside savory dishes like fried chicken for a sweet‑savory contrast.
What occasions or celebrations is loaded banana bread associated with in Southern culture?
Loaded banana bread is a staple at family potlucks, church gatherings, and holiday brunches. Its easy make‑ahead nature makes it popular for Easter, Thanksgiving leftovers, and casual weekend breakfasts.
What other Southern dishes pair well with loaded banana bread?
Pair it with a cup of sweet tea, fresh peach slices, or a side of country ham for a sweet‑savory balance. It also goes nicely with a dollop of whipped cream cheese and a drizzle of honey.
What are the most common mistakes to avoid when making loaded banana bread?
Common errors include over‑mixing the batter, using under‑ripe bananas, and forgetting to cover the loaf partway through baking, which can cause a burnt crust. Also, using old leavening agents will result in a flat loaf.
Why does this loaded banana bread recipe use Greek yogurt instead of milk?
Greek yogurt adds extra protein and a subtle tang that keeps the crumb moist without making the batter too thin. It also contributes to a tender crumb, which is why Paula Deen prefers it over plain milk.
Can I make loaded banana bread ahead of time and how should I store it?
Yes. Cool the loaf completely, then wrap tightly in plastic wrap or foil. Store in the refrigerator for up to five days or freeze sliced portions for up to two months. Reheat in a toaster or oven before serving.
What texture and appearance should I look for when the loaded banana bread is done?
The top should be golden‑brown with a crunchy pecan crust. The loaf will spring back slightly when pressed, and a toothpick inserted into the center should come out with a few moist crumbs but no wet batter.
What does the YouTube channel Paula Deen specialize in?
The YouTube channel Paula Deen focuses on Southern comfort food, classic home cooking, and family‑style recipes that emphasize rich flavors, generous portions, and approachable techniques for home cooks.
How does the YouTube channel Paula Deen's approach to Southern cooking differ from other cooking channels?
Paula Deen’s approach highlights traditional Southern ingredients like butter, pecans, and buttermilk, and she often shares personal anecdotes and practical shortcuts, making the recipes feel like a warm kitchen visit rather than a formal culinary tutorial.
Last updated: September 6, 2026
