Banana Bread With Self Rising Flour

🌟 About This Recipe

• Use this recipe if you have a bunch of overripe bananas that you don't want to waste. It uses just about 1 ⅓ cups of mashed bananas.
• Banana bread is quick to mix and make in one bowl, and the recipe bakes beautifully every time. 
• It is soft, sweet, and moist and has a delicious banana flavor.
• Homemade quick bread like this banana bread with self rising flour is perfect for busy mornings when you need breakfast on the go because you can make it the night before. It is also great to serve at a weekend brunch.
• This bread is easy to make and would be the perfect homemade gift for a neighbor, teacher, coworker, or friend.

🥘 Ingredients

Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.

Firm ripe banana (optional) - to decorate the top of the cake.

Butter we used salted butter for this recipe, but you could use unsalted butter instead. 

Brown sugar - you can use light or dark brown for this recipe.

Eggs - we use large eggs that weigh about 58 grams (2 ounces) on average.

Self rising flour - This flour has a rising agent mixed into it. However, if you can't get self rising flour, you can use plain flour and 2 level teaspoons of baking soda.

Mixed spice powder - is used for flavor, but you could also use cinnamon powder.

🍳 Instructions

Step 1 - Preheat the oven to 180°C (350°F). Grease and line the inside of the baking tin with baking paper.

Step 2 - Peel the bananas and use a fork or potato masher to mash the bananas to paste.

Step 3 - Add the melted butter, sugar, eggs, vanilla, and mixed spice powder and mix well.

Step 4 - Add the flour and mix until just combined.

Step 5 - Pour the banana bread batter into the prepared tin and smooth the surface.

Step 6 - Peel and slice one firm ripe banana into half lengthwise and place cut sides up on top of the cake batter. Alternatively, you could slice the banana into rounds to decorate the top.

Step 7 - Place into the hot oven and bake for 35 - 50 minutes or until cooked. 

When done, remove the banana bread from the oven, cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

💭 Recipe Tips

Ripe Bananas

Use extra ripe bananas that are almost black-looking (the ones you would want to throw away) because when like this, they are super sweet and ideal for making banana bread.

Don't Over Mix

Avoid over mixing the batter because over mixing will make the bread dry and tough.

Mix it just enough to get the flour combined into the batter, and no more.

How To Tell When It's Baked

To test if the banana bread is ready, insert a skewer into the center of the loaf, and if the skewer comes out clean, it is ready.

Prevent Overbrowning

Check the cake after 30 minutes. If the top of the cake looks like it is going too dark, loosely cover the cake with a piece of aluminium foil, this will prevent burning.

👪 Serving Size

We cut this loaf into 12 even slices, about 1.8 cm (0.7 inches) thick. However, you can cut the banana bread into any thickness you like.

🍬 Calories Per Serve

A single 1.8 cm (0.7 inches) thick slice has about 211 calories.

📖 Variations

Chocolate chip banana bread - mix in 1 cup of chocolate chips.

Banana nut bread - mix in ½ to ¾ cups of toasted chopped nuts like walnuts or pecans.

🌡️ Storage

Refrigeration - Banana bread can be stored at room temperature for 2 days, then moved to the fridge.

Freezing - Allow the banana bread to cool completely. You can either leave the loaf whole, cut it into half or slices, then wrap it in several layers of plastic, label and freeze it for up to three months.