I really hope you enjoy this Banana Bread Recipe with Self Rising Flour. If you do, please let me know in the comments below. I LOVE reading your comments ❤.
WHY YOU WILL LOVE THIS RECIPE
Oh my goodness… you need to hear me out about this super easy banana bread recipe with self rising flour!!!
First, don’t worry about the self rising flour. If you don’t have any, you can always make some at home with some super simple ingredients- regular flour or plain flour (all purpose flour), baking powder and half a teaspoon of salt.
So you can still make this easy banana bread recipe even if you don’t have self rising flour at home 💃🏻.
Now that that’s out of the way…
This banana bread…
It’s just…
Incredible.
How do I even explain it to you?
Now that we’re pretty close and it’s been a while since The Buttery Fairytale has been up, I just want to (all the MORE!) keep sharing the absolute best with you, always.
And this easy banana bread recipe is just that.
It’s the best banana bread I’ve ever had. One of the most delicious dessert breads ever and makes for a great quick snack too.
Wanna know why you’ll love my favorite recipe and what I’m going on and on about? Here we go!
- This easy banana bread recipe is super moist. And I mean it when I say that. Zee and I have literally worked together to add ingredients in certain proportions/quantities and add an extra process to give us a banana bread that’s insanely moist, rich and tender but with a firm soft fluffy texture that holds its own, I’m so proud of it 😊. It’s a great recipe, if I do say so myself!
- I know I’ve just been talking about the texture but UM HEY, THE FLAVOR?! We use 4 brown bananas so the flavor is so banana-ey it’s insane ❤! It’s not too sweet with just some brown sugar for a hint of caramelliness! A pinch of cinnamon and vanilla extract too cause they work so well with banana but yep, the star of the show is the bananas here. This homemade banana bread is so banana-ey and is one of those good recipes that will leave you happy and satisfied.
- Oh and this banana bread loaf is so easy to make too (SUPER easy steps I’m not kidding!). I’m not just saying that. I developed this recipe keeping in mind how lazy I feel sometimes when baking (I just don’t want to get that electric mixer out!). To make the batter here you just need two bowls, a fork, a good old whisk (optional!) and a spatula. Yay!
- This amazing banana bread uses the easiest to find simple ingredients too! You probably have them at home already. The addition of self rising flour cuts down on a few other ingredients (such as baking soda, baking powder and salt) which is pretty cool (once again, you can make self rising flour at home so don’t worry!).
- This banana bread stays good for a while too if stored properly and leftover banana bread just gets better with time. We adore leftover banana bread here!
- And hey, can anything get better than a warm loaf of banana bread? I mean, I adore how it’s shaped like bread, you can cut it into slices like you do with bread BUT it tastes like cake. What?! So aesthetically pleasing and I have no idea why. I love it so much and it would be a privilege for me if you try my very own banana bread recipe ❤.
How comforting are some recipes, right? Would you like to explore more such really good recipes? Check out our collection of absolutely lip-smacking Baked in the Oven, Breakfast and Cozy Winter recipes.
If you love the sound of this recipe you will love these as well:
- Easy 3 Ingredient Yogurt Cake Recipe (No Effort, So Delish!)
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WHAT IS BANANA BREAD RECIPE WITH SELF RISING FLOUR?
Is it a loaf of bread?
Hmmm…
Is it a cake?
… maybe?
It’s both! It’s banana bread 💃🏻!
Banana bread is one of the most delicious aesthetically pleasing recipes out there. It’s shaped like a loaf of bread and tastes like cake.
Which I feel is one of the coolest things about it.
A bread cake!
Banana bread is a sweet bread cake made with over-ripe bananas (the more ripe the better!). It’s baked in a loaf pan which gives it that classic appearance.
Almost everyone has their own version of banana bread out there and this is mine ❤. My most favorite banana bread recipe in the whole world!
You can share your stories with this recipe in the comments below too whether this is the first time you’re trying this recipe or if you’ve already had it multiple times before, I would love to hear all about it!
This easy banana bread recipe with self rising flour is one of the most delicious banana breads EVER.
And no, I’m not being biased.
It really is absolutely delish.
The type of flour I use here is self rising flour (also called self-raising flour) when making my banana bread recipe because of which I don’t need to add an extra half teaspoon of salt, baking powder or baking soda.
One ingredient does the job of three ingredients which is pretty cool ⭐.
And hey, don’t worry. Self rising flour doesn’t make our banana bread different from any original banana bread recipe that uses plain flour out there.
It just makes things a little easier and delicious as usual. It’s a great ingredient.
This recipe is such a great way to use up some overripe bananas rather than throwing them out.
