The very best banana bread with self-rising flour

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My husband picked up some self-rising flour for a specific recipe a while back and even after a few batches of pizza dough and pretzels I was left with well over 3/4 of the bag.  It’s been driving me crazy that it doesn’t have a spot in my baking cabinet so it’s been sitting on my counter for weeks, and I’ve been actively looking for recipes I can substitute self-rising flour in. Behold, the very best banana bread with self rising flour ever. 

Banana bread on cutting board
Banana bread on cutting board

This quick and easy banana bread is my favorite recipe with self-rising flour so far. It’s even better than the Betty Crocker banana bread recipe I’ve been using since my teens, and it totally makes the flour on my counter all worth it. 

Ingredients:

3 large overly ripe bananas, mashed
2 cups self-rising flour
1 cup granulated sugar
1/2 cup vegetable oil
2 eggs
2 teaspoons vanilla extract

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Instructions:

  • Preheat oven to 325 degrees F {160 C}.
    Lightly beat eggs and add the mashed bananas, vanilla extract, and oil and stir.
    In a separate bowl, mix the flour and sugar together. Add dry ingredients to the banana mixture and stir well.
    Pour batter into a greased 9 x 5-inch loaf pan.
  • Bake for 60-75 minutes at 325 degrees F {160 C}
  • Cool and then enjoy the banana bread while warm. I recommend a little bit of butter on top that will melt into this delicious banana bread. Trust me, it’s amazing.  

If you’re looking for another great self-rising flour recipe, check out our cinnamon applesauce bread with self-rising flour or our self-rising flour shortcake recipe that’s so light and fluffy!

Update to post: I’ve now been making this recipe for years, and it’s by far and away my most popular recipe in all my social circles. Everyone asks me to bring some banana bread at potlucks and events, and this has become the recipe by which our family is known. And yes, I now stock self-rising flour year-round just for this one single recipe. There’s very few recipes I would stock an entirely different type of flour for, but trust me, it’s worth it.  

Yield: 1 Loaf

THE VERY BEST BANANA BREAD WITH SELF-RISING FLOUR

Banana Bread recipe

This quick and easy banana bread is my favorite recipe with self-rising flour so far. It’s even better than the Betty Crocker banana bread recipe I’ve been using since my teens, and it totally makes the flour on my counter all worth it. 

Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes

Ingredients

  • 3 large overly ripe bananas, mashed
  • 2 cups self-rising flour
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 2 teaspoons vanilla extract

Instructions

    1. Preheat oven to 325 degrees F {160 C}.
    2. Lightly beat eggs
    3. Add the mashed bananas, vanilla extract, and oil and stir.
    4. In a separate bowl, mix the flour and sugar together.
    5. Add dry ingredients to the banana mixture and stir well.
    6. Pour batter into a greased 9 x 5-inch loaf pan.
    7. Bake for 1 hour at 325 degrees F {160 C}

Cool and then enjoy the banana bread while warm. I recommend a little bit of butter on top that will melt into this delicious banana bread. Trust me, it’s amazing.  

Banana Bread recipe
Banana Bread recipe

136 thoughts on “The very best banana bread with self-rising flour”

    • I have 3 large ripe banana’s..which seem too much for one loaf as you show it. You don’t mention the size of the banana…or does it even matter? Confused!!!

      Reply
      • To me the bigger the bananas the better! It will give you more of the banana flavor if you use bananas on the larger side. If for some reason you have three that aren’t the small side then add a fourth one if you have it.

        Reply
  1. Have made this twice now and my family loves it!!! I use leftover frozen bananas and I have found that baking it for an hour and 15 minutes is perfect! Thank you for the recipe!

    Reply
  2. This just saved me after I promised my 4-year-old we could make banana bread and realized we only had self-rising flour. Thank you!

    Reply
  3. Soooooo Delicious! I only had self rising flour and had to substitute peanut oil. This was so delicious! I live in Hawaii where you can buy banana bread on the side of the road and this recipe turned out better then all the local breads I’ve tried. The self rising makes it slightly chewy or something and it’s divine. Served warm with butter was my happy place.

    Reply
    • Awesome, I’m glad you liked it! Thank you for sharing your review of the bread – it’s one of my top 10 recipes we make here and it always gets gobbled up!

      Reply
    • I made a mistake and used a banana that I was saving for this recipe! So, now I’ve only got 2 bananas and I want to make this today. Think 2 will work? Should I reduce any other ingredients or just wing it?

      Reply
  4. Second time making this. So good and easy! Our local Walmart rearranged the whole store and they had bags of self rising flour marked down so I had to buy one! This and the pancake recipe on the back of the bag made it worthwhile!!! I usually throw in about 1/2 cup semi sweet chips for my grownup kids. Yum.

