Scrumptious Banana Bread With Self Rising Flour - Tantalise My Taste Buds (2024)

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This scrumptious olive oil dairy free Banana Bread with self rising flour and brown sugar is delicious and flavorful and best eaten lukewarm. There is no stand mixer or even electric hand beater required to make this. Just a sieve and a spoon.

I love it spread with salted butter but your favorite dairy free alternative will work just as well.

Despite buying bananas at least twice a month for the past six months, I never quite got to the point of making the self rising flour banana bread that I have been craving since the lockdown started a few months ago.

I love this Easy Moist Banana Walnut bread but wanted to make a moist banana bread with self rising flour that didn’t require a stand mixer for creaming butter and sugar. I had made an olive oil lemon ricotta bundt cake earlier and wanted to test whether the olive oil would make any difference to the flavor of the banana bread.

The thought of having to maneuver the stand mixer across from it’s home in the corner of the small kitchen workspace, and then all the cleaning involved seemed a bit excessive to sate my craving for banana bread. This quick and easy no mixer required self rising flour banana bread takes at most 20 minutes to mix with a spoon or whisk, then another 65-75 minutes to bake. You may go a little batty during that time waiting for it to finish baking, because the aromas are unbelievably mouth watering.

When my friend brought a birthday card for me to sign for one of our Directors, I decided that it was as good a time as any to try out this new olive oil banana bread recipe with self rising flour and brown sugar.

I was pleasantly surprised at how moist and delicious this olive oil banana bread self rising flour recipe turned out. Although the Chocolate Ganache cupcakes and Lemon Ricotta bundt cake were devoured, the sleeper hit was the humble self rising flour banana bread with the walnut and brown sugar streusel. Sunita says that her favorite part of this banana bread is the crunchy streusel.

The other Director whose birthday was two days later requested a banana bread for his birthday too. He called me from his car to thank me and to say that he was feeling selfish and taking it home, refusing to share with anyone in the office.

Tips to make dairy free banana bread with self rising flour (without baking soda and butter)

I had never made a banana bread without baking soda before, and knew that the baking soda and lemon juice helps to make the banana bread rise but also assists with giving it the beautiful deep color.

To get the rise I wanted I used self raising flour and did not add any additional baking powder.
To ensure that the banana bread with self rising flour would not be pale and dull looking, I used light brown sugar that would also give a deeper flavor than granulated white sugar as well as a boost of rich color.
To give a delightful crunchy top I added a fat-free streusel of chopped walnuts and light brown sugar. It definitely adds some texture and flavor.
To make dairy free banana bread with self rising flour I prefer to use olive oil, but you can also make your banana bread with coconut oil or vegetable oil.

How to make banana bread

: Sift the self rising flour and brown sugar in a clean bowl and rub out any sugar clumps that are left behind

: Add the chopped walnuts and salt to the sifted flour and sugar

: Mash the ripe bananas in a medium size bowl until there are mostly no lumps

: Add the olive oil, vanilla extract and lightly beaten eggs to the bananas and whisk for a minute or two until the mixture is well combined

: Make a well in the center of the dry ingredients and add the banana mixture.

: Fold through until just combined and no slicks of wetness remain. Be careful not to overmix the batter or it will be tough.

: Pour the batter into the lined loaf baking tin and smooth the surface then use a spoon to cover evenly with the streusel

: Remove the banana bread from the oven and leave to cool in the pan for 10 minutes before removing from the loaf tin and letting it cool on a cooling rack until lukewarm.

For other delicious breakfast ideas check out the recipes below:

Almond and Coconut breakfast pancakes
Gluten Free Keto Almond Coconut bread
Greek yogurt and Granola breakfast bowl
Homemade Toasted Luxury Berry Nut Muesli
Dairy Free Overnight Muesli and Oats

Scrumptious Olive Oil Dairy Free Banana Bread with self rising flour

Razena Schroeder

This scrumptious and memorable olive oil dairy free Banana Bread with self rising flour and brown sugar is delicious and flavorful and best eaten lukewarm.

5 from 4 votes

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Prep Time 20 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Pastry and bread

Cuisine Cape Malay

Servings 12

Calories 335 kcal

Ingredients

Walnut Streussel

30 grams chopped walnuts approximately 1/4 cup
25 grams light brown sugar approximately 2 tablespoons or 30 ml

Banana bread batter

280 grams self raising flour approximately 500 ml or 2 cups
200 grams light brown sugar approximately 250 ml or 1 cup
1.25 ml salt approximately 1/4 - 1/2 teaspoon
60 grams chopped walnuts approximately 1/2 cup
340 grams very ripe banana flesh, mashed approximately 3 large bananas
2 large eggs, beaten
125 ml extra virgin olive oil approximately 1/2 cup
10 ml vanilla extract approximately 2 teaspoons

Instructions

How to make oil free streusel

Mix the chopped walnuts and brown sugar for the streusel and set aside until required. Make sure there are no lumps of sugar.

How to make banana bread

Heat the oven to 160 Celcius (140 fan) / 325 F / Gas Mark 3.
Line 9 x 5 inch loaf pan with parchment paper and brush with oil including the sides of the pan that are not covered. Leave the parchment overhang for easy removal later.
Sift the self rising flour and brown sugar in a clean bowl and rub out any sugar clumps that are left behind.
Add the chopped walnuts and salt to the sifted flour and sugar.
Mash the ripe bananas in a medium size bowl until there are mostly no lumps.
Add the olive oil, vanilla extract and lightly beaten eggs to the bananas and whisk for a minute or two until the mixture is well combined.
Make a well in the center of the dry ingredients and add the banana mixture. Fold through until just combined and no slicks of wetness remain. Be careful not to overmix the batter or it will be tough.
Pour the batter into the lined loaf baking tin and smooth the surface then use a spoon to cover evenly with the streusel.
Bake for 65-75 minutes or until a wooden skewer comes out clean. Mine was done by 70 minutes.
Remove the banana bread from the oven and leave to cool in the pan for 10 minutes before removing from the loaf tin and letting it cool on a cooling rack until lukewarm.
Slice and serve while lukewarm.

Notes

Use very ripe bananas to get the most delicious result. Mine were covered in brown spots without being mushy.
Serve with lashings of butter or dairy-free alternative.

Nutrition

Calories: 335kcalCarbohydrates: 43gProtein: 5gFat: 16gSaturated Fat: 2gCholesterol: 27mgSodium: 57mgPotassium: 190mgFiber: 2gSugar: 22gVitamin A: 58IUVitamin C: 2mgCalcium: 32mgIron: 1mg

Disclaimer: Nutritional information for the recipe is an approximation and varies according to the ingredients and products used.

Keyword breakfast, dairy free, easy baking

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About Razena Schroeder

Always remember life is short, so live it well and be kind.