An easy, one bowl quick bread, this Banana Bread Recipe with Self-Rising Flour is a delicious use for your ripe bananas! It's the best banana bread recipe you'll ever make, and it is full of banana flavor!
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Homemade banana bread is so fun to make and so easy! There are also so many different variations of it! You can make banana bread without butter, sourdough banana bread, one bowl chocolate chip banana bread, double chocolate banana bread, banana bread without baking soda, and cinnamon streusel banana bread!
Self Rising Flour Banana Bread Recipe
Enjoy this easy banana bread recipe at room temperature or slightly toasted topped with some high-quality butter! A perfect snack or breakfast! Be sure to check out what to serve with banana bread for lots of delicious recipes!
Self-rising flouris all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. I love making pancakes with self-rising flour, banana muffins with self-rising flour, chocolate chip cookies with self-rising flour, and waffles with self-rising flour too!
King Arthuris my favorite variety of self-rising flour. If you don't have a bag of it in your pantry, you can make your own self-rising flour really easily!
Healthier Banana Bread
Cake Flouris used to make cakes. It is a finer flour so the cakes stay nice and light and airy. It usually has a lower protein content as well so cakes don't get tough.
Bread flouris used to make breads likesourdough bread. It has a higher protein content which helps develop the gluten in bread. Bread flour is also made from a harder grain, so it holds up better to making bread and the kneading process.
Place the butter and vanilla in the bowl and mix until all the ingredients are fully combined. Add the sugar and eggs to the large bowl with the mashed bananas and mix well.
Ingredient Banana Bread (vegan)
Add the flour to the wet ingredients. Fold the dry ingredients into the wet ingredients. Mix well but do not overmix at this point. You want to incorporate all the flour, but you don't have to get all the lumps out.
Pour the banana bread batter into the prepared loaf pan and bake for 50 minutes depending on your oven. After 50 minutes, check the bread for doneness by sticking a toothpick into the middle of the bread and taking it out. If there is no batter on the toothpick, the bread is done!
Yes! Banana bread freezes beautifully. Allow the banana bread to cool, wrap the bread in plastic wrap, and then place the loaf of bread in a Ziploc bag. Freeze for up to 3 months. To defrost, take the banana bread out of the freezer and allow it to defrost on the counter.
Healthy Banana Bread Recipe
Place the leftover banana bread in an airtight container and it will stay fresh on the counter for up to 4 days. You can also keep the banana bread in a Ziploc bag on the counter.
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An easy one bowl quick bread, this Banana Bread Recipe with Self-Rising Flour is a delicious use for your ripe bananas! It's the best banana bread recipe you'll ever make and it is full of banana flavor!
Easy Peasy Banana Bread
Calories: 297 kcal | Carbohydrates: 40 g | Protein: 5 g | Fat: 13 g | Saturated Fat: 8 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 1 g | Cholesterol: 71 mg | Sodium: 112 mg | Potassium: 172 mg | Fiber: 2 g | Sugar: 17 g | Vitamin A: 434 IU | Vitamin C: 3 mg | Calcium: 29 mg | Iron: 1 mgWe and our partners use cookies to Store and/or access information on a device. We and our partners use data for Personalised ads and content, ad and content measurement, audience insights and product development. An example of data being processed may be a unique identifier stored in a cookie. Some of our partners may process your data as a part of their legitimate business interest without asking for consent. To view the purposes they believe they have legitimate interest for, or to object to this data processing use the vendor list link below. The consent submitted will only be used for data processing originating from this website. If you would like to change your settings or withdraw consent at any time, the link to do so is in our privacy policy accessible from our home page..
Advertisement This recipe for self-rising flour banana bread might come in handy when you’re looking for ways to use self-rising flour. Perhaps you bought some for biscuit-making and have over-ripe bananas? That was my situation when I first tried the recipe. Now I buy self-rising flour just to make this banana bread. This is a really good basic and easy banana bread recipe. It gives you a nicely shaped loaf with a domed top and a lovely crack down the center.
The original banana bread recipe with self rising flour is from Martha White brand flour, but I actually used White Lily self-rising flour, which you can buy on-line. Any brand will do. This recipe gives you a nicely shaped loaf with a lovely crack down the center. Because self-rising flour is somewhat acidic from the baking powder, the non-crumbly banana bread bakes up paler than usual. It has a golden brown crust, and if you follow the technique carefully without over-mashing the bananas or using too much flour, you should get a domed or slightly rounded loaf. It should definitely not be flat. Also, you may notice there is no salt in the ingredient list. That’s because self-rising flour includes salt.Self-Rising vs. Self-Raising
Best Banana Bread With Self Rising Flour Recipes
The flour I grew up with and which grocery stores here in the Southern US are stocked with is self-rising flour, which is a mixture of flour, baking powder and salt. I only recently learned that self-raising flour contains only flour and baking powder and does not contain salt. So if you are in a country where they sell self-raising flour, you may want to add 1/4 teaspoon of salt to the banana bread batter.
This recipe calls for buttermilk. To make one cup of buttermilk, you generally mix 7 1/2 oz of milk with 1 tablespoon (which is 1/2 oz) of lemon juice or vinegar and let it stand for 10 minutes. For this recipe you would use 3 tablespoons of that mixture and have some buttermilk substitute left over. If you only want 3 tablespoons of buttermilk, you can measure out 3 tablespoon of milk and add about 3/4 teaspoon of lemon juice or vinegar. By the way, if you are always scrambling for a buttermilk substitute, do yourself a favor and buy a canister of powdered buttermilk. I use a brand called Saco, but I’m sure there are tons of other good ones. I keep the canister of powdered buttermilk in the refrigerator and it seems to last forever.All-Purpose Flour Banana Bread
If you’d rather just make banana bread using all-purpose flour, I recommend the Starbucks Banana Bread Copycat recipe. Another good one (again, made with all-purpose) is the Diamond Walnut Banana Bread recipe from the back of the Diamond Walnuts bag. I only recently found this one but love it.Self-Rising Double Chocolate Cookies
Healthy No Added Sugar Banana Bread
By the way, if you have self-rising flour in the house you might as well try these Self Rising Flour Double Chocolate Cookies. This is kind of an overlooked recipe, but the cookies are very good. They’re super fudgy — almost like fudge in cookie form, though they do have a nice cookie shell.One Banana Half Batch Version
My daughter and I had one very brown banana to use up, so last night we made a quick batch of banana bread using half the ingredients below. The half batch filled one mini loaf pan (about 3×5) and a small souffle type ramekin dish. We baked the small loaves in a Breville toaster oven. The very small (but deep) loaves were done in about 45 minutes. Here’s a picture of the one baked in a ramekin. It domed and looks like a giant muffin!
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