This is one of those reliable quick bread recipes I just know you’ll fall in love with!
INGREDIENTS & SUBSTITUTIONS FOR BANANA BREAD RECIPE WITH SELF RISING FLOUR
For the full ingredient list with measurements, please scroll down to the Recipe Card.
We are making some moist banana bread with self-rising flour. You can find self-rising flour at your local grocery store.
And hey, don’t worry if you don’t have any self-rising flour at home. I’ve given you the recipe to make this type of flour with only 3 simple ingredients!
To make Homemade Self Rising Flour:
- All purpose flour
- A little baking powder
- Half a teaspoon of salt
To make the Banana Bread:
- Self rising flour- You can make some cups self-rising flour at home too in just a large mixing bowl, check out our self rising flour recipe in the Recipe Card below! All you need is regular flour (all purpose flour), baking powder and some salt. I prefer using self rising flour here because it gives me pretty consistent results every time and I don’t need to add two extra ingredients, salt and a leavener.
- Bananas- It’s banana bread and we need bananas! I’ve used more bananas than usual recipes here (4 large bananas) because I ADORE that extra banana flavor (there’s nothing like banana flavor in a warm loaf of banana bread 😍) and also because it helps add to the moistness of our homemade banana bread. It’s always best to use overripe bananas here to avoid dry banana bread. Brown bananas have so much more sweet flavor, are easy to mash and give a delicious flavor to our bread. Always use ripe bananas (with brown spots) or overripe bananas for the very best banana bread. You can use frozen bananas too.
- Brown sugar- I’ve used brown sugar in my easy banana bread recipe. I feel brown sugar adds a little more moisture here and lends the most delicious caramelly flavors ❤. You can use light brown sugar or dark brown sugar. If you don’t have light or dark brown sugar, you can subsitute with white sugar. White sugar works pretty well here too.
- Large eggs- Eggs are pretty essential here. Large eggs add moisture to the bread (no dry banana bread here!), bring everything together and bind all the ingredients together too. Large eggs give our cake structure too. Always use room temperature eggs when baking this amazing banana bread.
- Yogurt- MORE moisture 💃🏻! You can substitute with Greek yogurt or sour cream here as well.
- Unsalted butter- The butter should be at room temperature and soft to the touch. We don’t want melted butter here (melted butter is a complete no-no). Butter gives our deliciously amazing banana bread even more moisture and a lush butter flavor. Yum!
- Cooking oil- Go ahead and use a neutral cooking oil. You can use olive oil too if you prefer a slight olive oil flavor here. Oil will add moisture to our cake. So we get the flavor from the butter and the moisture from oil. Win-win!
Optional Ingredients:
- Vanilla extract- A few drops of vanilla extract to give our homemade banana bread a gorgeous aroma and delicious vanilla banana flavor. I strongly recommend it even though it’s optional in the ingredient list!
- Cinnamon powder- Cinnamon and banana bread just go so well together! I love that slight gentle spice in the background as I chew on some banana bread. I’ve added just a little cinnamon here for that lush spicy warm flavor without it being too overwhelming. I strongly suggest this as well.
Once again, for the full ingredient list with measurements, please scroll down to the Recipe Card.
Want more such recipes with easy steps? Check out our collection of absolutely lip-smacking Quick & Easy Recipes, Desserts and Sweet Treats.
RECIPE & DIET VARIATIONS YOU CAN TRY
This is the best recipe ever and tastes absolutely incredible (one of those super awesome quick bread recipes!). And hey, when a recipe is as awesome as this, you can do so much with it.
Here are a few different ideas you can experiment with when making this banana bread loaf:
- When making this simple banana bread recipe, you can use frozen bananas at well. When you’re using frozen bananas, make sure you leave them out to thaw, then dispose of the extra liquid they let out before using them.
- How big you prefer your banana bits to be in your mashed bananas is completely up to you. I prefer medium to smallish banana bits in my moist banana bread. If you prefer even smaller bits, go ahead and use a hand mixer. You can blend your overripe bananas in a food processor too. To have medium to big-ish banana bits, just mash until you’re happy with the consistency.
- If you don’t want to use eggs, go ahead and use egg replacer or flax eggs. I’ve not tried this recipe personally with flax eggs but I’ve heard it may work!
- For some more moistness (it’s not really needed here), you can add an extra egg white. However, the only thing to remember here is adding an extra egg white can increase the baking time.
- You can use Greek yogurt or sour cream instead of regular yogurt here as well.
- You can squeeze in some lemon juice too. Lemon juice helps brings out those banana flavors just a little more.