    Reply
  5. I’ve made this a few times now. Always lovely. But this morning I decided to do muffins instead- again fabulous and this time I only had to wait 20 minutes until they were done! I sometimes add a bit more oil if I think the batter looks a bit dry. Makes them sooooo light and fluffy 🙂

    Reply
  6. I made it and it’s delicious! I made half the recipe and turn out great! I was looking for a recipe with self rising flour and found this amazing one. Thanks!

    Reply
  7. So, so delicious!! I will be making this again…because I have a ton of self rising flour, and because it’s simple and amazing! Thank you for sharing!

    Reply
  8. I’ve just made this and it’s absolutely delicious. I was looking for a recipe without baking powder/soda and this was perfect!

    Reply
  9. Can you put self rising flour in the freeze? I can’t use it up fast enough before the date on the bag. Glad to find this recipe and will make this tomorrow. Thanks

    Reply
    • Apparently you can!
      Flour can be frozen in large or small batches, depending on need. Because flour contains little to no moisture, it will not harden in the freezer, so you will be able to remove small quantities from a larger bag easily. Freezing will not affect the taste or texture of the flour.
      I learn something new everyday 🙂

      Reply
  10. Due to the COVID-19 there was only self rising flour on the shelf (and limited quantity). So I took what I could. I will be making this today and usually put a handful of fresh blueberries into the batter at the very end. Makes it moist. Thanks! Stay safe!

    Reply
    • Oh, I hadn’t even thought of that as a possibility due to the virus. Our stores were completely out of self-rising flour, too, so I’m glad I had a few stashed away.

      Reply
  11. This recipe was wonderful! Came out beautiful and VERY tasty. I had been looking for something to do with the self-rising flour that my husband mistakenly brought home…I think I’ll just plan to make several more loaves! Thank you!!

    Reply
  12. Do you think adding carrots in with the bananas would taste nice? Kinda like a passion cake but instead passion cake banana bread? This looks delicious!

    Reply
  13. Made it today. In my oven, took an extra 15 min at 350 to finish, aka skewer in center came out clean.

    Between this and a recipe I have for mini banana muffins using one ripe banana, the fruit will never go to waste again!

    Reply
    • That’s wonderful, I’m glad you have a new recipe! Yes, sometimes it takes me an extra 15 minutes, too. I just updated the post to reflect the time variable – thanks for pointing it out!

      Reply
  14. About to try this now since all I have is self rising flour and I don’t want to get out to go to the store. Quick question……do you need to sift the flour for this recipe?

    Reply
  15. Leanne, just popped the pan in the oven and it’s aroma is putting a smile on my face. Can’t wait to serve it to my hubby! Thanks for the recipe, especially during this stressful time.

    Reply
  16. Hi Leanne, my name is Callum. Just tried the banana bread recipe, but added some pecans and walnuts to it. Turned out absolutely beautiful , poured some maple syrup over a slice. Stunning don’t think this loaf will last long. Thank you for sharing your recipe

    Reply
    • I always double the recipe and bake in two loaf pans in the oven together (because we always need more than one loaf!) and I just add about 10 minutes to the time. When you insert a toothpick and it comes out clean, it’s done!

      Reply
  17. 5 stars
    This is without a doubt the easiest and by far the best tasting banana bread ever, especially when you have your own homegrown lady finger bananas. As with Christine, my banana bread took an extra 15 minutes in my gas oven.

    Reply
  18. Thank you for the recipe, looks amazing! I’m going to make this and add some nutella swirls to it.
    Do you know if peanut butter added to the recipe for banana and peanut bread would work or would it interfere with the oil?

    Thanks

    Reply
  19. Hello i accidentally added three eggs instead of two do you have any idea if i put in the same amount of ingredients or more? Thanks

    Reply
  20. Hey, I am new in baking. Can I know how much does a cup weigh? I am not sure how to measure for cups. Hope to get your reply! Thanks

    Reply
  21. I added dark chocolate chips and then put into a muffin tin (it was all I had) and baked for 30 min and it came out awesome!

    Reply
  22. This recipe is so good! I Used a stick of butter instead of the oil and baked for one hour and 15 minutes! My family ate an entire loaf in one day.

    Reply
  23. Most awesome banana bread I have ever baked ! I have always used All Purpose Flour and bake at 175 degree C.
    This bread took longer but was so soft and moist. I managed to create a cinnamon sugar swirl by pouring half the batter in the tin, then spreading a layer of cinnamon and sugar combined and then pouring rest of the batter.
    This is my go to receipe from now on.

