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.
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.
Joy's Easy Banana Bread Recipe
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.
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.
Banana Bread Recipe (with Video)
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.
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
Classic Dairy Free Banana Bread (no Nonsense!)
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.
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.Are you on the hunt for the perfect banana bread recipe? Look no further — this is the one you’ve been searching for! Tender with a crisp crust, it’s absolutely phenomenal fresh out of the oven, and equally delicious when toasted up for breakfast the next day. You may be surprised to see an unusual ingredient in the recipe: lemon juice. Don’t worry, it doesn’t give the bread a lemony flavor. Like sour cream or buttermilk, the acidity in the lemon juice reacts with the baking soda to help the bread rise and give it a beautiful golden color, toasty flavor, and light, fluffy texture.
Banana Banana Bread Recipe (with Video)
My family loves this banana bread plain, but you can easily add nuts or chocolate chips to give it some extra oomph. If you’re looking for more variations — because you can never have too many banana bread recipes! — I’ve got you covered with an array of options, including marbled, a chocolate, chai-spiced, whole wheat, and coconut-pecan banana breads. With so many delicious options, you’re sure to find a favorite!
For a really moist, banana-y banana bread, use very ripe bananas. The bananas should at least be dark yellow with plenty of brown spots, and it’s okay if the skin has turned completely brown.
If you have overripe bananas and you’re not ready to bake, don’t let them go to waste – freeze them! I typically freeze them in bags of 2 or 3, as when mashed, they usually come out to about 1 cup (which is what most banana bread recipes call for). Simply peel the bananas and put them in an airtight container or freezer bag; when ready to use, thaw them in the bag and then mash.
Simply Perfect 2 Banana Banana Bread
In the bowl of an electric hand mixer (or a stand mixer), beat the butter and sugar until light and fluffy, about 2 minutes.
Pour the batter into the prepared loaf pan and bake until a tester inserted into the center comes out clean, 40 to 45 minutes.
Banana bread is best served fresh out of the oven, but it will keep for a few days, wrapped in foil and stored at room temperature. It can also be frozen for up to 3 months. After it is completely cooled, wrap it securely in aluminum foil or freezer wrap, or place it in a freezer bag. Thaw overnight on the countertop before serving.
My Favorite Banana Bread Recipe
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.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!
Home Style Banana Bread (sugar Free)
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.
Moist Banana Bread Without Baking Soda
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 Recipe 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 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,
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