- You can make this easy banana bread recipe into mini loaves as well if you don’t want to make one big loaf.
- For a crispy top, go ahead and sprinkle some brown sugar on top of your banana bread batter before baking it! You can use white sugar as well as granulated sugar.
- Go ahead and top your banana bread batter with long slices of banana or sliced banana circles before baking to get a gorgeous caramelized banana appearance on your banana bread loaf.
- You can add some warm spices such as cinnamon (we already have!), cardamom, ginger or cloves to add a gorgeous touch of warmth to your banana bread with self-rising flour and brown sugar.
- You can also turn this into a banana nut bread recipe with self rising flour. To turn your banana bread into some scrumptious banana nut bread, go ahead and add chopped pecans, walnuts and/or walnuts to the banana bread batter, gently fold and pop in the oven in Step 5.
- You can add some delicious fruitiness to this dessert recipe. Go ahead and add some chunks of dates, strawberries, blueberries, cranberries, raspberries, apricots, cherries… whatever fruit you feel will go well here to your banana bread batter and gently mix in before popping in the oven. The list is endless!
- Oh and if you absolutely adore chocolate like me, go ahead and add some chocolate chips to your banana bread. Just add the chocolate chips in Step 6 and gently fold before baking. You can add white chocolate chips, peanut butter bits too or even toffee bits or caramel bits.
- You can also add in some smooth peanut butter to your banana bread batter before baking, gently mix and bake for a delicious peanut butter banana bread!
- You can make some banana carrot bread too (!). Go ahead and add some shredded carrots to the banana bread batter to give this version a try.
- Go ahead and make some absolutely scrumptious banana bread muffins! Use a muffin tray, grease it or line it with parchment paper, pour the batter in and bake. Your banana bread muffins will be ready pretty fast so keep an eye.
- If you are doubling this recipe, separately make each batch rather than adding all the ingredients at once to just one batch. Bake them in different loaf pans as well. This way, you’ll get consistent results every single time!
- I don’t really recommend this because I feel every ingredient adds so much here but if you really don’t have all the ingredients, you can turn this recipe into a 4-ingredient banana bread recipe. To turn this recipe into a 4-ingredient banana bread recipe, go ahead and use self-rising flour, eggs, overripe bananas and brown sugar. Add some milk to turn it into few ingredient pancakes! These few ingredient pancakes will have that delicious banana flavor.
Note- If you think you have an ingredient that you feel is suitable as a substitute for a certain ingredient in this recipe, according to your dietary preference, you can use it and let us know how it works as a substitute in the comments below. I’ll then add it in as an adaptation suggestion here. This will help so many others with the same diet preference as yours.
HOW TO MAKE MOIST BANANA BREAD RECIPE WITH SELF RISING FLOUR [Step-by-Step Instructions with Photos]
For exact ingredient measurements and instructions without photos, please scroll down to the Recipe Card.
Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips and tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤.
STEP 1: MAKE YOUR SELF-RISING FLOUR
Don’t worry if you don’t have self-rising flour (also known as self-raising flour) at home. You can make some cups self-rising flour using only 3 simple ingredients!
If you already have self-rising flour, jump to Step 2!
Take a large bowl, and add all purpose flour, baking powder and salt to it.
Mix really well with the help of a whisk..
This is our homemade self-rising flour!
STEP 2: GET YOUR DRY INGREDIENTS READY
Note- I’m using a 9×5 inch loaf pan. Before moving further, go ahead and line your loaf pan with parchment paper. You can also just grease your pan with butter, oil, cooking spray or baking spray… This batter is not very sticky so don’t worry. Also completely optional but cut some aluminum foil that can cover the top of your loaf pan after the banana bread is done baking.
Preheat the oven to 177°C or 350°F.
Now…
If you already have self-rising flour, take a large bowl and add the self-rising flour in.
Add the cinnamon powder.
Mix well and set aside.
Our dry ingredients are ready!
STEP 3: MASH THE BANANAS!
Take another large mixing bowl, peel your over-ripe bananas and add them in.
Mash your overripe bananas with a fork. You can use an electric mixer as well but it’s not necessary. You can stick to only a fork, whisk (optional) and spatula here, like me 💃🏻.
If you like big-ish banana bits in your mashed bananas, go ahead and leave them in.
You can further mash those big bits into small to medium bits, this is what I prefer.
If you prefer no banana bits in your moist banana bread, go ahead and super mash them. You can use a food processor to puree them as well.
STEP 4: GET YOUR WET INGREDIENTS READY
Now to your mashed bananas, add the room temperature eggs, yogurt and vanilla extract.
