Banana Bread with Self Rising Flour

4.63 from 8 votes

Bake the best banana bread with self rising flour—soft, sweet, and perfectly golden. A no-fuss recipe that’s always a hit.

Prep Time10

Cook Time45

resting/cooling time20

Total Time1 15

Course: Breakfast, Dessert, Snack, Brunch, Holiday

Cuisine: American

Keyword: banana recipes, banana bread, banana nut bread, self rising flour recipes

Servings: slices

Calories: 252kcal

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.

For the best flavor and texture, use over-ripe bananas with plenty of brown spots. They’re sweeter and mash easily, resulting in a naturally moist and flavorful banana bread.

Recipe Variations:

Berry Banana Bread: Swap your usual mix-ins and fold ½ cup of chopped strawberries or cranberries into the wet ingredients for a colorful and slightly tart twist. These juicy fruits brighten up each bite and add a fresh pop of flavor.
Cinnamon-Pecan Swirl Banana Bread: Combine white sugar, cinnamon, and chopped pecans, then layer the mixture between the dry ingredients and batter. This creates a warm, crunchy swirl throughout, just like you’d find in a coffee cake.
Chocolate Banana Bread with Sour Cream: For extra richness, stir ½ cup of chocolate chips and 2 tablespoons of sour cream into the batter. It bakes up soft and indulgent—perfect with a drizzle of melted butter on top after cooling.
Tropical Banana Bread with Greek Yogurt: Mix in shredded coconut, a splash of vanilla, and 2 tablespoons of Greek yogurt to bring a creamy, island-inspired flavor. This version pairs wonderfully with crushed pineapple or even a hint of baking soda to boost lift without altering the moisture.

Storing Instructions:

To keep the bread moist, wrap the loaf in plastic wrap or store it in an airtight container.
Store the bread at room temperature for up to 5 days.
Freezing: 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.