What is your favorite part of homemade banana bread? Is it the opportunity to use those overripe bananas on your counter? Or your desire to make an easy and delicious quick bread recipe with an irresistible banana flavor? Whatever your reason, let me help you with this post on how to make banana bread with self-rising flour.
What is Self Rising Flour?
Self-rising flour, or self raising flour as some call it, contains a premixed leavening agent (usually baking powder) and a small amount of salt in the correct proportions. It doesn't contain baking soda.
Using self-rising flour saves time since you won't need to measure and mix separate ingredients. It's a convenient option for those who want to simplify their baking process.
It is commonly used in recipes where a predictable and consistent rise is desired, such as in cakes, muffins, scones, and quick breads. Additionally, using self-rising flour results in a lighter and fluffier texture and a more tender crumb than when using all-purpose flour.
Furthermore, the salt in the flour helps enhance the flavor of baked goods. In this case, it highlights the overall taste and sweetness of the over-ripe bananas.
Self-Rising Flour Recipe
Don't have any on hand? You can make self-rising flour at home. Sift together:
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Store this mixture in an airtight container in a cool, dry place for up to 12 months. With this recipe, you can make a cup of self-rising flour easily and it can be doubled or tripled depending on how much you need. It is a versatile ingredient that can be used in many baking recipes.
Why You’ll Love This Recipe
- Use for those overripe bananas - This bread is a great way to use those brown bananas full of natural sweetness.
- Fewer Ingredients and simplicity - Self-rising flour already contains the necessary leavening agents (baking powder and salt). This means you don't need to worry about measuring and adding these ingredients separately, making the recipe easier to follow.
- Great for Breakfast or Dessert - Let's get serious. Is there really any bad time to enjoy a slice of banana bread? Make this easy banana bread recipe as a breakfast treat with a cup of coffee, a quick snack, or a dessert that everyone will love.
If you're looking for another delicious banana bread, try this Banana Bread Recipe with Pancake Mix. It's a great recipe with pancake mix in its ingredient list among the other simple ingredients.
- Large bananas - bananas with brown spots are ok, but avoid using bananas with black peels as they can cause the bread to be mushy.
- Granulated Sugar
- Unsalted butter
- Vanilla Extract
- Sour Cream - Sour cream helps to create a moist banana bread.
- Self-Rising Flour
*For specific ingredient amounts, please scroll down to the recipe card.
- Sugar Substitute - brown sugar, agave, or maple syrup can be used in this recipe as an alternative to white sugar. Because of the naturally occurring sugar in the bananas, you can adjust the amount of added sugar to your liking.
- Vegetable oil, olive oil, or coconut oil - Any of these oils are a good substitute for the melted butter. These oils can replace the butter in a 1:1 ratio.
- Plain Greek Yogurt - If you don't have sour cream, you can use an equal amount of plain yogurt or Greek yogurt.
- Optional add-ins like chopped nuts, chocolate chips or chunks, or dried fruits like cranberries or coconut can be added to improve the flavor and texture of this amazing banana bread.
- Peanut Butter - Swirl or mix some peanut butter into the batter for a delicious peanut butter twist.
- Cinnamon Sugar Topping - combine ¼ cup of granulated sugar and ½ teaspoon ground cinnamon in a small bowl and sprinkle over the top of the loaf before baking to create a crunchy, irresistible crust.
- Muffins - Next time, try mini versions of this bread by making muffins.
Step 1. Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper to form a sling. Set aside.
Step 2. Mash bananas in a large mixing bowl. Add the sugar and mix with a hand mixer until well combined.
Step 3. Add the melted butter, egg, vanilla, sour cream and mix well.
Step 4. Add the self-rising flour to the wet ingredients and stir until just combined (do not overmix).
Step 5. Pour the banana bread batter into the prepared loaf pan.
Step 6. Place the loaf in the preheated oven and bake for 50-60 minutes until golden brown on top and until a knife inserted in the center comes out clean.
Step 7. Allow bread to cool in pan for 10 minutes, then using the sling of parchment paper, lift the banana bread loaf and transfer it to a wire rack to cool completely before slicing.
Storage and Freezing
Wrap leftover banana bread tightly with plastic wrap, place it in an airtight container, and store it at room temperature for 2-3 days or in the refrigerator for 3-4 days.
Freeze the bread by wrapping it tightly in plastic wrap and placing it in a freezer-safe bag or container for up to 2-3 months. When ready to enjoy, thaw the bread in the refrigerator overnight or at room temperature.
Cut the loaf into individual slices before wrapping it in plastic and placing it into a freezer storage bag for easier serving and thawing if frozen.
Instead of mashing the banana in a separate bowl, I use my hand mixer to mash the banana in a large mixing bowl and then add the sugar directly to that same bowl! It saves on clean up!
In addition to lining my standard loaf pan with parchment paper, I also like to spray the pan with cooking spray. It not only helps to hold the parchment paper in place but prevents the ends of the bread from sticking to the pan.
Self-rising flour is measured the same way all-purpose flour is measured. Use a spoon to fluff the flour a little bit. This helps to aerate the flour and prevent it from becoming compacted during storage. Gently spoon the flour into a dry measuring cup and use a straight edge, like the back of a knife or a spatula, to level off the excess flour. Run the straight edge across the top of the measuring cup to remove any extra flour, leaving a level measurement.
For most recipes, it is unnecessary to sift self-rising flour before using it. Self-rising flour is already pre-mixed with the appropriate amounts of leavening agents (baking powder) and salt, so it is designed to be ready for use without additional sifting.
No. Cake flour has cornstarch in it but doesn't contain any leavening agents. Self-rising flour contains pre-measured baking powder and salt.
How To Make Banana Bread with Self-Rising Flour
- Loaf Pan
- parchment paper
- Large Mixing Bowl
- hand mixer
- 1 cup mashed ripe bananas about three medium or two large bananas
- ⅔ cup granulated sugar
- ¼ cup unsalted butter melted
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 1 ¾ cups self-rising flour
- Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper to form a sling. Set aside.
- Mash bananas in a large mixing bowl. Add the sugar and mix with a hand mixer until well combined.
- Add the melted butter, egg, vanilla, sour cream and mix well.
- Add the self-rising flour to the wet ingredients and stir until just combined (do not overmix).
- Pour the banana bread batter into the prepared loaf pan.
- Place the loaf in the preheated oven and bake for 50-60 minutes until golden brown on top and until a knife inserted in the center comes out clean.
- Allow bread to cool in pan for 10 minutes, then using the sling of parchment paper, lift the banana bread loaf and transfer it to a wire rack to cool completely before slicing.