Add your brown sugar into the large bowl as well.
Mix everything well with a regular good old whisk or even fork if you prefer.
Mix everything until you feel the sugar has dissolved. If the mixture still feels a little gritty, don’t worry. It’ll continue to mix in.
Now add the softened butter and oil.
Gently whisk until everything mixes together. Your butter will break into small bits, don’t worry and continue mixing for about 30 seconds to a minute. Those will make delish moist butter pockets in your banana bread!
STEP 5: MIX THE WET & DRY INGREDIENTS
Add the dry ingredients into the large bowl of wet ingredients.
Take a spatula and gently fold the flour in until the ingredients have mostly mixed together and you get a gorgeous banana bread batter.
*DO NOT OVERMIX*.
It’s okay if there are still tiny pockets of flour in your batter. We don’t want to overmix this batter.
STEP 6: BAKE YOUR HOMEMADE BANANA BREAD
Carefully pour your banana bread batter into the prepared loaf pan while leaving about 1 to 1 ½ inch of empty space on top.
This is because loaf pan heights and shapes vary out there so it’s best to be on the safe side. I don’t want your banana cake batter to rise and overflow while baking.
Completely optional step but I love using a knife or spatula and gently drawing a line with it right in the center of the batter before baking. Don’t go deep at all, just gently on the top.
I feel it gives our banana bread that characteristic gorgeous crack that bread gets!
Now pop your loaf pan into the oven and bake for about 50 to 55 minutes. Start checking on your self rising flour banana bread for doneness at the 45 minute mark.
STEP 7: GET YOUR BANANA BREAD OUT AND ENJOY!
Once the 45 minute mark is up, start checking on your banana bread.
Go ahead and insert a toothpick in. If it comes out clean or with just a few moist crumbs, you banana bread is ready 💃🏻!
If it comes out with batter stuck to it, go ahead and continue baking it and keep checking on it every 3-5 minutes or so until the toothpick comes out clean.
Checking on your loaf every 3-5 minutes keeps things on the safer side.
Once it’s done, take your banana bread out of the oven.
Place the loaf pan on a wire rack or any safe surface you prefer.
And now, completely optional but HIGHLY recommended, cover the top with the aluminum foil we cut in Step 2!
Then leave your banana bread to rest for at least half an hour.
Covering it with aluminum foil will keep that moisture in and give your bread that signature soft smooth top you get with store-bought banana breads (yum!).
After half an hour is up, carefully lift the aluminum foil off…
Get your warm banana bread loaf out of the pan with the help of your parchment paper handles.
You can place it on the wire rack over a baking sheet (a baking sheet to catch crumbs, if any) again until it cools down completely.
Or you can enjoy it warm like me.
Cut a slice… Now go ahead and take a bite of one of the most delicious banana desserts in the world!
❤
Hey you, I really hope you love this Banana Bread Recipe with Self Rising Flour as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
Once again, for exact ingredient measurements, please scroll down to the Recipe Card.
Also, if you have any questions about this recipe, make sure to check out our FAQs section below to maybe find your answer there, or leave a comment and I will try to get back to you as soon as possible, I promise 😊.
TIPS TO MAKE THE BEST BANANA BREAD RECIPE EVERY SINGLE TIME
This is a super simple banana bread recipe but here are some tips to make things even better!
To make the best self rising flour banana bread…
- Go through all the instructions before making this recipe. That will make things easier and you’ll know what to expect as you get baking.
- Don’t forget to preheat your oven!
- It’s really important that your oven is at the right temperature. You can use an oven thermometer to make things easier. Every oven is different and having an oven thermometer can be super helpful.
- Be careful when measuring your ingredients, especially the flour. I would suggest measuring in grams using a kitchen scale. If you don’t have a kitchen scale, go ahead and use the spoon and level method. Don’t scoop your entire measuring cup into the flour or scoop the flour from the bag into your measuring cup. Instead, spoon your flour into the measuring cup and then level it with the help of a knife to get any excess flour out.
- If you want to double this recipe, it’s best to make two separate batters and use two pans to make sure the results are consistent every time.
- And if you’re halving this recipe, the baking time will be lesser so keep an eye on your banana loaf.
- Always use ripe to overripe bananas. As your bananas start to darken, they get sweeter and mushier which is absolutely perfect for this simple banana bread recipe. The best bananas to use are those that have dark spots on them or have started to turn dark and soft. Don’t ever use green or bright yellow bananas here. You’ll be missing out on all that banana flavor!
- Don’t ever overmix the banana bread batter. Only very gently fold the dry ingredients into the wet ingredients using a spatula. If you mix your banana bread batter too much, you may end up with a tough and dense (not in a good way) banana bread.
