Gold Medal Flour Banana Bread Recipe

My mother taped this Gold Medal Flour Banana Bread Recipe inside her kitchen cabinet back in 1994. She copied it by hand off the back of a Gold Medal flour bag at our table. The paper turned soft and stained after years of Saturday mornings.

My youngest, started making it himself two winters ago, using our dented 9×5 pan from a garage sale. He guards the recipe card like it is a state secret now.

I will say this plainly. Banana bread itself is not my favorite thing to eat. The batter beforehand, thick and sweet off the beater blade, is what I like most. Something about raw banana still turns my stomach, even after all these loaves.

As a kid, I would not touch a banana unless it was baked into something else. That has not changed one bit, even now that I write recipes for a living. My mother still teases me about it every single visit home.

The Story Behind This Recipe

Gold Medal Flour has printed banana bread recipes on its bags for decades. The company calls this one Best Ever Banana Bread, a bold claim for a paper flour sack.

This Gold Medal Flour Banana Bread Recipe earned that reputation the old way. It got passed around church potlucks and family kitchens long before food blogs existed.

I have tested plenty of banana bread recipes for this site. Few hold up the way this one does, loaf after loaf.

What Makes This Banana Bread Different

Most banana bread recipes mash everything in one bowl and call it done. This one creams butter and sugar first, the way you would for a cake.

That extra step traps air into the batter early. The loaf climbs higher in the pan because of it, with a tighter, more even crumb.

Buttermilk does its own quiet work here too. It reacts with the baking soda and keeps the crumb soft instead of dense or gummy.

This banana bread is soft and moist enough to enjoy on its own, but if you want to take it up a notch, try spreading a little warm honey butter over each slice. Our Outback Steakhouse Honey Butter Recipe is the same sweet, whipped topping served with their bread basket, and it melts beautifully into freshly baked banana bread for an extra layer of richness.

Ingredients for Gold Medal Flour Banana Bread

1 1/4 cups sugar: This sweetens the loaf and helps the top turn a deep golden brown as it bakes. I reach for plain granulated Domino sugar, nothing fancy. Measure by spooning it into the cup, not scooping straight from the bag, or you will pack in too much.

1/2 cup softened butter: Butter carries flavor and keeps the crumb tender once the loaf cools. I use Land O’Lakes salted butter, softened on the counter for about 40 minutes before I start.

Swap in a plant butter stick when this needs to be dairy-free. The loaf bakes slightly paler on top but stays just as moist.

2 eggs: Eggs bind the batter and add richness that keeps every slice from crumbling apart. I always use large eggs for this loaf.

Bring the eggs to room temperature first, when you remember to pull them out. Cold eggs make the batter look curdled for a moment, though it smooths out once mixed.

1 1/2 cups mashed ripe bananas (about 3 to 4 medium): Overripe bananas add natural sweetness and moisture, and the darker the peel, the stronger that flavor comes through. I let mine sit in a bowl on the counter until the skins turn mostly black.

Pick bananas that look almost too far gone to eat plain. Freckled skin is fine, but solid black means past its best for this loaf.

1/2 cup buttermilk: This adds tang and reacts with the baking soda to lift the loaf while it bakes. Store-brand buttermilk works fine, or make a stand-in with a scant tablespoon of white vinegar stirred into regular milk.

1 rounded teaspoon vanilla extract: Vanilla rounds out the sweetness and cuts the strong banana smell in the raw batter. I use McCormick pure vanilla, never imitation, since the flavor reads thin once baked.

Swap in vanilla bean paste for a stronger flavor, using the same amount called for here.

2 1/2 cups Gold Medal all-purpose flour: Flour builds the structure that holds this loaf together once it bakes. I use Gold Medal here every time, since the recipe was written around this exact flour.

Spoon the flour into the measuring cup and level it off with a knife. Scooping straight from the bag packs in extra flour and leaves the loaf dense.

1 teaspoon baking soda: Baking soda is the leavener here, reacting with the buttermilk to push the batter up in the pan. Check the date on the box first. Old baking soda loses its punch, and the loaf bakes flatter without it.

1 teaspoon salt: Salt sharpens every other flavor in the loaf and keeps the sweetness from turning flat. Fine sea salt dissolves fastest here, though table salt works just as well in this amount.

Skip the fine salt only when using a flaky finishing salt instead. That measures differently by volume than table salt does.

