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sliced cooled banana bread on a marble countertop.
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5 from 2 votes

Banana Bread with Self-Rising Flour

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.
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breads, Desserts
Cuisine: American
Servings: 12 slices
Calories: 287kcal
Author: Kelly Bloom
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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
US Customary - Metric

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.

Nutrition

Calories: 287kcal | Carbohydrates: 38g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 31mg | Sodium: 15mg | Potassium: 190mg | Fiber: 2g | Sugar: 19g | Vitamin A: 70IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg