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.
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
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.
THE VERY BEST BANANA BREAD WITH SELF-RISING FLOUR
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
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.
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!!!
I’ve used three large bananas and it is perfect, but typically I used medium sized bananas. A little extra won’t hurt the recipe!
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.
Geez..just put the baanas in and make it! 😥
Ya the ripper the bananas the better. Great Banana Bread . Just like Moms!
I used six small to medium sized bananas and it was great. I also divided the bread into two loaf pans of average size and it made two nice sized loaves
3 bananas, it doesn’t matter what size, lol. Great recipe!
This recipe for banana bread is wonderful. Makes a perfect loaf every time.
Looks delicious! I am going to try this recipe
Thank you very much. Simple ingredients and so easy to make and most of all, totally delicious. Thank you.
So glad you like it!
Just like Moms
Go to make this tomorrow!
You will love it! We’ve made it dozens of times now!
Perfect recipe to fight the lock down blues….and yes I am a man…..so simple is good for me. Lol
Perfect quantity for 3 mini loaves.
Oooh, I love mini loaves! Thanks for sharing your experience – I appreciate it
Can this be done in a muffin tin? Fill how full? Time needed to bake? Thanks
Of course! Fill 2/3 full and bake for 25-30 min, checking for doneness with a toothpick
I made mini muffins today, fill 2/3 full and bake for 15 min!
Very good recipe I tweaked it a bit I used 1/2 cup of granulated sugar and 1/2 cup of brown sugar also I used banana extract instead of vanilla
Thank you for sharing ❣️
How did it turn out with the 2 types of sugar was it to moist? I know brown sugar has extra moisture in it.
How long did you bake the mini loaves?
Thanks you for sharing this banana bread recipe!! Its delicious.. x
Thanks for sharing Andrew. I’m a Weight Watcher life time member. Carol (my leader) recommended using self rising flour for baking. I also found this recipe easy! And hoping it tastes delicious.
How long did you bake the mini loaves?
Did you ever find out how long to bake the mini loaves and if you bake them at the same temperature ??
I was hoping someone may have found out.
Sincerely, Theresa
I made this and it was delicious
I made 2 smaller loaves in the aluminum tins to give to neighbors… I still did 325° and it was about 60 minutes.
Mmm, gonna try to tomorrow, but I’ll put cinnamon in my battery!!
Oops in my batter..gotta love auto correct
Such a great recipe!
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!
You’re very welcome! We love it, too!
I rarely leave a comment-just learned how-used your recipe&added a few walnut pieces-this bread turned out one of the best on the site-now I need to figure how to follow you-
Thank you, Rita! I need to try it with walnuts next!
Forgot the oil!!!! I guess we see
Fingers crossed for you!
DeeeeeeeeeeeeeeVine……Thank youxxx
You’re very welcome! We love this banana bread!
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!
I’m so glad!
Thank you for this recipe, the banana bread is now in the oven?
Awesome!
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.
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!
I’m trying it today. It’s in the oven now. I hope we love it.
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?
I’ve added a cup of applesauce in place of a banana before and it still ended up tasting roughly the same – hopefully that helps!
I doubled this recipe and made it in a glass casserole dish tonight..so delicious and the kids ate it all.
Thanks for sharing!
i have a question. is there no need for yeast because its self rising flour? sorryfor the questio i aam an amateur baker..
Not a silly question at all! There’s not typically yeast in banana bread – just traditional breads.
May I use melted butter instead of oil?
I have before and it turned out great – not quite as “light” tasting, but still delicious!
Can you you use the same laf baseand add something other than bananas? A can of pumpkin? Zucchini? Carrots? I hope.
I’m guessing you could – I never thought to try it! I’d love to hear if you get around to trying it out!
This is my second time making the banana bread. It’s delicious and so easy to make.
You can, add 1 cup of zucchini instead of bananas. Comes out so delicious!
GREAT IDEA! I’m so trying this!
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.
That’s awesome, I love finding it on sale – and now I want the pancake recipe!
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 🙂
Muffins! What a great idea for the bananas on my counter!
I substituted Butter flavored Crisco for the vegetable oil. Omg, it was fantastic! Thanks for a great recipe
This is just what I needed! Needed the time for the muffins! I put it on 30 minutes but I’ll just decrease the time now!
I made this recipe for my family last night and they loved it. I loved how fast and simple it was to make.
I’m so happy! I still do a loaf at least a few times a month 🙂
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!
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!
I’m glad you liked it! My love of this recipe started with a ton of self rising flour and now it’s a staple thanks to this.
Tried this recipe for my first time making banana bread, ever. Loved it. Recipe is a keeper.
I’m glad you liked it!
I’ve just made this and it’s absolutely delicious. I was looking for a recipe without baking powder/soda and this was perfect!
I’m so glad you enjoyed it! It’s a favorite around here
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
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 🙂
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!
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.
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!!
I’m so glad you found a use for the flour – that’s basically how my journey with self-rising flour happened, too.
