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Two pieces of banana bread on a white plate with a bunch of bananas and another plate of banana bread in the background.

How To Make Banana Bread with Self-Rising Flour

This banana bread is a great way to use overripe bananas that are naturally sweet. This simple and easy-to-follow recipe uses self-rising flour and sour cream to create a bread with a tender and moist crumb.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course breakfast, dessert
Cuisine American
Servings 8 slices
Calories 273 kcal

Equipment

  • Loaf Pan
  • parchment paper
  • Large Mixing Bowl
  • hand mixer

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
See the blog post for more tips and tricks.

Nutrition

Calories: 273kcalCarbohydrates: 37gProtein: 7gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 132mgSodium: 47mgPotassium: 82mgFiber: 1gSugar: 17gVitamin A: 387IUVitamin C: 0.1mgCalcium: 30mgIron: 1mg
Keyword banana bread with self-rising flour, how to make banana bread with self-rising flour
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