The Best Banana Bread Recipe (With Self-Rising Flour!)

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Banana bread is one of my ultimate comfort foods and is always a wonderful breakfast or snack during the day! This is such an easy recipe and I can’t wait to share The Best Banana Bread Recipe (With Self-Rising Flour!) with you! 

Loaf of banana bread halfway sliced sitting on a wooden cutting board on a white table with a plate alongside with a slice of banana bread and butter on it with a fork.

I adore banana bread! It’s just a giant hug on a plate and one of my favorite breakfasts. I like to warm it up in the microwave with a little salted butter on top and have it with some scrambled eggs. Oh, I could drool right now just thinking about it! Homemade banana bread is just delicious and makes the house smell wonderful. I like to double my recipe sometimes and put a loaf in the freezer for another day. So what are we waiting for? Let’s get down to baking and make this easy banana bread recipe! And to top off all the deliciousness, this is a wonderful recipe to help make sure you don’t have food waste. If your bananas are too far gone to eat, you can turn them into something else and you haven’t wasted food or money. I love that!

3 sets of bananas at different stages of ripeness including green underripe bananas, perfecly yellow ripe bananas and brown over ripe bananas

How Ripe Should Bananas Be for Banana Bread?

The best bananas for a loaf of banana bread are overripe bananas that have turned deep yellow with brown spots or black spots. Bananas get sweeter through the ripening process, so the more ripe the banana, the sweeter the banana bread. Overripe bananas are super sweet and make this bread magical. You don’t need nearly as much sugar because you are using the already sweet bananas. Think mushy bananas with brown spots – that’s the magic this bread needs to give this recipe the strong banana flavor. Yellow bananas and green unripe bananas are just not going to be as good in your loaf. Too-ripe bananas that can no longer be eaten make perfect banana bread. Our grocery store has a section for over-ripe bananas that are perfect for banana bread, and they are sold a a steep discount too!

Do keep an eye out though, totally rotten bananas will attract fruit flies and it takes forever to get those little buggers out of your house!

​Ingredient List:

Ingredients for banana bread including self rising flour, bananas, butter, pecans, yogrut, vanilla, eggs, cooking spray and brown sugar
  • Bananas (Over Ripe) – I use medium size bananas, but large bananas are fine too. Whatever you have!  
  • Eggs – I use large eggs or extra large eggs. Whatever I have on hand is what I use, it does not matter for this recipe at all. 
  • Vanilla Extract
  • Plain Greek Yogurt – The yogurt may seem like an odd addition, but it makes for the most moist banana bread.
  • Unsalted Butter – If you only have salted butter, that will work fine as well. 
  • Brown Sugar
  • Self Rising Flour
  • Pecans, Toasted

Cooking Instructions:

Let’s get baking on my favorite banana bread recipe!

Step 1

Preheat the oven to 350 degrees.

Step 2

Toast pecans in the oven on a cookie sheet for 3-5 minutes at 350*. 

Step 3

Spray a loaf pan with pam cooking spray. Add in a sheet of parchment paper. Then spray the parchment paper with a little bit of cooking spray as well. The parchment paper along with the greased loaf pan ensures that the bread will come out of the pan perfectly very single time without taking any chances. 

Step 4

Peel the bananas and place them into a large mixing bowl. I like to use a large bowl so there is no spilling over of the ingredients as you add them. Using a potato masher or pastry cutter, mash the bananas until they are a liquid batter, but will still have lumps. We don’t want any big pieces of bananas left, but small chunks are fine!

Step 5

Starting with the wet ingredients, go ahead and add in the eggs and vanilla extract and mix well with a whisk. You can use an electric mixer if you’d like, but I find it’s unnecessary and the hand mixer is just another thing to clean up. I just whisk this batter by hand. I love to do that when I can!

Step 6

Add in the yogurt and melted butter and mix well with a whisk. 

Step 7

Next, let’s add the dry ingredients. Start with adding in the brown sugar and mix well. The banana bread batter will look runny at this point and that’s just what we want, so do not worry.

