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.
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.
