Are you ready to bake the most unbelievably moist and delicious banana bread you've ever tasted? Forget those dry, crumbly loaves of the past! This recipe, using the familiar goodness of Gold Medal Flour, guarantees a golden-brown, perfectly textured banana bread that's sure to become a family favorite. It's a simple recipe, perfect for beginner bakers, yet satisfying enough for seasoned cooks. This easy recipe is ideal for a quick breakfast, a delightful afternoon snack, or even a comforting dessert. Get ready to experience homemade cooking at its finest!
Ingredients:
- 1 ½ cups Gold Medal all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 3 medium)
- ½ cup chopped walnuts or pecans (optional)
Instructions:
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This simple step ensures your banana bread releases easily once baked.
Step 2: Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, and salt. This prevents clumps and ensures even distribution throughout the batter.
Step 3: Wet Ingredients
In a large bowl, cream together the softened butter and both sugars until light and fluffy. This is best achieved using an electric mixer, but it's doable by hand with a little elbow grease. Beat in the eggs one at a time, then stir in the vanilla extract.
Step 4: Combine Wet & Dry
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; a few lumps are okay. Overmixing can lead to a tough bread.
Step 5: Bananas & Nuts
Gently fold in the mashed bananas and nuts (if using). The gentle folding action preserves the air incorporated in the batter, leading to a lighter texture.
Step 6: Bake
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 7: Cool & Enjoy
Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from becoming soggy. Slice and serve!
Cooking Tips for Perfect Banana Bread:
- Ripe Bananas are Key: Use very ripe bananas for the best flavor and moisture. The browner, the better!
- Room Temperature Ingredients: Ensure your butter and eggs are at room temperature for optimal mixing and a smooth batter.
- Don't Overmix: Overmixing develops gluten, resulting in a tough loaf. Mix just until the ingredients are combined.
- Toothpick Test: Use a toothpick or wooden skewer to check for doneness. If it comes out clean, your bread is ready.
Variations:
- Chocolate Chip Banana Bread: Add ½ cup of chocolate chips along with the bananas and nuts.
- Spiced Banana Bread: Add ½ teaspoon of cinnamon, ¼ teaspoon of nutmeg, and a pinch of cloves to the dry ingredients.
- Gluten-Free Banana Bread: Substitute the Gold Medal flour with a gluten-free all-purpose blend.
Nutritional Information (per slice, approximate):
Calories: Around 250-300 Fat: 10-15g Carbohydrates: 35-40g Sugar: 15-20g Protein: 3-5g
Note: Nutritional information may vary depending on the specific ingredients used.
This quick dinner idea is also a fantastic healthy meal option, especially when paired with a side of fruit or yogurt. Enjoy your delicious homemade banana bread!