Calling all banana bread lovers! This recipe for Banana Bread with Self-Rising Flour is your new best friend. It's incredibly easy to whip up, as it's a one-bowl wonder!
Overripe bananas get a new lease on life in this moist and flavorful bread, perfect for breakfast, a sweet snack, or an afternoon pick-me-up.
Why You'll Love This Recipe
Here's what makes this Banana Bread with self-rising flour a winner:
- Simple and Speedy: Fewer ingredients and a streamlined process mean banana bread magic in under an hour.
- One-Bowl Wonder: No need for extra dishes! Everything gets mixed together in a single bowl, keeping cleanup a breeze.
- Foolproof and Flavorful: Self-rising flour ensures the bread rises beautifully, while ripe bananas and a touch of sweetness create an irresistible flavor.
Ingredients Overview
This recipe utilizes self-rising flour, eliminating the need for separate baking powder and salt, making the process even more streamlined.
- Overripe Bananas: The star of the show! Their sweetness, moisture, and mashed texture form the base of the bread.
- Self-Rising Flour: This convenient flour already contains baking powder and salt, simplifying the recipe and ensuring a perfect rise.
- Brown Sugar & Honey: Sweetens the bread and adds a touch of caramelization during baking.
- Eggs: Bind the ingredients together and contribute to the structure of the bread.
- Vegetable Oil: Keeps quick breads super moist.
- Vanilla Extract: Enhances the overall flavor profile with a warm, vanilla bean touch.
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
Don't have any self-rising flour on hand? Make some, it's easier to make biscuits and pancake when you're in a hurry.
For every 1 ½ cups of self-rising flour, use 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt. Store in a sealed bag or jar and keep in your pantry.
So, preheat your oven, grab those spotty bananas, and get ready to bake a delicious loaf of banana bread in no time!
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 (optional), 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.
Pour Batter Into 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.
Serving Suggestions
Enjoy slices of banana bread warm from the oven with a smear of butter or honey. It's also delicious toasted or paired with a cup of coffee or tea for a delightful breakfast or snack.
And, dare you, but it makes amazing French toast!
Related Recipes
- Tsoureki Bread with Red Easter Eggs
- Sourdough Discard Naan
- Jewish Shabbat Challah
- Apple Filled Cinnamon Rolls
- Roasted Garlic Focaccia
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Nut-Free? No Problem! Omit the walnuts or substitute with chopped dried fruit, chocolate chips, or even a sprinkle of cinnamon sugar.
- Make it Mini! Divide the batter between muffin tins lined with paper liners and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Tips for Success
Here are a few tips for making this recipe:
- Use very ripe bananas for the best flavor and sweetness. The riper the bananas, the more flavorful and moist your bread will be!
- Don't overmix the batter. A few lumps are perfectly fine. Overmixing can lead to a tough and dense bread.
- Let the bread cool completely before slicing for cleaner cuts and a better texture.
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 this self rising flour banana bread.
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- 5.25 x 9.25 Loaf Pan
Storage Options
- Banana bread can be stored at room temperature in an airtight container for up to 3 days.
- For longer storage, wrap the cooled bread tightly in plastic wrap and freeze for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Frequently Asked Questions
Yes, you can substitute all-purpose flour for self-rising flour, but you'll need to add separate leavening agents. For every 1 ½ cups of self-rising flour, use 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
Absolutely! While walnuts add a delightful textural contrast, the banana bread will still be delicious without them. You can substitute other chopped nuts, dried fruit, or even chocolate chips for a different flavor profile.
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.
The best way to check for doneness is by visual cues and a toothpick test. The banana bread should be golden brown on top and appear set around the edges. Insert a toothpick into the center of the loaf. If it comes out clean, the banana bread is done.
More Bread Recipes
- Irish Soda Bread with Raisins (Spotted Dog)
- Traditional Irish Soda Bread
- Irish Wheaten Bread Made With American Flours
- Russian Easter Bread (Kulich)
Get the Recipe!
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.
