This Banana Bread with self-rising flour recipe takes the classic comfort food to a whole new level of ease. Forget about measuring out baking soda and baking powder – self-rising flour does all the heavy lifting, streamlining your baking process.
Enjoy a moist and flavorful banana bread bursting with ripe banana goodness, ready to be enjoyed for breakfast, dessert, or a satisfying snack.
Why You'll Love Banana Bread with Self-Rising Flour
This recipe utilizes self-rising flour, eliminating the need for separate leavening agents and creating a simple one-bowl batter.
The simplified ingredient list streamlines the mixing process, making baking banana bread a breeze.
- Incredibly Easy: Self-rising flour eliminates the need for multiple leavening agents, making this recipe perfect for beginner bakers or anyone short on time.
- Moist and Flavorful: This banana bread boasts a perfectly moist crumb thanks to the addition of mashed ripe bananas.
- Customizable: Experiment with different mix-ins like chocolate chips, chopped nuts, or even a swirl of cinnamon sugar for a personalized touch.
- Perfect Anytime Treat: Enjoy this delicious banana bread for breakfast, as an afternoon snack, or a decadent dessert.
Jump to:
- Why You'll Love Banana Bread with Self-Rising Flour
- Banana Bread Ingredients
- How To Make Banana Bread with Self-Rising Flour
- Substitutions and Variations
- Tips for Success
- Serving Suggestions
- Related Recipes
- Equipment
- Storage and Freezing
- Frequently Asked Questions
- More Delish Ideas
- Banana Bread with Self-Rising Flour
Banana Bread Ingredients
Most likely, you already have most of what you need. If your kids gobble up bananas like mine do though, you'll probably need to go buy more... and hide them so they can get over ripe for the BEST banana bread ever!
- Self-Rising Flour: This key ingredient simplifies the recipe by eliminating the need for separate baking soda and baking powder measurements.
- Ripe Bananas: The riper the bananas, the sweeter and more flavorful your banana bread will be. Look for bananas with brown spots on the peel for optimal results.
- Honey and Brown Sugar: Yes, both for the absolute best flavor ever.
- Cinnamon: A touch of cinnamon is the crowning touch. Not enough to say 'hey, this is Cinnamon Banana, not Banana!', but just enough to enhance the honey and banana.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Banana Bread with Self-Rising Flour
Use super ripe bananas. I let them get black on the outside, open them up and scrape them into a plastic tub... and FREEZE them. When you defrost them, they are a little watery, I just drain that off, but you could use it also.
Add Ingredients To A Mixing Bowl
- First, preheat your oven to 325F, and spray the inside of a loaf pan with non-stick cooking spray.
- In a large mixing bowl, add the mashed bananas, brown sugar, oil (makes a moister bread than butter), honey, cinnamon, and vanilla.
- Mix well with an electric hand mixer until everything is combined evenly.
Add The Dry Ingredients
- Add the self-rising flour and the chopped pecans (optional of course). Using a wooden spoon or spatula, mix until all the flour steaks are gone. Don't over mix.
Bake In A Loaf Pan
- Pour the banana bread batter into the prepared loaf pan. Using a vegetable peeler and a fairly fresh banana, peel two long slices of banana and lay it on top of the batter in a strategic manner (at your discretion).
Bake Until Golden Brown
- Place middle rack of the preheated oven for 50-60 minutes. I used a 5x8 loaf pan and it baked for 60 minutes for the loaf in the photographs.
- Remove from the oven when a toothpick inserted in the middle comes out clean, and let sit to cool for 15-20 minutes before tipping out and slicing.
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Don't have walnuts or pecans? You can substitute other chopped nuts like almonds, or omit them altogether.
- Want to add some chocolate? Add 1 cup of chocolate chips to the batter for a decadent twist.
- Make it Individual. Bake as cupcakes instead of in a loaf. Reduce baking time by about 15 minutes.
Tips for Success
Here are a few tips for making this banana bread recipe:
- Use very ripe bananas for the best flavor and texture.
- Don't overmix the batter. A few lumps are perfectly fine!
- Allow the banana bread to cool completely before slicing for cleaner cuts.
Serving Suggestions
Enjoy this Banana bread on its own for a satisfying snack. Toast a slice and spread with butter, cream cheese, or your favorite nut butter for a delightful breakfast.
Warm a slice slightly and top it with a scoop of vanilla ice cream for a decadent dessert.
Related Recipes
- Irish Soda Bread with Raisins
- Raspberry and White Chocolate Loaf Cake
- Gingerbread Spice Mix
- Blueberry Lemon Dump Cake Bars
- Rhubarb Dump Cake
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making banana bread with self-rising flour.
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Storage and Freezing
- Banana Bread can be stored at room temperature in an airtight container for up to 3 days.
- For longer storage, wrap the cooled banana bread tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
The riper the bananas, the sweeter and more flavorful your banana bread will be. If your bananas aren't very ripe, you can try ripening them by placing them in a brown paper bag with an apple for a day or two.
While self-rising flour is ideal for this recipe, you can substitute all-purpose flour if needed. However, you will need to add 1 ½ teaspoons of baking powder and ½ teaspoon of salt for each cup of all-purpose flour.
No problem! You can use a muffin tin lined with paper liners to bake individual banana bread muffins. Adjust the baking time to 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
More Delish Ideas
Banana Bread with Self-Rising Flour
Equipment
Ingredients
- 3 large bananas mashed, as ripe as possible
- 2 large eggs
- ½ cup brown sugar dark
- ¼ cup honey
- ½ cup vegetable oil
- ½ teaspoon ground cinnamon
- 1½ teaspoon vanilla extract
- 2 cup self-rising flour
- ½ cup chopped pecans optional
Instructions
- First, preheat your oven to 325F, and spray the inside of a loaf pan with non-stick cooking spray.
- In a large mixing bowl, add the mashed bananas, eggs, brown sugar, honey, oil (makes a moister bread than butter), cinnamon, and vanilla.3 large bananas, 2 large eggs, ½ cup brown sugar, ¼ cup honey, ½ cup vegetable oil, ½ teaspoon ground cinnamon, 1½ teaspoon vanilla extract
- Mix well with an electric hand mixer until everything is combined evenly.
- Add the self-rising flour and the chopped pecans (optional of course). Using a wooden spoon or spatula, mix until all the flour steaks are gone. Don't over mix.2 cup self-rising flour, ½ cup chopped pecans
- Pour the banana bread batter into the prepared loaf pan. Using a vegetable peeler and a fairly fresh banana, peel two long slices of banana and lay it on top of the batter in a strategic manner (at your discretion).
- Place middle rack of the preheated oven for 50-60 minutes. I used a 5x8 loaf pan and it baked for 60 minutes for the loaf in the photographs.
- Remove from the oven when a toothpick inserted in the middle comes out clean, and let sit to cool for 15-20 minutes before tipping out and slicing.
Notes
- Use very ripe bananas for the best flavor and texture.
- Don't overmix the batter. A few lumps are perfectly fine!
- Allow the banana bread to cool completely before slicing for cleaner cuts.
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