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Trisha Yearwood's Banana Bread

Trisha Yearwood banana bread is a Southern-style golden loaf made with mashed ripe bananas, creamed butter, and a tender crumb. Bake at a steady 325°F until the top turns deep golden and a toothpick tests clean for classic old fashioned banana bread texture.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Breakfast, Snack
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Banana bread loaf
  • 3 ripe bananas Mashed until smooth or lightly chunky, depending on your preference.
  • 0.5 cup butter Softened so it creams easily with sugar.
  • 1 cup sugar Use regular granulated sugar.
  • 2 large eggs Beaten before mixing.
  • 3 tbsp milk Adds moisture and helps the batter come together.
  • 1 tsp vanilla extract For warm vanilla flavor.
  • 2 cup all-purpose flour Spoon and level for the right bake.
  • 1 tsp baking soda Provides lift and browning.
  • 0.5 tsp salt Balances sweetness.
  • 0.5 cup pecans or walnuts Chopped; optional for extra crunch.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix
  1. Preheat the oven to 325°F and grease a 9x5 loaf pan.
  2. Cream the butter and sugar until light, then beat in the eggs, milk, and vanilla.
  3. Stir in the mashed bananas until the mixture is evenly combined.
Combine dry ingredients and bake
  1. Sift the flour, baking soda, and salt together, then fold into the banana mixture until just combined.
  2. Fold in the chopped nuts if using.
  3. Pour the batter into the prepared pan, then bake for 60–70 minutes until a toothpick comes out clean and the top is a deep golden brown.
Cool and serve
  1. Cool the loaf in the pan at least 15 minutes before slicing.
  2. Serve warm with softened butter.

Notes

Pro tip: Don’t overmix after adding the flour—fold just until no dry streaks remain to keep the crumb tender. Store tightly wrapped at room temperature for up to 3 days or refrigerate up to 5 days; rewarm slices in the microwave for 10–15 seconds. Freezing is yes: wrap slices and freeze up to 2 months. For a lighter option, use 1/2 cup neutral oil or a 1:1 butter substitute if you prefer a lower saturated-fat swap while keeping the loaf moist.