Step 8

Add in the self-rising flour and mix slowly to avoid spilling flour everywhere. This will be a thick batter once all the flour is incorporated. Usually, for baking you’d want to sift the flour. This recipe has chunks of bananas and nuts, so I skip sifting the flour and save a little time!

Step 9

Add in the toasted pecans and stir with a spatula to mix in all the pecans throughout the batter. 

Step 10

Banana bread batter in a loaf pan lined with parchment paper waiting to go into the oven.

Pour batter into prepared loaf pan and smooth the top of the batter. Place the loaf pan on top of a baking sheet (just in case of spills!).

Step 11


Bake in the oven at 350* for 55-65 minutes. If the top gets too brown before the loaf is done, place aluminum foil loosely over the top of the pan. Banana bread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should be golden brown.

Step 12

Let cool for 10-15 minutes, remove loaf from pan to a wire rack to further cool. Slice and enjoy!

Step 13

Store in an airtight container at room temperature for up to 5 days.

Recommended Equipment

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Pastry cutter and wire whisk in a blue glass bowl as equipment needed for banana bread recipe

Baking Equipment

  • Oven Mitts – This is a heavy and hot dish! Make sure you have good oven mitts to protect your hands!
  • Baking Sheets – These Nordic Ware natural aluminum commercial baker’s half sheets are my absolute favorite baking sheets I’ve ever owned in my cooking days! They are super heavy-duty, have a great rim around them, and stay in great shape no matter what you cook on them. And they clean up incredibly easily as well!
  • Parchment Paper Sheets – This is parchment paper that’s already cut for you! And it is the size of a half-baking sheet pan, which is absolutely perfect!
  • Pastry Cutter – I use this for all kinds of things in the kitchen besides cutting butter into dough. I love this cutter to mash bananas for banana bread!

Prep Equipment

  • Potato Masher – This is the one I use time and time again. I love anything that’s the OXO Good Grips brand, and this potato masher is no different!
  • Flat Whisk – I adore this OXO Good Grips Flat Whisk. If I couldn’t have anything else in the kitchen, THIS is the gadget I’d keep. It’s the best whisk I’ve ever had and the flat part of the design is such a game-changer for making things in the pan! I could not recommend this more! This is the only brand I’ve ever had, and I’m a big fan of all the OXO products.
  • Spatula Set – This is the greatest set ever. Not only does it have several handy spatulas, it has a few tiny ones too, to help you get every single scrape out of jars and containers!
  • Glass Mixing Bowls – This is a nesting set of glass bowls. I find I can’t have enough glass bowls in my kitchen!
  • Cooling Rack – These are nice and sturdy cooling racks for all your baking needs!
  • Airtight Food Storage Containers – These are fantastic. They keep food air-tight and fresh so well!
  • Loaf Pan – I love this non-stick baking loaf pan! It’s a favorite at my house. I used it all the time for pound cakes and banana bread.
A loaf of banana bread fresh out of the oven in its loaf pan sitting on a wire cooling rack

Substitutions, Modifications, and Variations

Here are all the ways you can make this great recipe for banana bread your own, with the simple ingredients you have on hand already!

Substitutions

This recipe is VERY forgiving and super accommodating. It will turn out a perfectly delicious banana bread every time! 

Have an extra banana? Throw it in! Little short on the yogurt amount? Add in extra butter instead! No butter? No problem, use the same amount of vegetable oil. 

Eggs – Substitute 1/4 cup applesauce for every egg.

Yogurt – Feel free to use milk, sour cream, or flavored yogurt. 

Butter – Vegetable oil or coconut oil works great! Olive oil would change the taste of the bread, but would still probably be quite good. 

Brown sugar – White sugar works fine in this recipe. Add in some molasses (1-2 tablespoons) if you have them and you’ll get the same flavor of the brown sugar! If you want to use less sugar, you can also substitute in some maple syrup. 

Pecans – Try walnuts, pistachios, cashews or even peanuts! Pecans have my heart in this recipe though. 

Salt – Feel free to add a teaspoon of salt to this recipe. I omit it in the batter personally. I love to have this bread served warm with salted butter on top, and I find it’s too much salt if I’ve added it to the batter too. 

