If you’re in search of a comforting treat, Gold Medal Flour’s Best-Ever Banana Bread may just be your new favorite go-to. With its rich flavor and delightful texture, it promises to warm your kitchen and heart alike.
When making banana bread, using very ripe bananas is key to achieving that sweet, moist texture. If you’re out of buttermilk, a simple substitute is to mix a tablespoon of vinegar or lemon juice with enough milk to make half a cup, letting it sit for a few minutes. Vegan options can utilize margarine and a replacement for eggs, like flaxseed meal or applesauce. If nuts are not your thing or you have allergies, feel free to leave them out for a nut-free loaf.
Bread & Rolls
Gold Medal Flour’s Best-Ever Banana Bread Recipe
Ingredients
- 1 1/4 cups sugar
- 1/2 cup butter or 1/2 cup margarine, softened
- 2 eggs
- 1 1/2 cups mashed very ripe bananas (3-4 medium)
- 1/2 cup buttermilk
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup chopped nuts, if desired
Instructions
- Heat the oven to 350 degrees Fahrenheit. Grease the bottoms only of 2 (8X4 inch) loaf pans.
- In a large bowl, mix 1 1/4 cups sugar and 1/2 cup butter or margarine until smooth. Then, add 2 eggs, 1 1/2 cups mashed very ripe bananas, 1/2 cup buttermilk, and 1 teaspoon vanilla; beat with an electric mixer on medium speed until the mixture is smooth.
- Carefully stir in 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt, and 1 cup chopped nuts (if using) just until moistened. Overmixing can lead to tough bread, so be gentle here.
- Pour the batter evenly into the prepared pans and smooth the tops.
- Bake for one hour or until a toothpick inserted in the center comes out clean. Keep an eye on the bread as it bakes; ovens can be unpredictable.
- Once baked, cool the bread in the pans for 10 minutes. Loosen the sides of the loaves from the pans with a butter knife, then carefully remove them to a cooling rack. Allow cooling for about 1 hour before slicing.