If you’ve got a bunch of overripe bananas sitting on your counter, this Banana Bread Recipe with Self Rising Flour is exactly what you need today.
The beauty of this recipe is that self-rising flour does all the heavy lifting for you, no need to measure out baking powder, baking soda, or salt separately.
The result is a tender, moist loaf with a golden crust, sweet banana flavor, and just the right crumb. It’s the kind of bread that makes your whole kitchen smell incredible.
Even if you’ve never baked a loaf in your life, this one is practically foolproof. Mix, pour, bake, and you’re done.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Total Time | 70 minutes |
| Servings | 1 loaf (about 10 slices) |
| Difficulty Level | Easy |
If you love easy banana bakes, you’ll also want to check out this Snickerdoodle Banana Bread for a fun cinnamon-sugar twist on the classic.
Why You’ll Love This Banana Bread Recipe with Self Rising Flour
This recipe is wonderfully simple, and that’s exactly the point.
Self-rising flour already contains a leavening agent and salt, so you’re working with fewer ingredients and less room for error.
It’s the kind of recipe you can throw together in minutes, even on a busy weekday morning.
The bananas do most of the flavor work here, the riper they are, the sweeter and more fragrant your bread will be.
You don’t need a stand mixer or any fancy equipment, just a bowl, a fork, and a loaf pan.
- Uses pantry staples you likely already have at home
- Incredibly moist texture thanks to the natural moisture in ripe bananas
- Flexible recipe — easy to customize with mix-ins like chocolate chips or walnuts
- Ready in just over an hour from start to finish
- Freezer-friendly for meal prepping or batch baking
- Kid-friendly and crowd-pleasing every single time
Looking for more ways to use bananas in your baking? My Banana Pancakes are another crowd-pleaser that comes together just as quickly.
Ingredients
You only need a handful of simple ingredients for this recipe, and the beauty is that the self-rising flour keeps things streamlined.
Make sure your bananas are very ripe (lots of brown spots are ideal) for maximum sweetness and moisture.
- 3 very ripe medium bananas (about 1 to 1¼ cups mashed)
- 1½ cups self-rising flour
- ½ cup granulated sugar
- ¼ cup light brown sugar, packed
- 2 large eggs
- â…“ cup unsalted butter, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk or buttermilk
- Optional: ½ cup chopped walnuts or chocolate chips
Read Also: Banana Nut Bread Recipe
Kitchen Equipment Needed
You don’t need anything fancy here, just the basics that most home kitchens already have.
A good loaf pan is the most important piece of equipment for even baking and a clean release.
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Parchment paper (optional but recommended)
- Instant-read thermometer (optional but helpful)
Recommended Products for This Recipe
Over the years, I’ve found that a few key products make a real difference when baking banana bread.
Here are my personal recommendations based on what I actually use and love in my own kitchen.
1. King Arthur Self-Rising Flour
King Arthur is consistently one of the most reliable flour brands for baking, and their self-rising flour produces an even, consistent rise every time.
It’s finely milled and blended with the perfect ratio of leavening, your banana bread loaf will come out tall and beautifully domed.
2. USA Pan Loaf Pan (9×5 Inch)
This baking pan has a nonstick coating and corrugated surface that distributes heat evenly so your bread bakes through without burning on the edges.
It’s my go-to loaf pan and releases breads cleanly every single time.
3. Nielsen-Massey Pure Vanilla Extract
Vanilla is a small ingredient that makes a big difference in banana bread, it rounds out the sweetness and adds warmth to the flavor.
Nielsen-Massey is a premium vanilla that’s noticeably more fragrant and flavorful than the generic versions.
4. OXO Good Grips Potato Masher
Mashing bananas thoroughly is the key to a smooth, evenly-flavored batter with no big chunks.
This OXO masher is sturdy, easy to grip, and gets the job done in under a minute. A good masher is genuinely one of the most underrated tools in the kitchen.
You might also enjoy: No Eggs Banana Bread
Step-by-Step Instructions: How to Make Banana Bread Recipe with Self Rising Flour
1. Preheat the Oven and Prepare Your Loaf Pan
- Set your oven to 350°F (175°C) and allow it to fully preheat before the batter goes in. A properly preheated oven is essential for even baking and a good rise.
