Okay, so I’ve been meaning to try out this banana bread recipe with self-rising flour for ages. Finally got around to it today! I grabbed my apron, and got to work.
First things first, I preheated the oven to 350F (or 175C for my friends who use Celsius). While that was warming up, I greased up a loaf pan. Just a regular one, nothing fancy.
Gathering everything
Next, I gathered all my ingredients. Here’s what I used:
- 3 ripe bananas, all mashed up
- 1/2 cup of melted butter
- 1 egg,
- 1 teaspoon of vanilla extract
- 1 1/2 cups of self-rising flour
- 1 cup of sugar
Mixing Time
In a big bowl, I mixed the mashed bananas, melted butter, egg, and vanilla. Stirred it all up until it was nicely combined. In another bowl, I just had the self-rising flour and sugar.
Then, I slowly added the dry ingredients to the wet ones. I made sure not to overmix it. I read somewhere that overmixing can make the bread tough, and nobody wants tough banana bread, right? Just mix it enough so it’s all combined and there are no dry spots. You don’t want a mouthful of just flour, yuck!
Bake It Up
Once the batter was ready, I poured it into the greased loaf pan and popped it into the oven. I set a timer for about 50 minutes, but I started checking on it around the 45-minute mark. Everyone’s oven is different, you know?
To check if it was done, I stuck a toothpick in the center. When it came out clean, I knew it was ready. Took it out of the oven and let it cool in the pan for about 10 minutes before I moved it to a wire rack to cool completely. It’s tough waiting for it to cool, but trust me, it’s worth it. Cutting into it while it’s still hot can make it crumbly. It looks so good.
And that’s it! My banana bread adventure with self-rising flour was a success. It turned out super moist and delicious. Definitely making this again! I enjoyed it.
Post Comment