- Always leave one to one and a half inch of empty space on top when scooping or pouring your banana bread batter into the prepared loaf pan. This is because loaf pan heights and shapes vary out there and I don’t want your banana cake batter to rise and overflow while baking. Best to be careful!
- Make sure your banana bread is done before removing it from the oven. Gently insert a toothpick and if it comes out clean or with a few moist crumbs, it’s done. If it comes out with some batter, your bread is still uncooked and you’ll need to bake it a little more.
- Every oven is different and your moist banana bread may either be ready pretty fast or may take some time, even if you use an oven thermometer. This depends on so many things, your oven, the altitude you’re at, your ingredients… just stay patient and keep a check. You’ll understand after a few times how long this bread takes to bake for you!
- Cover the top of your banana bread with aluminum foil when it’s fresh out of the oven. This will keep that moisture in and give your bread that signature soft smooth top you get with store-bought banana breads 😍.
- If you know you won’t be enjoying this banana bread immediately, once half an hour is up, lift the aluminum foil and get the warm bread out. Then either cover it completely in plastic wrap and/or transfer it to an airtight container so it stays super moist!
FUN SERVING SUGGESTIONS FOR THIS BANANA BREAD RECIPE
Oh my favorite part!
Different ways to serve this absolutely incredible easy banana bread recipe 😍.
Here are a few ways to serve this very best banana bread every single time:
- If you ask me what my favorite way to serve this banana bread is… I LOVE my slice nice and warm with some butter on top. I never knew butter would be a favorite for me and I tried it this way pretty recently. That moist banana bread covered in just a little butter is insanely good. So much flavor… buttery sweet banana goodness ❤.
- You can sprinkle your banana bread with some cinnamon sugar on top too. That added flavor of cinnamon and sugar is absolute love with banana bread.
- You can enjoy this banana bread warm (fresh out of the oven or heated in the microwave) or cold from the fridge. It’s all personal preference.
- You can top this popular recipe with some frosting, glaze, icing or ganache that you prefer. You can also use marshmallow fluff, caramel sauce, chocolate sauce, salted caramel sauce… So many options! Cream cheese frosting goes really well here too.
- Go ahead and serve your banana bread with some peanut butter or even almond butter. It tastes INCREDIBLE. Pair it up with some jelly to add a peanut butter jelly twist to your banana bread.
- You can serve/top this popular recipe with some ice cream, whipped cream, fresh fruit (fresh fruit is so good here… berries, apples, extra bananas… so much flavor!), chopped nuts, raisins, chopped dates, cranberries, cherries, shredded coconut, chocolate chips, condensed milk… Loads of options here!
- You can serve this very best banana bread with this Easy Homemade Japanese Royal Milk Tea Recipe or with this Easy Oat Milk Coffee Recipe. A delicious slice of sweet soft moist banana bread paired up with a warm beverage is… everything ❤.
- You can also toast a slice of banana bread until it’s all golden brown and gorgeous. Lather it up with some butter and enjoy all those caramelized flavors. It makes a great quick snack.
- Make your favorite combos from the ideas above. Go ahead and drizzle some honey over a slice of banana bread and serve it with some extra bananas (chopped). Or maybe top your banana bread with some whipped cream, chopped strawberries and maple syrup… Or with dark chocolate syrup and cherries… It’s all your choice!
Frequently Asked Questions (FAQs)
Can I use unripe bananas in this recipe?
I wouldn’t suggest you use unripe bananas in this original banana bread recipe.
That’s because unripe bananas just aren’t sweet or mushy enough. They won’t add much flavor to this delicious dessert recipe.
Overripe bananas are a great ingredient. They are what makes this recipe special.
Those overripe brown bananas add sweetness, moisture and flavor to banana bread making it the best recipe ever!
Literally one of the best banana desserts ❤.
The darker, older and more spotted the banana, the sweeter.
What is the difference between self-rising flour and all-purpose flour for banana bread?
There’s not much difference at all when you use self-rising flour instead of all purpose flour when making this banana bread recipe with self rising flour!
The only difference between plain flour (good old regular flour) and self-rising flour is the fact that you don’t need to use a leavener such as baking powder or baking soda when using self-rising flour (also known as self-raising flour). You don’t need to add salt either.
So when you use self-rising flour, you skip out on two extra ingredients.
Can I substitute self-rising flour with all-purpose flour in this banana bread recipe with self rising flour?
Yes, you can use all-purpose flour instead of self-rising flour in this easy banana bread recipe.
