Easy Banana Bread Recipe Self Raising Flour
Banana Bread

Easy Banana Bread Recipe Self Raising Flour

  • October 21, 2021

My husband picked up some self-rising flour for a specific recipe a while back and even after a few batches of pizza dough and pretzels I was left with well over 3/4 of the bag.It’s been driving me crazy that it doesn’t have a spot in my baking cabinet so it’s been sitting on my counter for weeks, and I’ve been actively looking for recipes I can substitute self-rising flour in.This quick and easy banana bread is my favorite recipe with self-rising flour so far.It’s even better than the Betty Crocker banana bread recipe I’ve been using since my teens, and it totally makes the flour on my counter all worth it.Lightly beat eggs and add the mashed bananas, vanilla extract, and oil and stir.Lightly beat eggs and add the mashed bananas, vanilla extract, and oil and stir.I recommend a little bit of butter on top that will melt into this delicious banana bread.Everyone asks me to bring some banana bread at potlucks and events, and this has become the recipe by which our family is known.It’s even better than the Betty Crocker banana bread recipe I’ve been using since my teens, and it totally makes the flour on my counter all worth it.Bake for 1 hour at 325 degrees F {160 C} Cool and then enjoy the banana bread while warm.I recommend a little bit of butter on top that will melt into this delicious banana bread. .

4 Ingredient Banana Bread Recipe

4 Ingredient Banana Bread Recipe

4 Ingredient Banana Bread Recipe

With just four simple ingredients and five short minutes, you’ll have a loaf of banana bread in the oven.This 4 Ingredient Banana Bread recipe uses self-rising flour, bananas, eggs and sugar to create a quick bread option without needing an endless list of ingredients.4 Ingredient Banana Bread Recipe.Bananas (of course).Self-rising flour is the secret ingredient.Easy Banana Bread Recipes.How to Make Self Rising Flour Banana Bread (without baking soda):.To the banana mixture, add sugar and self-rising flour.This is a self rising flour banana bread.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.You can also use the frozen bananas to make banana bread.How to Make Banana Bread with Frozen Bananas.Follow this easy recipe for banana bread using frozen bananas.Print Recipe 4 Ingredient Banana Bread - A Simple Banana Bread Recipe With just four simple ingredients and five short minutes, you'll have a loaf of bread in the oven.4 Ingredient Banana Bread uses self-rising flour, bananas, eggs and sugar to create a quick bread option without needing an endless list of ingredients.2 cups self rising flour Instructions Mix ripe bananas and eggs until smooth.Add sugar and self rising flour and stir until just incorporated.This is a self rising flour banana bread.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. .

Self-Rising Flour Banana Bread Recipe

Self-Rising Flour Banana Bread Recipe

Self-Rising Flour Banana Bread Recipe

Whatever the case maybe, this is a really good basic and easy banana bread with a nicely shaped domed top.This recipe gives you a nicely shaped loaf with a lovely crack down the center.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 lovely domed top (or rounded top).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.Self-Rising Flour Banana Bread Cookie Madness An easy banana bread made with self-rising flour 5 from 4 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 1 hr Total Time 1 hr 5 mins Course Bread Cuisine American Servings 16 Ingredients 1 1/2 cups self-rising flour 190 grams.3/4 cup chopped roasted pecans Instructions Preheat the oven to 350F.If desired, line vertically with a strip of parchment paper to make a sling.Lastly, mash the bananas and stir them into the batter along with the nuts.Notes Adapted from The Culinary Institute of America’s “Breakfast and Brunches” and Martha White. .

Best Banana Bread Ever

Best Banana Bread Ever

Best Banana Bread Ever

I also chucked in a handful of mixed seeds…I got that idea from Jamie Oliver’s banana bread recipe in his brilliant cookbook: Everyday Super Food.If you don’t fancy using seeds you could use some chopped nuts…I think pecans or walnuts would work well here…or just leave them out altogether.Then mash the bananas in a bowl or jug, add the eggs and stir to combine.And the result is truly fabulous…it manages that trick of being super light and airy AND really moist AND it really tastes of bananas without being overly sweet or cloying.Does your heart sink every time you read the words “line the cake tin”? .

Self-Raising Flour Banana Bread (Vegan)

Self-Raising Flour Banana Bread (Vegan)

Self-Raising Flour Banana Bread (Vegan)

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. .

Easy Banana Bread, How to Make Banana Bread

Easy Banana Bread, How to Make Banana Bread

Easy Banana Bread, How to Make Banana Bread

Very ripe bananas make the best banana bread that is moist, tender, and filled with banana flavor.How Ripe Should Bananas Be for Banana Bread?To make the very best banana bread you want to start with really ripe bananas.Allow the oven ripened bananas to cool before making your banana bread.How do You Make Moist Banana Bread?How to Make Banana Bread.The method involves mixing together all of the dry ingredients in one bowl, mixing all of the wet ingredients together in a separate bowl, and then combining the wet and dry ingredients together.Step 2: Mix Together all of the Dry Ingredients.In a large mixing bowl, whisk together all of the dry ingredients.Step 3: Mix Together the Wet Ingredients.Step 4: Combine the wet with the dry ingredients.Step 5: Bake the Banana Bread.Can you make this banana bread with self-rising flour?Does banana bread freeze well? .

