GOLD MEDAL FLOUR BANANA BREAD RECIPE RECIPES
GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD RECIPE - FOOD.C…
The recipe is not mine. It's from a bag of Gold Medal Flour, so if you don't care for it...that's o.k. It certainly has what it takes to make it a keeper for me, though. No muss. No fuss. It's light, moist, and makes two perfect 8 X 4 loaf pans. Takes about an hour to bake. P.S. It needs an added banana to really enhance the flavor, though.
Total Time 1 hours 10 minutes
Prep Time 10 minutes
Cook Time 1 hours
Yield 2 loaves, 32 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease bottoms only of 2 (8X4 inch) loaf pans.
- In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with electric mixer on medium speed until smooth.
- Stir in flour, baking soda, salt and nuts (if using) just until moistened. Pour batter into pans.
- Bake for one hour or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Cool about 1 hour before slicing.
Nutrition Facts : Calories 129.3, FatContent 5.5, SaturatedFatContent 2.3, CholesterolContent 19.4, SodiumContent 174.8, CarbohydrateContent 18.2, FiberContent 0.8, SugarContent 9.1, ProteinContent 2.4
BANANA BREAD RECIPE - BETTYCROCKER.COM
This classic Banana Bread recipe has appeared in almost every edition of the Betty Crocker Cookbook that’s ever been printed, and it's no surprise! It’s a favorite of hundreds upon hundreds of home cooks for the Banana Bread recipe's speedy 15-minute prep time and its delicious results. This Banana Bread is sure to become a staple in your home if it's not already.
Provided by Betty Crocker Kitchens
Total Time 2 hours 30 minutes
Prep Time 15 minutes
Yield 24
Number Of Ingredients 10
Steps:
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2x4 1/2x2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- 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.
- 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.
Nutrition Facts : Calories 70 , CarbohydrateContent 12 g, CholesterolContent 15 mg, FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 1 g, ServingSize 1 Slice, SodiumContent 95 mg
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