Banana Bread Recipe Gold Medal
This Banana Bread Recipe Gold Medal is the perfect combination of soft, moist, and flavorful banana bread. Made with high-quality Gold Medal flour, ripe bananas, and simple ingredients, it’s an easy and delicious treat that’s ideal for any time of the day. Whether you're enjoying it for breakfast or as an afternoon snack, this banana bread will quickly become your go-to recipe for a cozy, homemade loaf.
Equipment
- 9x5-inch loaf pan
- Mixing bowls (2-3)
- Fork or potato masher
- Whisk or electric mixer
- Measuring Cups and Spoons
- Spatula
- Cooling rack
Ingredients
- 2-3 ripe bananas mashed
- 1 ½ cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup melted butter or vegetable oil for a vegan option
- ¾ cup sugar can be adjusted or substituted with honey/maple syrup
- 2 large eggs or flax eggs for a vegan option
- 1 teaspoon vanilla extract
- Optional: ½ cup chocolate chips walnuts, or dried fruit (for extra flavor)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
- Mash the bananas: In a large mixing bowl, mash the ripe bananas with a fork or potato masher until smooth. Set aside.
- Mix the dry ingredients: In another bowl, combine the Gold Medal flour, baking soda, and salt. Whisk until well mixed.
- Prepare the wet ingredients: In a separate bowl, whisk together the melted butter, sugar, eggs, and vanilla extract until smooth and creamy.
- Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid over-mixing to keep the bread tender.
- Add optional ingredients: If you're adding chocolate chips, walnuts, or dried fruit, fold them into the batter at this stage.
- Pour into the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake: Place the loaf pan in the preheated oven and bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the banana bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Use ripe bananas for best flavor.
Vegan option: Replace eggs with flax eggs and use oil.
Store in an airtight container for up to 4 days.
Freezes well for up to 3 months.
