This banana bread with self-rising flour is SO easy to make with just 5 simple ingredients. Its delightful moistness and fluffy texture, combined with a mega banana flavor, are sure to make this your new favorite banana bread recipe!
Reasons to Love this Homemade Banana Bread
- So moist and fluffy! It's a great texture for babies as well.
- Made in one bowl
- Minimal ingredients - 5 simple ingredients are all you need! No need for leavening agents.
- A delicious way to rescue those overripe bananas before they reach the point of no return
If you are looking for more healthy banana bread recipes, you MUST try this banana date bread that's made in a blender.
And here's a collection of fun and healthy banana recipes to share with kids.
- Bananas - be sure to use over-ripe bananas with plenty of brown spots. The more ripe they are, the sweeter and more moist the bread will be.
- Greek yogurt - adds moisture while adding a healthy dose of protein, fat, and calcium. Whole milk, plain yogurt will work best.
- Eggs - be sure to use room temperature eggs. I usually take them out of the refrigerator about 30 minutes prior to baking.
- Self-rising flour - otherwise known as self raising flour, this particular flour is a blend of all purpose flour with baking powder and salt. My personal favorite is King Arthur. Because you'll have extras, you HAVE to make these 3 ingredient pancakes and protein pizza!
- Pure vanilla extract
- Chocolate chips (optional) - for extra sweetness and yumminess.
Step 1: Preheat oven to 350°F. In a large mixing bowl, peel and mash the bananas using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine.
Step 2: Add the rest of the ingredients and mix until just combined. Be careful not to over mix. Fold in chocolate chips or optional add-ins (see below), if using.
Step 3: Evenly distribute the batter into prepared loaf pan. Bake for for 30-35 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
Step 4: Allow the bread to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.
Substitutions and Variations
- Dairy-free - any non-dairy Greek yogurt alternative will work. You could even leave it out.
- No self-rising flour? You can use all purpose flour, white whole wheat flour, or oat flour and add 2 ¼ teaspoons of baking powder.
- Instead of chocolate chips, try adding blueberries, chopped strawberries, raspberries, diced apples, or dried fruits.
- Add finely chopped nuts, like walnuts (you should totally try this banana walnut cake also!), pecans, peanuts, etc.
- Spice it up - try adding some cinnamon or other warm spices like nutmeg, cloves. You could even add pumpkin pie spice.
Tips for Success
- Avoid using cooking spray to coat the loaf pan. For whatever reason, the 2 times I've tried using it, my banana bread stuck to the bottom.
- Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
- Cool completely - the bread will be really moist when it first comes out of the oven. Allowing for it to sit in the pan for at least 15 minutes will help the bread set and make it easier to remove from the pan.
- Use serrated knife to cut this moist banana bread for perfect slices without squishing the bread.
You can simply enjoy the banana bread as is or spread some:
- Cream cheese
- Peanut butter, nut butter or sunflower seed butter, if nut-free
- Jam (try this no added sugar strawberry jam!)
- A drizzle of honey
My kids also love it as a banana bread parfait! Simply cube the bread and layer in a cup or bowl with Greek yogurt and fresh fruit.
However you decide to enjoy it, this banana bread is an excellent make-ahead breakfast option, a convenient quick snack at home or school (refer to this comprehensive list of school snacks), or a great addition to your school lunch.
Once cooled, store leftover banana bread in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days.
- A whole loaf of bread - cool completely, wrap it in plastic wrap, and place in the freezer bag. Will keep for up to 3 months.
- Individual slices - Stack two to four slices, separating each with a small piece of waxed or parchment paper and wrap each stack in plastic wrap, and place in the freezer bag.
- Or flash freeze, as I recommend for freezing muffins. This will eliminate the need for individual wrapping
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Banana Bread with Self Rising Flour
- 3 medium bananas
- 2 eggs, beaten (room temperature)
- ⅓ cup Greek yogurt (78g), room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups self rising flour
- ½ cup chocolate chips (optional), see note
- Preheat oven to 350°F. Grease a 8x4 inch loaf pan really well with melted butter. Alternatively, line with parchment paper.
- In a large mixing bowl, peel and mash the bananas using the back of a fork or a potato masher. Try to get it as smooth as possible but small lumps are fine.
- Add the rest of the ingredients and mix until just combined. Be careful not to over mix. Fold in chocolate chips, if using.
- Evenly distribute the batter into the prepared loaf pan. Bake for for 30-35 minutes, or until the toothpick comes out clean when inserted into the center of the loaf.
- Allow the bread to cool in the pan for about 10-15 minutes. Then transfer to a wire rack to cool completely before slicing.
- No self rising flour? You can use all purpose flour, white whole wheat flour, or oat flour and add 2 ¼ teaspoons of baking powder.
- Once cooled, store in an airtight container for 1-2 days on the counter or in the refrigerator for up to 4 days.