banana bread recipe with self rising flour
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banana bread recipe with self rising flour
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/230 grams
- 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.
Self-Raising Flour Banana Bread (vegan)
Ingredients
Instructions
Preheat the oven to 180°C (350°F) non-fan / 160°C (320°F) fan. Line a 2lb loaf tin with a sling of baking paper and set aside.
To make with a hand blender:
Combine the peeled bananas, sugar, oil, water, cinnamon and salt in a medium bowl. Use a hand blender to blitz together until smooth. Stir in the flour and bicarbonate of soda (baking soda) until just combined.
Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it’s browning too much.
To make without a hand blender:
Peel the bananas and place onto a plate. Mash with the back of a fork until as smooth as possible then scrape into a medium bowl.
Stir in the sugar, oil, water, cinnamon and salt until smooth. Then stir in the flour and bicarbonate of soda (baking soda) until just combined.
Scrape the batter into the prepared tin and bake for 50-70 minutes, until a toothpick inserted into the centre of the bread comes out clean. Cover the top of the loaf with foil halfway through baking if it looks like it’s browning too much.
Cool & store:
For a special topping: sprinkle chopped walnuts and demerara sugar (raw cane sugar) over the top of the loaf before baking.
Banana Bread Recipe Self Rising Flour Brown Sugar
The first thing is to heat oven and grab yourself a large mixing bowl, an electric mixer, and your ingredients.
Add the wet ingredients to the mixing bowl, which are the light brown sugar, large eggs, vanilla and butter that is softened to room temperature. Use an electric hand mixer on the high speed setting to combine everything together until smooth.
There is no need to over-mix, just until it is combined works perfectly.
Cook’s Note: You can also use melted butter in this recipe if you don’t have really soft room temperature butter. I have personally tested making banana both ways and they both work the same.
Next, add the dry ingredients, which are the couple cups self rising flour. Using your hand mixer, combine flour with the wet mixture.
banana bread Recipe with self rising flour
Ingredients
- 2 cups self rising flour plain or all purpose flour will work, see discussion
- And, 2 cups mashed banana about 4 medium/small bananas or 2 large ones
- 2 large eggs (at room temperature)
- ¾ cup light or dark brown sugar
- ½ cup butter (unsalted, softened to room temperature)
- ⅓ cup plain yogurt or sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking soda optional, see discussion
- ½ teaspoon baking powder optional, see discussion
Instructions
-
Preheat oven to 350 degrees F (or 175 degrees C).
-
Grease and flour a 9 x 5 x 3 inch (or 23 x 13 x 6cm) loaf pan. Or line with baking paper (see ‘notes’ below).
-
In a large bowl, whisk self rising flour, baking soda, baking powder, salt, and cinnamon together.
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In a mixer using a paddle or whisk, beat the butter and brown sugar until it forms a creamy consistency. This should take a couple of minutes.
-
Using medium speed, add in one egg at a time – making sure that each egg is blended well before adding the next.
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Beat in the yogurt, vanilla, and mashed bananas.
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Once the wet ingredients are well combined, switch the mixer to low speed.
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Fold in the dry ingredients a little at a time but do not over-mix.
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Remove the bowl from mixer stand.
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If you’re using add-ins (chopped nuts, choc-chips etc), fold in using a spoon.
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Scoop the batter into your prepared loaf pan.
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Cover with aluminium foil and bake for 60 minutes. Remove foil after half-time.
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After 1 hour, test the bread with a skewer. If it comes out clean when skewered, the bread has finished. If it comes out with batter on it, return the loaf pan to the oven for a further 5 minutes.
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Remove from the oven and allow to cool slightly, before turning out onto a wire rack to finish cooling.
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Cut into slices and serve with butter, or have a look at the ‘variations’ (below).
Can I make this banana bread without baking soda?
Out of baking soda and stuck at home? Yes, you can make this banana bread without baking soda. You have a couple of options.
If your flour is self rising, simply omit the baking soda and baking powder called for in this recipe and you are good to go.
