Banana Bread

Rich buttermilk, crunchy nuts and flavorful, ripe bananas make this banana bread tops.

Wait, there's more! Read the blog post about this recipe.

GoldMedalRecipe by GoldMedal

Rated 4.0 Stars
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(24)

11

15 minutes

3 hours 25 minutes

2 loaves (24 slices each)



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Nutrition Info

  • 1 Slice
  • 70
  • 2g
    (Saturated Fat 1g)
  • 15mg
  • 95mg
  • 12g
    (Dietary Fiber 0g)
  • 1g
  • Percent Daily Value*
  • 2%
  • 0%
  • 0%
  • 2%
  • Exchanges
  • 1

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • Variation

    Mini Banana Breads make great gifts! To make, grease bottoms only of 10 miniature loaf pans, 4 1/2x2 3/4x1 1/4 inches. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes.

  • Variation

    Stir 1/2 cup chocolate, peanut butter or butterscotch chips into the batter for mouthwatering flavor combinations.

  • Substitution

    Rise to the occasion! If using self-rising flour, there is no need to add baking soda and salt.

  • How-To

    No buttermilk on hand? In an emergency, you can mix 1 1/2 teaspoons lemon juice or white vinegar and enough milk to make 1/2 cup. Or substitute 1/2 cup plain yogurt.

Ingredients

  • 1 1/4  cups sugar
  • 1/2  cup butter or margarine, softened
  • 2  eggs
  • 1 1/2  cups mashed very ripe bananas (3 to 4 medium)
  • 1/2  cup buttermilk
  • 1  teaspoon vanilla
  • 2 1/2  cups Gold Medal® all-purpose flour
  • 1  teaspoon baking soda
  • 1  teaspoon salt
  • 1  cup chopped nuts, if desired

Directions

  1. 1Move 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.
  2. 2Mix 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.
  3. 3Bake 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.
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catediam
catediam said:

This came out great!

1/29/2012 11:12:23 AM
TBSPSara
TBSPSara said:

Hi Anon - We recommend using a bread pan for this recipe.

12/21/2011 12:27:56 PM
Anonymous User
Anonymous said:

Easy to make. Not dry and very delicious. I cut back on the salt used 1/2 tsp.

8/28/2011 3:23:19 PM
Anonymous User
Anonymous said:

what is the best pan to use?

8/25/2011 2:23:53 PM
Anonymous User
Anonymous said:

my dad always added a drop or two of vinegar to milk for a buttermilk substitute.

7/11/2011 7:02:17 AM
Anonymous User
Anonymous said:

can u use milk in place of the butttermilk????

7/5/2011 1:04:55 PM
heartcard
heartcard said:

turned out perfect and it's very sweet and banana-y! LOVE!

3/29/2011 9:04:09 AM
panleya
panleya said:

Looks yummy

3/23/2010 10:24:59 AM
blinki
blinki said:

Nice and Easy. Could use a good squeeze of Lemon Juice andsome zest to liven and brighten it up.

10/31/2009 9:12:16 AM
ladycl
ladycl said:

This was an easy and tasty recipe

8/24/2009 12:56:30 PM
MinnetristaMom

Kids loved it, but not much pizzazz regarding cinnamon, nutmeg or other spices.

7/26/2009 9:36:43 PM
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