Banana Bread Recipe Gold Medal Flour

Intro

There are few smells in this world that can compete with banana bread baking in the oven. It’s warm, sweet, comforting, and somehow makes a kitchen feel like a hug. For me, banana bread isn’t just a recipe—it’s a memory, a mood, and sometimes a rescue mission for those sad, spotty bananas sitting on the counter.

This Banana Bread Recipe Gold Medal Flour has been my go-to for years. It’s the one I bake when I need something reliable, soft, and deeply flavorful without being fussy. I’ve tested it on busy mornings, quiet rainy afternoons, and those “I need something sweet right now” moments. Every single time, it delivers.

As a home cook who believes baking should feel friendly—not intimidating—I’m excited to walk you through this recipe like we’re chatting in my kitchen, mugs of coffee in hand, oven preheating in the background.

---

What Is Banana Bread Recipe Gold Medal Flour?

At its heart, this recipe is classic banana bread—but with one important hero ingredient: Gold Medal all-purpose flour.

Gold Medal flour gives banana bread a tender, balanced crumb. Not too dense. Not too fluffy. Just right. It absorbs moisture beautifully, which is important because ripe bananas bring a lot of natural sweetness and softness to the batter.

This version is:

• Moist but not soggy
  
• Sweet but not sugary
  
• Soft with a gentle crust
  
• Full of real banana flavor
  

The bananas shine, the butter adds richness, and the flour holds everything together without making the loaf heavy. It’s the kind of banana bread you can eat plain, toasted, or slathered with butter—and still go back for another slice.

---

Equipment List

You don’t need fancy tools. This is cozy, everyday baking.

• 1 standard loaf pan (9×5 inches)
  
• 2 mixing bowls (one large, one medium)
  
• Measuring cups and spoons
  
• Fork or potato masher (for bananas)
  
• Whisk
  
• Rubber spatula or wooden spoon
  
• Parchment paper (optional but helpful)
  
• Oven
  

That’s it. Simple tools, simple joy.

---

Ingredients

Here’s what you’ll need. These are pantry-friendly ingredients, and I’ll explain why each one matters.

• 2 to 3 very ripe bananas (about 1 cup mashed)
  
• ½ cup unsalted butter, melted and slightly cooled
  
• ¾ cup granulated sugar
  (You can use ½ cup if you like it less sweet)
  
• 1 large egg, room temperature
  
• 1 teaspoon vanilla extract
  
• 1½ cups Gold Medal all-purpose flour
  
• 1 teaspoon baking soda
  
• ½ teaspoon salt
  
• ½ teaspoon ground cinnamon (optional but lovely)
  

Optional add-ins:

• ½ cup chopped walnuts or pecans
  
• ½ cup chocolate chips
  
• 1 tablespoon milk or yogurt (for extra moisture)
  

---

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C).
Grease your loaf pan or line it with parchment paper.

Step 2: Mash the Bananas

In a large bowl, mash the ripe bananas with a fork until mostly smooth. A few small lumps are totally fine—they add texture and flavor.

Step 3: Add the Wet Ingredients

Stir the melted butter into the bananas. Then add sugar, egg, and vanilla extract. Whisk gently until everything looks glossy and well combined.

Step 4: Mix the Dry Ingredients

In a separate bowl, whisk together Gold Medal flour, baking soda, salt, and cinnamon.

Step 5: Combine (Gently!)

Add the dry ingredients into the wet mixture. Fold gently with a spatula. Do not overmix. Stop when you no longer see dry flour.

If you’re adding nuts or chocolate chips, fold them in now.

Step 6: Bake

Pour the batter into your prepared pan and smooth the top.

Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 7: Cool and Enjoy

Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Slice once slightly warm—or wait if you have superhuman patience.

---

Why Gold Medal Flour Makes a Difference

I’ve baked banana bread with many flours over the years, and Gold Medal remains my favorite for this recipe.

It creates:

• A soft, even crumb
  
• No gritty texture
  
• Consistent results every time
  

Because bananas add moisture, you need a flour that can handle it without collapsing. That’s exactly why this Banana Bread Recipe Gold Medal Flour works so beautifully.

---

Flavor Profile: What It Tastes Like

Let’s talk flavor—because this is where banana bread really shines.

• Sweetness: Natural banana sweetness balanced with just enough sugar
  
• Texture: Moist center, lightly crisp edges
  
• Aroma: Warm bananas, butter, vanilla, and a hint of caramel
  
• Mouthfeel: Soft, tender, comforting
  

If you add cinnamon, you’ll get a subtle warmth that makes every bite feel cozy.

---

My Personal Banana Bread Story

I first baked banana bread when I was still learning my way around the kitchen. I was nervous about baking back then—afraid of messing things up. Banana bread became my confidence builder.

This recipe saved me from wasting bananas more times than I can count. It was there for late-night baking sessions, family brunches, and quiet afternoons when I just needed something homemade.

Now, as a female chef who loves approachable food, I still come back to this loaf. It reminds me that good food doesn’t have to be complicated.

---

Tips for Perfect Banana Bread Every Time

• Use very ripe bananas: Brown spots = flavor
  
• Don’t overmix: This keeps the bread tender
  
• Check your oven: Ovens vary—start checking at 50 minutes
  
• Let it rest: Banana bread tastes even better the next day
  

---

Variations You’ll Love

Chocolate Chip Banana Bread

Add semi-sweet chocolate chips for a dessert-style loaf.

Nutty Banana Bread

Walnuts or pecans add crunch and depth.

Healthier Swap

Replace half the butter with yogurt and reduce sugar slightly.

Spiced Banana Bread

Add nutmeg or cardamom for warmth.

Each variation still works beautifully with this Banana Bread Recipe Gold Medal Flour base.

---

How to Store Banana Bread

• Room temperature: Wrap tightly, keep for 2–3 days
  
• Refrigerator: Up to 1 week
  
• Freezer: Slice and freeze up to 3 months
  

Pro tip: Toast frozen slices straight from the freezer.

---

Serving Ideas

• Warm with butter
  
• Toasted with honey
  
• With coffee or tea
  
• As a sweet breakfast or afternoon snack
  

It’s versatile, forgiving, and always welcome.

---

Frequently Asked Questions

Can I use frozen bananas?

Yes! Thaw and drain excess liquid before mashing.

Why is my banana bread dense?

Overmixing is usually the culprit.

Can I make this dairy-free?

Use oil or plant-based butter instead of butter.

Can I double the recipe?

Absolutely—just use two loaf pans.

---

Final Thoughts

This recipe is comfort baking at its best. It’s easy, dependable, and deeply satisfying. Whether you’re a beginner or someone who’s baked a hundred loaves, this Banana Bread Recipe Gold Medal Flour deserves a spot in your kitchen.

Bake it once, and I promise—it’ll become part of your story too.

More Delightful Recipes:

• Willie Mae’s Fried Chicken Recipe
• Mongolian Ground Beef Recipe
• Outback Castaway Cocktail Recipe