Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have been testing and trying banana bread recipes for the past couple of years trying to find "the best" one for my recipe collection. Recently, I noticed this recipe on a bag of flour that I purchased. The recipe on the bag carried the name "Best Ever Banana Bread". I figured I had to try it. I did and now I will look no further. This is the one makes it into my recipe book. It is moist and full of flavor. It's the perfect banana bread. Thank you Gold Medal Flour.

Ingredients Nutrition


  1. Heat oven to 350 degrees. Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan.
  2. In large bowl, mix sugar and butter. Add eggs, bananas, buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
  3. Stir in flour, baking soda, salt, and nuts just until moistened. Pour batter into pans.
  4. Bake 8-inch loaves 1 hour, 9-inch loaf 1 1/4 hours, 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.
  5. ****High Altitude (3500-6500 feet): Increase flour to 2 3/4 cups. In step 1, heat oven to 375 degrees. In step 2, add 1/4 cup water with buttermilk. bake 8-inch loaves about 1 hour 5 min, 9-inch loaf about 1 hour 30 minute.
Most Helpful

Sorry, but this didn't work for me. Great flavor, but too dense. My loaf looked like it rose up high, and the wooden pick came out clean when I tested it, but as it cooled it sunk. Maybe too much moisture in recipe? Maybe one less banana would have worked.

Outta Here June 13, 2012

Excellent flavor, made this as posted using 1 9x5 inch baking pan, though I left out the nuts. We enjoyted it veey much. Made for Pick a Chef 2012.

weekend cooker March 31, 2012

What a wonderful banana nut bread, so full of flavor and very moist. Made as written using a 9-inch loaf pan and will be made again soon, a keeper for sure. Thanks for posting.

Papa D 1946-2012 December 12, 2011