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.
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.
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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!).
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.
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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.
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.
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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.
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 banana bread without baking soda, that relies on baking powder.
Easy Banana Bread Recipe Without Baking Soda
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.
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.
Banana Bread Recipe (eggless, Vegan & Whole Wheat)
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.
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.
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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.
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
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 a dense banana bread.
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You may need to add more leavening agent if you want to try to add more banana to this recipe, but I don't recommend adding more than 375 mL (1.5 cups) of mashed banana with this recipe.
Make sure to check if your cake is done with a cake tester and a thermometer (internal temperature around 212 ºF or 100 ºC when baked). If there's a gummy layer at the bottom of the banana bread, it could be that your ratio of wet to dry ingredients was off. Did you add extra banana? Or did you defrost your bananas to make the cake? If so, the mashed banana will end up very wet, and I recommend straining the liquid and cooking it down to evaporate some of the water before mixing it into the batter.This 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!
Gluten Free Dairy Free Banana Bread Recipe
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.
Banana Bread (no Baking Soda)
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
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