- Lightly grease the inside of your 9×5 inch loaf pan with butter or non-stick cooking spray, making sure to coat the bottom and all four sides.
- For extra insurance against sticking, cut a strip of parchment paper and lay it lengthwise across the bottom and up the two long sides of the pan. This makes lifting the finished loaf out much easier later.
2. Mash the Bananas
- Peel all 3 ripe bananas and place them in a large mixing bowl.
- Using a fork or potato masher, mash the bananas firmly until they reach a mostly smooth consistency. A few small lumps are fine and will add texture to the finished bread, but try to avoid large chunks.
- Your mashed bananas should measure roughly 1 to 1¼ cups total. Set aside.
3. Mix the Wet Ingredients
- Add the 2 large eggs directly to the mashed bananas in the same bowl.
- Pour in the â…“ cup of melted (and slightly cooled) unsalted butter. It’s important that the butter is not too hot, otherwise it can scramble the eggs.
- Add 1 teaspoon of pure vanilla extract and ¼ cup of milk.
- Whisk all of these wet ingredients together until well combined and smooth.
4. Add the Sugars
- Add ½ cup of granulated sugar and ¼ cup of packed light brown sugar to the wet mixture.
- Whisk again until the sugars are fully dissolved and incorporated into the batter. The brown sugar adds a lovely caramel note to the finished bread.
5. Add the Self-Rising Flour
- Measure out 1½ cups of self-rising flour. For accuracy, spoon the flour into your measuring cup and level it off with a straight edge — don’t scoop directly from the bag, as this can pack the flour and lead to a denser loaf.
- Add the flour to the wet ingredients all at once.
- Using a rubber spatula or wooden spoon, fold the flour gently into the batter. Use slow, sweeping motions and stop stirring as soon as you no longer see dry streaks of flour. Do not overmix — overmixing develops gluten and leads to a tough, dense bread.
6. Fold in Optional Mix-Ins
- If you’re using walnuts, chocolate chips, or any other mix-ins, add them to the batter now.
- Fold them in gently using the spatula — just 3 or 4 strokes is enough to distribute them evenly without overworking the batter.
7. Pour the Batter into the Pan
- Pour the finished batter into your prepared loaf pan, scraping every bit of batter from the bowl with your spatula.
- Use the spatula to spread the batter evenly so it reaches all four corners of the pan and the top surface is level.
- Give the pan one gentle tap on the counter to release any large air pockets trapped in the batter.
8. Bake the Banana Bread
- Place the loaf pan on the center rack of your preheated oven.
- Bake for 55 to 65 minutes. Oven temperatures vary, so start checking at the 55-minute mark.
- At around the 30-minute mark, if the top of the loaf appears to be browning too quickly, loosely lay a piece of aluminum foil over the top of the pan. This prevents over-browning while the inside continues to bake through.
- The bread is done when a toothpick or wooden skewer inserted into the center comes out clean or with just a few moist crumbs attached. If it comes out with wet batter, return the loaf to the oven for another 5 to 10 minutes.
- If you have an instant-read thermometer, the internal temperature of fully baked banana bread should read between 200°F and 205°F (93–96°C).
9. Cool the Bread
- Remove the loaf pan from the oven and place it on a wire cooling rack.
- Allow the bread to cool in the pan for 10 to 15 minutes — this gives it time to firm up so it doesn’t crumble when you remove it.
- After 15 minutes, run a butter knife around the edges of the pan to loosen the bread, then carefully lift it out using the parchment paper (if you used it) or gently tip the loaf out onto the cooling rack.
- Allow the bread to cool on the rack for at least 30 minutes before slicing. Cutting into it too soon can cause the interior to be gummy. We know it’s hard to wait — but it’s worth it!
Read Also: Chai Spiced Banana Bread
Tips for The Best Banana Bread Recipe with Self Rising Flour
A few small habits can take your banana bread from good to absolutely outstanding. These are the tips I come back to every single time I bake this loaf.
- Use the ripest bananas possible. Bananas with lots of brown or black spots are significantly sweeter and have a much more intense banana flavor than yellow ones. The riper the banana, the better your bread will taste.
