Before diving into the delicious details of Pamela’s banana bread, it’s worth noting what you can enjoy alongside it. Picture this: a warm slice of banana bread fresh out of the oven, paired with a scoop of creamy vanilla ice cream. The contrast of temperatures is simply divine. 

Or perhaps you’re more of a traditionalist? Spread a thick layer of peanut butter over your banana bread for a protein-packed snack. You could also serve it with a steaming cup of coffee or tea, unlocking all kinds of cozy vibes. 

If you’re feeling adventurous, consider slicing it thick and toasting it, then slathering a bit of cream cheese on top for a sweet and tangy twist. Trust me; the possibilities are endless!

Let’s be honest, banana bread is a hug in food form. Each bite is soft, comforting, and just sweet enough to be rewarding without being overly indulgent. I first stumbled upon Pamela’s banana bread recipe while searching for a way to use up some overripe bananas. 

I knew I hit the jackpot the moment my kitchen filled with the warm scent of baked goodness. This recipe is easy to follow, and it turned out so delicious that it quickly became a staple in my home. Whether you’re hosting a brunch or simply need a quick snack, this banana bread is your ticket to happiness.

What is Pamela’s Banana Bread?

Pamela’s banana bread recipe is a delightful concoction that combines ripe bananas with a simple mix of ingredients, including Pamela’s Baking & Pancake Mix. Unlike some banana bread recipes that can be overly complicated or require multiple bowls, this one is refreshingly straightforward. The result? A lovely loaf that’s moist, flavorful, and incredibly satisfying. You won’t be running to the store for exotic ingredients or spending hours in the kitchen.

What Does It Taste Like?

When you take your first bite, expect a burst of comforting bananiness. The bread strikes a perfect balance between sweetness and richness. Sometimes, you can taste hints of cinnamon and the slightly nutty crunch of optional chopped nuts. Each mouthful melts in your mouth, leaving you eager for another slice. It’s like a warm embrace from your grandma on a winter’s day—who wouldn’t want that?

Why This Recipe Works?

The success of Pamela’s banana bread recipe lies in its simplicity and balance. Here are four reasons why it shines brightly in the baking world:

1. Easy Preparation
The steps are straightforward. You mix the wet and dry ingredients without fuss. This makes it perfect for beginner bakers and seasoned pros alike. You can whip it up in no time, making it a go-to recipe when you want something warm and homemade.

2. Ripe Bananas Are Key
Using ripe bananas makes all the difference. They add natural sweetness and moisture, reducing the need for extra sugar. Plus, the flavor becomes more intense and caramelized. Just make sure those bananas are speckled and brown for the best results!

3. Versatile Ingredients
Pamela’s Baking & Pancake Mix provides a fantastic foundation. It ensures the texture is perfect every time. Not into nuts? Leave them out. Want a chocolate kick? Toss in some chocolate chips! This recipe is flexible, allowing you to personalize it to your taste.

4. Healthy Alternatives Available
This recipe is easy to modify for your dietary preferences. You can substitute sugar with honey or maple syrup and use yogurt for a bit of tang. The ability to customize means everyone can enjoy a slice without guilt.

Ingredients for Pamela’s Banana Bread Recipe

Here’s what you’ll need to gather:

• 2 large eggs, well-beaten
• 1 cup mashed ripe banana (about 2-3 bananas)
• 1/4 cup granulated sugar or golden honey
• 4 tablespoons of melted butter
• 1 teaspoon pure vanilla extract
• 1¾ cups Pamela’s Baking & Pancake Mix
• ½ teaspoon fine salt
• ½ cup chopped nuts (optional)
• 1/4 teaspoon ground cinnamon
• 2 tablespoons yogurt or sour cream

Step-by-Step Instructions

Ready to bake? Let’s roll. Here’s how to make Pamela’s banana bread, step by step:

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and comes out perfectly cooked.

Step 2: Prepare Your Pan

Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper for easy removal later.

Step 3: Mash the Bananas

In a mixing bowl, mash the ripe bananas until smooth. A fork does the trick nicely. You want it to be creamy but not completely liquefied.

Step 4: Mix Wet Ingredients

In a separate bowl, combine the well-beaten eggs, melted butter, sugar (or honey), vanilla extract, and yogurt (or sour cream). Whisk them together until you get a smooth mixture.

Step 5: Combine the Mixtures

Pour the wet mixture into the mashed bananas. Stir until just combined. There’s no need to over-mix; a few lumps are okay.

Step 6: Add Dry Ingredients

In another bowl, whisk together Pamela’s Baking & Pancake Mix, salt, and cinnamon. Gradually add this dry mix to the banana mixture. Stir until everything is combined. If you’re adding nuts, now’s the time!

Step 7: Pour Into Pan

Transfer the batter into your prepared loaf pan. Use a spatula to spread it evenly.

Step 8: Bake

Place the loaf pan in the preheated oven and bake for about 55-65 minutes. Keep your eye on it! You want a nice golden-brown top.

Step 9: Test for Doneness

Insert a toothpick into the center. If it comes out clean or with a few crumbs, your banana bread is ready! If not, give it a few more minutes.

Step 10: Cool and Slice

Once baked, remove the banana bread from the oven. Let it cool in the pan for about 10 minutes before transferring it to a wire rack. Once it’s completely cooled, slice it and enjoy!