You will need to add a leavener such as baking powder or baking soda and salt separately though.
Better yet, go ahead and make some self-rising flour at home instead. I’ve given the recipe right here. It uses super simple ingredients- regular all purpose flour, salt and baking powder.
Just combine flour with these ingredients and you’re ready!
Can I use frozen bananas in this banana bread recipe?
Yes, you can use frozen bananas when making this self rising flour banana bread.
Make sure you leave them out to thaw first. Then get rid of the extra liquid the bananas let out while thawing.
That extra liquid will make our easy moist banana bread recipe ULTRA moist and not in a good way.
Then go ahead and 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 in any way. Go ahead and add nuts, chocolate chips… whatever you prefer in Step 6, gently fold in and then pop in the oven.
What is the number one mistake made when making banana bread?
There are not many mistakes that can be made when making a delicious loaf of banana bread. This is a pretty easy recipe.
The number one mistake in my opinion though is overmixing the batter.
You should very gently fold the dry ingredients into the wet ingredients until they’re just mixed. They don’t need to be mixed vigorously with each other.
It’s okay if there are tiny bits of flour (just a few!).
Overmixing your batter in this easy recipe will lead to more gluten forming. This will result in a tough dense banana bread.
When and how to check if banana bread is done without a toothpick?
You should check on your banana bread once the 45 minute mark is up.
If you don’t want to use a toothpick, you can use a super thin knife or even a wooden skewer. Just insert the knife or skewer carefully in the center of your banana bread.
If it comes out clean or with a few moist crumbs, your banana bread is ready.
If it comes out covered in wet batter, you need to bake your banana bread more.
Should I wrap banana bread in plastic wrap?
You can go ahead and wrap banana bread in plastic wrap. Wrapping it in plastic wrap will help keep it fresh and moist, especially if you do it while it’s still a little warm!
Then store it in an airtight container and keep it in the fridge or outside if you like.
How do you know if a banana is too rotten for banana bread?
You’ll know a banana is too rotten to make this easy banana bread recipe if it smells weird and/or has completely darkened on the inside.
A few spots are okay but if the whole banana is dark, throw it away,
Another thing to keep in mind is mold. If your banana is moldy, don’t use it and get rid of it!
How to store banana bread?
To store leftover banana bread, wrap it in some plastic wrap.
Place the wrapped leftover banana bread in an airtight container.
It’ll stay good for about 5 to 7 days in the fridge and about 3-4 days at room temperature. Only thing to remember if you’re keeping it at room temperature is to make sure you have it within 3-4 days.
❤❤❤
Hey you, I really hope you love this Banana Bread Recipe with Self Rising Flour as much as I do!
If you do, I would appreciate a star rating SO much (you can rate this recipe right below or from the Recipe Card 💖).
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Super EASY Moist Banana Bread Recipe with Self Rising Flour
Ingredients
To make Homemade Self Rising Flour: (optional if you don't have any)
- 2 cups or 250 gms all purpose flour
- 3 tsp baking powder
- ½ tsp salt
To make the Banana Bread:
- 2 cups or 250 gms self rising flour
- ¾ tsp cinnamon powder (optional but so good here!)
- 4 large or 440 gms peeled bananas (about 2 cups after mashing)
- 2 large eggs (at room temperature)
- 3 tbsp or 50 gms plain yogurt (can substitute with Greek yogurt or Sour cream)
- 1 tsp vanilla extract (optional but that gorgeous aroma & flavor!)
- ¾ cup or 150 gms brown sugar (can use light or dark brown sugar, can substitute with white sugar)
- 3½ tbsp or 50 gms unsalted butter (softened at room temperature, please don't use melted butter)
- 4 tbsp or 50 gms neutral cooking oil
( Note- Please keep in mind that I go into lots of detail in all my recipes so you get to know all the super important tips & tricks when it comes to making a particular recipe. I always want you to make the BEST of whatever you’re cooking ❤ )
Instructions
- MAKE YOUR SELF-RISING FLOUR (SELF-RISING FLOUR RECIPE)If you don’t have self-rising flour (also known as self-raising flour) at home, you can make some using only 3 ingredients!And if you already have self-rising flour, skip to Step 2!Take a large bowl and add 2 cups or 250 gms all purpose flour, 3 tsp baking powder and ½ tsp salt to it.Mix the flour, baking powder and salt together with a whisk. Our 2 cups homemade self-rising flour is ready.
