![]() ![]() And I can confirm that it is now absolutely banging. I’m not kidding, I’ve eaten roughly eleventy million of these things since I came up with the idea! Admittedly that’s because I’ve done a lot of tests to get the recipe just right. Please refer to my Disclosures Page for more details. Here’s a picture of the one baked in a ramekin.This post may contain affiliate links. The very small (but deep) loaves were done in about 45 minutes. We baked the small loaves in a Breville toaster oven. The half batch filled one mini loaf pan (about 3×5) and a small souffle type ramekin dish. My daughter and I had one very brown banana to use up, so last night we made a quick batch of banana bread using half the ingredients below. They’re super fudgy - almost like fudge in cookie form, though they do have a nice cookie shell. ![]() This is kind of an overlooked recipe, but the cookies are very good. Self-Rising Double Chocolate Cookiesīy the way, if you have self-rising flour in the house you might as well try these Self Rising Flour Double Chocolate Cookies. I only recently found this one but love it. Another good one (again, made with all-purpose) is the Diamond Walnut Banana Bread recipe from the back of the Diamond Walnuts bag. ![]() If you’d rather just make banana bread using all-purpose flour, I recommend the Starbucks Banana Bread Copycat recipe. I keep the canister of powdered buttermilk in the refrigerator and it seems to last forever. I use a brand called Saco, but I’m sure there are tons of other good ones. By the way, if you are always scrambling for a buttermilk substitute, do yourself a favor and buy a canister of powdered buttermilk. If you only want 3 tablespoons of buttermilk, you can measure out 3 tablespoon of milk and add about 3/4 teaspoon of lemon juice or vinegar. For this recipe you would use 3 tablespoons of that mixture and have some buttermilk substitute left over. To make one cup of buttermilk, you generally mix 7 1/2 oz of milk with 1 tablespoon (which is 1/2 oz) of lemon juice or vinegar and let it stand for 10 minutes. Ingredients for Self-Rising Flour Banana Bread - Salt needed only if using self-raising. So if you are in a country where they sell self-raising flour, you may want to add 1/4 teaspoon of salt to the banana bread batter. I only recently learned that self-raising flour contains only flour and baking powder and does not contain salt. The flour I grew up with and which grocery stores here in the Southern US are stocked with is self-rising flour, which is a mixture of flour, baking powder and salt. That’s because self-rising flour includes salt. Also, you may notice there is no salt in the ingredient list. It has a golden brown crust, and if you follow the technique carefully without over-mashing the bananas or using too much flour, you should get a domed or slightly rounded loaf. ![]() Because self-rising flour is somewhat acidic from the baking powder, the non-crumbly banana bread bakes up paler than usual. This recipe gives you a nicely shaped loaf with a lovely crack down the center. The original banana bread recipe with self rising flour is from Martha White brand flour, but I actually used White Lily self-rising flour, which you can buy on-line. Texture shot of the Self-Rising Flour Banana Bread Self-Rising Flour Brands It gives you a nicely shaped loaf with a domed top and a lovely crack down the center. This is a really good basic and easy banana bread recipe. Now I buy self-rising flour just to make this banana bread. Perhaps you bought some for biscuit-making and have over-ripe bananas? That was my situation when I first tried the recipe. Advertisement This recipe for self-rising flour banana bread might come in handy when you’re looking for ways to use self-rising flour. ![]()
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