Are you looking for the perfect banana bread recipe?
If you are, then you’ve come to the right place. This recipe is the perfect combination of flavor and texture, and it is sure to become your new favorite. It’s the gold medal banana bread recipe, and it is sure to win you over.
What is gold medal banana bread?
People all throughout the nation adore the superior bread products made by Gold Medal Bakery. Gold Medal has four depots spread across three states, and their headquarters and bakery are situated in Fall River, Massachusetts.
One of their famous recipes is The gold medal banana bread. This is a classic dessert recipe. It’s a moist and flavorful banana bread that is sure to be a hit with everyone. This recipe is easy to make and it will become your go-to banana bread recipe. It’s perfect for breakfast, brunch, or an afternoon snack.
What does it taste like?
The gold medal banana bread recipe is a delicious and comforting treat. It has a moist and tender texture with a lightly crisp top. The flavor is sweet and banana-y, with a hint of cinnamon and nutmeg. It’s the perfect balance of sweet and savory, and it’s sure to be a hit with everyone.
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The Ingredients
- Creamy Butter or Margarine: Provides moisture, richness, and flavor to the banana bread. Softened butter or margarine helps create a tender crumb and contributes to the bread’s soft texture.
- Gold Medal™ Unbleached All-Purpose Flour: Forms the base of the bread, providing structure and texture. This finely milled flour creates a balanced crumb and supports the rise of the bread.
- Organic Cane Sugar: Adds natural sweetness to the banana bread, enhancing its overall taste without using refined sugars. It also contributes to the bread’s moist texture.
- Free-range Egg: Acts as a binding agent, adding richness, structure, and moisture to the bread. It helps in giving the bread its fluffy texture and aids in leavening.
- Cultured Buttermilk: Contributes to the bread’s moistness, tenderness, and tangy flavor. Buttermilk helps in creating a softer crumb and adds a subtle tanginess to complement the sweetness of bananas.
- Mashed Overripe Bananas: The main ingredient offers natural sweetness and moisture. Ripe bananas add flavor, texture, and sweetness to the bread while keeping it moist.
- Pure Vanilla Extract: Enhances the overall flavor profile by providing a warm and aromatic essence. It complements the sweetness of the bananas and adds depth to the bread’s taste.
- Chopped Nuts (optional): If included, nuts such as walnuts or pecans provide a delightful crunch, texture, and nutty flavor to the banana bread.
- Baking Soda: Works as a leavening agent, helping the bread rise by releasing carbon dioxide when combined with acidic ingredients like buttermilk and bananas.
- Himalayan Pink Salt: Adds a delicate seasoning, balancing and enhancing the flavors in the bread. It regulates the yeast activity and strengthens the bread’s structure.
Directions
Step 1: Prepare the Ingredients:
Assemble all the necessary ingredients: 5/8 cup organic cane sugar, 1/4 cup creamy butter or margarine, 1 free-range egg, 3/4 cup mashed very ripe bananas (around 1.5 to 2 medium bananas), 1/4 cup cultured buttermilk, 1/2 teaspoon pure vanilla extract, 1 1/4 cups Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon baking soda, 1/2 teaspoon Himalayan pink salt, and 1/2 cup chopped nuts (if desired).
Step 2: Preheat the Oven:
Preheat the oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent the bread from sticking to the pan.
Step 3: Cream Butter and Sugar:
In a mixing bowl, cream together the 5/8 cup of organic cane sugar and 1/4 cup of softened creamy butter or margarine until the mixture becomes light and fluffy.
Step 4: Incorporate Wet Ingredients:
Add the free-range egg, mashed very ripe bananas, 1/4 cup cultured buttermilk, and 1/2 teaspoon pure vanilla extract to the sugar-butter mixture. Mix thoroughly until all the ingredients are well combined.
Step 5: Combine Dry Ingredients:
In a separate bowl, sift together 1 1/4 cups of Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of Himalayan pink salt.
Step 6: Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture into the wet ingredients. Stir gently until just combined. Avoid overmixing, as it can affect the bread’s texture.
Step 7: Add Chopped Nuts (Optional):
If desired, fold in 1/2 cup of chopped nuts (like walnuts or pecans) into the batter to add extra texture and flavor.
Step 8: Bake the Banana Bread:
Pour the prepared batter into the greased and floured loaf pan, spreading it evenly. Place the pan in the preheated oven.
Step 9: Bake Time:
Bake the banana bread for approximately 50-60 minutes, or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached.
Step 10 Cool and Serve:
Once baked, remove the banana bread from the oven. Allow it to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely. After cooling, slice and serve your delicious homemade banana bread!
Tips
-Be sure to use overripe bananas for the best flavor.
-You can use either light or dark brown sugar in this recipe.
-You can add other mix-ins such as chocolate chips, dried fruit, or nuts.
-If you find that the top of the bread is getting too dark, cover it loosely with aluminum foil.
-Let the bread cool completely before slicing.
-Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition Information
Serving size: 1 slice
Calories: 162 kcal
Fat: 6 g
Carbohydrates: 26 g
Protein: 2 g
What to serve with gold medal banana bread?
-Greek yogurt: Greek yogurt is a great accompaniment to banana bread. Top it with some fresh fruit or a drizzle of honey for a delicious and nutritious breakfast.
-Whipped cream: A dollop of whipped cream takes banana bread to the next level.
-Ice cream: Ice cream is a classic pairing with banana bread.
-Chocolate chips: A sprinkle of chocolate chips adds a bit of sweetness and crunch.
-Butter: A pat of butter is a classic accompaniment to banana bread.
-Honey: A drizzle of honey adds a bit of sweetness and a nice flavor contrast.