Banana Bread recipe with self rising flour

Banana Bread recipe with self rising flour

Banana Bread recipe with self rising flour

Well, I believe that when life gives you brown bananas, you make banana bread!It’s hard to believe that something so delicious could be so easy to make, but that’s what makes this recipe so incredible.Whether you’re looking for dessert recipes for the family or show-stopping dishes to serve at your next dinner party, this Self-Rising Banana Bread is guaranteed to be a crowd-pleaser.Bananas.Self-rising flour.You can use unsalted or salted butter, but make sure you melt it first.You can use unsalted or salted butter, but make sure you melt it first.What is Self-Rising Flour?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.However, it’s hugely helpful in recipes like this banana bread recipe with self-rising flour.By using self-rising flour, you can eliminate the need for baking powder, baking soda, or salt in your baking recipes.How to Make Self-Rising Banana Bread.Add mashed bananas, vanilla extract, egg, sugar, and melted butter to a large bowl.Add flour to the bowl and mix either with a rubber spatula or a hand mixer on low speed.Add Butter & Sugar.Why do we use self-rising flour?If you’ve never made a banana bread recipe with self-rising flour before, you’re in for a treat!Stored this way, the banana bread will keep in the freezer for up to 2 months.What can I add to Self-Rising Banana Bread? .

Banana Bread (Eggless, Vegan & Whole Wheat)» Dassana's Veg

Banana Bread (Eggless, Vegan & Whole Wheat)» Dassana's Veg

Banana Bread (Eggless, Vegan & Whole Wheat)» Dassana's Veg

Eggless and made with wholemeal flour, this delicious banana bread is light, soft, and perfectly sweet.When I find myself pressed for time, which happens often, I throw this quick recipe together with overripe bananas and other pantry staples.About 9 years ago, I started to get requests for an eggless version of the classic banana bread recipe.I succeeded at making eggless and vegan versions, but I was never quite satisfied with the texture of the loaves.I tried adding vinegar, buttermilk, cornflour and so many other ingredients, but it just never came to that perfect, moist bread.The loaf kept ending up dry and soft, but a bit dense and even crumbly at times.So one day, I decided that I would simplify my ingredients list and that I would only use items that were easily available in my kitchen.However, you can easily skip adding them or add your favorite edible seeds or nuts.Next, while the oven is preheating, slice your ripe or overripe medium to large bananas into a mixing bowl.Then, add ⅓ to ½ cup sugar, depending on the sweetness of your bananas.Add ½ cup of oil to the mashed banana mixture.Now, stir briskly for about 2 to 3 minutes with a wired whisk or a spatula so that the oil mixes evenly with the banana puree.The folded batter should be fully combined but not flat (pictured below) and will have a thick consistency.NOTE 2: If in case the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk.Depending on the type of wheat flour, sometimes more liquids will be needed to get the right consistency.This step is optional, but I always like the extra flavors nuts, seeds, or other ingredients add to vegan banana bread.For this recipe, I included about 2 tablespoons of sunflower seeds, but you can also add chopped walnuts, chocolate chips or any dry fruit or nuts of your choice like I have done in the video.Fold the batter gently once again until the sunflower seeds are fully incorporated.Slice and serve your eggless banana bread plain with tea or coffee or as a sweet snack.The remaining loaf, you can wrap in a cling film or keep in an air-tight box in the fridge for about more than a week.Depending on the temperature in your oven and the size of your pan, the bread might take less or more time than what I have listed in this recipe.Your banana bread can last 1 to 2 days after baking if properly stored.Whisking disturbs the combined ingredients and causes the dough to lose air that helps it to rise.Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.Made with wholemeal flour this delicious banana bread is light, soft, and perfectly sweet.Prep Time 5 mins Cook Time 40 mins Total Time 45 mins Cuisine World Course Breakfast, Brunch Diet Vegan, Vegetarian Difficulty Level Moderate Share Email Servings 12 banana bread slices Units US Customary Metric Ingredients For making banana puree ▢ 4 bananas ripe or overripe, medium sized – 300 grams (with peels).▢ 1 to 2 tablespoons sunflower seeds – optional Cook Mode Prevent your screen from going dark while making the recipe Instructions Preparation Preheat the oven to 180 degrees Celsius (350 degrees Fahrenheit) for 20 minutes.Grease a bread loaf tin or a rectangular cake pan with oil.This folding step is important as you want the whole bread mixture to be one and mixed evenly.If the batter looks very thick or dry then add about ¼ to ⅓ cup of water or preferred nut milk and gently fold again.Depending on the temperature in your oven and the size of your pan, the bread might take less or more time than mentioned here.The remaining banana loaf, you can wrap in a cling film or keep in a box in the fridge.You can also choose to add nuts or edible seeds or dry fruits of your choice.Walnuts, almonds, cashews, pecans, pistachios, raisins, flaxseeds, pumpkin seeds are some good options.Note that the approximate nutrition info is for 1 slice of banana bread made with sunflower oil and raw sugar.This Banana Bread post from the archives (October 2012) has been republished and updated on 18 September 2021. .

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