Gold Medal Flour's Best-Ever Banana Bread

Gold Medal Flour's Best-Ever Banana Bread created by Suzie

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.

Ready In:
1hr 10mins
Serves:
Yields:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@Suzie
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@Suzie
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"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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  1. Comfort P.
    The recipe is excellent but I made few additions, substitute flour for 2 cups Cream of Rice, or Cream of Wheat 1/2 cup of flour, 4 cups of banana 1 table spoon freshly grated Ginger. 1 tsp nutmeg, 1 tsp cinnamon, add 1/4 cup of vegetable oil to the butter.
    Reply
  2. ccasharon
    I made this recipe today and it is delicious! It makes a large, pretty loaf. I added a cup of walnuts.
    Reply
  3. Janice.ithal
    Can this recipe be doubled?
    Replies 2
  4. Amy A.
    Can you use bread flour? That’s all I have on hand. Does the recipe change any with bread flour?
    Replies 2
  5. victoriaprovaznik
    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.
    Reply
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