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Gold Medal Flour Banana Nut Bread Recipe

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Best ever banana bread recipe from gold medal flour Gold medal banana bread recipe, Buttermilk
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Description

This gold medal flour banana nut bread recipe is a classic and beloved dessert. Made with ripe bananas, crunchy nuts, and the perfect blend of spices, this bread is perfect for breakfast or as a snack. The bread is moist and flavorful, with a crusty exterior that makes it irresistible.

Prep Time

The prep time for this recipe is around 15 minutes.

Cook Time

The cook time for this recipe is around 1 hour.

Ingredients

  • 2 cups Gold Medal all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 1 teaspoon vanilla extract

Equipment

  • Loaf pan
  • Mixing bowl
  • Mixing spoon
  • Measuring cups and spoons
  • Oven

Method

  1. Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan with non-stick spray.
  2. In a mixing bowl, whisk together the flour, baking soda, and salt until well combined.
  3. In a separate mixing bowl, cream together the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the mashed bananas, chopped walnuts, and vanilla extract.
  6. Add the dry ingredients to the wet ingredients and mix until just combined.
  7. Pour the batter into the prepared loaf pan and smooth out the top with a spatula.
  8. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
  9. Let the bread cool in the pan for 10 minutes before removing it from the pan and transferring it to a wire rack to cool completely.
  10. Slice and serve as desired.

Notes

  • This bread can be made ahead of time and stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
  • You can substitute the walnuts for any other nuts of your choice, or omit them entirely if you prefer.
  • If you don't have ripe bananas, you can ripen them quickly by placing them in a brown paper bag and leaving them at room temperature for a day or two.

Nutrition Info

  • Serving size: 1 slice
  • Calories: 220
  • Total fat: 10g
  • Saturated fat: 5g
  • Cholesterol: 50mg
  • Sodium: 145mg
  • Total carbohydrates: 31g
  • Dietary fiber: 1g
  • Sugars: 17g
  • Protein: 3g

Recipes FAQ

Can I use whole wheat flour instead of all-purpose flour?

Yes, you can substitute whole wheat flour for all-purpose flour if you prefer. Keep in mind that the texture and flavor of the bread may be slightly different.

Can I add chocolate chips to this bread?

Yes, you can add chocolate chips to the bread if you like. Simply fold in 1 cup of chocolate chips with the mashed bananas and nuts.

Can I freeze this bread?

Yes, you can freeze this bread for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer.

Recipe Tips

  • Make sure your bananas are fully ripe for the best flavor and texture in the bread.
  • Don't overmix the batter or the bread may become tough and dense.
  • If you don't have unsalted butter, you can use salted butter but omit the additional salt in the recipe.
  • You can add a tablespoon of honey or maple syrup to the batter for extra sweetness.
  • Slice the bread thinly and toast it for a delicious breakfast treat.

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