GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD
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.
Provided by Suzie
Categories Quick Breads
Time 1h10m
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, Fat 5.5, SaturatedFat 2.3, Cholesterol 19.4, Sodium 174.8, Carbohydrate 18.2, Fiber 0.8, Sugar 9.1, Protein 2.4
GOLD MEDAL FLOUR'S BEST-EVER BANANA BREAD RECIPE - (4/5)
Provided by á-470
Number Of Ingredients 10
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.
GOLD MEDAL FLOUR BANANA BREAD
75 minutes (1-1/4 hr.)
Provided by kimpulliami4o1
Categories Bread
Time 1h
Yield 10
Number Of Ingredients 10
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.
Nutrition Facts : Calories 488 calories, Fat 35.130864341253 g, Carbohydrate 41.6856856674201 g, Cholesterol 74.677500021253 mg, Fiber 1.24276666666667 g, Protein 5.27363200059821 g, SaturatedFat 18.6900653383475 g, ServingSize 1 1 Serving (141g), Sodium 7213.82425345662 mg, Sugar 40.4429190007534 g, TransFat 2.30308503388515 g
BANANA BREAD
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
Categories Side Dish
Time 2h30m
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, Carbohydrate 12 g, Cholesterol 15 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Slice, Sodium 95 mg
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