​Self Rising Flour – Feel free to use All-Purpose flour, but remember you’ll need to add a leavening agent! Add in 1 teaspoon of baking soda if you substitute with all-purpose flour vs. the self raising flour. You can also substitute whole wheat flour in this recipe. It will also require a leavening agent. 

Modifications

This amazing banana bread can be modified very easily to fit almost any dietary needs or desires.

Gluten-Free

Want to make this recipe gluten-free? No problem! Just substitute the self-raising flour for a gluten-free flour that is equal cup for cup measure as flour in recipes such as King Arthur’s Measure for Measure Flour.  

Dairy-Free

It’s pretty easy to make this recipe dairy-free as well! Instead of eggs, use a half cup of applesauce. You can get wonderful almond-based yogurt now to substitute the Greek yogurt. Any vegan cream cheese or yogurt will work beautifully here. And for the butter, you can use vegan butter, or more easily, just simply use vegetable oil. And there you have it, a dairy-free banana bread! 

Variations

There are so many variations of banana bread! You can add some cocoa powder and make it chocolate banana bread! Peanut butter banana bread is also pretty darn tasty. Lots of people like a hint of cinnamon in their bread. Or you can add chocolate chips and have chocolate chip banana bread, which is an absolute delight! If pecans aren’t your thing, try adding walnuts instead. Truly, play around with this recipe and make it just the way you want it! There are all kinds of optional add-ins you could choose. 

​Mini Loaves

Sometimes I’ll make this recipe in the aluminum foil mini loaf pans you can get in the baking aisle at the grocery store. They are nice to take as treats or gifts to people that need a little pick-me-up but don’t need an entire loaf of bread. The best thing about baking is sharing with others, after all. 

A loaf of banana bread with 3 slices cut and off to the side on a wooden cutting board with pecans sprinkled around

Storage Tips

You’ll want to store your banana bread loaf in an airtight container. I keep mine on the counter at room temperature, but you can absolutely store yours in the refrigerator if you want. I do not slice it ahead of time, I slice it as we are going to eat it. I think it stays more moist that way. 

Leftover Tips

So, how long does homemade banana bread last? If stored at room temperature in an airtight container, leftover banana bread will last about 5 days. Stored in the refrigerator, you could add a few days and keep it for 7 days. If you freeze it, it can last in the freezer for 3 months. 

Freezer Tips

This bread freezes beautifully.  You can wrap the entire loaf in plastic wrap and then store it in a freezer bag in the freezer, or you can wrap individual slices. I’ll do the individual slices sometimes so that we can grab a slice on the run, and then by the time I get to the office or wherever I’m going, the slice is thawed and ready to eat. Having frozen banana bread ready to go in the freezer makes me feel accomplished at all times!

Freezing Bananas

By the way, let’s just say you have some bananas that are ready to be bread ingredients, but no time to make the bread. Just freeze the bananas and use them another day. I peel the whole bananas and go ahead and cut them up into chunks, and freeze them in a zip-top bag (freezer bag) in the correct increments for bread (3-4 bananas per bag). Of, I’ll use a freezer-safe container. Then when I want to make bread, I pull the frozen leftover bananas from the freezer and then let the frozen banana slices thaw. (Also, can I just say that frozen bananas make wonderful banana ice cream? Just add them to the food processor with a splash of milk or almond milk, and blend, and boom – soft-serve banana ice cream! It’s called Nice Cream. You’re welcome!)

Slice of banana bread with two pats of butter on top melting.

Frequently Asked Questions (FAQ’s)

Why does my banana bread sink in the middle after it comes out of the oven? 

This can happen if there’s too much leavener, like baking soda or powder, or if the bread is underbaked. Make sure to measure ingredients accurately and bake thoroughly. This is why I love to use the self-rising flour. It’s perfect every time and the loaf never sinks in the middle. 

Can I make banana bread without eggs?

Yes, you can substitute eggs with applesauce! One-quarter cup of apple sauce for every egg called for in a recipe.

