Incredibly moist banana bread without baking soda or baking powder?! Don’t mind if we do! With buttery brown sugar flavor and a tender crumb, you can make it in just a few minutes with ripe bananas and staple ingredients.
You can make this easy banana bread recipe without baking soda or baking powder. It is light and fluffy – packed with bold banana flavor and a touch of warm cinnamon.
Don’t waste brown bananas! Turn them into a delicious banana bread! Creaming the butter and sugars gives this bread incredible volume and texture without leavening agents. It creates air pockets inside the batter that expand when the bread is baking, lifting it to make a soft and tender crumb.
Vegan Banana Bread (easy + Healthy)
Banana bread is a staple sweet bread for breakfast and brunch. It’s perfect for Mother’s Day, Easter, bridal and baby showers. It freezes well, making it great for a quick snack, too like my other quick bread recipes including Apple Bread and Lemon Poppy Seed Bread!
It’s wonderful plain or you can serve with a smear of butter for an even richer flavor. Chocolate Butter, Strawberry Butter, or Sweet Butter are all flavorful pairings.
If you love bananas, don’t miss this guide! We’ve gathered all our best banana recipes – you’ll never let those brown bananas go to waste again.
Deliciously Moist Banana Bread Recipe
If you prefer to make them into muffins, grease miniature muffin tins andfill each to ⅔ full. Bake 12 minutes. Or just try my Banana Muffin recipe.
To prevent banana bread from sinking, ensure it is thoroughly baked. Insert a toothpick into the center of the bread. When it comes out clean, the bread is done. Allow to cool on a wire baking rack.
Calories: 306 kcal (15%) , Carbohydrates: 44 g (15%) , Protein: 4 g (8%) , Fat: 13 g (20%) , Saturated Fat: 8 g (40%) , Trans Fat: 1 g , Cholesterol: 71 mg (24%) , Sodium: 94 mg (4%) , Potassium: 66 mg (2%) , Fiber: 1 g (4%) , Sugar: 26 g (29%) , Vitamin A: 415 IU (8%) , Vitamin C: 1 mg (1%) , Calcium: 27 mg (3%) , Iron: 1 mg (6%)It’s time for a fresh batch of banana bread, but you’re out of baking soda. Never fear! I’ve got just the thing! This banana bread recipe without baking soda is exactly what you need.
Ridiculously Easy Banana Bread
Banana bread is one of my favorite ways to enjoy ripe bananas. Like most quick breads, it’s super easy to make and requires very few ingredients. Normally baking soda is used as a leavening agent. But a while back I was out of both and was determined to make banana bread anyway. I wondered if there was another way to make this quick bread rise. Turns out – there is!
If you’re out of baking soda, fear not. Without a leavening agent like baking soda or baking powder, bread and cakes can still be made, they just won’t rise as well. This banana bread recipe without baking soda has baking powder instead of soda. It is a little denser than one that includes baking soda.
My banana bread recipe that I share here with you doesn’t require any baking soda AND it’s super easy too! And best of all, this loaf stays moist and soft for days after it’s baked – perfect if you need an emergency snack and don’t want to worry about spoilage. Just slice off a piece whenever you need one (and be sure to share!).
Our Favorite Banana Bread
Bananas are best when they’ve got some brown spots on their skin, but not so much that they look like they’re rotting. Underripe (or green) bananas won’t mash well and will alter the texture of your bread.
Overripe bananas are perfect for makingbanana bread. When bananas start to look like the picture above, my kids won’t touch them. They’ll say, “Eeeww, they’re all soft and spotted.” That’s okay with me because I know that the brown spots just mean they will make a delicious loaf of quick bread. When my bananas get spotted and I’m not quite ready to use them, I freeze them for smoothies or baking later on.
Before freezing bananas, make sure they are at their peak ripeness. Bananas that have some brown spots on them are perfect for baking with, but won’t make a good fresh fruit snack. Discard bananas with any bruises or splits.
Banana Bread Recipe (eggless, Vegan & Whole Wheat)
To freeze bananas, peel the bananas and slice them into coin-sized pieces. Lay out your banana slices on a large cookie sheet or tray and freeze. Once they are frozen, place the banana slices into resealable storage bags (I love these Stasher silicone bags) and return to your freezer. They are good in the freezer for up to 3 months.
The best way to store banana bread is in an airtight container at room temperature for 1-2 days. After the bread has completely cooled, wrap the bread in wax lined wrap or parchment paper and place in an airtight container to ensure it stays moist.
Yes, you can freeze banana bread and most other quick bread recipes, To freeze, wrap the loaf tightly in plastic wrap then place it into a resealable freezer bag. It will keep up to 3 months in your freezer.
Almost No Fat Banana Bread Recipe
You are going to love this delicious banana bread. I hope you give it a try. After you do, I’d love for you to come back and tell me about how much you liked it and rate our recipe.
Nicky Omohundro is a travel and active family lifestyle blogger and social media influencer based out of Oklahoma City, Oklahoma. She shares stories, destinations, and ideas on food, family, health, and outdoor recreation to help families find their own adventures. Her spirit animal is a caffeinated squirrel fueled by coffee, real food, and the desire to seek new adventures.Most quick breads and loaf cakes depend on baking soda to rise, but here's a recipe for a banana bread without baking soda, that relies on baking powder.
Old school banana bread recipes are usually made with baking soda only, and without baking powder. I gather that there was a time when baking powder wasn't as readily available, but also that the consistency of baking powder sold in grocery stores varied. Baking powder wasn't the reliable chemical leavener it is today.
Healthy Banana Bread Recipe { With Video}
Remember that baking soda is sodium bicarbonate and requires acidic ingredients to react to form carbon dioxide. The acidity in banana bread could come from the mashed bananas, which have a pH that is between 4 and 5.
Baking powder is made from sodium bicarbonate, acid(s), and a drying agent (or anti-caking agent) like cornstarch. It's a complete leavening agent and all you have to do is wet it and apply a little heat to make it react.
This eggless banana bread is made with baking soda only, as is this healthier pumpkin bread. And when I was working on this pumpkin bread, I found that I had no choice but to use both baking powder and baking soda, though I tried really hard to eliminate the baking soda. The pumpkin loaf cake required both leavening agents to rise properly and achieve the perfect texture.
Easy Banana Bread (no Mixer!) Recipe [video]
I find baking soda, especially in some loaf cake recipes and quick breads, can provide too much flavour. While some tasters don't notice it, I find I'm particularly sensitive to it, and the flavour in some instances can verge on soapy.
Though in some recipes, it's inevitable, I prefer the taste of banana bread without baking soda, which has a milder more buttery flavour and a lighter, golden brown colour with a pale yellow crumb inside. Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is to use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.
And though I couldn't get the pumpkin bread to work without baking soda, I am happy to report that banana bread without baking soda does work beautifully, with the recipe below.
Easy Banana Bread
Calories: 337 kcal Carbohydrates: 47 g Protein: 4 g Fat: 15 g Saturated Fat: 9 g Cholesterol: 70 mg Sodium: 210 mg Potassium: 262 mg Fiber: 2 g Sugar: 24 g Vitamin A: 506 IU Vitamin C: 3 mg Calcium: 58 mg Iron: 1 mg
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Banana Bread With Oil (no Butter Banana Bread)
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If your loaf cake is dense, it could be that your ratio of wet ingredients to dry ingredients was off. Did you measure the bananas before adding them to the batter? Often people add too much banana, leading to
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