- Don’t overmix the batter. Once you add the flour, stir only until no dry flour remains visible. Overmixing causes gluten to develop, which makes the bread dense and chewy instead of tender and soft.
- Measure your flour correctly. Spoon flour into the measuring cup and level off the top with a straight-edged knife. Scooping directly from the bag packs the flour, and too much flour leads to a dry, crumbly loaf.
- Let the melted butter cool slightly. If your butter is too hot when it hits the eggs, it can cook them prematurely. Let it sit for 5 minutes off the heat before mixing in.
- Tent with foil if needed. If the top is golden at the 30-minute mark but the center is still raw, loosely cover the pan with foil to prevent burning while the interior finishes cooking.
- Use room temperature eggs. Cold eggs can cause the melted butter to solidify and create lumps. Let your eggs sit at room temperature for 20 minutes before using for a smoother batter.
- Check doneness with a toothpick. Don’t rely on time alone, every oven is different. A toothpick inserted in the center should come out clean or with a few moist crumbs.
Serving Suggestions
Banana bread is one of those rare baked goods that tastes just as good plain as it does dressed up.
A thick slice at room temperature is honestly perfect on its own, but if you want to elevate the experience, there are plenty of delicious ways to serve it.
- Classic butter and honey: Spread a pat of softened salted butter over a warm slice and drizzle with honey. Simple and deeply satisfying.
- Cream cheese schmear: Plain or whipped cream cheese adds a tangy, rich contrast to the sweet banana flavor.
- Peanut butter: Creamy or crunchy peanut butter is a protein-packed pairing that makes a slice feel like a complete breakfast.
- Toasted with a fried egg: Toast a slice and serve it alongside a Bacon and Eggs Breakfast for a hearty morning meal.
- With a fruit and yogurt parfait: Serve a slice alongside a Fruit and Yogurt Parfait for a light, balanced brunch spread.
- Warmed with ice cream: Lightly warm a slice in the microwave and top with a scoop of vanilla ice cream for an easy, crowd-pleasing dessert.
- Banana bread French toast: Use thick slices of leftover banana bread as the base for French toast. It’s next-level.
Variations of Banana Bread Recipe with Self Rising Flour
Once you’ve mastered the base recipe, the options for customizing this loaf are endless. Here are some of my favorite tried-and-tested variations to switch things up.
- Chocolate Chip Banana Bread: Fold in ½ cup of semi-sweet chocolate chips for melty pockets of chocolate throughout. This is by far the most popular variation in my house.
- Walnut Banana Bread: Add ½ cup of roughly chopped walnuts for a satisfying crunch and a slightly earthy, nutty flavor. Toast the walnuts first for even more depth.
- Cinnamon Streusel Banana Bread: Mix together 2 tablespoons of butter, 3 tablespoons of flour, 3 tablespoons of brown sugar, and ½ teaspoon of cinnamon to form a crumbly topping. Sprinkle over the batter before baking for a bakery-style finish.
- Peanut Butter Banana Bread: Swirl 3 tablespoons of creamy peanut butter into the top of the batter just before baking. It creates a gorgeous marbled effect and a rich, nutty undertone.
- Blueberry Banana Bread: Fold in ½ cup of fresh or frozen blueberries for bursts of fruity sweetness. If using frozen, do not thaw them first, add them straight from frozen to avoid bleeding into the batter.
- Coconut Banana Bread: Stir in ½ cup of sweetened shredded coconut for a tropical twist that pairs beautifully with the banana flavor.
- Nutella Swirl Banana Bread: Drop spoonfuls of Nutella on top of the batter and use a toothpick or knife to swirl it in before baking. Rich, chocolatey, and absolutely irresistible.
Read Also: Keto Banana Bread Recipe
Storage and Reheating
Banana bread keeps surprisingly well and often tastes even better the next day as the flavors deepen and the texture settles.
Here’s how to store it properly to keep every slice as fresh as the first.
- At room temperature: Once fully cooled, wrap the loaf tightly in plastic wrap or store it in an airtight container at room temperature. It will stay fresh for up to 3 days.
- In the refrigerator: For up to 5 to 7 days, store wrapped slices or the whole loaf in the refrigerator. Keep in mind the fridge can dry it out slightly, so wrapping well is important.
