We love the sweet aroma of banana bread. It’s a classic treat that turns overripe bananas into a moist slice of heaven. Our recipe relies on Gold Medal Flour because it’s known for consistent baking results that create a tender crumb every time.
We don’t need fancy techniques or messy gadgets to whip up this comforting loaf. It’s perfect for breakfast or a midday pick-me-up. We’ll share our time-tested method for the ideal balance of sweet banana flavor and soft texture.
Gold Medal Flour Banana Bread Recipe
We rely on Gold Medal Flour for its reliable baking performance. We gain a tender crumb that showcases the sweet flavor of overripe bananas. These step-by-step instructions guide us from mixing our simple ingredients to enjoying a loaf that’s perfect for breakfast or a snack.
Ingredients
- 3 overripe bananas (mashed)
- ½ cup melted butter (cooled slightly)
- ¾ cup granulated sugar
- 1 large egg (beaten)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups Gold Medal Flour (measured level)
Preparation Steps
- Preheat our oven to 350°F. Grease a standard loaf pan.
- Mash the bananas in a large bowl until smooth. Stir in the granulated sugar and beaten egg.
- Incorporate the melted butter. Mix well until everything is combined.
- Add the baking soda and salt. Stir gently.
- Sprinkle in the Gold Medal Flour. Fold the flour into the banana mixture. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Place the loaf pan on the center rack. Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven. Let the bread cool in the pan for 10 minutes before transferring to a wire rack.
Time and Serving Details
| Stage | Approximate Time |
|---|---|
| Preheating the Oven | 5 minutes |
| Mixing the Ingredients | 10 minutes |
| Baking the Banana Bread | 50–60 minutes |
We serve generous slices of this warm banana bread or store leftovers in an airtight container. It retains its soft texture and comforting aroma for days.
Tools And Equipment
We gather a few essential tools to prepare our Gold Medal Flour Banana Bread Recipe with ease. We use a 9×5-inch loaf pan. We rely on a large mixing bowl. We measure ingredients precisely with measuring cups and measuring spoons. We whisk the batter gently to create a smooth texture. We also use a sturdy spatula for folding in the flour. We prefer a cooling rack to maintain loaf structure once it leaves the oven. A toothpick helps us check doneness to ensure the banana bread is fully baked.
| Tool | Purpose |
|---|---|
| 9×5-inch loaf pan | Shapes the banana bread evenly through the entire baking duration |
| Large mixing bowl | Holds wet and dry ingredients for thorough mixing |
| Measuring cups | Ensures accurate measurement for each component |
| Measuring spoons | Helps us achieve perfect amounts of smaller ingredients |
| Whisk | Blends wet ingredients and aids in smooth batter consistency |
| Sturdy spatula | Folds the flour into the mixture without overmixing |
| Cooling rack | Allows heat to disperse and prevents soggy bottoms after baking |
| Toothpick | Lets us check the internal doneness of our loaf |
Ingredients
| Ingredient | Amount |
|---|---|
| Overripe bananas (mashed) | 3 |
| Melted butter | 1/2 cup |
| Gold Medal Flour | 1 1/2 cups |
| Baking soda | 1 teaspoon |
| Salt | 1/4 teaspoon |
| Sugar | 3/4 cup |
| Large egg | 1 |
| Vanilla extract | 1 teaspoon |
- We select three overripe bananas with plenty of brown spots to infuse our Gold Medal Flour Banana Bread with natural sweetness and moisture
- We use melted butter for a tender crumb and easy mixing
- We rely on Gold Medal Flour for consistent rise and a soft texture
- We choose sugar for balanced sweetness that pairs well with the banana flavor
- We measure one egg for binding the mixture and adding richness
- We add a teaspoon of vanilla extract for warmth and aroma
- We incorporate baking soda and salt to promote a light rise and round out the flavors
Directions
Let us walk through each stage of our Gold Medal Flour Banana Bread Recipe. We will prepare the ingredients then mix them before baking the loaf.
| Step | Approximate Time |
|---|---|
| Prep The Ingredients | 10 minutes |
| Mix The Batter | 10 minutes |
| Bake The Loaf | 50 to 60 minutes |
Prep The Ingredients
We preheat our oven to 350°F and position an oven rack in the center. We grease a 9×5-inch loaf pan to prevent sticking. We gather all ingredients including 3 mashed overripe bananas, ½ cup melted butter, 1½ cups Gold Medal Flour, ¾ cup sugar, 1 large egg, 1 teaspoon baking soda, ¼ teaspoon salt, and 1 teaspoon vanilla extract.
