An easy, one bowl quick bread, this Banana Bread Recipe with Self-Rising Flour is a delicious use for your ripe bananas! No baking soda, no problem! This banana bread doesn't have any extra leavening ingredients and it is full of banana flavor!
Be sure to check out what to serve with banana bread for lots of delicious recipes!
Self rising flour is a great ingredient to keep in your pantry because you can use it for so many different recipes, including this easy banana bread!
Homemade banana bread is so fun to make and so easy! There are also so many different variations of it! You can make banana bread no butter, banana bread with Greek yogurt, the easiest one bowl chocolate chip banana bread, and a family favorite cinnamon streusel banana bread!
Enjoy this easy banana bread recipe at room temperature or slightly toasted topped with some high-quality butter! A perfect snack or breakfast!
Can I Make Banana Bread with Self Rising Flour?
Yes! Self rising flour eliminates the need for any leavening agents in the banana bread. No baking soda, no problem! This banana bread does not need any baking powder or any baking soda.
Self-rising flour is all purpose flour that has baking powder and a small pinch of salt already in it. Classic southern recipes usually use self-rising flour instead of plain flour. Even though some people may think it is self-raising flour, it is actually self-rising flour. I love making 2 ingredient cream biscuits, 5 ingredient pancakes, super easy chocolate chip cookies, and even waffles with self-rising flour!
Banana Bread With Self-Rising Flour Ingredient List
This moist banana bread recipe is made with simple ingredients you probably already have in your house.
- Overripe Bananas. They should be brown and spotty.
- Brown Sugar. White sugar can be used instead of brown sugar.
- Large Eggs. To hold the bread together.
- Melted Butter. To give the bread texture. Vegetable oil or avocado oil are great choices too.
- Vanilla Extract and cinnamon. For added flavor.
- 1 ¾ cup of Self-Rising Flour. In this recipe, you cannot use all purpose flour. You can find self rising flour in your local grocery store or you can make your own homemade self rising flour. If you're curious why, check out this post about self rising flour vs all purpose flour.
See printable recipe card for full recipe information on ingredients and quantities.
Step By Step Instructions
Preheat the oven to 350 degrees.
Grease a loaf pan with cooking spray or melted butter.
In a large mixing bowl, peel the bananas and mash them until there are no big chunks left.
Place the butter and vanilla in the bowl and mix until all the ingredients are fully combined. Add the sugar and eggs to the large bowl with the mashed bananas and mix well.
Add the flour to the wet ingredients. Fold the dry ingredients into the wet ingredients. Mix well but do not overmix at this point. You want to incorporate all the flour, but you don't have to get all the lumps out.
Pour the banana bread batter into the prepared loaf pan and bake for 50 minutes depending on your oven. After 50 minutes, check the bread for doneness by sticking a toothpick into the middle of the bread and taking it out. If there is no batter on the toothpick, the bread is done!
Allow the banana bread loaf to cool on a wire rack completely before cutting into it.
Lynn's Tip!
To ensure the banana bread does not stick to the loaf pan, line the loaf pan with parchment paper.
Tips and Tricks
- Make sure your butter the loaf pan well. The bananas have a lot of sugar in them, plus there is brown sugar in the recipe, so it might stick. Butter is the best to use. I find that cooking spray causes the banana bread to stick.
- If you are in a pinch and want to ripen bananas quickly, preheat the oven to 300 degrees. Place the whole banana on a baking sheet and place them in the oven for 15 minutes. When the skins turn completely black they are ready! Carefully peel the banana and let it cool, then proceed with the recipe.
- If the top of the bread starts to brown too quickly, tent aluminum foil over the top of the bread. This will slow the browning of the bread.
- This recipe makes one loaf, but you could separate this into mini loaves if you have small loaf pans. You can also make them into muffins! Line a muffin tin with muffin liners. Scoop the batter into the muffin tin and bake for 18-20 minutes.
What To Add To Banana Bread With Self-Rising Flour
- Add 1 cup of chocolate chips to make a chocolate chip banana bread.
- Mix in one cup of chopped walnuts for banana nut bread.
- Substitute ½ cup of coconut oil or light olive oil for the butter to make a dairy free banana bread.
- Swirl in ½ cup of peanut butter for a peanut butter banana bread.
- Add ½ cup of white chocolate chips or cinnamon chips for added sweetness!
Storage Tips
Place the leftover banana bread in an airtight container and it will stay fresh on the counter for up to 4 days. You can also keep the banana bread in a Ziploc bag on the counter.
Banana bread also freezes beautifully. Allow the banana bread to cool, wrap the bread in plastic wrap, and then place the loaf of bread in a Ziploc bag. Freeze for up to 3 months. To defrost, take the banana bread out of the freezer and allow it to defrost on the counter.
Other Recipes To Try!