- In the freezer: Banana bread freezes beautifully. Wrap individual slices in plastic wrap, then place them in a zip-top freezer bag. They’ll keep for up to 3 months. Thaw slices at room temperature for 30 to 45 minutes.
- Reheating slices: To reheat a slice, microwave it for 20 to 30 seconds on a microwave-safe plate. You can also toast it lightly in a toaster or toaster oven for a slightly crisp exterior.
- Reheating from frozen: Allow the slice to thaw fully at room temperature before microwaving or toasting, or microwave directly from frozen for 45 to 60 seconds, checking halfway through.
Nutritional Facts
The following is an estimate per slice, based on the recipe yielding 10 slices and using no optional mix-ins.
Nutritional values will vary depending on the exact size of your bananas and any add-ins you choose.
| Nutritional Information (Per Slice) | |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~36g |
| Protein | ~3g |
| Total Fat | ~8g |
| Saturated Fat | ~4.5g |
| Fiber | ~1g |
| Sugar | ~18g |
| Sodium | ~210mg |
Note: Nutritional values are approximate and calculated using standard ingredient databases.
They are meant to be used as a general guide and not as a substitute for professional nutritional advice.
Health Benefits of Key Ingredients
This banana bread is a treat, but a few of its key ingredients do bring some genuine nutritional value to the table.
Here’s a quick look at what’s working in your favor with every slice.
- Bananas: Rich in potassium, which supports heart health and muscle function. Bananas also provide vitamin B6, vitamin C, and dietary fiber, and they’re a natural source of quick energy from their natural sugars.
- Eggs: A complete protein source packed with all nine essential amino acids. Eggs also provide choline (important for brain health), vitamin D, and B vitamins including B12.
- Walnuts (if used): One of the best plant-based sources of omega-3 fatty acids, which support brain and heart health. Walnuts also provide protein, fiber, and antioxidants.
- Milk: Contributes calcium for bone strength, as well as protein, phosphorus, and vitamin D (if fortified). Using whole milk adds a small amount of healthy fat that contributes to the moist crumb.
- Butter: Provides fat-soluble vitamins A, D, E, and K, and in moderate amounts, contributes to satiety and flavor. Unsalted butter is preferred so you can better control the sodium in the final recipe.
You might also enjoy: Banana Nut Bread ]with Pecans
FAQs About Banana Bread Recipe with Self Rising Flour
1. Can I use regular all-purpose flour instead of self-rising flour?
Yes, you can substitute all-purpose flour, but you’ll need to add leavening agents.
For every 1 cup of all-purpose flour, add 1½ teaspoons of baking powder and ¼ teaspoon of salt to replicate the effect of self-rising flour.
Keep in mind that the texture may differ slightly, self-rising flour tends to produce a slightly lighter, more tender crumb.
2. Why is my banana bread dense or gummy in the middle?
The most common causes are underbaking, overmixing, or using too much banana.
Always test for doneness with a toothpick inserted in the center, it should come out clean or with a few dry crumbs.
If your bananas were very large, try reducing to 2½ bananas next time, as excess moisture can prevent the center from fully setting.
3. Can I make banana bread without eggs?
Absolutely. Common egg substitutes include one flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, left to gel for 5 minutes), unsweetened applesauce (¼ cup per egg), or a mashed banana (though this increases the banana flavor).
For a fully tested eggless version, check out the No Eggs Banana Bread recipe for detailed guidance.
4. Can I reduce the sugar in this recipe?
Yes, you can reduce the total sugar by up to ¼ cup without significantly affecting the texture.
Very ripe bananas are naturally sweet, so if your bananas are especially dark and fragrant, the bread will still taste plenty sweet with less added sugar.
Avoid cutting the sugar too drastically, as it also contributes to the moist texture and browning of the crust.
5. How do I know when my bananas are ripe enough for banana bread?
The best bananas for banana bread are heavily speckled with brown or black spots, the more spots, the sweeter and more flavorful the bread will be.
A mostly yellow banana with just a few spots will work in a pinch, but the flavor won’t be as deep.
