This Gold Medal Banana Bread Recipe. I’ve baked banana bread for years, testing countless recipes in my kitchen. I love how it fills the house with warm, sweet aroma.
Whether it’s a cozy morning or a late-night, banana bread never disappoints. After experimenting with textures and flavors, I found one that truly stands out.
About fifteen bakes ago, I discovered the Gold Medal Banana Bread Recipe. It struck the perfect balance—moist, rich, and foolproof.
I use it whenever I have overripe bananas on hand. This recipe is now my go-to. Let me show you how I make it step by step in my own kitchen.
Why Make You Gold Medal Banana Bread Recipe?
I make the Gold Medal Banana Bread Recipe because it’s incredibly easy and always delivers perfect results. The texture is moist, the flavor is rich, and it uses simple ingredients I usually have at home.
It’s my favorite way to use up overripe bananas without wasting them. Plus, it’s a crowd-pleaser—everyone I share it with loves it. For me, it’s comfort food done right.
How To Prepare Gold Medal Banana Bread Recipe
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 5 minutes
Course: Breakfast, Dessert
Cuisine: American
Yield: 1 loaf (about 10 slices)
Ingredients You’ll Need
To make this delectable banana bread, gather the following ingredients:
- 1 1/4 cups granulated sugar
- 1/2 cup butter or margarine, softened
- 2 large eggs
- 1 1/2 cups mashed very ripe bananas (approximately 3 to 4 medium bananas)
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts (optional, but walnuts or pecans are popular choices)
How To Make Gold Medal Banana Bread Recipe
1. Preheat the Oven:
Position the oven rack in the lower third of the oven. Preheat to 350°F (175°C). Grease the bottoms only of two 8 1/2×4 1/2×2 1/2-inch loaf pans, or one 9x5x3-inch loaf pan.
2. Mix Wet Ingredients:
In a large bowl, beat together the granulated sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract until the mixture is smooth and well combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until moistened. Be careful not to over mix, as this can result in a dense loaf.
4. Add Nuts (Optional):
If desired, fold in the chopped nuts for added texture and flavor. Bake the Bread: Pour the batter evenly into the prepared loaf pans. Bake for approximately 1 hour for the 8-inch loaves, or about 1 1/4 hours for the 9-inch loaf. The bread is done when a toothpick inserted into the center comes out clean.
5. Cool and Serve:
Allow the banana bread to cool in the pans for about 10 minutes. Then, remove the loaves from the pans and place them on a wire rack to cool completely, which should take about 55 minutes. This ensures the bread slices neatly and retains its moisture.
Special Note
For the best flavor and texture, always use very ripe bananas—those with deep brown spots or even fully black skins. If your bananas are under ripe, I speed up the ripening process by placing them in a 300°F oven for 10–15 minutes.
They bring out the natural sweetness and moisture in the bread. I also recommend letting the banana bread cool completely before slicing; it helps set the crumb and makes each slice cleaner and more tender.
Nutritional Information Gold Medal Banana Bread Recipe
Calories: Approximately 70
Total Fat: 2g
Saturated Fat: 1g
Cholesterol: 15mg
Sodium: 95mg
Total Carbohydrates: 12g
Dietary Fiber: 0g
Protein: 1g
Iron: 2% DV
Tips For Perfect Gold Medal Banana Bread Recipe
4. Tips for Perfect Gold Medal Banana Bread Recipe
1. Use Overripe Bananas: The riper, the better. Soft, spotty bananas are sweeter and more flavorful, giving your bread that rich banana taste.
2. Measure Flour Correctly: Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the bread dense and dry.
3. Don’t Over mix the Batter: Mix just until the ingredients are combined. Over mixing can lead to a tough, chewy loaf instead of a soft, tender one.
4. Add Buttermilk for Moisture: Stick to the recipe’s buttermilk—it helps create a moist texture and subtle tang that balances the sweetness.
Storage Tips Gold Medal Banana Bread Recipe
To keep your Gold Medal Banana Bread fresh and moist, store it tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate it for up to a week.
Freeze individual slices or the whole loaf wrapped in foil and a freezer-safe bag for up to 3 months. Just thaw at room temperature or warm in the microwave for a quick treat anytime.
Amazing Serving Ideas
I love serving my Gold Medal Banana Bread in different ways depending on the mood. For a cozy breakfast, I toast a slice and top it with a pat of salted butter or a drizzle of honey.
