Recipe by Gold Medal Flour
"Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops."
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1 1/4 cups
butter or margarine, softened
1 1/2 cups
mashed very ripe bananas
2 1/2 cups
Gold Medal® all-purpose flour
chopped nuts, if desired
Yum, this is tasty. I used my mini loaf stoneware and it made 3 mini loaves. I added Pumpkin Pie Spice, less sugar and left out the nuts. I realize this is a sponsored post, but I did use store brand flour :) Pretty good banana bread.
We subbed honey for sugar. The batter was so good, we could have just eaten THAT with a spoon. Light, fluffy texture and great taste to this bread. Keeper!
Good bread . . . I baked mine in 1 large loaf pan. In order for the inside to be baked completely (toothpick test), the outsides got a little too done. My recommendation to others would be to bake in 2 smaller pans, which is what I'll do next time.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Bread from Gold Medal(R) Flour
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 69
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