- GET YOUR DRY INGREDIENTS READYNote – I’m using a 9×5 inch loaf pan. Go ahead and line your loaf pan with parchment paper. You can also grease your pan with butter, oil, cooking spray or baking spray…This is not a very sticky batter so don’t worry. Oh and completely optional but go ahead and cut some aluminum foil that can cover the top of your loaf pan later in the recipe.Preheat the oven to 177℃ or 350℉.If you already have self-rising flour, take a large bowl and add the 2 cups or 250 gms self rising flour in.Now add ¾ tsp cinnamon powder.Mix well and set aside.The dry ingredients are ready.
- MASH THE BANANASTake another large mixing bowl, add your 4 large or 440 gms peeled bananas.Mash your overripe bananas. I’ve used a fork here. You can use an electric mixer as well but it’s not necessary. You can stick to only a fork, whisk (optional) and spatula here, like me 💃🏻.If you like bigger banana bits in your banana bread, go ahead and leave them in.You can also further mash those big bits into small to medium bits, this is what I prefer.If you prefer no banana bits in your moist banana bread at all, go ahead and super mash them. You can use a food processor or to puree them too.
- GET YOUR WET INGREDIENTS READYNow to your mashed bananas, add room temperature 2 large eggs, 3 tbsp or 50 gms plain yogurt and 1 tsp vanilla extract.Add ¾ cup or 150 gms brown sugar into the large mixing bowl as well.Mix everything well with a regular good old whisk or even a fork if you want.Mix until you feel the sugar has mostly dissolved. Don’t worry if the mixture still feels a little gritty. The sugar will continue to mix in.Now add softened 3½ tbsp or 50 gms unsalted butter and 4 tbsp or 50 gms neutral cooking oil.Gently whisk until everything mixes together.Your butter will break into small bits, that’s normal. Gently continue mixing for about 30 seconds to a minute. Those will make delish butter pockets in your banana bread!
- MIX EVERYTHING TOGETHERAdd the dry ingredients into the large mixing bowl of wet ingredients.Take a spatula, gently fold. *Do not overmix*. We need to fold only until the ingredients have mostly mixed together and you get a gorgeous banana bread batter.It’s okay if there are still tiny pockets of flour in your batter. Just don’t overmix it.
- BAKE YOUR HOMEMADE BANANA BREADNow carefully pour or scoop your banana bread batter into the prepared loaf pan while leaving one to one and a half inch of empty space on top.We leave some space because loaf pan heights and shapes vary out there so it’s best to play it safe. I don’t want your banana cake batter to rise and overflow while baking.Now completely optional step but I love using a knife or spatula and gently drawing a line with it right in the center of the batter before baking my banana bread.Don’t go deep at all, just gently on the top. I feel it gives the banana bread that characteristic gorgeous crack that bread gets!Now pop your loaf pan into the oven and bake for about 50 to 55 minutes.Start checking on your banana bread at the 45 minute mark.
- GET YOUR BANANA BREAD OUT AND ENJOY!Once the 45 minute mark is up, check on your banana bread.Insert a toothpick in. If it comes out clean or with a few moist crumbs, your banana bread is ready 💃🏻!If it comes out with some batter stuck to it, go ahead and continue baking it and keep checking on it every 3-5 minutes or so until the toothpick comes out clean.Take your banana bread out of the oven once it’s done.Place the loaf pan on a wire rack or any safe surface you prefer. And now, completely optional but something I highly recommend, carefully cover the top with the aluminum foil we cut in Step 2!Then leave your banana bread be for at least half an hour.Covering the top of your loaf pan with aluminum foil will keep that moisture in and give your bread that signature soft smooth top you get with store-bought banana breads (yum!).After half an hour is up, lift the aluminum foil off carefully and get your warm banana bread loaf out.You can place it on the wire rack again and wait until it cools down completely.Or you can enjoy it warm like me.Cut a slice and take a bite of one of the most delicious banana desserts in the world!❤I hope this becomes your favorite recipe like it’s become ours!
Notes ✍🏼
- Go through the instructions before making this recipe. This will make things super easy and you’ll know what to expect as you get baking.
- Don’t forget to preheat your oven!
- It’s really important that your oven is at the right temperature. You can use an oven thermometer to make things easier.
- Be careful when measuring your ingredients, especially the self-raising flour. I would suggest using a kitchen scale and measuring in grams. If you don’t have a kitchen scale, go ahead and use the spoon and level method. Spoon your flour into the measuring cup and then level it with the help of a knife to get any excess flour out.
- It’s best to make two separate batters and use two different loaf pans if you want to double this recipe to make sure the results are consistent every time.
- And if you’re halving this recipe, the baking time will be cut down so keep a check on your banana loaf.
