Using Self Raising Flour For Banana Bread
Banana Bread

Using Self Raising Flour For Banana Bread

  • October 14, 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. .

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. .

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.If you’ve got five minutes to spare to whip together the batter, and these four ingredients on hand, then what are you waiting for?It’s all purpose flour that has salt and baking powder already blended in with it.Leave them on the counter for a couple extra days just to be sure before making this Self Rising Flour Banana Bread.Personally, I typically lean towards a Classic version from my friend Debbie.But other times, I like to free up the oven and I make slow cooker banana bread.Yet even with all those recipes at my disposal, I still couldn’t pass up the opportunity to try this Simple Banana Bread (no baking soda) with Only 4 Ingredients when I found it in North Carolina State Elks Association Cook Book.How to Make Self Rising Flour Banana Bread (without baking soda):.For the full recipe with ingredients for easy banana bread with self rising flour, scroll to the bottom of this post.You will need to add 5-15 minutes additional baking time if the bananas are still cold when you make the batter.Simply, peel the bananas, break into halves or smaller pieces and freezer in a zip-lock baggie.Blend the frozen banana chunks with milk (lactose-free, if needed) and peanut butter until it forms a smooth ice cream-like consistency.Just note, it will take longer to bake than the regular recipe calls for if your bananas are still partially frozen.Bake in a preheated 350 degree F oven for 55-65 minutes or until a toothpick comes out clean.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.Bake in a preheated 350 degree F oven for 50 minutes or until a toothpick comes out clean.You will need to add 5-15 minutes additional baking time if the bananas are still cold when you make the batter.Try making our super easy homemade banana bread biscotti! .

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. .

Banana Bread recipe with self rising flour

Banana Bread recipe with self rising flour

Banana Bread recipe with self rising flour

Golden on the outside, soft and moist on the inside—this Self-Rising Banana Bread recipe is melt-in-your-mouth delicious.Beyond easy to make and bursting with incredible flavours, it’s bound to become a staple in your home.One minute, we’re patiently waiting for them to turn from green to yellow so we can enjoy them as a snack.This mouthwatering Banana Bread recipe made with self-rising flour is an absolute dream.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.Thisingredient eliminates the need for any additional baking powder or salt, which helps to keep our ingredient list short.Thisingredient eliminates the need for any additional baking powder or salt, which helps to keep our ingredient list short.This ingredient acts as both a binder and a leavening agent, holding our banana bread together and helping it to rise.This ingredient acts as both a binder and a leavening agent, holding our banana bread together and helping it to rise.This enhances all the other flavors in the dish, making it extra delicious and perfectly balanced.Back in the 1800’s, self-rising flour was invented in England as a way for sailors to bake while aboard their ships.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.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.For a fruitier twist, try folding one of the following into the batter: blueberries, chopped strawberries, dates, dried cranberries, or lemon zest.Try topping a slice of baked banana bread with a dollop of butter and some fresh honey or whipped cream.Using self-rising flour eliminates the need for any additional leavening agent or salt, keeping our ingredient list short and leaving less room for error.If you’ve never made a banana bread recipe with self-rising flour before, you’re in for a treat!Optional add-ins include chocolate chips, walnuts, pecans, blueberries, lemon zest, dates, dried cranberries, etc. .

How to substitute self-rising flour for all-purpose flour

How to substitute self-rising flour for all-purpose flour

How to substitute self-rising flour for all-purpose flour

When making the substitution, omit the baking powder and salt from the recipe – it's already in your self-rising flour.Let's see how these tips translate to real life – starting with a worthy candidate, our 2015 Recipe of the Year: Chocolate Chip Oatmeal Cookies.Besides including leavening and salt, self-rising flour also differs from all-purpose in its protein level.And that quicker spread yields slightly larger, flatter cookies.Lower protein means less gluten, which translates to less/looser structure: more oven spread.But any cookie with normal spread – one using at least 1/2 teaspoon baking powder per cup of flour – should be just fine.The recipe calls for 1 teaspoon baking powder and 2 1/4 cups of all-purpose flour.As a 14-year-old holding down my first Saturday job, I felt EXTREMELY grown up when my boss, noticing me admiring a slice of cake she'd brought for lunch, hand-printed this recipe on a 3" x 5" card (remember those?).I felt even more grown up when I got out my mom's electric beater, her favorite bowl, found all the ingredients, and baked a perfectly wonderful cake.It's an old-fashioned hot milk cake, calling for 1 teaspoon baking powder and 1 cup of flour: that's 1 teaspoon baking powder per cup of flour, double the minimum.Once cut, it appears the all-purpose flour cake may have risen a bit more evenly; but that also might be just a simple aberration.And both versions, with their broiled brown sugar/coconut topping, taste just as I remember from junior-high days: superb. .

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”? .

Banana Bread With Self Rising Flour

Banana Bread With Self Rising Flour

Banana Bread With Self Rising Flour

This recipe is famous in my family and my kids call it my Goldilocks banana bread because it is not too dry, not too moist – just right!As you can see in the picture above, I’ve got 4 medium to small bananas that are a bit past their prime for eating on their own.Room temperature eggs combine much more easily with the other ingredients, and then assist with the rising process of the batter more effectively.At my supermarket I can buy dark brown sugar, so that is what I am using here for the extra little bit of flavor.Just double the vanilla for extra flavor if you are using plain white sugar.Tip: if your butter is cold from the fridge, put it in direct sunlight for 5 minutes or so and it will help to soften it up.Sour cream also works but I prefer the yogurt as it has less fat and tastes great.Ground cinnamon – 1/2 teaspoon, this works so well with the vanilla to make an amazing flavor.This is a pretty easy banana bread recipe that is delicious eaten on its own or lightly toasted and spread with lashings of butter.In a medium bowl, mash the bananas with a fork until they have the consistency shown in the picture below.In a large bowl and/or mixer using the paddle or whisk attachment, beat the butter and brown sugar until it forms a creamy consistency.Once the wet ingredients are well combined, switch the mixer to low speed.This allows the top of the banana bread to go a nice baked brown color.Stir 2/3 cup roughly chopped walnuts or pecans through the batter just before pouring into the loaf pan.When almost cooked, press a couple of walnut or pecan halves into the top.Add 1/2 cup choc chips to the batter – then stir – just prior to pouring it into the loaf pan.Add 2/3 cup berries (raspberries, blueberries, quartered strawberries) to the batter and stir in.Add 1/2 cup cranberries and white chocolate chips to the batter before pouring into loaf pan.Top a slice with butter and a generous pour of good quality honey.Banana bread is very easy to freeze, but there are a few simple steps to remember:.Thirdly, wrap each individual slice in two layers of cling film.Lastly, add the wrapped slices to an airtight container, date it, and freeze it.Cooled, wrapped, stored, and frozen banana bread will keep nicely for 1 – 2 months.The reason is because your self rising flour already contains these in the correct amounts, so you are good to go.Baking powder is a bit salty, so you should leave out the salt listed in these ingredients.Whip the egg whites very well, and fold them into the batter at the end to give it a lighter texture.A no bake cheesecake with condensed milk – takes a bit longer, but oh so good.I’d love to hear how you go making my favorite banana bread recipe.Love & warm banana bread spread with too much butter, Bx. .

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