Scrumptious Banana bread with self rising flour

Banana bread with Self rising flour for breakfast

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. 

Banana bread with Self rising flour with tea for breakfast

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. 

Banana bread with Self rising flour

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

For other delicious breakfast ideas check out the recipes below:

Banana bread with Self rising flour for breakfast

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
Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Course Pastry and bread
Cuisine Cape Malay
Servings 12
Calories 335 kcal


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


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.


  • 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. 


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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  • Reply
    December 15, 2020 at 8:55 pm

    I recently just made banana bread for the very first time lol and it actually came out really good.

  • Reply
    Marjie Mare
    December 12, 2020 at 3:55 am

    This will be at our Sunday Brunch. Thanks for sharing this delicious recipe.

  • Reply
    Mosaic Art
    December 11, 2020 at 9:46 pm

    I am literally drooling!!! This banana bread looks so good and very easy to make! I can’t wait to make it.

  • Reply
    December 11, 2020 at 3:54 pm

    This recipe is perfect for me since I don’t have a mixer. I can’t wait to try it!

  • Reply
    catherine santiago jose
    December 11, 2020 at 2:38 pm

    I love banana bread so much and this one looks really good and tasty. I will definitely be making this as a gift for myself.

  • Reply
    Rose Ann Sales
    December 11, 2020 at 10:13 am

    Looks so soft. I’m gonna try this asap.

  • Reply
    Nikki Wayne
    December 11, 2020 at 9:47 am

    I love banana bread..! Especially when it comes with a little twist.

  • Reply
    Krysten Quiles
    December 11, 2020 at 3:25 am

    YUM that looks absolutely DELISH, I love banana bread!

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