- Always use ripe to overripe bananas. As bananas start to darken, they get sweeter and mushier which is so good for this simple banana bread recipe. The best bananas to use are those that have dark spots on them or have started to turn super dark and soft.
- Don’t overmix the banana bread batter. Very gently fold the dry ingredients into the wet ingredients using a spatula until everything is just mixed together. Overmixing your banana bread batter too much gives you a tough and dense (not in a good way) banana bread.
- Always leave one to one and a half inch of empty space on top when scooping or pouring your banana bread batter into the prepared loaf pan. Loaf pan heights and shapes vary out there and I don’t want your banana cake batter to rise and overflow while baking.
- Make sure your banana bread is done before removing it from the oven. Gently insert a toothpick and if it comes out clean or with a few moist crumbs, it’s done. If it comes out with some batter stuck to it, your bread is still uncooked and you’ll need to bake it a little more.
- Every oven is different and your moist banana bread may either be done pretty fast or may take some time, even if you use an oven thermometer. This depends on lots of things- your oven, the altitude you’re at, your ingredients… stay patient and keep a check ❤.
- Cover the top of your banana bread with aluminum foil when it’s fresh out of the oven to keep that moisture in and give your bread that signature soft smooth top you get with store-bought banana bread.
- If you won’t be enjoying this banana bread immediately, once half an hour is up, lift the aluminum foil and get the warm bread out. Then either cover it in plastic wrap or transfer it to an airtight container so it stays super moist!
- You can use frozen bananas too when making this easy recipe. Just make sure you leave the bananas out to thaw, then get rid of the extra liquid they let out before using them.
- How big you prefer your banana bits in your mashed bananas is completely up to you. I prefer medium to smallish banana bits. If you prefer even smaller bits, go ahead and use a hand mixer. You can blend your overripe bananas in a food processor too. To have medium to big-ish banana bits, just mash your large bananas until you’re happy with the consistency.
- Don’t want to use large eggs? Try using egg replacers or flax eggs. I’ve not tried this banana bread recipe with oil personally with flax eggs or egg replacer but I’ve heard it may work!
- You can use Greek yogurt or sour cream instead of regular yogurt here.
- You can bake this easy banana bread recipe in mini loaf pans if you don’t want to make one big loaf.
- For a crispy golden brown top, sprinkle some brown sugar on top of your banana bread batter before baking it! You can use white sugar as well as granulated sugar too.
- You can top your banana bread batter with long slices of banana or sliced banana circles before baking to get a gorgeous caramelized banana appearance.
- You can also add some warm spices such as cinnamon (we already have!), cardamom, ginger or cloves to add a touch of warmth to your banana bread recipe with self rising flour and butter.
- You can also turn this into a banana nut bread recipe. To turn your banana bread into some scrumptious banana nut bread, add chopped pecans, walnuts and/or walnuts to the banana bread batter, gently fold and pop in the oven in Step 6.
- You can add some delicious fruitiness to this great recipe, add some chunks of dates, strawberries, blueberries, cranberries, raspberries, apricots, cherries… whatever fruit you prefer to your banana bread batter and gently fold in before popping in the oven.
- If you absolutely adore chocolate, add some chocolate chips to your banana bread. Just add the chocolate chips in Step 6 and gently fold before baking. You can add white chocolate chips, peanut butter bits or even toffee bits or caramel bits.
- You can add some smooth peanut butter to your banana bread batter before baking, gently fold and bake for some delicious peanut butter banana bread!
- You can make some banana carrot bread as well. Add some shredded carrot to the banana bread batter, mix and bake to give this version a try.
- Go ahead and make some banana bread muffins using this easy recipe! Use a muffin tray, grease it or line it with parchment paper, pour the batter in and bake. Your banana bread muffins will be ready pretty quickly so keep an eye.
- I don’t really recommend this because I feel every ingredient adds so much here but if you really don’t have all the ingredients, you can turn this recipe into a 4-ingredient banana bread recipe. To turn this recipe into a 4-ingredient banana bread recipe, go ahead and use self-rising flour, eggs, overripe bananas and brown sugar.
Nutrition (per serving)
The nutritional information given here is only an estimate.
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I’ve already made this banana bread recipe twice, and in my opinion, it’s the BEST banana bread recipe that I have ever come across! The tip you gave about covering it for a while right when it comes out of the oven was a true game changer, it kept my banana bread so moist and fluffy. I wish I could give it more than 5 stars, thank you so much for sharing this with the world.
Awww Natasha your comment made my day (no wait, my whole year!). Thank you so much for such a lovely comment ❤. I’m so glad you love the recipe. You’re the absolute best. Thank you… this is everything.