This recipe for self-rising flour banana bread might come in handy when you’re looking to use up some self-rising flour. Perhaps you bought some for biscuit-making and have over-ripe bananas?
The original version is from Martha White, but I actually used White Lily self-rising which you can buy on-line. Any brand will do. This recipe gives you a nicely shaped loaf with a lovely crack down the center. Because self-rising flour is somewhat acidic from the baking powder, the non-crumbly banana bread bakes up paler than usual. It has a golden brown crust and if you follow the technique carefully without over-mashing the bananas or using too much flour, you should get a lovely domed top.
If you are okay with a banana bread using regular all-purpose flour, I recommend the Starbucks Banana Bread Copycat recipe. Another good one (again, made with all-purpose) is the Diamond Walnut Banana Bread recipe from the back of the Diamond Walnuts bag. I only recently found this one but love it.
By the way, if you have self-rising flour in the house you might as well try these Self Rising Flour Double Chocolate Cookies. This is kind of an overlooked recipe, but the cookies are very good. They’re super fudgy — almost like fudge in cookie form, though they do have a nice cookie shell.
Self-Rising Flour Banana Bread
Ingredients
- 1 1/2 cups self-rising flour 190 grams
- 2/3 cup sugar 132 grams
- 2 large eggs
- 3 tablespoons buttermilk
- 1 teaspoon vanilla extract
- 1/2 cup vegetable oil
- 2 large bananas 8 oz
- 3/4 cup chopped roasted pecans
Instructions
- Preheat the oven to 350F. Grease bottom only of an 8 1/2 by 4 1/2 inch loaf pan. If desired, line vertically with a strip of parchment paper to make a sling.
- In a large mixing bowl, mix together the self rising flour and the sugar. Add the eggs, buttermilk and vanilla and stir until well blended, then stir in the oil.
- Lastly, mash the bananas and stir them into the batter along with the nuts.
- Spread batter evenly in the baking pan and bake for 60-65 minutes.
- Let cool in the pan for a few minutes, then carefully loosen sides by sliding a knife between the loaf and the pan.
- Let cool until bread feels sturdy enough to lift from pan, then remove from pan and set on a rack to cool completely.
Vicki
I am almost 74 years old and have been making banana bread for many many years. I have to say this is the easiest and best tasting banana bread I’ve ever made. The only thing different I did was put in a handful of craraisins (dried cranberries). This is the recipe I will be using from now on. Thank you for sharing.
Anna
Thanks Candy! Glad to hear you like the banana bread.
candy zargari
This is the BEST banana bread I have ever made or eaten! I’m not a breakfast eater, but this with a cup of coffee is perfect! Thank you for sharing.
Anna
I haven’t tested this with Lactaid, but I have a feeling it would work just fine.
Mimi
Can lactaid milk be used ?
Anna
Greg, normally I’d say milk mixed with lemon juice but in this case I think you’d be fine using just plain milk since the recipe calls for only 3 tablespoons of buttermilk.
Glenn ZIMMER
What can you substitute for the buttermilk?
Anna
The correct time is 60 to 65 minutes, but if your oven runs hot you can check at 55 minutes. I do not know why total bake time says 55, but I’ll change it right now. Thanks for the question!
AYColumbia
Hi, I want to try this but wanted to be sure the numbers are right. Step 4 says to bake for 60-65 minutes but the total numbers state cook time to be 55 minutes. Which is correct? Thank you.
Scott
I love this recipe! I feel like a lot of recipes end up as dense loaf instead of with a nice cake like texture like this one. The final loaf has a wonderful texture and delicious flavor!
Anna
Thanks for taking the time to say that, Alexandra! With all the banana bread recipes out there that’s a real compliment.
Alexandra Alves
This recipe is incredible and so easy to follow! I made it for myself and my boyfriend, my boyfriend absolutely loved it. He said it was the best one I have yet made. Thank you for this recipe!!
Sharon Whish
This is so easy to make. My husband said it’s the best banana bread I’ve made!! Will definitely be making this again (and again, and again …..)
Anna
Cathy, the nuts make the cookie more like the original. If you just want a really good oatmeal chocolate chip cookie, try Barbara Bush’s recipe.
Cathy Cromer
Do have to use nuts
Anna
Hi John, Thanks for making my day with your comment. I’m glad you used the scale and that everything worked out. Since you’re using your scale now, I recommend King Arthur Flour’s recipe collection. They’ve been including gram weights forever and they have lots of good recipes.
John Peitsmeyer
I just made this recipe exactly as it was written! I did however have to make my own buttermilk. This is the most delicious banana nut bread! I weighed out my flour and sugar, this was a first for me, and I could not be happier with the results! my wife and I just had a thin slice without butter and it was to die for! p