Can I use all-purpose flour?

Yes, but you will need to add a teaspoon of baking soda as a leveling agent to make your bread rise when baking. 

Can you use frozen bananas for banana bread?

Absolutely! I do it all the time! Just thaw them to room temperature and proceed with the recipe. If there is any excess liquid from the bananas, go ahead and drain that liquid off before you mash the now-thawed bananas. I use this method a lot. My fresh bananas go bad, and I’ll not have time to make the banana bread, but I have the bananas there and lingering and languishing. The quick solution is to freeze the bananas for another day! 

Could I make these as muffins instead?

Absolutely! Nothing more yummy than banana muffins! Line your muffin tin with liners and fill 2/3 of the way full for each muffin tin. Baking time will decrease to 20-25 minutes.

Loaf of banana bread halfway sliced sitting on a wooden cutting board on a white table with a plate alongside with a slice of banana bread and butter on it.

Wrap-Up – The Best Banana Bread Recipe (With Self-Rising Flour!)

There we have it! I couple of brown bananas that would have been thrown out have been turned into the tastiest banana bread you could want! This quick bread is a favorite recipe of mine and I make it often for my family. I think it’s always handy to have a recipe you can whip up with a few common ingredients. And an easy banana nut bread can be whipped up to take as a treat or gift pretty quickly, too. I can’t wait to hear what you think of this recipe. Let me know. I’m off to go have a warm slice of banana bread! Happy Baking! And until next time, Just Keep Shuffling!

Loaf of banana bread halfway sliced sitting on a wooden cutting board on a white table with a plate alongside with a slice of banana bread and butter on it with a fork.

The Best Banana Bread Recipe (With Self-Rising Flour!)

Print Recipe
Banana bread is one of my ultimate comfort foods and is always a wonderful breakfast or snack during the day! This such an easy recipe and I can't wait to share The Best Banana Bread Recipe (With Self-Rising Flour!) with you!
Prep Time:15 minutes
Cook Time:55 minutes
Total Time:1 hour 10 minutes

Equipment

  • 1 Glass mixing bowl
  • 1 Wire wisk
  • 1 Potato Masher
  • 1 Loaf Pan
  • 1 spatula

Ingredients

  • 4 medium Bananas Over Ripe
  • 2 Eggs
  • teaspoons Vanilla Extract
  • 1 cup Plain Greek Yogurt
  • ½ cup Unsalted Butter 1 stick
  • 1 cup Brown Sugar
  • 2 cups Self Rising Flour
  • ¾ cup ​Pecans Toasted

Instructions

  • Preheat the oven to 350 degrees.
  • Toast pecans in the oven on a cookie sheet for 3-5 minutes at 350*.
  • Spray loaf pan with pam cooking spray. Add in a sheet of parchment paper. Then spray the parchment paper with a little bit of cooking spray as well.
  • Peel the bananas and place them into a large mixing bowl. Using a potato masher or pastry cutter, mash the bananas until they are a liquid batter, but will still have lumps. We don’t want any big pieces of bananas left, but small chunks are fine!
  • Add in the eggs and vanilla extract and mix well with whisk.
  • Add in the yogurt and melted butter and mix well with whisk.
  • Next add in the brown sugar and mix well.
  • Add in the self-rising flour and mix slowly to avoid spilling flour everywhere. This will be a thick batter once all the flour is incorporated.
  • Add in the toasted pecans and stir with a spatula to mix in all the pecans throughout the batter.
  • Pour batter into prepared loaf pan and smooth the top of the batter.
  • Bake in the oven at 350* for 55-65 minutes. If the top gets too brown before the loaf is done, place aluminum foil loosely over the top of the pan.
  • Let cool for 10-15 minutes, remove loaf from pan and enjoy!
  • Store in an airtight container at room temperature for up to 5 days.
Course: Breakfast, Snack
Cuisine: American
Keyword: Banana Bread, Banana Bread with Pecans, Banana Bread with Self-Rising Flour, Fresh Banana Bread, Homemade Banana Bread
Servings: 8
Cost: 5

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