However, if you have all purpose or plain flour, we have a few tricks up our sleeve. Baking powder contains the same ingredients (and more) as baking soda. So, if you have baking powder but no baking soda, simply triple the baking powder called for in this recipe. Baking powder is a bit salty, so you should leave out the salt listed in these ingredients.
Don’t have any baking powder either? This is a bit trickier as we don’t have the leaving agents. We will turn to the egg whites and some extra salt to do the job. Moreover, Separate the eggs called for in the ingredients, and add one extra egg white only. Also double the salt.So, hip the egg whites very well, and fold them into the batter at the end to give it a lighter texture. The extra egg whites and salt will get you through in a pinch.
What is Self-Rising Flour?
Self-rising flour is simply a mixture of all-purpose flour, baking powder, and salt. Because this type of flour has baking powder evenly dispersed throughout, you are guaranteed to get a nice rise out of your baked goods without any additional leavening agent. Back in the 1800’s, self-rising flour was invented in England as a way for sailors to bake while aboard their ships.
While the flour initially gained a ton of popularity, it isn’t used quite as often these days. However, it’s hugely helpful in recipes like this banana bread recipe with self-rising flour. The main benefits of using self-rising flour are that you get a consistent rise out of your baked goods and you can keep your ingredient lists shorter. By using self-rising flour, you can eliminate the need for baking powder, baking soda, or salt in your baking recipes.
Self-rising flour is the secret ingredient. What is self-rising flour? It’s all purpose flour that has salt and baking powder already blended in with it. With that being said, you can’t substitute all purpose flour for self-rising flour and visa versa. The recipes won’t work.
The other secret (not so secret) ingredient is the bananas. Be sure that these bananas are really black and mushy. Leave them on the counter for a couple extra days just to be sure before making this Self Rising Flour Banana Bread.
Make it your own
This super simple Banana Bread recipe is really easy to adapt! Here are some ideas:
- Use white self-raising flour instead of brown
- Use dark soft brown sugar, demerara sugar or caster sugar instead of light soft brown sugar
- Replace the seeds with chopped pecans or walnuts
- Replace the seeds with chocolate chips (dark, milk or white!)
- Add a couple of tablespoons of cocoa to turn this into chocolate banana bread
- Use light olive oil, rapeseed (canola) oil or melted coconut oil instead of butter
Yes, this banana bread can easily be made into muffins, and is a great for on the go breakfasts throughout the week.
Banana muffins also take less time to bake up, so they’re great when you’re crunched for time.
How Ripe Should Bananas Be for Banana Bread?
make the very best banana bread you want to start with really ripe bananas. Overly ripe bananas shouldn’t be thrown out! Save them in the freezer to make bread!
Ideally you want to use bananas that are turning black and are very soft. Moreover, Really ripe bananas are going to have the most concentrated banana flavor and the most natural sweetness.
How many bananas do I need for banana bread?
I designed this recipe to be versatile, because I know sometimes you may only have a few extra bananas lying around.
For this recipe, you can use either 3 medium to large bananas or 2 medium to large bananas + 3/4 cup of applesauce.
I frequently find myself only having 2 bananas leftover, and this recipe works perfectly!
The applesauce will replace the extra banana and helps add more moisture to the bread.
Can you freeze Banana Bread?
Yes you can! Banana bread freezes really well. Simply wrap the cooked and cooled banana bread in a double layer of baking paper, followed by a double layer of foil and place in your freezer, where it will keep for up to 3 months. Defrost overnight at room temperature. Once unwrapped, store in an airtight container.
Notes About 4 Ingredient Banana Bread:
- Be sure your bananas are extra ripe and very black. This ensures the sugar content it just right.
- This is a self rising flour banana bread. You cannot substitute all purpose flour in and have the same results.
- Prep your 9 x 5 inch bread pan by greasing or spraying with nonstick cooking spray.
- Do not overcook – it leads to a dry texture. Watch the bread toward the end of the recommended cooking time. Some ovens cook faster or slower.
- Test the bread with a toothpick to see if it’s done. If it comes out clean, remove the bread from the oven.
- To make banana bread with frozen bananas, follow the same recipe using partially thawed bananas. You will need to add 5-15 minutes additional baking time if the bananas are still cold when you make the batter.
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