Banana Bread With Self Rising Flour
Equipment
- 1 medium mixing bowl
- 1 large mixing bowl
- 1 Fork or potato masher
- 1 Whisk or wooden spoon
- 1 9x5-inch loaf pan
- 1 Rubber spatula
- 1 Cooling rack
- 1 Measuring cups set
- 1 Measuring spoons set
Ingredients
- 3 large bananas very ripe mashed
- 120 gram unsalted butter melted and cooled slightly
- 150 gram granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 250 gram self rising flour sifted
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon fine salt
- 60 milliliter milk room temperature
- 80 gram chopped walnuts optional
- 60 gram chocolate chips optional
Instructions
- Preheat the oven to 175°C (350°F) and lightly grease or line a 9x5-inch loaf pan with parchment paper.
- In a medium bowl, peel and mash the bananas with a fork or potato masher until mostly smooth with a few small lumps.
- In a large bowl, whisk together the melted butter and sugar until well combined.
- Add the eggs and vanilla extract to the butter mixture and whisk until smooth and slightly thickened.
- Stir the mashed bananas into the wet mixture until evenly incorporated.
- In a separate bowl, whisk together the self rising flour, ground cinnamon, and salt.
- Add half of the dry ingredients to the wet mixture and gently stir just until combined.
- Pour in the milk and stir to loosen the batter, then add the remaining dry ingredients and fold until no dry flour remains.
- If using, fold in the chopped walnuts and chocolate chips gently with a spatula.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Remove the pan from the oven and let the banana bread cool in the pan for 10–15 minutes.
- Carefully lift or turn out the loaf onto a cooling rack and let it cool for at least another 15 minutes before slicing and serving.
Notes
For best results, use very ripe bananas with lots of brown spots as they add more sweetness and moisture to the bread. Avoid overmixing once the flour is added, or the banana bread can turn dense and tough instead of tender. If the top is browning too quickly, loosely tent the loaf with foil for the last 10–15 minutes of baking. The bread actually tastes even better after resting completely cool and can be wrapped and left at room temperature overnight to slice the next day. You can customize the loaf with nuts, chocolate, or dried fruit, and if your bananas are small, use 4 instead of 3 to keep the bread moist.
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