Fast & Fluffy Banana Bread with Self Rising Flour

Making a banana bread using self-rising flour is a quick and easy way to enjoy a delightful snack or breakfast. All you need is one bowl, a whisk, and less than 10 ingredients to create this mouth-watering treat. The recipe is perfect for those moments when you want to bake without the need for special equipment or complicated instructions. The key ingredient, self-rising flour, simplifies the process as it already contains leavening agents like baking soda, saving you time and effort.

This banana bread is packed with the rich banana flavor that we all love, especially when paired with a dollop of butter. Whether served at room temperature or slightly toasted, the crumbly texture and moist, soft crumb make each bite irresistible. It’s a great way to use up ripe bananas and create something that’s delicious yet quick to prepare in less than an hour. For an extra touch, you can add chocolate chips or chopped nuts to make it even more indulgent!

Banana Bread Recipe with Self Rising Flour-The Short Answer

Why You Will Love This Recipe

Making banana bread with self rising flour is the easiest way to achieve a delicious loaf with minimal effort. If you don’t have self rising flour at home, don’t worry! You can easily make it with regular flour, plain flour, and a pinch of baking powder and salt. The great thing about this recipe is that it uses simple ingredients you likely already have in your pantry. The process is straightforward, and you only need a fork, a whisk (optional), and a spatula to mix everything up. No need to get out an electric mixer – it’s perfect for when you’re looking for an easy, no-fuss recipe.

This banana bread will have you hooked from the first bite. The moist texture comes from using brown bananas that bring an incredible flavor to the bread. A dash of cinnamon and a splash of vanilla extract add a cozy touch, but the true star is the banana-ey taste. The bread has a soft, fluffy, and firm texture that holds up well and makes each slice feel like a treat. It’s not too sweet, with just a hint of caramelliness from brown sugar. It’s a quick snack or even a delightful dessert. The aesthetic of slicing this loaf will make you feel like you’re enjoying a cake, and leftovers only get better with time. You can enjoy it warm, or leave it for later, making it the perfect treat to share with family or friends. It truly feels like a privilege to enjoy such a comforting, easy-to-make loaf.

Can I Make Banana Bread with Self Rising Flour?

Yes, you can easily make banana bread using self rising flour! This type of flour already has baking powder and a pinch of salt, so it eliminates the need for extra leavening agents like baking soda. In fact, self-rising flour works great as a flour substitute for plain flour in many recipes, including classic southern recipes. By using self-rising flour, you can skip the usual ingredients like baking soda and baking powder, making your banana bread quicker and easier to prepare without any extra problem. Simply swap your regular all purpose flour for self-rising flour in your bread recipe, and you’ll still get the same soft and fluffy texture every time!

Ingredients for Banana Bread with Self-Rising Flour

To make a delicious banana bread, you’ll need a few simple ingredients that are likely already in your house. Start with 3 large bananas (about 450 gms) that are overripe, brown, and spotty. These will bring the perfect natural sweetness to the bread. For sweetness, use ½ cup of brown sugar, though you can substitute it with white sugar if you prefer. Next, add 2 eggs, preferably at room temperature, to help the bread hold together and create the right texture.

The key to the perfect rise is self-rising flour, so make sure you have 1 ¾ cup on hand. If you don’t, you can easily make a homemade version by combining 2 cups (250 gms) of all purpose flour, 3 tsp of baking powder, and ½ tsp of salt. To enhance the flavor and aroma, add 1 teaspoon of vanilla extract and a touch of cinnamon (about ¾ tsp). For a rich and smooth texture, use melted butter or opt for vegetable oil or avocado oil—both are great choices. If you like, you can also use Greek yogurt or sour cream instead of plain yogurt for added richness.

For extra flavor, I recommend adding 150 gms (¾ cup) of light or dark brown sugar, and if you prefer, you can even use white sugar. Don’t forget unsalted butter, about 50 gms or 3½ tbsp, softened at room temperature. A little neutral cooking oil, around 4 tbsp (50 gms), will also help ensure the bread bakes perfectly. Finally, cinnamon powder can be optional but is highly recommended for an extra layer of flavor.

