WebIn a large bowl, mash the bananas with a fork or a potato masher. Add the sweetened condensed milk and self-rising flour. To use all-purpose flour instead of …
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WebMash the bananas with a fork or a potato masher. Fold in the sour cream, walnuts and mashed bananas. Spread the mixture evenly into the greased 9×5 inch loaf pan. Bake at 350 degrees F (175 degrees C) …
WebBeat on high speed until pale and fluffy. Add in the eggs and mix for 30 seconds. Add sour cream, mashed banana and vanilla and mix until combined. Add the …
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Web250 grams (8.85 ounces) of self rising flour INSTRUCTIONS Preheat the oven to 180°C (350°F) and grease and line a 13 x 23 cm (5 x 9 inch) loaf pan. Use a fork …
WebInstructions. Preheat the oven to 350°F (175°C). Line a 9x5 inch (23x13cm) loaf pan with parchment paper with an overhang around the edges to easily lift the bread out of the pan after baking. In a small bowl, …
Stir in mashed bananas, sourdough starter, honey, and eggs by hand. Combine until smooth, though there might be small lumps of banana. Add the self-rising flour, 1/2 cup at a time, stirring in between. Then add nuts, if using.
This banana bread made with self-rising flour is quick to make and is incredibly moist, soft, and sweet. It's the perfect treat for any occasion. Preheat the oven to 180°C (350°F) and grease and line a 13 x 23 cm (5 x 9 inch) loaf pan.
In a large mixing bowl, mix together the self rising flour and the sugar. Add the eggs, buttermilk and vanilla and stir until well blended, then stir in the oil. Lastly, mash the bananas and stir them into the batter along with the nuts. Spread batter evenly in the baking pan and bake for 60-65 minutes.
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. This recipe calls for buttermilk. 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.