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Self-Rising Flour Banana Bread

Self-Rising Flour Banana Bread

An easy banana bread made with self-rising flour
Course Bread
Cuisine American
Keyword Banana Bread, Self-Rising Flour
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 16
Author Cookie Madness
Cost 5


  • 1 ½ cups self-rising flour 190 grams
  • cup sugar 132 grams
  • 2 large eggs
  • 3 tablespoons buttermilk
  • 1 teaspoon vanilla extract
  • ½ cup vegetable oil
  • 2 large bananas 8 oz/230 grams
  • ¾ cup chopped roasted pecans


  • Preheat the oven to 350F. Grease bottom only of an 8 ½ by 4 ½ 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.


Adapted from The Culinary Institute of America's "Breakfast and Brunches" and Martha White.