Banana bread is a timeless classic that brings comfort with every bite. Using Gold Medal Flour in our recipe ensures a perfect texture that’s moist yet light, making it a favorite for breakfast or an afternoon snack.
We love how this recipe transforms overripe bananas into a deliciously sweet and tender loaf that’s simple to bake and hard to resist. Whether you’re a seasoned baker or just starting out, Gold Medal Flour gives you consistent results every time.
Let’s dive into a banana bread recipe that combines ease and flavor, turning everyday ingredients into a crowd-pleasing treat. With just a few pantry staples and a little love, you’ll have a golden loaf that’s perfect for sharing or savoring on your own.
Ingredients
To create the perfect Banana Bread using Gold Medal Flour, we rely on a balanced mix of dry and wet ingredients that bring out the best texture and flavor. Here is a detailed list of what we need to get started.
Dry Ingredients
- 2 cups Gold Medal All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional for a warm spice note)
Wet Ingredients
- 3 ripe bananas, mashed (about 1 1/2 cups)
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 1 large egg, beaten
- 1 teaspoon pure vanilla extract
- 1/4 cup buttermilk or plain yogurt (adds moisture and tender crumb)
Optional Add-Ins
- 1/2 cup chopped walnuts or pecans (for crunch)
- 1/3 cup dark chocolate chips (for a rich twist)
- 1/4 cup shredded coconut (for texture and flavor)
- 1 tablespoon flaxseeds or chia seeds (to boost nutrition)
| Ingredient Type | Ingredient | Quantity | Notes |
|---|---|---|---|
| Dry | Gold Medal All-Purpose Flour | 2 cups | Key to tender, fluffy crumb |
| Baking soda | 1 teaspoon | Leavening agent | |
| Salt | 1/2 teaspoon | Enhances flavor | |
| Ground cinnamon (optional) | 1/2 teaspoon | Adds warm spice note | |
| Wet | Ripe bananas (mashed) | 3 (1 1/2 cups) | Sweetens and moistens loaf |
| Unsalted butter (melted) | 1/2 cup | Adds richness | |
| Granulated sugar | 3/4 cup | Sweetener | |
| Egg | 1 large | Binds ingredients | |
| Pure vanilla extract | 1 teaspoon | Enhances flavor | |
| Buttermilk or yogurt | 1/4 cup | Adds moisture and tenderness | |
| Optional Add-Ins | Chopped nuts | 1/2 cup | Adds crunch |
| Dark chocolate chips | 1/3 cup | Adds richness | |
| Shredded coconut | 1/4 cup | Adds texture and flavor | |
| Flaxseeds or chia seeds | 1 tablespoon | Nutrition boost |
Equipment Needed
To bake our Banana Bread Recipe with Gold Medal Flour flawlessly, having the right equipment is essential. Let’s gather everything we need for a smooth and enjoyable baking process.
- Loaf Pan
We recommend a standard 9×5-inch loaf pan. This size ensures the banana bread bakes evenly and develops a perfect crust and tender crumb.
- Mixing Bowls
Use at least two bowls: one for dry ingredients and one for wet. Medium to large bowls help combine ingredients thoroughly without spills.
- Measuring Cups and Spoons
Accuracy is key in baking. Use dry measuring cups for flour and sugar, and liquid measuring cups for wet ingredients like melted butter and buttermilk.
- Electric Mixer or Whisk
An electric hand mixer or stand mixer speeds mixing. Alternatively, a sturdy whisk works well for combining ingredients evenly.
- Spatula
A flexible silicone spatula helps scrape the sides of the bowl completely. This ensures no batter is wasted and maintains consistency.
- Fork or Potato Masher
To perfectly mash the ripe bananas, use a fork or potato masher. We want smooth but slightly chunky banana texture for that characteristic moistness.
- Cooling Rack
After baking, transfer the loaf to a cooling rack. This prevents sogginess by allowing air to circulate around the bread.
| Equipment | Purpose | Notes |
|---|---|---|
| Loaf Pan (9×5 inch) | Shaping and baking the banana bread | Use parchment paper for easy release |
| Mixing Bowls | Combining ingredients | Separate bowls for wet and dry |
| Measuring Cups/Spoons | Precise ingredient measurements | Dry and liquid sets recommended |
| Electric Mixer/Whisk | Mixing wet and dry ingredients | Ensures even and quick mixing |
| Spatula | Scraping batter | Flexible, silicone preferred |
| Fork/Potato Masher | Mashing ripe bananas | Achieves desired banana texture |
| Cooling Rack | Cooling the loaf after baking | Prevents moisture buildup |
Prep Work
Before we start mixing our ingredients, proper Prep Work is essential for a smooth and successful bake. Let’s focus on preparing the bananas and setting up our oven and pan perfectly.
Preparing the Bananas
For the best banana bread texture and flavor, we use ripe bananas with plenty of brown spots. Here’s how to prepare them:
- Select 3 ripe bananas that are soft and speckled with brown spots.
- Peel the bananas and place them in a large mixing bowl.
- Use a fork or potato masher to mash until smooth with some small lumps remaining for texture.