My husband took the last bag of flour today and it was self-rising. Found this recipe – will let you know how it turns out tomorrow.
I made this recipe & added a pinch of cinnamon & chocolate chips! My family loved it thank you so much!
I love it with cinnamon as well – and chocolate chips! Thanks for sharing!
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!
That’s a great experiment for us to try. We just created a new cinnamon applesauce version of the bread this weekend and it was AMAZING. New post is up with the recipe if you’re interested https://raveandreview.com/2020/03/cinnamon-applesauce-bread-with-self-rising-flour.html
I tried adding carrots and cinnamon and it tasted amazing!! Thankyou so much for such a great base recipe! Can’t wait to try different combinations 🙂
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!
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!
Had over ripe bananas, decided to make banana bread for the 1st time, in the oven now! Can’t wait to try it.
I hope you love it as much as we do!
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?
Laura, you don’t need to sift it or do anything special!
Is it possible to make this bread in the bread machine?
I’ve never tried it, but I imagine you can if you turn off the rising settings.
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.
I hope it was all you were hoping for! I’m so glad it could put a smile on your face – we need more of those these days!
Very Yummy! Just made it tonight and it is delicious! I have a feeling there won’t be any left for tomorrow.
Enjoy!
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
Oooh, I want to try your version! That sounds heavenly 🙂
How long should you bake it if you double the recipe?
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!
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.
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
That’s a great question. It sounds delicious with peanut butter!
Would this work in an 8 inch disposable loaf pan as well?
I’m sure it would be fine!
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
I would just add another 1/2 recipe to your bowl if you are able. If you don’t have more bananas, I’ve successfully used applesauce before!
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
Turned out great. Awesome recipe I’ll be using again.
I’m glad you liked it!
I’m doing muffin ones two with the loaf how long for the muffins
It depends on muffin size, of course, but I would start at 35 minutes and check for doneness then. Some people say 45 minutes, some even more.
Can I substitute granulated sugar with brown sugar? If so do I have to alter the volume any other wet/dry ingredients?
I’ve never tried that, but it seems like a great idea to try!
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!
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.
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.
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😊
Glad you enjoyed it!
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.
I love it with chocolate chips! My son is a bigger fan of the traditional loaf, so I typically do one of each 🙂
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..
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!
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!
I’m glad you liked it! I also cut the sugar and haven’t missed it yet 🙂
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.
Sorry, glad egg should be FLAX egg using ground flax seeds and it turns out almost as high in the pan as if it had real eggs.
Yum. Thanks for the recipie.
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!
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!
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.
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!
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!😀
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
oops meant you.
Really good recipe.. Thanks for sharing it!
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.
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!
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!
Thank you! I will try it today and comment 🙂
Added blueberries and apple/blackcurrent juice, as didn’t have quite enough oil.
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.
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!
I’m so glad you’re enjoying it! It’s an absolute favorite here with friends and family
Can you use splenda instead of white sugar ?
You can, just follow the conversion chart from Splenda. You can also cut out at least half of the sugar in the recipe and it still tastes great, FYI
Egg replacement ideas for this recipe?
Just made it today. Very easy and very yummy. I just added in walnuts.
Made this tonight with pecans and it’s the best banana bread I’ve ever made! So soft and moist! Took 70 minutes at 325 for me. Great easy recipe.
Ran out of all-purpose flour, this recipe showed up first in my search, I had all the ingredients. We have way too many bananas now, I used 4 smallish ones. I thought this might be too plain, wasn’t sure about it. Family came over and everyone LOVED it, ate most of it within an hour. Thanks for the recipe!
Have been making banana bread for way to many years lol … If you have any left after a couple of days slice it into 1/2 inch thick slices and toast it until it’s golden brown and butter like you would regular toast …. Its delicious !!!
That’s a great idea!
I use this recipe a lot!!
I have played a little with it.. cut the oil by half and added a cup of softened peanut butter! YUM!! ….if you are banana and PB sandwich lover like I am.😊
Oooh I want to try it with PB now 🙂 Thanks for the tip!
I ve just put it , in the oven . Hopefully should be great. Thankyou for the lovely recipe. Keep posting. ☺️
Hi!, can we use homemade self-rising flour which is all-purpose flour mixed with baking powder and salt for this recipe?
Yes, you can!
I’m bookmarking this awesome recipe for repeat use. It’s nice and simple but tastes great. I used only 3/4 cup of sugar and spiced it up with 1/4 tsp each of cinnamon, nutmeg, ginger and allspice. The family loved it! Thanks for the recipe!
Great banana bread recipe.
I added 2 tsp of rum and 1/4 cup ground almonds. It came out even better.
I made this today…easy and delish. I added Craisins, Belgian chocolate, and chopped pecans to the batter.
I made this bread again today. This time, I added pecans, chocolate, Craisins, and apricots…delicious!
I also added pecans to mine. This is an awesome recipe and I also divided into two loaves.