Easy Banana Bread with Self Rising Flour
This easy banana bread recipe with self rising flour transforms overripe bananas into a moist, tender loaf with a soft, cake-like crumb. By using self-rising flour, the recipe eliminates the need for separate leavening agents, making it beginner-friendly and quick to prepare in under 10 minutes with just two bowls and basic pantry staples.
Equipment
- 9x5-inch loaf pan - 23x13 cm
- Large mixing bowl
- Medium mixing bowl
- Fork or potato masher - For mashing bananas
- Whisk or electric hand mixer
- Rubber spatula - For scraping bowl
- Measuring cups and spoons
- Toothpick or cake tester - For testing doneness
- Wire cooling rack
- Parchment paper - (optional) For lining the pan bottom
Ingredients
Wet Ingredients
- 3 overripe bananas - about 1½ cups / 340g mashed; the browner and spottier the better
- ½ cup vegetable oil or melted butter - 120ml
- 2 large eggs - room temperature
- 1 cup granulated sugar - 200g
- 2 tsp vanilla extract
Dry Ingredients
- 2 cups self-rising flour - 240g
- ½ tsp ground cinnamon - optional
Optional Add-Ins
- ½ cup chopped walnuts or pecans - 60g; optional
- ½ cup chocolate chips - 85g; optional
- ¼ cup dried cranberries - 30g; optional
Instructions
- Preheat oven to 350°F (175°C) and position the rack in the center. Grease a 9x5 inch loaf pan thoroughly with cooking spray or butter, and optionally line the bottom with parchment paper.
- Peel the overripe bananas and mash them in a large bowl with a fork or potato masher until mostly smooth with a few small lumps remaining (about 1½ cups / 340g).
- Add oil, eggs one at a time, sugar, and vanilla extract to the mashed bananas, mixing well after each addition until the mixture is smooth and slightly lighter in color.
- Whisk together the self-rising flour and cinnamon in a separate bowl, then fold into the wet ingredients just until no dry streaks remain — do not overmix. Fold in any optional add-ins with a few gentle strokes.
- Pour batter into the prepared pan, tap gently on the counter to release air bubbles, and bake for 50–60 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the bread in the pan on a wire rack for 10–15 minutes, then turn out and cool completely before slicing with a serrated knife for the cleanest cuts.
Notes
- Use very ripe bananas with brown or black peels for the most intense sweetness and banana flavor.
- Do not overmix the batter — stir just until the flour disappears to keep the crumb tender and avoid toughness.
- Let eggs come to room temperature for 20–30 minutes before using for smoother incorporation.
- Check your self-rising flour's expiration date; old flour loses leavening potency and can result in dense bread.
- No self-rising flour on hand? Substitute 2 cups all-purpose flour + 3 tsp baking powder + ½ tsp salt.
- Avoid opening the oven during the first 40 minutes to prevent temperature fluctuations that affect the rise.
- You can reduce sugar by up to ¼ cup, but note the bread may brown less and dry out faster.
- Store wrapped tightly at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Freeze individual slices wrapped in plastic wrap, then sealed in a freezer bag, for up to 3 months. Place parchment between slices for easy separation.
- This batter also makes excellent muffins — fill cups ⅔ full and bake at 350°F for 18–22 minutes.