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banana bread with self rising flour

Banana Bread With Self Rising Flour

  • 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

Keywords: banana bread with self rising flour