Gold Medal Banana Bread Recipe
I make the Gold Medal Banana Bread Recipe for its rich flavor and moist texture. It uses simple ingredients like ripe bananas, buttermilk, and all-purpose flour. The batter comes together easily, and the loaf bakes up soft and golden. It’s perfect for breakfast, snacks, or dessert, and it never fails me in the kitchen.
Equipment
- 9x5-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 1/2x4 1/2x2 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
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.