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–+ servings
Banana bread.

Easy Banana Bread With Self-Rising Flour

Harriet
This delightful banana bread made with self-rising flour is a quick and irresistible treat.
Enjoy the moist, soft, and sweet flavors that make each bite a delight.
Whether it's for breakfast, a snack, or dessert, this banana bread is sure to please your taste buds and brighten any occasion!
4.50 from 2 votes
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Breakfast, Desserts
Cuisine Western
Servings 12 slices
Calories 211 kcal

Ingredients
  

  • 440 grams (15.55 ounces / 1 ⅓ cups) bananas overripe and mashed
  • 100 grams (3.55 ounces) butter, melted
  • 100 grams (3.55 ounces) of brown sugar
  • 2 large eggs beaten
  • 1 teaspoon vanilla essence
  • 1 level teaspoon mixed spice powder
  • 250 grams (8.85 ounces) of self rising flour

Instructions
 

  • Preheat the oven to 180°C (350°F) and grease and line a 13 x 23 cm (5 x 9 inch) loaf pan.
  • Use a fork or potato masher and mash the bananas in a large mixing bowl.
  • Add butter, brown sugar, beaten eggs, vanilla, and mixed spice powder and mix well with a wooden spoon.
  • Add the flour and mix until just combined.
  • Pour the batter into the prepared loaf pan, and use the back of a spoon even out the batter.
  • Lengthwise, slice a banana into half and place the two pieces cut side up onto the batter.
  • Bake in the preheated oven for 35-50 minutes or until cooked.
    To test if the banana bread is ready, insert a skewer into the centre of the loaf, and if the skewer comes out clean it is done.
    Tip: 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.
  • 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.

Notes

SUBSTITUTION
250 grams (8.85 ounces) of plain flour (all-purpose flour) and 2 level teaspoons of baking soda can be used instead of self-rising flour.
 
TIPS FOR SUCCESS
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 aluminum foil, this will prevent burning.
 

Nutrition

Serving: 1 slice (1.8 cm / 0.7 inches thick)Calories: 211kcalCarbohydrates: 33gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 45mgSodium: 67mgPotassium: 177mgFiber: 2gSugar: 13gVitamin A: 271IUVitamin C: 3mgCalcium: 18mgIron: 1mg
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