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Banana Bread from Gold Medal® Flour

Banana Bread from Gold Medal® Flour

  • Prep

  • Ready In

Gold Medal Flour

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 170 kcal
  • 9%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 23.5g
  • 8%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 28 mg
  • 9%
  • Sodium:
  • 188 mg
  • 8%

Based on a 2,000 calorie diet


  1. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350 degrees F. Grease bottoms only of 2 loaf pans, 8-1/2x4-1/2x2-1/2 inches, or 1 loaf pan, 9x5x3 inches.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
  3. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.
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Yum, this is tasty. I used my mini loaf stoneware and it made 3 mini loaves. I added Pumpkin Pie Spice, less sugar and left out the nuts. I realize this is a sponsored post, but I did use store brand flour :) Pretty good banana bread.


We subbed honey for sugar. The batter was so good, we could have just eaten THAT with a spoon. Light, fluffy texture and great taste to this bread. Keeper!

Kim's Cooking Now!

Good bread . . . I baked mine in 1 large loaf pan. In order for the inside to be baked completely (toothpick test), the outsides got a little too done. My recommendation to others would be to bake in 2 smaller pans, which is what I'll do next time.