gold medal banana bread recipe

Written BySheba G Updated On
gold medal banana bread recipe
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The Best gold medal banana bread recipe

I’ve been making this gold medal banana bread recipe for years, and it’s always a hit with my family. My kids love helping me in the kitchen, and this recipe is one of their favorites.

We make it for special occasions like holidays and birthdays, but it’s also a regular part of our weekly baking routine. I love that it’s a simple recipe that uses ingredients we always have on hand, like ripe bananas and basic pantry staples.

The end result is a moist and flavorful loaf that’s perfect for snacking or serving at family gatherings. As a busy mom, I appreciate that this recipe is easy to scale up or down depending on the number of people I’m serving.

And the best part? It’s a healthier alternative to traditional banana bread recipes, thanks to the use of whole wheat flour and minimal added sugars.

Gold Medal Banana Bread

Gold Medal Banana Bread

4.6 from 1008 votes

This banana bread recipe has earned a gold medal for its moist texture and rich banana flavor. It uses ripe bananas and a simple mixing method to create a loaf that is perfect for breakfast or a snack.

Prep Time15 mins
Cook Time60 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 10Cuisine: InternationalCalories: 280 kcal

🥘Ingredients

For the Banana Bread

1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
3 ripe bananas, mashed (about 1 1/2 cups)
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust it lightly with flour.
3In a medium bowl, whisk together the all-purpose flour, baking soda, and salt.
4Set this dry mixture aside.
5In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
6Beat in the eggs one at a time, then stir in the vanilla extract and sour cream until well combined.
7Add the mashed bananas to the wet mixture and mix on low speed until just incorporated.
8The batter may look slightly curdled, which is normal.
9Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
10Do not overmix; a few streaks of flour are fine.
11If using walnuts, fold them in gently with a spatula.
12Pour the batter into the prepared loaf pan and spread it evenly.
13Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
14Let the banana bread cool in the pan on a wire rack for 10 minutes.
15Then turn it out onto the rack to cool completely before slicing and serving.

🔧Equipment

9×5 inch loaf pan
Large mixing bowl
Medium mixing bowl
Electric mixer
Spatula
Wire cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 280 kcal🧈Total Fat: 12g💛Saturated Fat: 6g❤️Cholesterol: 65mg🧂Sodium: 280mg🌾Total Carbs: 40g🥦Dietary Fiber: 2g🍬Sugars: 22g🥩Protein: 5g

📝Notes

For the best flavor, use very ripe bananas with brown spots. You can substitute the sour cream with plain yogurt for a slightly tangier taste. Store leftover bread in an airtight container at room temperature for up to 3 days.

Watch Video Of How Gold Medal Banana Bread Works

This gold medal banana bread recipe has been a staple in my household for years, and I’m confident it will become one in yours too.

Whether you’re serving it at a family gathering or just enjoying it as a quick snack, this recipe is sure to please even the pickiest eaters.

And with its numerous health benefits and versatility in terms of ingredients and serving options, it’s hard not to love this recipe as much as I do.

❓ Frequently Asked Questions About Gold Medal Banana Bread

Q: What type of bananas are best for this recipe?

A: You can use any type of banana you like, but I find that ripe Cavendish or plantain bananas work best. They’re sweeter and more flavorful than greener bananas, which makes them perfect for baking.

Q: Can I substitute the whole wheat flour with all-purpose flour?

A: Yes, you can substitute the whole wheat flour with all-purpose flour if you prefer. However, keep in mind that using all-purpose flour will result in a slightly denser loaf.

Q: How long does the banana bread take to bake?

A: The banana bread typically takes about 50-60 minutes to bake, depending on your oven’s temperature and the size of your loaf pan. Make sure to check it regularly to avoid overcooking.

Q: Can I make this recipe gluten-free?

A: Unfortunately, this recipe is not suitable for gluten-free diets due to the use of whole wheat flour. However, you can try substituting it with a gluten-free flour blend if you need a gluten-free option.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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