When I want something indulgent, I add a scoop of vanilla ice cream or a spread of Nutella. Sometimes I turn it into a dessert by topping it with whipped cream and sliced bananas.
It even makes a great base for French toast. However you serve it, this banana bread always brings comfort and flavor to the table.
Is Gold Medal Flour Good For Making Bread?
Yes, Gold Medal flour works well for making bread. I use it often in my baking. Give your loaves and crusts great lift and texture with Gold Medal Premium Quality Bread Flour.
It gives a soft texture and consistent results. It’s my go-to for both quick breads and yeast breads.
What Is The Number One Mistake Made When Making Banana Bread?
The number one mistake I see is over mixing the batter. And Using too much banana could make your bread heavy and damp in the center, causing it to appear undercooked and unappealing.
I used to do it too. It makes the bread dense and tough. Now, I stir just until the ingredients come together. That’s how I keep the texture soft and moist.
What Makes Banana Bread Moist And Fluffy?
Milk: Adds moisture, making the bread soft. Baking soda & baking powder. And I get moist and fluffy banana bread by using very ripe bananas. I also add buttermilk for extra moisture.
I never over mix the batter. That keeps the texture light. I bake it just until a toothpick comes out clean. Over baking dries it out.
Is Gold Medal Flour High Gluten?
Gold Medal all-purpose flour has a moderate gluten level. I use it for soft breads and baked goods. It’s not as high in gluten as bread flour. I choose it when I want a tender texture. It works well for most of my baking needs.
Conclusion
The Gold Medal Banana Bread Recipe is a reliable and delicious way to enjoy homemade banana bread. The Gold Medal Banana Bread Recipe never fails me.
It’s simple, satisfying, and full of rich banana flavor. I love how each slice turns out soft and moist, just the way I like it. Whether I enjoy it warm with coffee or pack it for a snack later, it always hits the spot.
looking for a trusted recipe that works every time, this one’s it. Give it a try—you’ll see why it’s a staple in my kitchen. Let me know how yours turns out!
Gold Medal Banana Bread Recipe
Equipment
- 9×5-inchloaf pan
- Mixing bowls (one large, one medium)
- Whisk
- Forkor potato masher
- Spatulaor wooden spoon
- Cooling rack
- Measuring cups and spoons
Ingredients
- 1 1/4 cups granulated sugar
- 1/2 cup butter or margarine softened
- 2 large eggs
- 1 1/2 cups mashed very ripe bananas approximately 3 to 4 medium bananas
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- 2 1/2 cups Gold Medal™ all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts optional, but walnuts or pecans are popular choices
Instructions
Preheat the Oven:
- Position the oven rack in the lower third of the oven. Preheat to 350°F (175°C). Grease the bottoms only of two 8 1/2×4 1/2×2 1/2-inch loaf pans, or one 9x5x3-inch loaf pan.
Mix Wet Ingredients:
- In a large bowl, beat together the granulated sugar and softened butter until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the mashed bananas, buttermilk, and vanilla extract until the mixture is smooth and well combined.
Combine Dry Ingredients:
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until moistened. Be careful not to over mix, as this can result in a dense loaf.
Add Nuts (Optional):
- If desired, fold in the chopped nuts for added texture and flavor. Bake the Bread: Pour the batter evenly into the prepared loaf pans. Bake for approximately 1 hour for the 8-inch loaves, or about 1 1/4 hours for the 9-inch loaf. The bread is done when a toothpick inserted into the center comes out clean.
Cool and Serve:
- Allow the banana bread to cool in the pans for about 10 minutes. Then, remove the loaves from the pans and place them on a wire rack to cool completely, which should take about 55 minutes. This ensures the bread slices neatly and retains its moisture.
Notes
Hi, I’m Delina, a housewife, mother of two living in the suburbs of Vancouver, Canada. I’m a professional recipe developer and food photographer behind thefoodscraft.com. Although I was trained in biological technology for lab work, my heart is in the kitchen. Growing up, family dinners were a nightly tradition, and as a single mom of two, I was determined to keep that alive. With limited ingredients, I discovered the magic of transforming basic items into cozy family meals, which inspires all my recipes. In 2017, I started thefoodscraft.com, sharing budget-friendly recipes and tips.