    Reply
  24. Thanks for the delicious recipe. We are at our little weekend farmhouse, 15 miles from town. Had ripe bananas & only self rising flour (I usually use it for pizza crust). Did not have vanilla. I used coconut oil & added chopped pecans. Super yummy warm with butter😊

    Reply
  25. It’s in the oven. I accidentally dropped about a cup f milk chocolate chips into the batter. 😉 Can’t wait to try it. Thanks for the recipe.

    Reply
  26. Oh dear, just came out of the oven and it’s just soft and crunchy on top. I sprinkled granulated sugar on top. Thanks for the recipe..

    Reply
  27. This is a perfect recipe for a beginner in baking with only a toaster oven at home, not to mention I don’t eat butter, I don’t even have a loaf pan, I use an oval Corningware. I have baked this banana bread three times now since the pandemic and each time it came out wonderfully. Thank you so much for this recipe. I’ve got to go get my slice now 🙂 Stay safe everyone!

    Reply
  28. I accidentally bought self-rising flour and this recipe saved me after promising my kids banana bread. It turned out excellent. I always cut the sugar and even with 3/4 cup sugar it was perfect. Thank you!

    Reply
  29. Have made this twice for grandson who is Vegan. I used one glad egg and one egg using egg replacer and they turned out very goo: al.let as high i the pan as if real eggs were used. I also added some dairy free mini chocolate chips to second one. Both are a big hit, thanks for sharing this easy excellent recipe.

    Reply
  30. I have been using “Mr. Breakfast’s” banana bread recipe for a long time and it tastes good but always gets way too dark on top. I had self rising flour leftover from another recipe and was low on regular flour so I searched on Google and found your recipe. I used brown sugar instead of white and substituted applesauce instead of the oil and mixed in some chopped walnuts. I made large muffins with them at the request of my husband and put the rest in a small rectangular baking pan for me. They both came out with beautiful tops, no burning…yay! The house smells so amazing and I know they will taste wonderful, thanks for the recipe!

    Reply
  31. I just made this. It is perfect! I was out of oil so I used one stick of melted butter (after reading in the comments that the author of recipe said it would work, and it did). It is delicious! It looks fantastic, tastes fantastic, and is perfect texture. Wow. This will now be my go-to for banana bread. I too had only self rising flour in my pantry and 3 EXTREMELY overripe bananas! Thank you!

    Reply
  32. This recipe is very good and my family devoured it. I would say the consistency is more like a pound cake than a traditional banana bread.

    Reply
  33. Im making this today for my family. It sounds so divine that I HAVE to taste it! Thank you so much for this recipe. Easy, quick, and sounds especially lovely. I’ll update you guys when I’m done!

    Reply
  34. Im making this today for my family. It sounds so divine that I HAVE to taste it! Thank you so much for this recipe. Easy, quick, and sounds especially lovely. I’ll update you guys when I’m done!😀

    Reply
    • Just finished it and it is heaveanly. One problem though..it didn’t rise like planned. Eh it’s fine because it still taste A.M.A.Z.I.N.G. My younger siblings especially loved it. Next time I’ll make sure it rises properly. All in all this was one of the best and easiest recipes to make! Thank yiu

      Reply
  35. Thank you for this. I have a bag of self rising flour that I bought by mistake. It isn’t common to be found where I live so I just grabbed a bag during this pandemic, lucky to find flour at all. I’ve had to find recipes to be able to use it.

    I used less sugar (3/4c) and replaced oil with butter as I always do in my banana bread and no vanilla.

    I will be visiting a friend so this will make a nice treat. Thanks again.

    Reply
  36. I, too, have self rising flour I don’t know what to do with so I will definitely try this recipe. Question though, can I add chocolate chips? If so, do I need to adjust other quantities?

    Thanks!

    Reply
    • Linda,

      Of course you can add chocolate chips! We’ve done it where we leave the recipe as-is but recently started cutting the sugar amount from the recipe when we do that by about a 1/3 of a cup. Still tastes delicious!

      Reply
  37. I looked this up when I had some bananas that were a little old, but didn’t want to just throw them out. It turned out so well, I now buy extra bananas so I’ll have an “excuse” to make more.

    Reply
  38. Just finished making my 3rd loaf in one week! We loved it so much we made it for friends. My daughter(5yrs old) loves to help in the kitchen. My dad brought us a bushel of ripe bananas and suggested we make banana bread. “Hint hint” I guess he wanted some. We added walnuts. It is so moist and delicious. Thank you for sharing. I think I have it memorized now!

    Reply

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