Did you love this Banana Bread with Self-Rising Flour Recipe? If you did, don't forget to tag me on social media on Instagram or Facebook and share this recipe on Pinterest! Thanks for sharing this journey with me and enjoy these delicious recipes!
📖 Recipe
Banana Bread With Self-Rising Flour
Ingredients
- 3 Large Bananas
- ½ cup Brown Sugar
- 2 Eggs
- ½ cup Butter Melted
- 1 teaspoon Vanilla Extract
- 1 ¾ cup Self-Rising Flour
- 1 teaspoon Cinnamon
Instructions
- Preheat the oven to 350 degrees.
- Grease a loaf pan with cooking spray or melted butter.
- In a large mixing bowl, peel the bananas and mash them until there are no big chunks left.
- Place the butter and vanilla in the bowl and mix until all the ingredients are fully combined. Add the sugar and eggs to the large bowl with the mashed bananas and mix well.
- Add the flour to the wet ingredients. Fold the dry ingredients into the wet ingredients. Mix well but do not overmix at this point. You want to incorporate all the flour, but you don't have to get all the lumps out.
- Pour the banana bread batter into the prepared loaf pan and bake for 50 minutes. After 50 minutes, check the bread for doneness by sticking a toothpick into the middle of the bread and taking it out. If there is no batter on the toothpick, the bread is done!
Notes
- If the top of the bread starts to brown too quickly, tent aluminum foil over the top of the bread. This will slow the browning of the bread.
- Make sure to butter the loaf pan well. Another option is to line the loaf pan with parchment paper to avoid any sticking.
Cheryl
I just made this bread and absolutely the best banana bread I have ever tasted.!
Kristin Sweeney
Mine just came out of the oven! Smells divine. As I was mixing everything together though I almost forgot the cinnamon. It wasn’t mentioned in the instructions as to when to put it in, but with that being said it is a “dry ingredient” I guess I should have paid closer attention. I’m just waiting for it to cool so I can slather a piece in butter. Self Rising Flour is the bomb!!! Thank you for sharing your recipe.
Lynn Polito
thanks for making my recipe!
Anya
At what temperature??
Lynn Polito
350 degrees F. It's noted in the recipe card too. I hope you enjoy!
Nicole
Loved this recipe! Using self-rising flour made it so much easier. The banana bread turned out perfectly fluffy and delicious. Will definitely make it again.
Lynn Polito
So happy to hear that!
Michelle
Hi, on the servings is the whole loaf 2376 calories?
Thankyou
Erika
As a beginner, the self-rising flour made the process simpler. I was feeling adventurous, so I added some walnuts and paired it with some iced matcha latte -- and it was perfect! Definitely adding as one of my comfort snacks from now on. Thanks for this recipe!
Lynn Polito
Yum! I love that idea!
Twila
I really want to try this, but I only gave 2 very ripe bananas. How can I adjust the recipe?
Lynn Polito
Hi! You'll want about 1 1/2 cups of mashed bananas, so if your bananas are big, two should be enough. If it is not 1 1/2 cups of mashed bananas, use 1 1/2 cup of self rising flour instead of the full amount of flour so the banana bread is not dry. Hope this helps!
Jenny
One of the best banana bread recipes I've made. One bowl, quick, and bursting with flavor. A keeper for sure!
Lynn Polito
I am so glad you enjoyed it!
Christy
My kids love banana bread and this was the easiest recipe I have ever seen for it. We added chocolate chips and it was gone in no time!
Lynn Polito
I love that idea! Chocolate chips are great in this banana bread!
Char
This recipe comes out great every time I make it. Love the use of self-rising flour so I don't have to deal with baking soda or powder. It's so easy and tastes great!
Lynn Polito
So happy you enjoyed it!
Kara
We love banana bread in my house and I had some self rising flour I was trying to use up so this recipe was perfect. It was just the right texture and everyone loved it.
Gladys Frankis
Second time making this banana bread. It always turns out perfect and soooo yummy. 😃 Thank you for the recipe. Sending love from Zimbabwe 🇿🇼
Lynn Polito
Thank you for making my recipe! Sending love right back to you!
Paul
Best and easiest recipes I've ever had. And thank you so ☺️ much for the extra tips.
Eli
Mine came out alittle dry. Any suggestions?
Lynn Polito
Were your bananas super ripe? The riper the better!
Lesa
I always add apple sauce to mine. Makes it super moist.
Lynn Polito
I love that idea!
Joyce
Used self rising flower…
Sue Odierna
Hi there, can I add chocolate chips and chopped walnuts? If so, do I need to change any other ingredient amounts? Thx!
Sue
Lynn Polito
Hi! You can add both! You do not have to change any of the other ingredients. Enjoy!
Tracy
Lovely and easy. Thank you.
lynnswayoflife
I am so glad you enjoyed!