Banana Bread Recipe with Self-Rising Flour (with Video!)

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, biscuits with self rising flour, 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.

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.

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.

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