1 cup chopped walnuts, optional: Nuts add crunch against the soft crumb and a little earthy bitterness that balances the sweetness. I always reach for Fisher walnuts, toasted for 6 minutes first to bring out more flavor. Leave them out, or swap in pecans, when nuts are not your thing.

Equipment to Make Gold Medal Flour Banana Bread

1. 9×5-inch loaf pan: the standard size for this loaf.
2. Two 8×4-inch loaf pans: a smaller, faster-baking option.
3. Large mixing bowl: needs room for the full batter.
4. Electric hand mixer: creams the butter and sugar fast.
5. Rubber spatula: folds in flour without overworking it.
6. Wire cooling rack: keeps air moving under the loaf.
7. Toothpick or thin skewer: checks the center for doneness.

How to Make Gold Medal Flour Banana Bread

1. Prep the Pan and Oven: It was a sticky August afternoon, and my bananas had ripened in record time. I turn the oven to 350°F and grease only the bottom of a 9×5 loaf pan. Greasing the sides too keeps the batter from climbing evenly as it bakes.

2. Cream the Butter and Sugar: Next, I cream the softened butter with 1 1/4 cups sugar on medium speed for about 2 minutes. I still use my grandmother’s old hand mixer for this part.

The mixture turns pale and fluffy when it is ready.

3. Add the Eggs and Banana: Then I beat in the 2 eggs, one at a time, followed by 1 1/2 cups mashed banana. The batter looks slightly curdled at this point, and that is normal.

The batter should look pale yellow with darker banana flecks throughout, never solid brown.

4. Mix in the Wet Ingredients: After that, I stir in the 1/2 cup buttermilk and a rounded teaspoon of vanilla until just combined. The batter turns thin and glossy at this stage.

It should coat the back of a spoon in a thin, even layer at this point.

5. Fold in the Dry Ingredients: In a separate bowl, I whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 1 teaspoon salt. I fold this into the wet batter by hand, stopping the moment the flour streaks disappear.

Overmixing here is the most common mistake. Stir a few seconds too long, and the loaf bakes into a dense, rubbery brick instead of a light one.

6. Fold in the Walnuts: I fold in 1 cup chopped walnuts, then divide the batter between the pan or pans I am using. The batter should sit close to the top edge, not overflow.

Walnut pieces should look evenly speckled throughout, never clumped in one corner.

7. Bake the Loaf: I bake a single 9×5 loaf for 1 hour and 15 minutes, or two 8×4 loaves for about 58 minutes. A toothpick inserted in the center should come out clean, with maybe a few moist crumbs attached.

My loaf once baked evenly in the center but stayed gummy near one edge. I left it in until that spot firmed up, even past the hour mark.

8. Cool the Loaf: Once out of the oven, I run a knife around the edge and flip the loaf onto a wire rack.

9. Rest Before Slicing: The recipe wants a full hour of cooling before the first slice. Twenty minutes felt like an hour once, and I cut in early anyway, crumbs and all.

A loaf sliced too soon looks gummy in the middle, even when fully baked. Let it sit closer to the full hour when you can.

Tips From My Kitchen

1. Loaf Sinks in the Middle: The batter likely needed a few more minutes of oven time. Test with a toothpick closer to the far end of the bake range next time.

2. Top Cracks Deeply: This usually means the oven ran hot. Check your oven with a separate thermometer, since built-in dials often run 15 to 20 degrees off.

3. Loaf Sticks to the Pan: Grease got too thin or missed a spot near the corners. Use softened butter and a pastry brush to coat every edge fully.

4. Nuts Sink to the Bottom: Cold, wet nuts sink fast in this batter. Toss chopped walnuts in a scant tablespoon of flour before folding them in.

5. Bread Tastes Bland: Bananas were likely underripe. Look for peels with heavy brown speckling next time, not just yellow with a few spots.

6. Loaf Browns Too Fast on Top: Tent the pan loosely with foil around the 40-minute mark, then remove it for the last 15 minutes to finish browning.

Fun Add-Ins to Try

Cinnamon Streusel Top: Mix 1/4 cup brown sugar, 2 tablespoons flour, and a scant teaspoon of cinnamon with a pat of cold butter, then crumble it over the batter before baking. It adds a crunchy, sweet crust on top. I make this version for holiday breakfasts.