Mix The Batter
We whisk our mashed bananas and melted butter in a large bowl. We add sugar, egg, and vanilla extract. We whisk briefly until the mixture is smooth. We combine Gold Medal Flour, baking soda, and salt in a separate bowl. We sift them to remove any lumps. We fold the dry mixture into our banana mixture gently until just incorporated.
Bake The Loaf
We pour our batter into the greased pan. We level the top with a spatula. We bake it for 50 to 60 minutes or until a toothpick inserted in the center comes out clean. We remove our loaf from the oven and let it cool on a rack for at least 10 minutes before slicing.
Storage And Make-Ahead Tips
We store leftover slices of banana bread in an airtight container at room temperature. This helps preserve the soft texture for up to four days. For a slightly longer storage period we refrigerate the loaf for up to one week. We allow chilled slices to rest at room temperature for a few minutes before enjoying.
We also freeze the loaf for up to three months. We slice it first so we can thaw individual portions as needed. We wrap each slice tightly with plastic wrap then place it in a freezer-safe bag. For a quick snack we heat the thawed slices in the microwave for about ten seconds.
If we want to prepare in advance we can mix our Gold Medal Flour batter the night before. We place the covered mixing bowl in the fridge until morning. We let it stand at room temperature for a few minutes then stir gently. We bake as usual to ensure a moist crumb.
| Storage Method | Duration | Best Practice |
|---|---|---|
| Room Temperature | Up to 4 days | Keep in an airtight container to maintain freshness |
| Refrigerator | Up to 7 days | Seal in a container to prevent dryness and bring slices to room temp to serve |
| Freezer | Up to 3 months | Wrap individual slices tightly and thaw in small batches for easy servings |
Conclusion
We love how a simple set of ingredients and a bit of patience can transform overripe bananas into a soothing homemade treat
Our Gold Medal Flour Banana Bread is an easy yet rewarding bake that wraps the kitchen in warm aromatic notes
Each slice has a delicate crumb that invites slow leisurely bites
We trust this recipe will inspire more joyful baking moments in your kitchen
It’s the perfect way to savor sweet homemade bliss with minimal fuss
Frequently Asked Questions
Why use overripe bananas for banana bread?
Overripe bananas bring natural sweetness and a moist texture to your loaf. As they soften, their flavors intensify, making each slice effortlessly sweet and tender. Spotty bananas blend into the batter more easily, ensuring you get that smooth, flavorful crumb everyone loves. Using those extra-ripe bananas also reduces food waste and is a simple way to elevate your homemade treats.
What makes Gold Medal Flour a good choice?
Gold Medal Flour provides consistent quality and reliable results. Its finely milled texture helps create a tender, soft crumb, allowing the banana flavor to shine through. With Gold Medal, you can confidently bake bread that rises well, stays moist, and has a classic homemade taste.
How do I keep banana bread moist?
Bake it just until a toothpick comes out clean or with a few crumbs, avoiding overbaking. Store leftover slices in an airtight container to lock in moisture. If you like, add a piece of paper towel on top to absorb excess moisture, preventing sogginess. Proper storage keeps the loaf soft and delicious for days.
Can I freeze banana bread?
Yes. Wrap individual slices tightly in plastic wrap or foil, then place them in a freezer-safe bag or container. This preserves flavor and texture for up to three months. Thaw slices on the counter or reheat gently in the microwave. Freezing is a convenient way to enjoy freshly baked taste anytime.
Which tools are essential for this recipe?
A 9×5-inch loaf pan shapes your bread perfectly. A large mixing bowl makes it easy to combine wet and dry ingredients. Measuring cups and spoons help ensure accuracy, while a whisk blends them smoothly. A sturdy spatula is great for folding in flour, and a toothpick checks for doneness. A cooling rack maintains the loaf’s structure.
How do I store leftover banana bread?
Place slices in an airtight container. You can keep it at room temperature for up to four days, or in the refrigerator for about a week. This helps preserve its soft texture and delightful aroma. For even longer storage, freeze individual slices so you can enjoy a quick snack whenever you like.