Gold Medal Flours Best Ever Banana Bread Recipes

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GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD

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.

Provided by Suzie

Categories     Quick Breads

Time 1h10m

Yield 2 loaves, 32 serving(s)

Number Of Ingredients 10



Gold Medal Flour's Best-Ever Banana Bread image

Steps:

  • 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.

Nutrition Facts : Calories 129.3, Fat 5.5, SaturatedFat 2.3, Cholesterol 19.4, Sodium 174.8, Carbohydrate 18.2, Fiber 0.8, Sugar 9.1, Protein 2.4

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

GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD RECIPE - (4/5)

Provided by á-470

Number Of Ingredients 10



Gold Medal Flour's Best-Ever Banana Bread Recipe - (4/5) image

Steps:

  • Heat an oven to 350 degrees F. Grease bottoms of two 8 x 4 inches loaf pans. In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with an electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts (if using) until the mixture becomes moistened. Distribute the batter evenly into the two pans. Bake for one hour or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Let the bread cool for about an hour before slicing.

1 1/4 cups granulated sugar
1/2 cup butter or 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 (optional)

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