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. 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.
- 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
- 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 pans 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.