- Avoid over-mashing; lumps provide that classic, tender crumb in our banana bread.
“The ripeness of the bananas directly influences the sweetness and moistness of the loaf.”
Preheating the Oven and Preparing the Pan
Getting the oven temperature and the loaf pan ready is crucial for even cooking and a perfect rise. Follow these steps:
| Step | Description |
|---|---|
| Preheat the oven | Set to 350°F (175°C) for optimal baking temperature. |
| Prepare the loaf pan | Grease the pan lightly with butter or non-stick spray. |
| Optionally, line with parchment paper for easy removal. | |
| Ensure rack placement | Position the oven rack in the center to allow even heat circulation. |
Preheating ahead of time ensures our banana bread begins baking immediately, creating the ideal crumb and crust balance.
By thoroughly preparing the bananas and correctly setting up the oven and pan, we lay the foundation for a moist, flavorful, and beautifully textured banana bread using Gold Medal Flour.
Instructions
Follow these step-by-step instructions to create a moist and flavorful banana bread using Gold Medal Flour. Each step guides us through mixing, combining, and customizing the batter for the perfect loaf.
Mixing the Batter
- In a large mixing bowl, combine 3 ripe bananas that are mashed until mostly smooth but still have small lumps for texture.
- Add ½ cup of melted unsalted butter to the bananas and whisk together until evenly combined.
- Stir in ¾ cup granulated sugar and 1 large beaten egg to the mixture.
- Blend in 1 teaspoon vanilla extract and ¼ cup buttermilk or yogurt for added moisture.
- Whisk all wet ingredients vigorously until smooth and creamy.
Combining Dry and Wet Ingredients
- In a separate bowl, sift together the following dry ingredients for perfect texture:
| Ingredient | Amount |
|---|---|
| Gold Medal All-Purpose Flour | 2 cups |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Ground cinnamon (optional) | 1 teaspoon (optional) |
- Gradually add the dry ingredients to the wet banana mixture.
- Using a flexible spatula, fold the dry and wet ingredients together. Do not over-mix. Blend just until the flour disappears to maintain a tender crumb.
Adding Optional Ingredients
- For extra flavor and texture, gently fold in your choice of the following optional add-ins:
- ½ cup chopped nuts (walnuts or pecans)
- ½ cup dark chocolate chips
- ⅓ cup shredded coconut
- 2 tablespoons flaxseeds or chia seeds for nutrition
- Incorporate these carefully so they are evenly distributed throughout the batter without deflating it.
Baking Directions
Follow these precise baking directions to achieve the perfect banana bread texture and flavor using Gold Medal Flour. Proper baking ensures a moist crumb and golden crust every time.
Baking Time and Temperature
Preheat the oven to 350°F (175°C). Bake the loaf on the middle rack for 60 to 70 minutes. This temperature allows the batter to cook evenly throughout without burning the edges or leaving the center raw.
| Step | Detail |
|---|---|
| Oven Temperature | 350°F (175°C) |
| Baking Time | 60 to 70 minutes |
| Oven Rack Position | Middle |
| Pan Type | 9×5-inch loaf pan |
Check the bread close to the 60-minute mark to avoid over-baking. If you add add-ins like nuts or chocolate chips, baking time might add a few extra minutes.
How to Test for Doneness
To confirm your banana bread is perfectly baked:
- Insert a toothpick or clean skewer into the center of the loaf.
- Pull it out: it should come out clean or with a few moist crumbs but no wet batter.
- If batter sticks, bake for an additional 5 minutes and test again.
- The loaf should have a golden-brown crust that pulls slightly away from the pan edges.
- Lightly press the top—there should be a slight bounce back without feeling soggy.
“Perfectly baked banana bread has a tender crumb with just enough moisture to keep it soft and flavorful.” Maintaining the proper baking time and temperature with Gold Medal Flour guarantees this result every time.
Cooling and Serving
Allowing our Banana Bread made with Gold Medal Flour to cool properly is essential for maintaining its texture and flavor. Here’s how we ensure every slice is perfect and ready to enjoy.
Cooling the Banana Bread
Once our banana bread comes out of the oven with its golden-brown crust and inviting aroma, we immediately transfer it to a cooling rack. This step allows air to circulate around the loaf, preventing sogginess and helping the bread set fully.
- Let the loaf cool in the pan for about 10 to 15 minutes.
- Carefully remove it from the pan to avoid moisture buildup.
- Place the loaf on the cooling rack and let it cool completely—usually 60 to 90 minutes.
| Cooling Step | Time | Purpose |
|---|---|---|
| Rest in pan | 10 to 15 mins | Easier removal without breaking |
| Cooling on rack | 60 to 90 mins | Sets crumb and avoids sogginess |
Cooling fully ensures the banana bread slices cleanly, prevents crumbling, and enhances the moist, tender crumb we all love.
Serving Suggestions
Serving our perfectly baked banana bread opens a world of delicious possibilities. Here are some ideas we love to try:
- Slice thickly and spread with butter or cream cheese while slightly warm.
