This banana bread recipe uses self-rising flour, melted butter, and buttermilk for the fluffiest, moist bread. This delicious quick bread is prepared in a single bowl making this recipe quick and easy. The bread is fluffy and irresistible. Enjoy a slice for a quick breakfast or as an afternoon snack.
When bananas ripen too quickly, homemade banana bread is a must. This is the best banana bread recipe to use up ripe bananas. It uses simple ingredients, and you only need one bowl to prepare it. There is no need to break out the electric mixer. The bread comes out moist, fluffy, and full of banana flavor.
Moist banana bread has a tender crumb thanks to the melted butter and buttermilk in the batter. Like this 3-ingredient biscuit recipe, self-rising flour shortens the ingredient list and makes this quick bread recipe a breeze.
The banana flavor of this bread is prominent thanks to plentiful bananas in the batter. The delicious banana bread is kept simple and classic with pantry ingredients and chopped nuts folded into it. This will soon become your favorite recipe for banana bread.
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Easy Banana Bread Recipe
- This easy quick bread recipe uses simple ingredients, including pantry and refrigerator staples.
- When you have extra bananas, banana bread is a great way to use the ripened fruit (even soft brown bananas). Using these over-ripe bananas for baking eliminates food waste.
- This classic banana bread loaf is traditionally flavored, so the banana taste shines through.
- Walnuts add crunch, creating the perfect contrast with the soft, fluffy banana loaf.
Self-Rising Flour in Quick Bread
Self-rising flour has baking powder and salt mixed into it, eliminating the need to add additional leavening agents (in most cases). Make your own by mixing two cups of all-purpose flour with one tablespoon of baking powder and ½ teaspoon salt. Self-rising flour and all-purpose flour cannot be used interchangeably.
Ingredients
- Self-Rising Flour - Utilizing self-rising flour eliminates the need to add additional leavening agents like baking powder or baking soda.
- Large Bananas - Use only ripe bananas when making banana bread. As bananas ripen, the starch turns into sugar, making them sweeter. Their softer texture is also easier to incorporate into batter and dough.
- Light Brown Sugar (packed)
- Large Eggs (room temperature)
- Unsalted Butter (melted) - This recipe uses butter instead of oil for a richer flavor.
- Pure Vanilla Extract
- Buttermilk - Buttermilk assists in flavor, leavening, and moisture. Make your own at home by mixing ½ a cup of whole milk with a ½ tablespoon of lemon juice or vinegar. Let the mixture sit for at least five minutes before using it.
- Walnuts (optional) - Chopped walnuts add a delightful textural contrast to banana bread.
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
- Preheat the oven to 350 degrees F. Grease a loaf pan with cooking spray or melted butter and set it aside.
- Place the bananas in a large bowl and mash them until smooth.
- Whisk the melted butter, sugar, and buttermilk into the mashed bananas. Add the eggs and vanilla extract and mix until well combined.
- Fold the flour into the banana mixture and mix just until incorporated. Fold in the walnuts (if using).
- Pour the banana bread batter into the prepared loaf pan and smooth it into an even layer.
- Bake the banana bread for 50-55 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool slightly before removing it from the pan and placing it on a wire rack to cool completely.
Ingredient Substitutions
- Light Brown Sugar - Granulated Sugar, Dark Brown Sugar, Coconut Sugar
- Melted Butter - Avocado Oil, Vegetable Oil, Canola Oil, Coconut Oil
- Walnuts - Pecans, Almonds
- Optional Add-Ins - Chocolate Chips, Chia Seeds, Flax Seeds
Variations
- Chocolate Chip Banana Bread - Fold in ½ cup of semi-sweet chocolate chips or chunks alongside the walnuts.
- Mini Loaves - Pour banana bread batter into mini loaf tins or a mini loaf pan. Bake mini loaves for 30 - 35 minutes. *Baking time will vary.
- Banana Nut Muffins - Pour banana batter into a greased or lined 12-cup muffin tin. Top batter with additional chopped walnuts. Bake at 375°F for 20-25 minutes. *Baking time will vary.
For a fun banana bread variation, try this recipe that uses coconut flakes.
Suggested Equipment
- Pyrex Large Mixing Bowl - I love using clear glass bowls for baking. The visible sides make it easy to see that everything has been properly mixed.
- Rubber Spatula - Spatulas are essential for scraping the bowl and folding ingredients into the batter.
- Loaf Pan - You will need one 9x5-inch loaf pan for this recipe.
Storage
Store cooled leftover banana bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 5 days.
Delicious Banana Recipes
- Banana Bread Baked Oatmeal
- Pumpkin Banana Bread
- Banana Blueberry Oatmeal Muffins
- 3-Ingredient Banana Oatmeal Cookies
- Banana Pound Cake Loaf
- Peanut Butter Banana Oat Bars
Expert Tips
- Use ripe or overripe bananas.
- Use room-temperature eggs for the best incorporation.
- Spoon and level the flour for accurate measuring.
- Refrain from over-mixing once the dry ingredients are added.
- Bake the bread in a preheated oven for even baking.
- Sprinkle the loaf with additional chopped walnuts for a pretty appearance and added crunch.
Frequently Asked Questions
Banana bread is great for freezing. Wrap the loaf in plastic wrap and then foil. Or transfer slices of bread to a freezer-safe bag. Freeze banana bread for up to 3 months, and thaw the bread completely before eating.
No, baking recipes using self-rising flour, like this one, are designed around this flour. All-purpose flour and self-rising flour have different protein levels amongst the addition of salt and baking powder in self-rising flour.
Over-ripe bananas are perfectly fine for baking banana bread. In fact, they are sweeter and softer, making them ideal for baking.
If you make the recipe, don’t forget to rate the recipe, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Banana Bread with Self-Rising Flour
Ingredients
- 3 large ripe bananas about 1 cup
- ½ cup unsalted butter melted and cooled
- ¾ cup light brown sugar packed
- ½ cup buttermilk
- 2 large eggs room temperature
- 1 teaspoon pure vanilla extract
- 2 cups self-rising flour
- ½ cup walnuts chopped
Instructions
- Preheat the oven to 350°F. Grease a loaf pan with cooking spray or melted butter and set it aside.
- Place the bananas in a large bowl and mash them until smooth.
- Whisk the melted butter, sugar, and buttermilk into the mashed bananas. Add the eggs and vanilla extract and mix until well combined.
- Fold the flour into the banana mixture and mix just until incorporated. Fold in the walnuts (if using).
- Pour the banana bread batter into the prepared loaf pan and smooth it into an even layer.
- Bake the banana bread for 50-55 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool slightly before removing it from the pan and placing it on a wire rack to cool completely.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Chrissy
I love this recipe! I have been trying to find a recipe that's close to my Mom's. She used self rising flour buttermilk and brown sugar along with other ingredients I followed the recipe using the doubled instructions and it turned out really good. This is by far the best banana nut bread I've made.
Katelyn Theofanis
Chrissy, I am so happy you enjoyed this banana bread recipe. It is also my favorite banana bread recipe. Thank you for this fantastic review!