This recipe for self-rising flour banana bread might come in handy when you’re looking for ways to use self-rising flour. Perhaps you bought some for biscuit-making and have over-ripe bananas? That was my situation when I first tried the recipe. Now I buy self-rising flour just to make this banana bread. This is a really good basic and easy banana bread recipe. It gives you a nicely shaped loaf with a domed top and a lovely crack down the center.
Self-Rising Flour Brands
The original banana bread recipe with self rising flour is from Martha White brand flour, but I actually used White Lily self-rising flour, 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 domed or slightly rounded loaf. It should definitely not be flat. Also, you may notice there is no salt in the ingredient list. That’s because self-rising flour includes salt.
Self-Rising vs. Self-Raising
The flour I grew up with and which grocery stores here in the Southern US are stocked with is self-rising flour, which is a mixture of flour, baking powder and salt. I only recently learned that self-raising flour contains only flour and baking powder and does not contain salt. So if you are in a country where they sell self-raising flour, you may want to add 1/4 teaspoon of salt to the banana bread batter.
This recipe calls for buttermilk. To make one cup of buttermilk, you generally mix 7 1/2 oz of milk with 1 tablespoon (which is 1/2 oz) of lemon juice or vinegar and let it stand for 10 minutes. For this recipe you would use 3 tablespoons of that mixture and have some buttermilk substitute left over. If you only want 3 tablespoons of buttermilk, you can measure out 3 tablespoon of milk and add about 3/4 teaspoon of lemon juice or vinegar. By the way, if you are always scrambling for a buttermilk substitute, do yourself a favor and buy a canister of powdered buttermilk. I use a brand called Saco, but I’m sure there are tons of other good ones. I keep the canister of powdered buttermilk in the refrigerator and it seems to last forever.
All-Purpose Flour Banana Bread
If you’d rather just make banana bread using 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.
Self-Rising Double Chocolate Cookies
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.
One Banana Half Batch Version
My daughter and I had one very brown banana to use up, so last night we made a quick batch of banana bread using half the ingredients below. The half batch filled one mini loaf pan (about 3×5) and a small souffle type ramekin dish. We baked the small loaves in a Breville toaster oven. The very small (but deep) loaves were done in about 45 minutes. Here’s a picture of the one baked in a ramekin. It domed and looks like a giant muffin!
Self-Rising Flour Banana Bread
- 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/230 grams
- 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 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.
Thanks Sylvia! I’m glad you liked it.
It was great. Will make again.
Jeff, thanks for the tips! I’m glad to hear the reduced sugar version works.
i made this with 1/2 cup sugar instead of 3/4 cup and 3 tsp milk because i didn’t have buttermilk. turned out great. gonna try adding crushed pineapple or maybe blueberries next time.
To make a buttermilk substitute, measure out 1 cup minus 1 tablespoon and add in either 1 tablespoon of lemon juice or 1 tablespoon of vinegar. Allow it to sit for about 10 minutes. And yes, you can definitely use canola oil.
I have two questions ! First is how do you make your on butter milk ? Second, is can you substitute canola oil instead of vegetable oil ?? I use this oil for my heart ! Thank You, Anita Price
I need this recipe quite often sometimes. Rotate walnuts for pecans pecans for almonds I even do mixed nuts yep it’s fun to explore with recipes it’s like I always tell him I told him I’m 75 by the way you can do anything you want to to recipe you can do it you can offer it you can always add but you can’t take away and bacon is a formula is not really a bacon formula because there are many many recipes The Desmond I truly like
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.
Thanks Candy! Glad to hear you like the banana bread.
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.
I haven’t tested this with Lactaid, but I have a feeling it would work just fine.
Can lactaid milk be used ?
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.
What can you substitute for the buttermilk?
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!
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.
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!
Thanks for taking the time to say that, Alexandra! With all the banana bread recipes out there that’s a real compliment.
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!!
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 …..)
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.
Do have to use nuts
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.
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