Banana Bread With Self Rising Flour

Looking for an extra easy banana bread recipe? This is it! Banana Bread with self rising flour requires just a few simple ingredients, and delivers delicious banana flavor. 

Banana Bread recipes are certainly NOT hard to find on the internet.

But THIS is not your average banana bread.

Much like some of my recent easy, everyday baking recipes, it uses self-rising flour. Self rising flour is the secret ingredient to making many baking recipes even easier. (If you want to read more about my thoughts on self-rising flour, I talk about it in this post for Sour Cream Pound Cake With Self Rising Flour.)

How to Make Self-Rising Flour 

If you don’t have self-rising flour on hand, making some is easy. The ratio is 1 cup of all-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt for every 1 cup of self rising flour (aka self-raising flour).

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banana bread with self rising flour

Banana Bread With Self Rising Flour

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  • Author: Regan Jones, RD
  • Total Time: 1 hour, 10 min
  • Yield: 8 servings


If you like a short ingredient list, this Self-Rising Flour Banana Bread will quickly become your go-to for homemade banana bread.


  • Cooking spray
  • 1/2 cup unsalted butter, softened or melted coconut oil
  • 1 cup packed light or dark brown sugar
  • 2 large eggs, at room temperature
  • 2 overripe bananas, mashed
  • 1 tsp. vanilla extract
  • 1 3/4 cups self-rising flour* (about 215 g)


  1. Pre-heat oven to 350 degrees F. Line a loaf pan with parchment paper leaving a 1-inch overhang on long sides; spray with cooking spray, and set aside.
  2. Beat butter and brown sugar with an electric mixer on low speed just until blended, about 1 minute. Add eggs, one at a time, beating just until blended after each addition. Add mashed bananas and vanilla; beat just until blended. Add flour to wet ingredients, and beat just until no dry ingredients remain.
  3. Spoon banana bread batter into prepared loaf pan. Bake in preheated oven until top is golden brown and a wooden pick inserted in center of bread comes out clean, about 1 hour bake time.
  4. Let cool in pan on a wire rack 5 minutes, Using parchment paper lift bread from pan, and place on wire rack. Let cool completely. Store leftover banana bread in an airtight container or wrapped in plastic wrap.


*While I love White Lily self-rising flour to make tender biscuits, in quick breads like this, a sturdier flour works best. I tested this recipe using Pillsbury Self-Rising Flour.

  • Prep Time: 10 min
  • Cook Time: 1 hour
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American


  • Serving Size: 1 slice
  • Calories: 13 g
  • Sugar: 4 g
  • Sodium: 345 mg
  • Fat: 13 g
  • Carbohydrates: 52 g
  • Fiber: 2 g
  • Protein: 5 g

If you like this Banana Bread With Self Rising Flour, try these easy baking recipes:

sour cream pound cake with self rising flour

Sour Cream Pound Cake With Self Rising Flour

loaf of 3 ingredient pumpkin bread

3 Ingredient Pumpkin Bread

bread machine cinnamon rolls

Bread Machine Cinnamon Rolls

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