Banana Nut Bread with Self Rising Flour
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Moist and simple banana nut bread made with self rising flour. No baking soda, no fuss just pure banana flavor and warm, nutty bites in every slice.
- Prep time
- 10 minutes
- Cook time
- 60 minutes
- Total time
- 1 hour, 10 minutes
- Yield
- 8 servings
Ingredients
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 215g) 1/2 cup chopped walnuts or pecans (optional)Instructions
1. Preheat oven to 350°F. Line a loaf pan with parchment, spray, and set aside. 2. In a bowl, beat butter and brown sugar on low speed until blended. 3. Add eggs one at a time, mixing after each. 4. Add mashed bananas and vanilla, mix just until combined. 5. Add self rising flour; stir just until no dry flour remains. 6. Fold in chopped nuts, if using. 7. Pour batter into prepared pan and smooth the top. 8. Bake 60 minutes or until a wooden pick comes out clean. 9. Let cool in pan 5 minutes, then transfer to a wire rack. 10. Cool completely before slicing. Store airtight.Notes
Self rising flour simplifies baking and still creates perfect rise. Use very ripe bananas for best flavor. Wrap loaf tightly and store at room temp for up to 4 days or freeze up to 3 months.Nutrition
- Calories
- 345
- Fat
- 13g
- Saturated fat
- 7g
- Sugar
- 13g
- Sodium
- 345mg
- Protein
- 5g
- Carbohydrates
- 52g
- Fiber
- 2g