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.
Best Banana Bread
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.
Vegan Banana Bread (easy + Healthy)
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.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.
Banana Bread (with No 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!
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!
Vegan Banana Bread (oil Free, No Refined Sugar)
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.
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.
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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.
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!
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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.
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.
Classic Banana Bread Recipe
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.
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.
Super Moist Banana Bread Recipe (no Mixer Needed)
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,
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 sugar, 1 teaspoon vanilla extract, and 4-6 tablespoons of milk. Drizzle over your cooled banana bread.
Sour Cream Banana Bread Recipe
Wrap the bread or place it in an airtight container. It will keep for up to 3 days at room temperature or 7 days in the refrigerator.
You can freeze the whole loaf of banana bread or individual slices. Wrap the loaf or slices in plastic wrap, then either wrap again in aluminum foil or place in a freezer-safe container. The bread will keep in the freezer for up to 3 months. Thaw the whole bread overnight at room temperature. Individual slices take less than an hour to thaw.
Yes, frozen bananas can be used to make banana bread. Just thaw them overnight in the refrigerator before adding them to the batter.
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Calories: 292 kcal | Carbohydrates: 44 g | Protein: 5 g | Fat: 12 g | Saturated Fat: 6 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 3 g | Trans Fat: 0.3 g | Cholesterol: 51 mg | Sodium: 193 mg | Potassium: 216 mg | Fiber: 2 g | Sugar: 22
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