• Gold Medal Best Ever Banana Bread

    8 votes
    Gold Medal Best Ever Banana Bread
    Prep: 15 min Cook: 1 hours Servings: 16
    by Nancy Miyasaki
    193 recipes
    I make a lot of banana bread because my kids and husband both love it. I've tried a lot of different recipes, but have found none better that this slight adaptation of the one on the back of the General Mills Gold Medal flour bag. I think they must have tested a lot of different versions before settling on this one, because it is moist and yummy!


    • 1 1/4 cups sugar
    • 1/2 cup butter or margarine, softened
    • 2 eggs (I use omega 3 eggs)
    • 1 1/2 cup mashed very ripe bananas (3-4)
    • 1/2 cup buttermilk (I substitute by putting 1/2 Tbsp of lemon juice or white vinegar in a measuring cup, and then filling up to 1/2 cup with lowfat milk)
    • 1 tsp vanilla
    • 2 1/2 cups all purpose flour
    • 1 tsp baking soda
    • 1 tsp salt
    • 1 cup chopped walnuts (optional)


    1. Heat oven to 350 F. Greatse bottoms of 2 (8x4 inch) loaf pans or 1 (9x5 inch) loaf pan.
    2. In a large bowl, mix sugar and butter. Add eggs, bananas, buttermilk or substitute, and vanilla. Beat with an electric mixer on med until smooth. Stir in flour, baking soda, salt and nuts until moistened. Pour batter into pans.
    3. Bake 8 inch loaves 1 hour, or 9 inch loaf for 1 1/4 hours, or until a toothpick inserted comes out clean. Cool 10 minutes, loosed sides of loaves from pans, remove and place on cooling racks. Cool for about 1 hour before slicing.
    4. Tastes good cold or at room temperature, and can also be toasted to eat warm.

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    • Micheline
      We love banana bread! I will definitely try this version soon. Would this recipe work as banana muffins? Thanks for sharing.
      • Julie-Anne
        Great recipe! Very easy and wonderful because it uses simple ingredients everyone has on hand! I like to use less sugar and salt so I reduced the sugar to 1 cup and the salt to a half-teaspoon. It was perfect for me. The banana bread is delicious!


        • Billie Jo Hafterson
          Billie Jo Hafterson
          I Really like this recipe! Trick- I didn't have any buttermilk, but I always have whipping cream(DESSERT), so I put that in a mason jar and shook it to some tunes for a good 15 min. and viola,
          butter and buttermilk for our bread!!!
          • Jason Freund
            Jason Freund
            Interesting trick with the buttermilk. That's always a limiting factor (ie, extra trip to the store) in these kind of recipes. I will have to give it a try.

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