White Lily Self Rising Flour Banana Bread
Looking for a scrumptious and easy-to-make dessert to satisfy your sweet cravings? Try making White Lily Self-Rising Flour Banana Bread! This soft, fluffy, and moist bread is a perfect treat for any occasion, whether it's a simple breakfast or a fancy dinner party.
What Makes White Lily Self-Rising Flour Unique?
Before we dive into the recipe, let's talk about what sets White Lily Self-Rising Flour apart. This flour is made from a soft winter wheat that has low protein and gluten content, which gives baked goods a tender texture and delicate crumb. Moreover, it already contains baking powder and salt, so you don't have to add them separately, saving you time and effort.
Using White Lily Self-Rising Flour in your banana bread recipe ensures that your bread rises evenly, has a light and airy texture, and doesn't taste too salty or bland. Plus, you can use it in other baked goods, such as pancakes, biscuits, and muffins, for consistent and reliable results.
How to Make White Lily Self-Rising Flour Banana Bread
Now, let's get to the good part – the recipe! Here's what you'll need:
- 1 ½ cups of White Lily Self-Rising Flour
- 1 cup of mashed ripe bananas (about 2-3 bananas)
- 1 cup of granulated sugar
- ½ cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of ground cinnamon
- ½ teaspoon of baking soda
- ½ cup of chopped nuts or chocolate chips (optional)
Instructions:
- Preheat your oven to 350°F and grease a 9x5 inch loaf pan.
- In a large mixing bowl, combine the mashed bananas, sugar, oil, eggs, vanilla extract, and cinnamon. Mix well until smooth.
- Add the White Lily Self-Rising Flour and baking soda to the bowl and stir until just combined.
- If you're using nuts or chocolate chips, fold them into the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread in the pan for 10 minutes, then remove it and let it cool completely on a wire rack.
- Slice and serve your yummy White Lily Self-Rising Flour Banana Bread!
Tips and Variations
Here are some additional tips and variations that you can try:
- For extra moistness, use very ripe (even black) bananas and don't overmix the batter.
- If you don't have White Lily Self-Rising Flour, you can use all-purpose flour and add 1 teaspoon of baking powder and ½ teaspoon of salt per cup of flour.
- You can substitute the vegetable oil with melted butter, coconut oil, or applesauce for a healthier option.
- Add different mix-ins to the batter, such as shredded coconut, dried fruit, or chopped bacon, for a unique twist.
- Top the bread with a glaze, frosting, or streusel, for extra sweetness and texture.
- Store the bread in an airtight container or wrap it tightly in plastic wrap and foil, and keep it at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze it for up to 3 months.
Final Words
Now that you know how to make White Lily Self-Rising Flour Banana Bread, it's time to impress your family and friends with your baking skills! This bread is not only delicious, but also easy to customize and adapt to your taste preferences. Plus, using White Lily Self-Rising Flour guarantees that your bread will turn out perfect every time!