Chocolate Chip Swap: Replace the walnuts with 3/4 cup mini chocolate chips. The loaf turns richer and slightly sweeter, closer to a dessert bread. My kids only ask for this version now.

Peanut Butter Swirl: Warm 1/3 cup peanut butter until pourable, then swirl it through the batter with a knife before baking. It adds pockets of salty richness throughout. Good alongside coffee on a slow weekend morning.

Coconut and Lime: Fold in 1/2 cup shredded coconut and the zest of one lime with the dry ingredients. It brightens the loaf and adds a little chew. I bring this version to summer cookouts.

Espresso and Cocoa: Whisk 2 teaspoons instant espresso powder and 2 tablespoons cocoa powder into the dry ingredients. It deepens the flavor into something closer to mocha. Best sliced thick and served with coffee.

Browned Butter Base: Brown the 1/2 cup butter in a skillet before creaming it with the sugar. It adds a nutty, toasty note underneath the banana. Worth the extra 5 minutes for a dinner party loaf.

What Dishes to Try With This Gold Medal Flour Banana Bread

A thick slice works well next to scrambled eggs and crisp bacon for a lazy weekend breakfast. The sweetness balances the salty, savory side without needing extra syrup.

For something lighter, pair a slice with plain Greek yogurt and a small drizzle of honey. It works as a simple afternoon snack, not just a dessert.

A warm slice with a scoop of vanilla ice cream turns this into a fast dessert. Toast the slice first in a skillet with a little butter for extra crunch.

On a slow Sunday, I set out this loaf next to a pot of coffee, soft scrambled eggs, and orange wedges. It rounds out a full spread without much extra effort.

Turning Leftover Gold Medal Flour Banana Bread Into Something New

Leftover slices, kept within about 3 days, turn into a fast banana bread French toast. Dip thick slices in a beaten egg with a splash of milk and a pinch of cinnamon, then pan-fry until golden on both sides.

Stale, dry slices work well cubed into a bread pudding instead. Toss the cubes with custard and bake at 350°F for about 30 minutes, until set in the center.

Crumbled leftover bread also makes a quick topping for baked oatmeal. Sprinkle it over the top during the last 10 minutes of baking for a little crunch.

How to Store Like a Pro

This loaf keeps at room temperature for about 3 days when wrapped tightly in plastic wrap or stored in an airtight container. Keep it on the counter, not near a warm oven or direct sun.

For longer storage, refrigerate it for up to a week, wrapped the same way. The cold air dries out the crumb a little, so warm a slice for 10 seconds in the microwave before eating.

This loaf also freezes well for up to 3 months. Wrap the whole loaf, or individual slices, in plastic first, then a layer of foil, to keep freezer smell out.

Thaw a frozen slice on the counter for about an hour, or microwave it in 15-second bursts. Either way brings back most of the soft texture it had fresh from the oven.

Gold Medal Flour Banana Bread Recipe FAQs

1. Do I need a stand mixer for this?

No. A hand mixer or a sturdy whisk both work fine for creaming, though a whisk takes a few extra minutes of arm work.

2. Why did my loaf turn out dense?

This usually means the batter got overmixed after the flour went in, or the baking soda had gone stale. Both flatten the rise noticeably.

3. Can I reduce the sugar?

Cutting it by 1/4 cup still works, though the top browns a shade lighter and the crumb turns slightly less tender overall.

4. Can I bake this without a loaf pan?

A round cake pan or muffin tin works in a pinch. Muffins bake much faster, closer to 20 to 25 minutes, so check them early.

5. Can I skip the nuts entirely?

Yes, with no other changes needed. The loaf bakes the same way and stays just as moist, just without the added crunch on top.

6. Why is my banana bread raw in the middle?

The oven likely ran cool, or the loaf pan was too full. Tent the top with foil and bake longer, checking every 10 minutes.

7. What flour works best besides Gold Medal?

Any standard all-purpose flour works here. The crumb may turn out very slightly different, since brands vary a little in protein content.

This Gold Medal Flour Banana Bread Recipe holds up well past the first day. That is more than I can say for most quick breads. The crumb stays tender through a full week in the fridge, and it slices clean once fully cooled.

Between the buttermilk and the creamed butter, this stays one of the more reliable loaves on this whole site. It is the kind Milo can bake now without checking the card twice.