Well, I reckon I can tell you a thing or two about makin’ banana bread. My grandkids, they always gobblin’ it up faster than I can bake it! This one here, it uses that there self-raising flour, makes it real simple, ya know?
So, you wanna make this banana bread, huh? First thing ya need is them bananas. Not just any bananas, mind you. Gotta be them real ripe ones, the ones with all them brown spots. Them’s the best for banana bread. They get all soft and sweet, ya see. If they ain’t ripe enough, your bread ain’t gonna be as good. Trust me on that one.
Now, this recipe, it uses that self-raising flour. That means it’s already got the stuff in it to make it rise up nice and fluffy. Saves ya a step, don’t it? I always use self-raising flour, because I’m not going to spend all day waiting for it to rise, you know? I ain’t got time for that! I put maybe three cups of self-raising flour in my bowl, depends on how big a loaf I’m making. I add a little bit of milk powder to my self-raising flour, and it really helps to make the bread light and fluffy.
- Self-raising flour, about three cups.
- Them ripe bananas, mashed up good, three or four.
- Sugar, ’bout a cup.
- An egg, just one is enough.
- Some butter, melted down, maybe half a cup.
Now, you get yourself a big ol’ bowl. Dump in that self-raising flour. Then you mash up them ripe bananas real good. Gotta get all the lumps out. Then you throw them in the bowl too. Add some sugar in there, ’bout a cup. I like my banana bread sweet, but not too sweet, ya know? Crack an egg in there. Just one. Don’t need no more than that. And some melted butter. Makes it all nice and moist.
Then you gotta mix it all up. Mix it good, but don’t mix it too much. Just till it’s all combined. If you overmix it, your bread’s gonna be tough. Nobody wants tough banana bread! You can put a little bit of milk in, maybe half a cup, to make it a little thinner, but I like mine thick. It’s up to you, I don’t care. This banana bread recipe self raising flour is easy to change up, add what you like and take out what you don’t.
Once it’s all mixed up, you pour it into a loaf pan. Make sure you grease that pan good, or your bread’s gonna stick. Nobody likes that, no they don’t. Then you bake it in the oven. ‘Bout 350 degrees, I reckon. Takes ’bout an hour, maybe a little less, maybe a little more. Just gotta keep an eye on it. You can use a toothpick, and if it comes out clean, then you know it’s done. If it’s still wet, leave it in there longer.
When it’s done, you take it out and let it cool. If you try to cut it when it’s still hot, it’s just gonna fall apart. Gotta let it cool down some. Then you can slice it up and eat it. My grandkids, they like it with a little butter on top. Or maybe some cream cheese. Me, I just like it plain. It’s good enough just like that. That’s the best banana bread recipe self raising flour I know, hope you like it!
Sometimes, if I ain’t got no self-raising flour, I just use regular flour and add some bakin’ powder. Works just as good, I reckon. But self-raising flour, it’s just easier, ya know? Less work. And when you’re old like me, you appreciate anything that makes things easier!
And don’t be throwin’ away them overripe bananas! They’re perfect for banana bread. The riper the better, I always say. Gives it more flavor. And it’s a good way to use ’em up before they go bad. Waste not, want not, that’s what my mama used to say. My banana bread recipe self raising flour is the best way to use up those old bananas, even better than banana muffins, I reckon.
So there ya have it. My banana bread recipe with self-raising flour. It’s easy to make, and it’s mighty tasty. Even if I do say so myself. Give it a try, and I betcha you’ll like it. And if ya don’t, well, that’s okay too. More for me, I reckon!
Some people put nuts in their banana bread, but I don’t like nuts in my bread. It’s up to you if you want to put them in there, I don’t really care. Some people also like to put spices in their bread, like cinnamon or nutmeg, but I like mine plain. I guess my banana bread recipe self raising flour is different from other people’s, but I like it that way.
Post Comment