Hi, welcome to solsarin site, in this post we want to talk about“banana bread recipe with self rising flour”
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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.
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.
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.
For a special topping: sprinkle chopped walnuts and demerara sugar (raw cane sugar) over the top of the loaf before baking.
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.
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.
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.
This super simple Banana Bread recipe is really easy to adapt! Here are some ideas:
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.
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.
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.
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.
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