- Toast slices lightly for a crisp exterior and add honey or maple syrup drizzle.
- Serve with a scoop of vanilla ice cream for an indulgent dessert.
- Add fresh fruit like berries or sliced bananas on the side to enhance flavor.
- Pair with a warm cup of coffee or chai tea for a cozy snack.
“The best banana bread is one that invites us to savor each bite, with every slice showcasing the rich, comforting flavor of ripe bananas and the soft crumb perfected by Gold Medal Flour.”
By letting our banana bread cool properly and exploring these serving tips, we transform a simple loaf into an irresistible treat perfect for any occasion.
Storage Tips
Proper storage is essential to keep our Banana Bread Recipe Gold Medal Flour fresh, moist, and flavorful for as long as possible. Follow these steps to ensure your loaf maintains its ideal texture and taste.
Room Temperature Storage
- Wrap the completely cooled banana bread tightly in plastic wrap or aluminum foil.
- Place it in an airtight container or resealable bag to prevent exposure to air.
- Store at room temperature in a cool, dry place away from direct sunlight.
- Consume within 2 to 3 days for the best flavor and texture.
Refrigeration
- If you want to extend the shelf life, wrap the bread securely as above.
- Place it in the refrigerator to keep it fresh for up to 1 week.
- Keep in mind refrigeration might slightly dry the bread, so warm slices briefly in a toaster or microwave before serving.
Freezing for Long-Term Storage
- For longer storage, wrap the cooled loaf tightly in plastic wrap, then again with aluminum foil to prevent freezer burn.
- Alternatively, slice the bread and freeze individual pieces separated by parchment paper for easy thawing.
- Freeze for up to 3 months without significant loss of flavor or texture.
- To thaw, leave at room temperature or warm gently in the oven.
| Storage Method | Wrapping Needed | Ideal Duration | Notes |
|---|---|---|---|
| Room Temperature | Plastic wrap + airtight container | 2-3 days | Keep away from heat and sunlight |
| Refrigeration | Plastic wrap + airtight container | Up to 1 week | May dry out; reheat before serving |
| Freezing | Plastic wrap + aluminum foil | Up to 3 months | Freeze whole loaf or individual slices |
“Tip: Always make sure banana bread is completely cool before wrapping and storing. Wrapping warm bread traps moisture and can make it soggy or encourage mold.”
By following these storage tips we ensure every slice of our Banana Bread Recipe Gold Medal Flour stays soft, flavorful, and ready to enjoy whenever we want.
Conclusion
Banana bread made with Gold Medal Flour offers a reliable way to achieve that perfect balance of moistness and crumb. With simple ingredients and straightforward steps, it’s a recipe that welcomes bakers of all skill levels.
By paying attention to key details like ingredient quality, mixing technique, and proper cooling, we can create a loaf that’s both flavorful and satisfying. Whether enjoyed fresh or stored for later, this banana bread is sure to become a favorite in our kitchen.
Let’s keep baking and sharing this timeless treat that brings comfort and joy with every slice.
Frequently Asked Questions
What makes banana bread so comforting and popular?
Banana bread is warm, sweet, and moist, offering a nostalgic and homey feeling. Its soft texture and subtle banana flavor make it a favorite treat that’s easy to enjoy any time of day.
Why use Gold Medal Flour for banana bread?
Gold Medal Flour provides the ideal protein content for a tender, well-structured loaf. It helps achieve the perfect crumb and texture, balancing softness with a slight bounce.
Can I use overripe bananas in this recipe?
Yes, overripe bananas with brown spots are perfect because they are sweeter and easier to mash, which enhances the bread’s flavor and moisture.
What ingredients are essential for banana bread?
Key ingredients include Gold Medal All-Purpose Flour, ripe bananas, baking soda, salt, sugar, butter, eggs, vanilla extract, and buttermilk or yogurt for moisture.
Are add-ins like nuts or chocolate chips necessary?
No, add-ins are optional but can boost flavor and texture. Popular choices include chopped nuts, chocolate chips, shredded coconut, and seeds.
What equipment do I need to bake banana bread?
You’ll need a 9×5-inch loaf pan, mixing bowls, measuring tools, an electric mixer or whisk, a spatula, and a cooling rack.
How do I prepare the bananas before baking?
Mash ripe bananas until mostly smooth with some lumps remaining to maintain that classic tender crumb texture in the bread.
What is the proper oven temperature and baking time?
Preheat the oven to 350°F (175°C) and bake the bread for 60 to 70 minutes on the middle rack. Use a toothpick to test for doneness.
How can I tell when banana bread is perfectly baked?
Look for a golden-brown crust, a tender crumb, and a slight bounce when pressed. The toothpick should come out clean.
What is the best way to cool banana bread?
Cool the bread in the pan for 10-15 minutes, then move it to a cooling rack for 60-90 minutes to prevent sogginess and help the crumb set.
How should I store banana bread to keep it fresh?
Wrap completely cooled bread tightly. Store at room temperature for up to 3 days, refrigerate for up to a week, or freeze for up to 3 months. Thaw properly before serving.