We’ve all fallen for the irresistible charm of banana bread, that cozy treat perfect for turning overripe bananas into golden perfection. Our Gold Medal Flour version amps up the classic with its reliable quality, delivering a moist, tender loaf that’s a staple in our kitchen.
Gold Medal Flour has long been a baker’s secret weapon, ensuring consistent results that make every bite a winner. Join us as we share this simple recipe that’s sure to become your go-to for homemade comfort.
Ingredients
We rely on fresh, high-quality ingredients in our Gold Medal Flour Banana Bread Recipe to create a moist, tender loaf that showcases the flour’s reliable baking performance.
Dry Ingredients
For the foundation of our Gold Medal Flour Banana Bread, we start with these essential dry components that provide structure and flavor:
- 2 cups Gold Medal All-Purpose Flour – Sifted for even texture to ensure a light and airy crumb.
- 1 teaspoon baking soda – This leavening agent helps the bread rise perfectly.
- ½ teaspoon salt – Enhances the overall taste without overpowering the sweetness.
- 1 cup granulated sugar – Adds the right amount of sweetness to balance the banana flavor.
- 1 teaspoon ground cinnamon (optional) – For a warm, aromatic twist that complements the bananas.
Wet Ingredients
- 3 ripe bananas, mashed – Use overripe ones for natural sweetness and easy mashing.
- 2 large eggs – Beaten lightly to bind the ingredients and add fluffiness.
- ½ cup unsalted butter, melted – Provides a rich, buttery taste; ensure it’s cooled slightly before mixing.
- 1 teaspoon vanilla extract – Infuses a subtle, fragrant note that elevates the bread’s aroma.
- ¼ cup milk – Helps achieve the ideal batter consistency for a tender result.
Equipment Needed
Before we dive into mixing our fresh ingredients for the Gold Medal Flour Banana Bread, let’s gather the essential tools that ensure a smooth baking process. We rely on reliable equipment to achieve that perfect moist and tender loaf every time.
To keep things organized, we’ve listed the equipment below in the order of use, highlighting key items for emphasis:
- Large mixing bowl: We start with this sturdy bowl for combining dry ingredients like Gold Medal All-Purpose Flour, baking soda, and salt. It should hold at least 4 quarts to avoid spills.
- Medium mixing bowl: Use this for wet ingredients, such as mashed overripe bananas, eggs, and melted butter, allowing us to keep things separate until blending.
- Measuring cups and spoons set: Accuracy is key, so we recommend a standard set including 1-cup, ½-cup, and ¼-cup measures, plus spoons for precise portions of sugar, vanilla extract, and other add-ins.
- Fork or potato masher: Essential for efficiently mashing those overripe bananas to a smooth consistency, which contributes to the bread’s signature texture.
- Whisk or wooden spoon: We prefer a whisk for evenly incorporating wet and dry mixtures, ensuring no lumps in our Gold Medal Flour Banana Bread batter.
- 9×5-inch loaf pan: This standard size pan is crucial for even baking; grease it well to prevent sticking and promote a golden crust.
- Oven thermometer: For consistent results, we use this to verify our oven reaches the exact temperature needed—typically 350°F for this recipe.
- Cooling rack: Once baked, we transfer the loaf to this rack to cool evenly, preserving the bread’s moisture and flavor.
With these tools at hand, we’re set to transition seamlessly from preparing ingredients to crafting our delicious Gold Medal Flour Banana Bread.
Instructions
Now that we have gathered our fresh ingredients and essential tools, let’s guide you through preparing our moist and flavorful Gold Medal Flour Banana Bread. We ensure each step is straightforward for consistent, bakery-quality results.
Prep
First, we preheat our oven to 350°F for even baking, which helps achieve a golden crust on the bread. While the oven heats, we prepare the dry ingredients by sifting 2 cups of Gold Medal All-Purpose Flour, ½ teaspoon baking soda, ½ teaspoon salt, 1 cup granulated sugar, and optional ½ teaspoon ground cinnamon into a large mixing bowl to remove lumps and aerate the flour for a lighter texture.
Next, in a medium mixing bowl, we mash 3 overripe bananas using a fork or potato masher until they reach a smooth, creamy consistency that will infuse natural sweetness and moisture into our loaf. We then lightly beat 2 large eggs in a separate small bowl and melt ½ cup unsalted butter, allowing it to cool slightly before combining with 1 teaspoon vanilla extract and ¼ cup milk to create the wet mixture, ensuring everything blends seamlessly for optimal flavor.
Mix
We start by gently folding the wet ingredients into the dry ones in the large mixing bowl, using a whisk or wooden spoon to stir until just combined—avoid overmixing to prevent a tough crumb and keep our bread tender. For the best results, we add the mashed bananas last, stirring them in thoroughly to distribute their rich, fruity essence evenly throughout the batter, which should have a thick, pourable consistency that promises a soft, irresistible interior.
Once mixed, we grease a 9×5-inch loaf pan with a light coating of butter or non-stick spray, then pour the batter into it, smoothing the top with the back of a spoon for an even rise and appealing presentation.
Bake
We place the filled loaf pan in the center of the preheated oven and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean, allowing the bread to develop a golden-brown exterior with a warm, comforting aroma that fills the kitchen. To ensure accuracy, we monitor the internal temperature with an oven thermometer, aiming for about 200°F, which guarantees the loaf is perfectly set without drying out.