How to Make the Best Self-Rising Flour Banana Bread

If you’re craving a warm, moist banana bread that’s easy to make, then this self-rising flour banana bread recipe is a must-try. You can skip the hassle of adding separate baking powder and salt by using self-rising flour. Simply preheat your oven to 350°F (177°C), grease a loaf pan with cooking spray or melted butter, and you’re ready to go.

Start by peeling your ripe bananas—the more spotty, squishy, and brown they are, the better! Place them in a large mixing bowl and use a fork to mash them into your desired consistency. If you like a little texture, leave some big chunks. But for a smoother bread, you can even use a food processor to puree the bananas. Once mashed, add vanilla extract, brown sugar, eggs, and yogurt into the mix, and whisk everything together until the ingredients are combined.

Next, take your self-rising flour (or self-raising flour) and add it to the wet ingredients. Don’t forget to sprinkle in a little cinnamon powder for that extra depth of flavor. Gently fold the dry ingredients into the wet mixture using a spatula. Avoid overmixing the batter; it’s okay if there are a few tiny pockets of flour. This is key to making sure your banana bread turns out gorgeous and soft, not dry or tough.

Once the batter is ready, carefully pour it into the greased loaf pan, leaving about 1 to 1 ½ inches of empty space at the top. This allows room for the banana bread to rise without spilling over. Before popping it into the oven, you can gently score the batter with a knife to create a characteristic crack on top. This step is optional, but it gives the bread that bakery-style look.

Now, bake your bread at 350°F (177°C) for about 50 minutes, checking for doneness with a toothpick. If it comes out clean, it’s ready! Let it cool on a wire rack for a bit before cutting into it. To keep the bread moist, you can even cover it with some aluminum foil after removing it from the pan. This will also help create a smooth, soft top. Enjoy your delicious homemade banana bread, and if you’re feeling adventurous, you can add chopped nuts or chocolate chips as toppings for an extra treat.

Key Tips for a Perfect Banana Bread

When making banana bread with self-rising flour, it’s important to get the details just right. Start by preparing your loaf pan with butter to avoid the bread sticking. Some people use cooking spray, but I find butter is the best choice for an easy release. Now, while you’re doing this, make sure your oven is preheated to 300 degrees for perfect results. If you need to ripen your bananas quickly, just place the whole bananas on a baking sheet and pop them in the oven for about 15 minutes. When the skins turn black, they’re ready to be peeled and cooled. This quick method makes sure the bananas are extra sweet for the bread.

Measuring and Preparing the Batter

When it comes to measuring your ingredients, accuracy is key. Use a kitchen scale for measuring grams of self-rising flour; this helps you avoid mistakes. If you don’t have a scale, the spoon and level method with a measuring cup and a knife is your next best option. You want to be sure that you’re not packing the flour too tightly. Mix the wet ingredients gently with the dry using a spatula—overmixing will result in a tough loaf. Once everything is combined, you can scoop the batter into your loaf pan, leaving an inch of empty space at the top. If you prefer smaller portions, this recipe can easily be turned into mini loaves or even muffins by using a muffin tin and muffin liners. Bake for 18-20 minutes, checking with a toothpick for moist crumbs to ensure the bread is done. For extra moisture, tent the top with aluminum foil if it starts browning too quickly.

Baking and Storing

Once your banana bread is done, remove it from the oven and let it cool for a few minutes before transferring it to a cooling rack. If you’re not eating it right away, cover it with plastic wrap or place it in an airtight container to keep it super moist. Wrapping it in parchment paper helps lock in that perfect, soft, and smooth texture, just like store-bought banana bread. If you decide to store it for later, it will stay fresh and moist, just be sure to let it cool completely first before covering it to preserve all that flavor.

