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Easy Banana Bread Recipe with Self Rising Flour

Banana Bread Recipe with Self Rising Flour

iamwinfred
This Banana Bread Recipe with Self Rising Flour is a moist, tender, golden loaf that comes together with just a handful of pantry staples. Self-rising flour does all the heavy lifting — no need to measure out baking powder or salt separately — making this one of the most beginner-friendly banana breads you'll ever bake. The riper your bananas, the sweeter and more fragrant every slice will be.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 10 slices
Calories 220 kcal

Equipment

  • 9x5 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)

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
  • ⅓ cup unsalted butter about 75g; melted and slightly cooled
  • 1 teaspoon pure vanilla extract
  • ¼ cup whole milk or buttermilk about 60ml

Optional Mix-Ins

  • ½ cup walnuts about 60g; roughly chopped — optional
  • ½ cup semi-sweet chocolate chips about 85g — optional

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5 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.

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.

Nutrition

Serving: 1SliceCalories: 220kcalCarbohydrates: 36gProtein: 3gFat: 8gSaturated Fat: 4.5gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 2.1gCholesterol: 52mgSodium: 210mgPotassium: 180mgFiber: 1gSugar: 18gVitamin A: 5IUVitamin C: 4mgCalcium: 3mgIron: 6mg
Keyword banana bread with self rising flour, easy banana bread recipe, moist banana bread, quick banana bread, self rising flour banana bread
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