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Banana bread recipes don’t get easier than this winner! Not only is banana bread with self-rising flour practically effortless to prepare (with or without nuts!), it bakes up as a perfectly tender, moist, and flavorful loaf every time. In fact, you should go ahead and plan to make two – one to enjoy right away and another to freeze for any time you need a deliciously sweet classic baked treat!
Why We Love This Banana Bread Recipe
A loaf of sweet, soft banana bread is always a welcome treat at the table. Breakfast, brunch, snack time, or dessert – anytime is the perfect time to stop and have a slice!
In fact, we love banana recipes so much that we have already shared sourdough banana bread, sourdough banana muffins, Bisquick banana muffins, and Bisquick banana pancakes with you.
Many say that the best banana bread is dotted throughout with crunchy chopped walnuts. So there’s a balance of sweet and earthy flavors in every bite. Others believe that banana bread is a classic loaf best served without nuts.
Whichever way you like yours, we can all agree that it is comforting and satisfying. More importantly, of course – it is simply delicious. A treat that never lasts long in the house.
But, how do you consistently make such baked goodness with complete confidence? Why with super ripe bananas and self-rising flour!
The ripest bananas create the sweetest, most tender crumb. And, using self-rising flour means that the key baking ingredients are in the exact right proportion.
This nearly guarantees that the loaves will bake up beautifully every time.
This banana bread with self-rising flour recipe makes my family’s favorite loaf that’s chock full of chopped nuts. But feel free to skip them in your bake.
Either way, everyone will be asking for another slice! So, you really should consider making two loaves.
Plus, they freeze wonderfully… If there’s actually any leftover.
What is Self Rising Flour? and Why I Love it!
So exactly what is self rising flour, you are wondering? Simply put, self-rising flour is a baker’s best friend.
It’s all-purpose flour that includes just the right amount of necessary baking powder and salt. And, it is all perfectly mixed together.
That means no sifting! It also means less measuring cups, easier prep, and baked goods (like melt-in-your-mouth drop biscuits) that have the best rise and soft texture.
So, you can see why I love self-rising flour and it is a staple in my pantry.
No self-rising flour in the pantry? Not to worry! It is super easy to make your own.
How to make your own self-rising flour
Combine 4 cups of flour, 2 Tablespoons of baking powder, and 1 teaspoon of salt.
Sift or mix the ingredients together. Lable your container and store it at room temperature for up to 6 months.
This recipe is enough for two batches of biscuits.
The Ingredients to Make This Banana Bread Self Rising FLour Recipe
- Butter – using unsalted is best for taste consistency in baking
- Brown sugar – be sure to pack it down for proper measurement
- Vanilla extract – this extract adds amazing flavor to baked goods
- Bananas – the riper, the better!
- Honey – or maple syrup – for the perfect sweetness
- Eggs – large sized for consistency
- Self-rising flour – I love this perfectly mixed, 3 in one flour (see above!)
- Walnuts – the’re optional but give the crumb a crunchy texture
How to Make Banana Nut Bread with Self-Rising Flour
First, preheat the oven to 325ºF. Then, lightly grease your loaf pan and set it aside.
Next, combine the butter, sugar, and vanilla extract in a large bowl. Mix it by hand until smooth. Or use a stand or hand mixer on low speed until the mixture is smooth.
Stir in mashed bananas, sourdough starter, honey, and eggs by hand. Combine until smooth, though there might be small lumps of banana.
Add the self-rising flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
Lastly, pour the banana bread mixture into the prepared loaf pan. Smooth the top, and let it rest at room temperature for 10 minutes.
Add sliced bananas on top, if you have extra bananas.
Then bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If the banana loaf gets too brown during baking, cover it with foil.
Allow the banana bread loaf to cool for 10 minutes in the pan. Then slice and serve.
Love Easy Baking? Grab These Self-Rising Recipes
- Drop Biscuits with Self Rising Flour
- Easy 3 Ingredient Biscuits
- Strawberry Blueberry Cobbler
- Easy Fluffy Buttermilk Biscuits
- Biscuits and Sausage Gravy
Frequently Asked Questions
For the sweetest bread, the bananas should be super ripe. Ideally, they are dark brown all over and nearly black. As a minimum, the bananas should have dark spots.
Use your favorite gluten-free 1:1 self-rising baking flour.
To keep the bread moist, wrap the loaf in plastic wrap or store it in an airtight container. Store it at room temperature for up to 5 days.
Cool the bread completely. Then wrap it with plastic wrap or waxed paper. For even more protection from freezer burn, wrap it with a layer of aluminum foil. Then, transfer it to an airtight plastic zipper bag. Keep it in the freezer for up to 3 months.
Certainly! Line 12 muffin cups with paper or spray the muffin pan with nonstick spray. Fill each muffin cup 2/3 of the way with the banana bread batter. Bake for approximately 25 minutes, but check them after 20 minutes to ensure they aren’t getting too browned. Insert a toothpick into the middle of one muffin to check for doneness.
The Best Banana Bread Recipe with Self Rising Flour
Banana Bread with Self Rising Flour
Equipment
- 1 loaf pan, approx. 9" x 5"
Ingredients
- 1/2 cup (8 tablespoons) unsalted butter, room temperature
- 2/3 cup brown sugar, packed
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed (the riper, the better!)
- 1/4 cup honey or maple syrup
- 2 large eggs, beaten
- 2 cups self-rising flour
optional
- 1/2 cup chopped nuts
Instructions
- Preheat the oven to 325ºF. Lightly grease your loaf pan.
- Combine the butter, sugar, and vanilla extract in a large bowl. Mix by hand until smooth, about 2 minutes. Or use a stand or hand mixer on low speed for 1-2 minutes, until the mixture is smooth.
- Stir in mashed bananas, honey, and eggs. Combine until smooth, though there might be small lumps of banana. Add self-rising flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
- Pour the banana bread mixture into the prepared loaf pan. Smooth the top and let rest at room temperature for 10 minutes.
- Bake for 45-60 minutes, or until a toothpick inserted into the middle of the loaf comes out clean. If banana loaf gets too brown, cover it with foil during baking.
- Allow bread loaf to cool for 10 minutes in the pan before removing and slicing to serve.