Fluffy and tender, this banana bread without baking soda recipe is moist, soft and is easy to make. All you need are ripe bananas, flour, and a few extra ingredients. No need for a professional mixer!
Banana bread, like other types of bread, requires a leavening agent such as baking soda. The function of baking soda in the process of baking bread is numerous.
However, one of the most important things is that it leavens the dough and makes the resultant bread look and taste amazing. How then do you make a loaf of banana bread with no baking soda?
Simple Banana Bread Recipe Without Baking Soda
No Baking Soda Banana Bread is a type of banana bread that doesn’t use baking soda, as the name implies. It uses other alternatives such as baking powder, yeasts, or sometimes even nothing.
But before we go into the details of how this bread works, let us do a little dive into the origin of banana bread.
While banana bread is the most sought-after bread recipe in America, it would be a bit surprising to note that banana bread is not native to North America.
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Bananas were not readily available in North America until the 20th century when the advent of refrigerating technology made it possible to store bananas.
However, with the Great Depression of the 1930s, the prices of foodstuffs skyrocketed, and households could not afford to waste food items, even overripe bananas.
With the abundance of baking powder at the time, many cookbook authors created a recipe for what became the banana bread, also known as the quick bread, today.
Simple Banana Bread Without Baking Soda » Alice Wingerden
The banana used in this bread should be ripe and soft as it will be mashed during the preparation process. This ensures that the resultant bread is sweet, moist, and tastes like a cake.
If you are wondering when the bananas are ripe enough to use, this will depend on how dark they are. Quite frankly, we like to use bananas that are really dark; pretty much black as these bananas are the softest and sweetest.
As you peel the skin of the bananas, you’ll notice a strong fragrant that’s “sweet”. The longer the bananas ripen, the more what is called fruit sugar is developed which makes the bananas sweet.
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Given the name of the bread, you cannot use baking soda while baking the bread. This means that you have to rely on other alternatives such as baking powder or yeast, in some cases.
Baking powder acts almost like baking soda. One of the differences is that it is not as reliable as baking soda is. Also, it is a double-acting agent while baking soda is a single-acting agent. The next alternative is yeast.
With yeast, your banana bread loses the tag “quickbread”. The term ‘quickbread’ is used because chemical leavening agents such as baking soda react quickly and don’t take a long time to raise the dough.
Banana Bread Recipe No Baking Soda
Delicious, moist cake from overseas, started to become popular in the United States in the late 1930s. After commercializing by some banana brands, it started to gain popularity quickly.
With this amazing recipe, by using cream, the inside of the cake will be moist, fluffy and tasteful! You can freeze and serve it later, whenever you want.
Or just slice it and spread some chocolate on it and serve it with hot English Breakfast Tea! It will be delicious in every way!
Moist Banana Bread
As we previously mentioned, the baking powderis a good substitute for baking soda in banana bread. The bread will continue to rise as the baking powder is also a leavening agent.
Either one will work. However, most recipes call for both baking sodaand baking powder, while others call for simply baking soda as it works best in combination with an acidic ingredient. However, in this recipe, the baking powder will do all the work for us.
The storage option you choose depends on how long you want to store the bread. You can wrap the bread in a tin foil, plastic cover, or in an airtight container to stop it from going bad or spoiling.
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If you intend to keep it for up to three months, we recommend Usinger a freezer bag and put the bread in a deep freezer. Allow the bread to thaw in the fridge when ready to serve.
You can add new flavors to your No Baking Soda Banana Bread. The following are great options if you are looking to add new flavors;
It warms our hearts to see the recipes you make from this site, and we’d especially would love to know if you tried this recipe.
The Best Banana Bread Recipe
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Serving: 12 Servings Calories: 167 kcal Carbohydrates: 27 g Protein: 6 g Fat: 4 g Saturated Fat: 1 g Monounsaturated Fat: 1 g Cholesterol: 64 mg Sodium: 473 mg Potassium: 70 mg Fiber: 1 g Sugar: 2 g Vitamin A: 27 IU Calcium: 14 mg Iron: 1 mgThis moist and delicious banana bread recipe, made without baking soda, is packed with bananas and has a tasty buttery flavor! It is perfect for when you have a banana bread craving but are out of baking soda.
Truthfully though? There are many reasons why you may want homemade banana bread without baking soda. And this recipe is so good, it will probably become your new go-to recipe no matter how much baking soda you have on hand!
Eggless Banana Bread
Delicious Flavor - Baking soda can contribute a bitter, sometimes soapy flavor. By leaving it out the banana flavor can really shine, without any harsh taste to overpower them. This recipe also has a more buttery flavor than traditional banana bread.
Golden Crust - When you add baking soda to a batter it causes the bread to brown more quickly. Leave out the soda and you end up with a beautiful golden crust!
Moist - This easy recipe uses a lot of bananas, as well as some butter and a few simple ingredients to make a loaf with moist crumbs.
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Freezes Well - I love to keep a variety of quick breads on hand for an easy breakfast or last-minute entertaining! Slices of banana bread, applesauce pumpkin bread, and cranberry bread make a beautiful platter for a brunch buffet!
The short answer is that it takes about 3 times the baking powder to replace baking soda in a recipe. But it's honestly not that straightforward.
It can be pretty tricky to figure out the right substitute. That's because there is so much science behind what causes baked goods to rise. Baking soda requires there to be enough acidic ingredients in the recipe in order to activate its rising properties.
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In a standard banana bread recipe, the bananas and brown sugar provide the acid. These ingredients activate the baking soda, which releases carbon dioxide and gives the banana bread a nice lift. Baking powder isn't usually strong enough to make banana bread that is not dense.
To replace baking soda in banana bread we need something else to give it a boost. In this recipe, eggs do the trick. Beating the butter, sugar, and eggs until they are light and fluffy helps create the structure for great bread. The end result is banana bread that is only slightly flatter than a recipe made using baking soda. It is barely noticeable. And the texture is still soft, moist, and just like you love it!
Bananas: This recipe uses 4 large bananas, which adds lots of wonderful banana flavor as well as adding moisture to the bread. Bananas sweeten as they ripen, so overripe bananas work best.
Banana Bread Without Baking Soda
All Purpose Flour: All-purpose flour is used to provide a good structure without it being too heavy. I recommend white whole wheat flour if you are looking for a whole grain alternative.
Baking Powder: This is a leavening agent that is activated by heat. It is the ingredient that makes the bread rise without needing to use baking soda.
Butter: I used salted butter when testing this recipe. If you prefer unsalted butter then increase the salt to ½ teaspoon. It is important to use softened butter so that it can incorporate into the sugar. This creates air pockets that help the bread rise.
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Granulated Sugar: Because we aren't using baking soda the acid from brown sugar is not needed. That's why this recipe only calls for granulated sugar. But if you like the molasses flavor of brown sugar, feel free to replace half of the white sugar with brown sugar.
Pumpkin Banana Bread: Replace 1 cup of the mashed bananas with a cup of pumpkin puree (for a total of 1 cup of pumpkin puree and 1 ⅓ cup mashed bananas) plus 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, ¼ teaspoon of ginger, ¼ teaspoon ground cloves.
Spiced Banana Bread: Similar to the pumpkin recipe above, but without the pumpkin. Add 1 teaspoon ground cinnamon, ½ teaspoon nutmeg, ¼ teaspoon ginger, and ¼ teaspoon cloves,
Moist Banana Bread Recipe (video)
Cinnamon Sugar Topping: Mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon and sprinkle over the batter before baking.
Cream Cheese Glaze: Mix 4 ounces of softened cream cheese with 1 cup of powdered
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