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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
Easy Banana Cake
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 ¼ teaspoon of salt to the banana bread batter.
This recipe calls for buttermilk. To make one cup of buttermilk, you generally mix 7 ½ oz of milk with 1 tablespoon (which is ½ 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 ¾ 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.
Thermomix 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.
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 3x5) 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!Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever!
This blog post containsaffiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!
The Best Healthy Banana Bread Recipe
Isn’t banana bread great? We are forever leaving bananas until they are brown, and banana bread is such a great way to use them up and avoid food waste. This banana bread is very easy to make – and the result is truly fabulous… it manages that trick of being super light and airy AND really moist AND it really tastes of bananas without being overly sweet or cloying. Seriously, this banana bread is insanely delicious – certainly the tastiest banana bread I’ve ever tried… and quite possibly the best banana bread ever!
This banana bread is also really easy to make… You just combine the dry ingredients in a bowl. Then you mash the bananas in a bowl or jug, add the eggs and stir to combine. Tip the wet ingredients into the dry ingredients and stir, then add in the melted butter and stir again. So easy! No creaming, no folding, no whisking – just a bit of mashing and stirring. And no fancy equipment needed either! Then just pop the banana bread in the oven for 45 minutes and you are done. The whole process takes 1 hour from start to finish and, for most of that, the cake is in the oven!
Not only is this banana bread super easy and super tasty, it’s also a little bit healthier than regular banana bread: it uses brown self raising flour, rather than white (though it works well with white self raising flour too!), and also slightly less sugar and butter than I would normally use in a cake this size. I also add in a handful of mixed seeds for extra goodness (Though you could use chopped nuts or chocolate chips if you prefer!)
Vegan Maple Banana Bread
For best results, I recommend using loaf tin liners. If you don’t have any loaf tin liners, I have a neat trick for you: scrunch up a sheet of greaseproof paper big enough to fit in one of your loaf tins. Wet it under the cold tap to make it pliable, then use it to line the loaf tin. Repeat with the other tin.
Yes you can! Banana bread freezes really well. Simply wrap the cooked and cooled banana bread in a double layer of baking paper, followed by a double layer of foil and place in your freezer, where it will keep for up to 3 months. Defrost overnight at room temperature. Once unwrapped, store in an airtight container.
Super light and airy AND really moist AND it really tastes of bananas, without being overly sweet or cloying. Seriously, this Easy Peasy Banana Bread is insanely delicious – quite possibly the best banana bread ever!
Easy Banana Cake Recipe
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This blog post contains affiliate links, this means if you click on a link and go on to buy the product I recommend, I will get a small commission, but you will not be charged a penny more – thanks in advance!Want to learn how to make banana bread with self rising flour? Try my Easy Banana Bread Recipe with Self Rising Flour! It’s simple to make with self raising flour, 2 or 3 bananas, and is so flavorful and delicious. Top with chocolate chips, chopped nuts, or eat it plain!
Best Banana Bread With Self Rising Flour Recipes
This self rising flour banana bread is simple, moist, delicious, and can be made with either 2 or 3 large bananas and requires no baking soda.
If you want to learn how to make banana bread with self rising flour then keep reading below and check out my full video tutorial over here.
I love making a loaf of this easy, moist banana bread at the start of a week and then enjoying a slice alongside fresh fruit for breakfast each day.
Healthy Banana Bread Recipe
Toppings on this banana bread are of course optional, but I love the touch of sweetness the chocolate chips add, and the added crunch from the chopped nuts.
In case you’ve never baked
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