Fun serving Suggestions

As an food explorer, I am trying my best to tell you all homemade recipes that you can enjoy at minimum cost and hygienic. I am giving you my other recipes which are related to Sweet Crawings. Some other recipes are giving below:

No Eggs, No Fuss: Perfect Peanut Butter Cookies in 3 Steps

No Milk? No Worries! The Best Pancakes You’ll Ever Taste

Secret Banana Bread Recipe with 2 Bananas Revealed

Fail-Proof Waffle Recipe Without Milk for Beginners

Making Cookies Without Butter That Melt in Your Mouth

Frequently Asked Questions (FAQs)

Can Unripe Bananas Work for Banana Bread?

Unripe bananas are not ideal for banana bread made with self rising flour because they are not sweet or mushy enough. Overripe bananas, on the other hand, provide the perfect moisture, flavor, and banana sweetness. The more spotted or brown they are, the sweeter and better they make the bread. Use overripe bananas for the best recipe and a delicious banana dessert.

What is the difference between self-rising flour and all-purpose flour for banana bread?

When making a banana bread recipe with self rising flour, there’s not much difference from using all purpose flour or plain flour. The main difference is that self rising flour already contains a leavener, so you don’t need to add baking powder or baking soda. Also, you don’t need to add salt, which helps you skip out on two extra ingredients.

Substituting Self-Rising Flour with All-Purpose Flour in Banana Bread

Yes, you can substitute self-rising flour with all-purpose flour in this banana bread recipe, but you will need to make a few adjustments. Since all-purpose flour doesn’t have a leavener, you will need to add baking powder and baking soda, along with salt, to help the bread rise. It’s actually pretty easy to do! In fact, you can even make self-rising flour at home by simply combining regular all-purpose flour, baking powder, and salt—all simple ingredients that you probably already have. Just mix these together, and you’re ready to go with your banana bread recipe!

Can Frozen Bananas Be Used in Banana Bread?

Yes, you can use frozen bananas in this banana bread recipe. Just make sure to thaw them first and get rid of the extra liquid they let out. If you don’t, the bread could become ultra moist, which isn’t a good way. After that, simply follow the recipe as usual.

Can I add extra ingredients like nuts or chocolate chips when using self-rising flour in banana bread?

Yes, you can add nuts and/or chocolate chips when using self-rising flour in banana bread. Self-rising flour won’t affect the outcome of this great recipe. Just gently fold the extras in, and then pop the mixture in the oven.

The Number One Mistake in Making Banana Bread

The number one mistake in making banana bread is overmixing the batter. You should gently fold the dry ingredients into the wet ingredients until they are just mixed, not vigorously mixed together. If you overmix, it will lead to more gluten forming, resulting in a tough, dense loaf instead of a delicious one.

How to Check if Banana Bread is Done Without a Toothpick

When baking banana bread, you should check it after the 45 minute mark. If you don’t have a toothpick, you can use a super thin knife or a wooden skewer instead. Just insert the knife or skewer carefully into the center of the bread. If it comes out clean or with just a few moist crumbs, your banana bread is ready. However, if it comes out covered in wet batter, you’ll need to bake it for a bit more time to ensure it’s fully cooked. I’ve found this method works perfectly every time and gives you that perfect loaf without any guesswork.

Should I Wrap Banana Bread in Plastic Wrap?

After baking your banana bread with the recipe using self rising flour, it’s a good idea to wrap it in plastic wrap while it’s still a little warm. This helps keep it moist and fresh. You can then store it in an airtight container in the fridge or outside, depending on when you plan to enjoy it. This method ensures your banana bread stays soft and delicious.

How to Tell if a Banana is Too Rotten for Banana Bread?

If a banana is too rotten for banana bread, it will either smell weird or be darkened on the inside. A few spots are okay, but if it’s completely dark or has mold, throw away the banana. Always check before using it in your recipe.

How to Store Banana Bread?

To store leftover banana bread, wrap it in plastic wrap and place it in an airtight container. It will stay good for 5 to 7 days in the fridge or 3 to 4 days at room temperature. Be sure to eat it within that time if you’re keeping it at room temperature.