Banana Bread from Gold Medal® Flour Recipe - Allrecipes.com
Banana Bread from Gold Medal(R) Flour Recipe
  • READY IN hrs

Banana Bread from Gold Medal® Flour

Recipe by  

"Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops."

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Ingredients Edit and Save

Original recipe makes 2 loaves Change Servings
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  • PREP

    15 mins
  • READY IN

    2 hrs 30 mins

Directions

  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2-1/2 inches, or 1 loaf pan, 9x5x3 inches.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 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 and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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Footnotes

  • Variation: Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.
  • Variation: Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.
  • Substitution: Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.
  • How-To: No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.
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Reviews More Reviews

May 31, 2013

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.

 
Jul 07, 2014

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!

 

3 Ratings

Mar 05, 2013

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.

 

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Nutrition

  • Calories
  • 170 kcal
  • 9%
  • Carbohydrates
  • 23.5 g
  • 8%
  • Cholesterol
  • 28 mg
  • 9%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 0.9 g
  • 4%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 188 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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