Frosted Banana Bread with Self Rising Flour
This banana bread recipe with self-rising flour is the secret to a fluffy, moist banana bread! A simple banana bread made with only a handful of simple ingredients is topped with a creamy banana bread frosting that’s out of this world!
Servings 12 servings (1 loaf)
Calories 344kcal
Ingredients
Banana Bread
- 3 large bananas ripe but firm, about 1 ¼ pounds peeled
- ⅔ cup granulated sugar
- ¼ cup coconut oil
- ¼ cup plain yogurt
- 2 large eggs lightly beaten
- 2 teaspoons vanilla extract
- 2 cups self-rising flour
- ½ teaspoon salt optional (may need if self-rising flour doesn’t have salt added)
- ½ - ⅔ cup walnuts chopped coarse (optional)
- Cooking spray
Cinnamon Maple Banana Bread Frosting
- ¼ cup butter softened, ½ stick
- 4 ounce cream cheese softened
- 2 teaspoons maple syrup
- 1 cup powdered sugar
- ½ teaspoon cinnamon
Instructions
Make the Bread
- Adjust oven rack to middle rack in oven and heat oven to 350 degrees. Spray an 8½ by 4½-inch loaf pan with cooking spray or oil.Cooking spray
- Mash bananas in a food processor or in a bowl with fork or masher.3 large bananas
- Add sugar, vegetable oil, yogurt, eggs, and vanilla to bowl and mix together with a whisk.⅔ cup granulated sugar, ¼ cup coconut oil, ¼ cup plain yogurt, 2 large eggs, 2 teaspoons vanilla extract
- Add flour and salt if you need it to the bowl and stir just until combined. Gently fold in walnuts if you’re using them.2 cups self-rising flour, ½ - ⅔ cup walnuts, ½ teaspoon salt
- Transfer batter to prepared baking pan. Bake in preheated oven for 55-60 minutes or until bread is cooked through and a toothpick inserted comes out clean. Rotate pan halfway through cooking time.
- Let bread cool in pan for 10 minutes. Remove bread from pan and let cool completely on wire rack, about 3 hours, before serving.
Make the Frosting
- Combine butter and cream cheese in a mixing bowl and beat until smooth. Add maple syrup and cinnamon and then with the mixer on low slowly add powdered sugar to the bowl. Refrigerate until ready to use.¼ cup butter, 4 ounce cream cheese, 2 teaspoons maple syrup, 1 cup powdered sugar, ½ teaspoon cinnamon
- Spread frosting over the top of a fully cooked loaf of banana bread.
Notes
Be sure to check out the full post for more ingredient tips, serving suggestions, storage info, and much more!
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- For Easy Removal. Line your loaf pan with parchment paper and spray with cooking or baking spray. Allow the ends to extend up and over the long side of the pan so you can easily lift the banana loaf from the pan.
- Cooling Your Banana Bread. Allow it to cool in the pan for a bit before removing it to allow it to finish cooling. This gives the bread a bit of time to set up so it doesn’t break when you remove it from the pan.
- Cool Completely and Refrigerate the Banana Bread Frosting. This way the banana frosting will stay in place on top of your loaf rather than melting off.
- Don’t Over Bake. Ovens all work a bit differently but I found 52-60 minutes about right for baking this bread to golden brown with a tender crumb. If it starts to become too brown on top but isn’t done inside, place a piece of aluminum foil lightly over the top and continue to bake.
Nutrition
Calories: 344kcal | Carbohydrates: 46g | Protein: 5g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 51mg | Sodium: 172mg | Potassium: 201mg | Fiber: 2g | Sugar: 27g | Vitamin A: 319IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