Notes

Here are some trusty tips to ensure your banana bread turns out stellar every time:

• Use Overripe Bananas: The more spotty, the better. This will add natural sweetness.
• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter.
• Don’t Overmix: It’s okay to have some lumps. Overmixing can lead to dense banana bread.
• Watch the Baking Time: Every oven is different. Check for doneness a bit before the recommended time.
• Cool Completely Before Storing: This prevents condensation, which can make your bread soggy.

Nutrition Information

How to Store the Leftovers?

You will likely have leftovers, and that’s a good problem to have! Here’s how to keep your banana bread fresh:

• At Room Temperature: Wrap it tightly in plastic wrap or aluminum foil. It will last about 2-3 days.
• In the Refrigerator: It can stay fresh for up to a week—just make sure it’s well-wrapped.
• In the Freezer: For longer storage, slice the bread and wrap each piece in plastic wrap, then place them in a resealable bag. It can last up to 3 months in the freezer.

When ready to enjoy, let it thaw in the fridge overnight or pop it in the microwave for a few seconds.

Sides for Pamela’s Banana Bread Recipe

Want to elevate your banana bread experience? Consider these side ideas:

1. Ice Cream
A scoop of vanilla or caramel ice cream on the side takes banana bread to a whole new level. The warmth of the bread against the cool creaminess is out of this world.

2. Whipped Cream
Ladle on some freshly whipped cream for a light, airy addition. It feels indulgent and pairs beautifully with the sweetness of the bread.

3. Fresh Fruit
Sliced strawberries or blueberries bring a refreshing touch. Their slight acidity balances the sweetness of the banana bread, making every bite burst with flavor.

4. Nut Butter
Spread some almond or peanut butter on top. The added protein satisfies hunger and complements banana bread’s sweetness perfectly.

Alternative Choices for Ingredients

Sometimes life happens, and you might find yourself missing a few ingredients. Not to worry, here are some alternatives:

1. Pamela’s Baking & Pancake Mix
If you don’t have this specific mix, consider using all-purpose flour and a leavening agent (like baking powder and baking soda) to achieve similar results.

2. Eggs
If you’re egg-free or vegan, you can substitute each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).

3. Sugar
For a healthier option, you can replace granulated sugar with coconut sugar or maple syrup. Just remember to adjust the liquid if you go this route.

4. Butter
Feeling dairy-free? Swap melted butter for coconut oil or vegetable oil. Both will keep your bread moist.

Pamela Dunlap

Pamela’s Banana Bread Recipe

Before diving into the delicious details of Pamela’s banana bread, it's worth noting what you can enjoy alongside it

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 10

Course: Dessert

Cuisine: American

Calories: 346

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large eggs well-beaten
• 1 cup mashed ripe banana
• 1/4 cup granulated sugar or golden honey
• 4 tablespoons of melted butter
• 1 teaspoon pure vanilla extract
• 1¾ cups Pamela’s Baking & Pancake Mix
• ½ teaspoon fine salt
• ½ cup chopped nuts optional
• 1/4 teaspoon ground cinnamon
• 2 tablespoons yogurt or sour cream

Equipment

• Loaf pan
• Fork

Method

 

1. Start by preheating your oven to 350°F (175°C). This ensures your bread bakes evenly and comes out perfectly cooked.
2. Grease a 9×5-inch loaf pan with butter or cooking spray. You can also line it with parchment paper for easy removal later.
3. In a mixing bowl, mash the ripe bananas until smooth. A fork does the trick nicely. You want it to be creamy but not completely liquefied.
4. In a separate bowl, combine the well-beaten eggs, melted butter, sugar (or honey), vanilla extract, and yogurt (or sour cream). Whisk them together until you get a smooth mixture.
5. Pour the wet mixture into the mashed bananas. Stir until just combined. There’s no need to over-mix; a few lumps are okay.
6. In another bowl, whisk together Pamela’s Baking & Pancake Mix, salt, and cinnamon. Gradually add this dry mix to the banana mixture. Stir until everything is combined. If you’re adding nuts, now’s the time!
7. Transfer the batter into your prepared loaf pan. Use a spatula to spread it evenly.
8. Place the loaf pan in the preheated oven and bake for about 55-65 minutes. Keep your eye on it! You want a nice golden-brown top.
9. Insert a toothpick into the center. If it comes out clean or with a few crumbs, your banana bread is ready! If not, give it a few more minutes.
10. Once baked, remove the banana bread from the oven. Let it cool in the pan for about 10

Nutrition

Calories: 346kcal

Notes

• Use Overripe Bananas: The more spotty, the better. This will add natural sweetness.
• Room Temperature Ingredients: Make sure your eggs and butter are at room temperature for a smoother batter.
• Don’t Overmix: It’s okay to have some lumps. Overmixing can lead to dense banana bread.
• Watch the Baking Time: Every oven is different. Check for doneness a bit before the recommended time.
• Cool Completely Before Storing: This prevents condensation, which can make your bread soggy.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s banana bread recipe brings comfort, simplicity, and the delightful taste of home to your kitchen. It’s an adaptable classic that welcomes creativity and personal touches. Whether you enjoy it plain or jazz it up with toppings, this recipe is sure to satisfy. 

So the next time you have overripe bananas staring you down, remember this easy and wholesome banana bread. Happy baking, and may your banana bread journey be filled with sweet and hearty moments!

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