Banana Bread From Gold Medal Flour Recipes

GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD RECIPE - (4/5)

Steps:

• Heat an oven to 350 degrees F. Grease bottoms of two 8 x 4 inches loaf pans. In large bowl, mix sugar and butter. Add eggs, bananas (increase recipe by one banana), buttermilk and vanilla; beat with an electric mixer on medium speed until smooth. Stir in flour, baking soda, salt and nuts (if using) until the mixture becomes moistened. Distribute the batter evenly into the two pans. Bake for one hour or until a toothpick inserted in center comes out clean. Cool for 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling rack. Let the bread cool for about an hour before slicing.

FLOUR'S FAMOUS BANANA BREAD

Steps:

• Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.
• Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD

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.

GOLD MEDAL FLOUR BANANA BREAD

Steps:

• 1. Heat oven to 350 deg. F,; Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan. 2. In large bowl, mix sugar& butter. Add eggs, bananas, buttermilk & vanilla; beat with electric mixer on medium speed until smooth. Stir in flour, baking soda, salt & nuts just until moistened. Pour batter in pans. 3. Bake 8-inch loaves 1 hour, 9-inch loaf 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 to cooling rack. Cool about 1 hour before slicing. 2 loaves (16 slices each) High Altitude (3500-6500 ft): Increase flour to 2 3/4 cups. In step 1, heat oven to 375 F. In step 2, add 1/4 cup water with buttermilk. Bake 8-inch loaves about 1 hr. 5 mins., 9-inch loaf about 1 hour 30 minutes. ******************* Sugar Glaze* Optional 3/4 Cup Confectioners Sugar 1 teaspoon vanilla 3-4 tablespoons milk Squirts of lemon (optional) or Squirts of Eaglebrand milk Add milk & vanilla slowly & gradually to the sugar, & and stir / whisk slowly. When you achieve the thickness you want stop! Add walnuts on top of bread, then (Pour zigzag using a spoon) glaze top of Banana Bread. Let cool & set.

FLOUR'S FAMOUS BANANA BREAD

Steps:

• Set oven to 350 degrees F. Grease and flour a large loaf pan (it won't fit in a standard loaf pan).
• Sift together the flour, baking soda, cinnamon and salt.
• Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil.
• Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and nuts.
• Pour into the loaf pan and bake for about 45 minutes to 1 hour.

BANANA BREAD FROM GOLD MEDAL® FLOUR

Steps:

• 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.
• 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.

BANANA BREAD FROM GOLD MEDAL® FLOUR

Steps:

• 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.
• 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.

BEST BANANA-NUT BREAD RECIPE

Steps:

• Heat oven to 325°F.
• Grease loaf pan with shortening, using a pastry brush.
• Mix sugar, bananas, oil, and eggs in a large bowl with a wooden spoon. Stir in remaining ingredients. Pour into pan.
• Bake until a wooden pick inserted in center comes out clean, 60-70 minutes.
• Let cool 10 minutes, then loosen sides of loaf from pan and remove. Let cool completely before slicing.