Halfway through baking, we rotate the pan for uniform heat exposure, enhancing the bread’s even texture and color for that professional finish.
Cool
Immediately after baking, we remove the pan from the oven and let it rest on a cooling rack for 10 minutes to allow the bread to set and retain its moisture. Then, we carefully invert the loaf onto the rack to cool completely for another 1-2 hours, preventing sogginess and letting the flavors—such as the subtle nuttiness from Gold Medal Flour—mature for the best taste when sliced.
Make-Ahead and Storage
To keep our Gold Medal Flour Banana Bread fresh and flavorful, we recommend thoughtful make-ahead strategies and proper storage techniques. These methods ensure the bread retains its moist crumb and rich banana essence, making it easy to enjoy anytime.
Making Ahead
We love preparing Gold Medal Flour Banana Bread in advance for busy days or meal prep. Here’s how we do it step by step:
- Prepare the Batter Early: Mix the dry ingredients—such as sifted Gold Medal All-Purpose Flour, baking soda, and salt—in a large bowl up to 24 hours ahead. Store this mixture in an airtight container at room temperature. When ready to bake, simply mash the bananas and combine the wet ingredients as outlined in our instructions.
- Bake and Freeze: For longer make-ahead options, bake the full loaf as directed. Once cooled completely on the rack, wrap it tightly in plastic wrap followed by aluminum foil. This double-layer protection helps preserve the bread’s tender texture. Freeze the wrapped loaf for up to 3 months, allowing you to pull it out for a quick thaw and enjoy fresh-baked goodness.
Storage Options
Proper storage is key to maintaining the delightful aroma and soft interior of our Gold Medal Flour Banana Bread. Below, we break down the best methods based on duration:
| Storage Method | Duration | Instructions | Benefits |
|---|---|---|---|
| Room Temperature | 1-2 days | Wrap the cooled loaf in plastic wrap or store in a bread box. Keep it in a cool, dry spot away from direct sunlight. | Preserves the bread’s natural moisture and flavor for short-term enjoyment. |
| Refrigerator | 3-5 days | Place the wrapped loaf in an airtight container or resealable bag. This slows down staleness in humid environments. | Extends shelf life while keeping the bread’s texture intact; ideal for warmer kitchens. |
| Freezer | Up to 3 months | Wrap tightly as mentioned in the make-ahead section, then store in a freezer-safe bag. Thaw overnight in the refrigerator before serving. | Locks in the fresh-baked taste of Gold Medal Flour Banana Bread for future treats. |
By following these tips, we ensure every slice of our Gold Medal Flour Banana Bread stays as irresistible as the day it was baked. Remember to reheat slices in the oven at 300°F for a few minutes if needed, to revive that warm, comforting appeal.
Conclusion
We’ve loved sharing this Gold Medal Flour banana bread recipe and how it turns simple ingredients into a cozy favorite. It’s a go-to for us when we’re craving that perfect balance of moist texture and rich flavor.
Baking it brings joy to our kitchens and we’re confident you’ll enjoy the results too. Give it a try and make it your own—it’s all about those homemade moments that keep us coming back.
Frequently Asked Questions
What is Gold Medal Flour Banana Bread?
Gold Medal Flour Banana Bread is a moist, tender loaf made with overripe bananas and reliable Gold Medal All-Purpose Flour. It’s a simple homemade treat that uses high-quality ingredients for consistent results, perfect for using up ripe bananas while delivering a comforting flavor.
What ingredients are needed for Gold Medal Flour Banana Bread?
You’ll need dry ingredients like sifted Gold Medal All-Purpose Flour, baking soda, salt, sugar, and optional cinnamon. Wet ingredients include mashed overripe bananas, eggs, melted unsalted butter, vanilla extract, and milk. Using fresh, quality components ensures the best texture and taste.
What equipment is required to make Gold Medal Flour Banana Bread?
Essential tools include a large bowl for dry ingredients, a medium bowl for wet ones, measuring cups and spoons, a fork or masher for bananas, a whisk or spoon for mixing, a 9×5-inch loaf pan, an oven thermometer, and a cooling rack. These help ensure even baking and great results.
How do I prepare Gold Medal Flour Banana Bread?
Preheat your oven to 350°F. Mix dry ingredients in one bowl and wet in another, then combine gently to avoid overmixing. Pour batter into a greased loaf pan and bake for 55-65 minutes, checking for doneness. Cool on a rack to enhance flavor and texture before slicing.
Can I make Gold Medal Flour Banana Bread ahead of time?
Yes, prepare dry ingredients up to 24 hours in advance and store in an airtight container. Bake the loaf fully, then cool and freeze for up to three months. This makes it easy to enjoy fresh-baked bread whenever you want.
How should I store Gold Medal Flour Banana Bread?
Store at room temperature for 1-2 days in an airtight container. For longer freshness, refrigerate for 3-5 days or freeze for up to three months, wrapped tightly. Reheat slices in the oven to restore warmth and moisture for the best taste.
Why use Gold Medal Flour for banana bread?
Gold Medal Flour is known for its reliable quality, delivering consistent, moist, and tender results that professional bakers trust. It helps create a perfect loaf texture without fail, making your banana bread baking experience easier and more successful.