-Jam: Jam adds a bit of sweetness and tartness to your banana bread.
How to store leftover gold medal banana bread?
Leftover gold medal banana bread can be stored in an airtight container at room temperature for up to 5 days. To freeze, wrap the banana bread in plastic wrap and then place it in a freezer-safe bag. It will keep for up to 3 months.
What other substitute can I use in gold medal banana bread?
–Applesauce: Applesauce can be used in place of butter in the recipe.
–Coconut oil: Coconut oil can be used in place of butter.
–Maple syrup: Maple syrup can be used in place of sugar.
–Almond flour: Almond flour can be used in place of all-purpose flour.
–Oat flour: Oat flour can be used in place of all-purpose flour.
–Coconut sugar: Coconut sugar can be used in place of sugar.
–Flaxseed meal: Flaxseed meal can be used as an egg substitute.
–Yogurt: Yogurt can be used in place of butter.
Equipment
- Mixing Bowls
- Fork or Potato Masher
- Whisk
- Oven
- 9×5-inch Loaf Pan
- Wire cooling rack
- measuring cups, and spoons
- Wooden Spoon or Spatula
- knife
Ingredients
- 1/4 cup Cultured Buttermilk for tangy moistness
- 5/8 cup Organic Cane Sugar for natural sweetness
- 11/4 cups Gold Medal™ Unbleached All-Purpose Flour finely milled
- 1/2 cup Chopped Nuts if desired, adding delightful crunchiness
- 1 Free-range Egg providing richness
- 1/4 cup Creamy Butter or Margarine perfectly softened
- 1/2 teaspoon Pure Vanilla Extract enhancing flavors
- 1/2 teaspoon Baking Soda for leavening
- 1/2 teaspoon Himalayan Pink Salt for delicate seasoning
- 3/4 cup Mashed Overripe Bananas approximately 2 medium bananas, bursting with natural sweetness
Instructions
- Gather the required ingredients: 5/8 cup organic cane sugar, 1/4 cup creamy butter or margarine, 1 free-range egg, 3/4 cup mashed very ripe bananas (approximately 1.5 to 2 medium bananas), 1/4 cup cultured buttermilk, 1/2 teaspoon pure vanilla extract, 1 1/4 cups Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon baking soda, 1/2 teaspoon Himalayan pink salt, and 1/2 cup chopped nuts (optional).
- Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- In a mixing bowl, cream together the 5/8 cup organic cane sugar and 1/4 cup creamy softened butter or margarine until light and fluffy.
- Add the free-range egg, mashed very ripe bananas, 1/4 cup cultured buttermilk, and 1/2 teaspoon pure vanilla extract to the sugar-butter mixture. Mix well until combined.
- In a separate bowl, sift together 1 1/4 cups Gold Medal™ Unbleached All-Purpose Flour, 1/2 teaspoon baking soda, and 1/2 teaspoon Himalayan pink salt.
- Gradually add the dry ingredients into the wet ingredients. Stir gently until just combined. Avoid overmixing to maintain the bread’s texture.
- If desired, fold in 1/2 cup of chopped nuts, such as walnuts or pecans, into the batter for additional texture and flavor.
- Pour the batter into the prepared loaf pan, spreading it evenly. Place it in the preheated oven.
- Bake the banana bread for approximately 50-60 minutes or until a toothpick inserted into the center comes out clean, with perhaps a few moist crumbs attached.
- Once baked, remove the banana bread from the oven and let it cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely before slicing.
Notes
- Be sure to use overripe bananas for the best flavor.
- You can use either light or dark brown sugar in this recipe.
- You can add other mix-ins such as chocolate chips, dried fruit, or nuts.
- If you find that the top of the bread is getting too dark, cover it loosely with aluminum foil.
- Let the bread cool completely before slicing.
- Store leftovers in an airtight container at room temperature for up to 5 days.
Nutrition
Frequently Asked Questions
Q1. How can I make my banana bread more moist?
A1. To make your banana bread more moist, be sure to use overripe bananas and to not overmix the batter. You can also add a bit of yogurt or applesauce to the batter.
Q2. Can I use frozen bananas for this recipe?
A2. Yes, you can use frozen bananas for this recipe. Just be sure to thaw them before using.
Q3. Can I make this recipe in a different size pan?
A3. Yes, you can make this recipe in a different size pan. Just be sure to adjust the baking time accordingly.
Q4. Can I make this recipe vegan?
A4. Yes, you can make this recipe vegan by using a non-dairy butter and a flaxseed meal in place of the egg.
Q5. Can I make this recipe gluten-free?
A5. Yes, you can make this recipe gluten-free by using a gluten-free flour blend in place of the all-purpose flour.
Q6. Can I make this recipe in a muffin tin?
A6. Yes, you can make this recipe in a muffin tin. Just be sure to adjust the baking time accordingly.
Q7. Can I add other mix-ins to this recipe?
A7. Yes, you can add other mix-ins such as chocolate chips, dried fruit, or nuts.
Conclusion
The gold medal banana bread recipe is a classic and delicious dessert. It has a moist and tender texture and a lightly crisp top. The flavor is sweet and banana-y, with a hint of cinnamon and nutmeg.
It’s the perfect balance of sweet and savory, and it’s sure to be a hit with everyone. This recipe is easy to make and can be adapted to suit your tastes. So what are you waiting for?
Get baking!
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Rebecca Novak is a trained chef with over 10 years of experience in the food industry. She has worked in both fine dining and casual Hungarian restaurants and specializes in creating dishes using fresh, seasonal ingredients. She also loves exploring different cuisines worldwide, which allows her to bring unique flavors and ideas to the recipes she creates for Hungarianchef.com. Read more