Gold Medal Flour's Best-Ever Banana Bread

"The recipe is not mine. It's from a bag of Gold Medal Flour, so if you don't care for it...that's o.k. It certainly has what it takes to make it a keeper for me, though. No muss. No fuss. It's light, moist, and makes two perfect 8 X 4 loaf pans. Takes about an hour to bake. P.S. It needs an added banana to really enhance the flavor, though."
 
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photo by Suzie photo by Suzie
photo by Suzie
photo by Suzie photo by Suzie
photo by bwilson2652 photo by bwilson2652
Ready In:
1hr 10mins
Ingredients:
10
Yields:
2 loaves
Serves:
32
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ingredients

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directions

  • Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
  • In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
  • Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
  • Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.

Questions & Replies

  1. Can this recipe be doubled?
     
  2. Can you use bread flour? That’s all I have on hand. Does the recipe change any with bread flour?
     
  3. What about high altitudes?
     
  4. The 1st post is for the banana bread recipe sorry about that. Thanks for your help?
     
  5. My husband forgot to buy the buttermilk. Can i leave out or subitut with milk or use the Nestle coffee mate flavor is Italian Sweet cream. I don't have much to choose from
     
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Reviews

  1. Love this recipe. I’ve made it multiple times. I always add cinnamon and nutmeg and whole pecans( I like to see the nuts when I slice). I’ve made it as loaf and mini loaves or as small muffins. I substitute milk plus 1 tsp vinegar for buttermilk almost every time.
     
  2. This recipe is easy, quick, and very good. I gave it four only stars because I think the original recipe could use more bananas. On my second try, I added an additional banana and that brought it to five stars. Very tasty, moist, and it freezes very well, too. I have made it a few times since with variations, such as baking in mini four loaf pans (reduce baking time to 40 minutes) and adding Ghirardelli bittersweet chocolate chips. Good stuff!
     
  3. Delish- I didn’t change anything except had no buttermilk so nuked some milk to sour it. Making it with buttermilk today. My kids loved it. Moist, sweet, addictive!
     
  4. I made this for work this morning and it came out so moist. I modified it by using half cup each white sugar and brown sugar, and added 1 tsp of cinnamon. This will be my go to recipe from here on. Socorro Ortega, Henderson NV
     
  5. I use a cup of sour cream instead of buttermilk and I add an extra banana too. My family and staff love this bread, especially after the small tweaks to the recipe.
     
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Tweaks

  1. I used a little over half the amount of sugar, and used Country Crock (just because I didn't have enough butter in the house). I used a 9 inch nonstick baking pan, and 1/2 TBSP of Crisco to grease the pan. It turned out amazing - pretty much fell out of the pan and the crust was perfect!
     
  2. I always use this recipe. We actually put it in a 9x13 pan and top it with cream cheese frosting. My kids love banana "cake". Also, we add 2-3 extra bananas per batch (and a 1/2c extra flour as we are at 5280ft or it flops) and 1-2tsp of cinnamon or nutmeg and leave out the nuts! Sooo good.
     

RECIPE SUBMITTED BY

Hello from Athens, PA. Originally from Binghamton, NY, hubby and I moved to Ripley, West Virginia in 2011. Our youngest daughter (and mamma to our five grandchildren) lives in Waverly, NY and decided it was time for us to "move back up north to be near the grands." She had a point, so in October of 2016 we moved to Athens. I worked in clerical/secretarial positions in New York State for 30 years before retiring in 2003. Married since 1976, DH and I have been through the war and back in our 41 years together. Now, we're as comfortable with each other and our life together as a pair of well-worn slippers. We have 3 adult children, 5 grandchildren, and a Cockapoo named Sophie Marie. I'm a Certified Lay Minister with American Baptist Churches USA, and just completed a three year course of study from the West Virginia Baptist School of Christian Studies earning a Diploma in Pastoral Ministry. I am passionate about my faith, hope and trust in God. Proverbs 3:5 keeps me grounded. "Trust in the Lord with all your heart and lean not on your own understanding. In all your ways acknowledge Him and He will make your paths straight." I'm happiest when I'm free to worship God in spirit and in truth, unhindered by man-made boundaries. Writing creatively and a gift for music, especially singing, are two ways in which I seek to understand, glorify, and praise God for the many blessings of my life. I love: the color green, forests, and long, brown, pine needles; rustic homes and fireplaces; sticking my hands and feet in a cold, clear creek. Children. I love witnessing the innocence of children and grieve when that is taken from them. I have a special place in my heart for the elderly, and I enjoy visiting with them. I find myself humbled and grateful by the life experiences they are so willing to share. I used to bake and cook a lot; but now, arthritis in my hands (especially my thumbs) and feet as well as Fibromyalgia make for less "kitchen time." Not a good thing when you enjoy cooking. Now I look for simple and not too time-consuming recipes that still say "I love you." I do continue to make halupki, lasagna, and a couple of other time-consuming recipes (although it really tires me out); but, the happy "thank yous" from others makes the pain more tolerable. Besides, cooking is about love and pleasing others...not pain.
 
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