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Banana bread recipes don’t get easier than this winner! Not only is banana bread with self-rising flour practically effortless to prepare (with or without nuts!), it bakes up as a perfectly tender, moist, and flavorful loaf every time. In fact, you should go ahead and plan to make two – one to enjoy right away and another to freeze for any time you need a deliciously sweet classic baked treat!  Why We Love This Banana Bread RecipeA loaf of sweet, soft banana bread is always a welcome treat at the table. Breakfast, brunch, snack time, or dessert – anytime is the perfect time to stop and have a slice! In fact, we love banana recipes so much that we have already shared sourdough banana bread, sourdough banana muffins, Bisquick banana muffins, and Bisquick banana pancakes with you. Many say that the best banana bread is dotted throughout with crunchy chopped walnuts. So there’s a balance of sweet and earthy flavors in every bite. Others believe that banana bread is a classic loaf best served without nuts. Whichever way you like yours, we can all agree that it is comforting and satisfying. More importantly, of course – it is simply delicious. A treat that never lasts long in the house. But, how do you consistently make such baked goodness with complete confidence? Why with super ripe bananas and self-rising flour! The ripest bananas create the sweetest, most tender crumb. And, using self-rising flour means that the key baking ingredients are in the exact right proportion. This nearly guarantees that the loaves will bake up beautifully every time. This banana bread using self rising flour recipe makes my family’s favorite loaf that’s chock full of chopped nuts. But feel free to skip them in your bake. Either way, everyone will be asking for another slice! So, you really should consider making two loaves. They also freeze well… If there are any leftovers. What is Self Rising Flour? and Why I Love it!So exactly what is self rising flour, you are wondering? Simply put, self-rising flour is a baker’s best friend. It’s all-purpose flour that includes just the right amount of necessary baking powder and salt. And, it is all perfectly mixed together. That means no sifting! It also means less measuring cups, easier prep, and baked goods (like melt-in-your-mouth drop biscuits) that have the best rise and soft texture. So, you can see why I love self-rising flour and it is a staple in my pantry. No self-rising flour in the pantry? Don’t worry! Making your own self rising bread flour is really easy. How to make your own self-rising flourCombine 4 cups of flour, 2 Tablespoons of baking powder, and 1 teaspoon of salt. Sift or mix the ingredients together. Lable your container and store it at room temperature for up to 6 months. This recipe is enough for two batches of biscuits. The Ingredients to Make This Banana Bread Self Rising FLour Recipe
How to Make Banana Nut Bread with Self-Rising FlourFirst, preheat the oven to 325ºF. Then, lightly grease your loaf pan and set it aside. Next, combine the butter, sugar, and vanilla extract in a large mixing bowl. Mix it by hand until smooth. Or use a stand or hand mixer on low speed until the mixture is smooth. Stir in mashed bananas, sourdough starter, honey, and eggs by hand. Combine until smooth, though there might be small lumps of banana. Add the self-rising flour, 1/2 cup at a time, stirring in between. Then add nuts, if using. Optional: You can also add chocolate chips to this recipe for a delicious and decadent treat. This will make the banana bread recipe more enjoyable to eat. Lastly, pour the banana bread mixture into the prepared loaf pan. Smooth the top, and let it rest at room temperature for 10 minutes. Add sliced bananas on top, if you have extra bananas. Then bake for 45-60 minutes, or until golden brown and a toothpick inserted into the middle of the loaf comes out clean. If the banana loaf gets too brown during baking, cover it with foil. Allow the banana bread loaf to cool for 10 minutes in the pan. Then slice and serve. Love Easy Baking? Grab These Self-Rising Recipes
Frequently Asked QuestionsHow overripe should bananas be for banana bread? For the sweetest bread, the bananas should be super ripe. Ideally, they are dark brown all over and nearly black. As a minimum, the bananas should have dark spots. How do you make this a gluten-free recipe? Use your favorite gluten-free 1:1 self-rising baking flour. What is the best way to store banana bread? To keep the bread moist, wrap the loaf in plastic wrap or store it in an airtight container. Store the self rising flour banana bread at room temperature for up to 5 days. How do you freeze banana bread made with self-rising flour? Cool the bread completely. Then wrap it with plastic wrap or waxed paper. For even more protection from freezer burn, wrap it with a layer of aluminum foil. Then, transfer it to an airtight plastic zipper bag. Keep it in the freezer for up to 3 months. Can this recipe be used to make banana nut muffins? Certainly! Line 12 muffin cups with paper or spray the muffin pan with nonstick spray. Fill each muffin cup 2/3 of the way with the banana bread batter. Bake for approximately 25 minutes, but check them after 20 minutes to ensure they aren’t getting too browned. Insert a toothpick into the middle of one muffin to check for doneness. Banana Bread with Self Rising FlourBanana bread recipes don't get easier than this winner! Not only is banana bread with self rising flour practically effortless to prepare in just 10 minutes (with or without nuts!) it bakes up as a perfectly tender, moist and flavorful loaf every time. Course Breakfast, Dessert, Snack, Brunch, Holiday Cuisine American Keyword banana recipes, banana bread, banana nut bread, self rising flour recipes Prep Time 10 minutes Cook Time 45 minutes resting/cooling time 20 minutes Total Time 1 hour 15 minutes Servings 12 slices Calories 252kcal
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Store leftover bread in an air-tight container at room temperature for up to 5 days. Freeze for longer storage (up to 3 months). Serving: 1slice | Calories: 252kcal | Carbohydrates: 40g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 16mg | Potassium: 159mg | Fiber: 1g | Sugar: 21g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg Can I use plain flour instead of self raising for bread?Can you use self raising flour to make bread? Of course you can! After all, the difference between self raising flour and plain flour is that it has baking powder and some salt added to it.
What happens if you use plain instead of self raising?If a recipe calls for self-raising flour it is doing so because it is relying on the raising agents in that flour to make the baked good 'rise'. If you use plain flour instead and don't add any raising agents you will most likely end up with a very flat, dense bake!
How do you make selfMethod. Add 2 tsp's of baking powder to each 150g/6oz of plain flour.. Sift the flour and baking powder together before you use it to make sure it's all evenly distributed.. If you are using cocoa powder, buttermilk or yoghurt you can add ¼tsp of bicarbonate of soda (baking soda) as well as the baking powder.. Can I use plain flour instead of allIn order to make this moist banana bread you need the following ingredients: Flour – I generally use all-purpose flour/plain flour. Self-rising flour will work great too. Salt.
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How to make banana bread without self raising flour
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