If you need to speed up the ripening process, place unpeeled bananas on a baking sheet and bake them at 300°F (150°C) for 15 to 20 minutes until the skin turns black. Let them cool before using.
Banana Bread Recipe with Self Rising Flour
Ingredients
- 3 very ripe medium bananas about 1 to 1¼ cups mashed; the more brown spots, the better
- 1½ cups self-rising flour about 190g; spoon into measuring cup and level off
- ½ cup granulated sugar about 100g
- ¼ cup light brown sugar about 55g; packed
- 2 large eggs room temperature
- â…“ cup unsalted butter about 75g; melted and slightly cooled
- 1 teaspoon pure vanilla extract
- ¼ cup whole milk or buttermilk about 60ml
- ½ cup walnuts about 60g; roughly chopped — optional
- ½ cup semi-sweet chocolate chips about 85g — optional
Equipment
- 9×5 inch loaf pan
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher For mashing bananas
- Whisk
- Rubber spatula
- Measuring cups and spoons
- Wire cooling rack
- Parchment paper (optional) For easier loaf removal
- Instant-read thermometer (optional) Bread is done at 200–205°F (93–96°C)
Method
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan with butter or non-stick spray, then line with parchment paper for easy removal.
- Peel all 3 ripe bananas and mash them in a large bowl with a fork or potato masher until mostly smooth — a few small lumps are fine. You should have about 1 to 1¼ cups of mashed banana.
- Add the eggs, melted butter, vanilla extract, and milk to the mashed bananas. Whisk until fully combined and smooth.
- Add the granulated sugar and brown sugar to the wet mixture and whisk until the sugars are fully dissolved and incorporated.
- Add the self-rising flour all at once and fold gently with a rubber spatula just until no dry streaks remain — do not overmix, as this will toughen the bread.
- If using walnuts or chocolate chips, fold them into the batter now with 3 to 4 gentle strokes of the spatula.
- Pour the batter into the prepared loaf pan, spread evenly with the spatula, and tap the pan once on the counter to release any air pockets.
- Bake on the center rack for 55 to 65 minutes, tenting loosely with foil at the 30-minute mark if the top is browning too quickly. The bread is done when a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan on a wire rack for 15 minutes, then turn out and cool for at least 30 more minutes before slicing.
Nutrition
Notes
- Use bananas with heavy brown or black spots for the sweetest, most flavorful bread — the riper the better.
- Do not overmix once the flour is added; stir only until no dry streaks remain to keep the crumb tender.
- Measure flour by spooning it into the cup and leveling off — scooping directly packs the flour and can lead to a dense loaf.
- Let melted butter cool for 5 minutes before adding to avoid scrambling the eggs.
- Use room temperature eggs for a smoother, more evenly mixed batter.
- To ripen bananas quickly, bake unpeeled bananas at 300°F (150°C) for 15 to 20 minutes until the skins turn black, then cool before using.
- To substitute all-purpose flour, use 1½ cups all-purpose flour + 2¼ teaspoons baking powder + ⅜ teaspoon salt.
- Store wrapped at room temperature for up to 3 days, in the refrigerator for up to 7 days, or freeze individual slices for up to 3 months.
- To reheat, microwave a slice for 20 to 30 seconds or toast lightly in a toaster oven for a slightly crisp exterior.
- Popular mix-in ideas: ½ cup semi-sweet chocolate chips, ½ cup chopped walnuts or pecans, ½ cup blueberries, or a Nutella swirl on top before baking.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This Banana Bread Recipe with Self Rising Flour is one of those recipes that earns a permanent spot in your kitchen rotation.
It’s simple enough for a complete beginner, flexible enough for experienced bakers to make their own, and delicious enough that nobody needs to know how easy it actually was.
Whether you’re using it up on overripe bananas or intentionally letting them ripen just for this loaf, the result is always a tender, golden, fragrant slice of comfort.
Give it a try this week, I’d love to hear how it turns out for you!
Drop a comment below if you made any fun variations or if this recipe became a family favorite.
And if you loved it, share it with someone who could use a little homemade goodness today.
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- Banana Pumpkin Bread
- Chocolate Chip Bread
- Lemon Blueberry Bread
- Pineapple Quick Bread
- Old Fashioned Pumpkin Bread
