Did you know that you can achieve a fluffy texture and tender crumb in your banana bread without baking soda? While many quick bread recipes rely on this ingredient for the proper lift, your delicious banana bread doesn't need it! Learn how to make banana bread with baking powder instead of baking soda with this easy recipe whether you've run out of baking soda or not!
Baking soda, or Sodium bicarbonate, is a leavening agent found in many baking recipes including homemade banana bread or banana muffins. Traditionally baking soda is what gives your banana bread its rise. This is an important ingredient in quick breads because the rise is what makes the difference between light and airy bread and flat and gummy bread.
You might be wondering, do you need baking soda for banana bread? The answer is no. Rather than leave it out altogether, you should find a good baking soda substitute instead.
How To Make Easy Banana Bread Without Baking Soda
If you find your pantry doesn't have what you need, don't worry, you can still make delicious banana bread no baking soda required. Baking powder is the best substitute for baking soda in banana bread, but if you want to make banana bread without baking soda or powder, you may also find success swapping in self rising flour.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
💡 Top Tip: It's important to always start with room temperature ingredients. To get your eggs to room temperature fast, place the eggs (still in their shells) in a bowl of warm tap water for 5-10 minutes.
Best Easy Banana Bread Recipe
Always preheat oven before starting any baking recipe. Your oven will need time to heat up to the proper temperature, and this can be going on in the background while you're mixing ingredients for your banana bread
💡 Top Tip: Focus on visual clues when determining doneness along with time. Ovens can heat differently so yours may need slightly more or less time. Look for a firm golden crust and a clean toothpick test.
This moist banana bread is delicious as written and can also be perfect for when you want to get creative with the flavors.
Really Easy Air Fryer Banana Bread (mini Loaf!)
Using a digital scale allows for consistent measurement and helps take the guesswork out of your measuring techniques. A scale will make for an overall better baking experience and a more accurate recipe.
When mixing your banana bread recipe without baking soda, be sure not to overwork the batter. To avoid a dry and dense texture, use a good-quality rubber spatula to incorporate the dry ingredients.
The temperature your oven displays might not be accurate 100% of the time. Consider using a digital oven thermometer to know whether you’ll have to adjust the cooking time.
Ultra Moist Healthy Banana Bread (made With Olive Oil)
If you're making a no-baking soda banana bread, you'll need a good leavening agent if you still want a fluffy texture. Baking powder is the best baking soda substitute for banana bread, but there are many substitutes that can work.
Absolutely! Banana bread freezes really well. You can freeze the entire loaf or separate it into slices. To freeze, first, allow the loaf to cool completely. Then, wrap your loaf or slices in foil and place them into a resealable freezer bag for up to four months. When you're ready to enjoy it, allow your banana bread to sit at room temperature to defrost. Loaves will take longer, usually a few hours. Slices may take an hour or less.
Store banana bread leftovers in an airtight container or wrap them in foil and leave them on the counter for up to four days. If you live in a very warm climate, you may find that you need to place a paper towel around your leftovers to absorb excess moisture.
Best Banana Bread Recipe
Without baking soda or a replacement, your bread will be dense and will not rise very much. A small amount of rising can occur naturally, but it's likely that the loaf will be very flat. Follow my recipe to learn how to make banana bread with baking powder only.
Overly dense banana bread can have a number of causes. Overmixing, overmeasuring (adding too much flour) and undercooking can all be causes of dense banana bread. This banana bread without baking soda should not be dense, it is a fluffy moist alternative to traditional banana bread.
When done it will be dark brown on the top and sides. Use my photos for reference and use the toothpick test to determine the doneness of your loaf. Remember, visual cues are more important than baking time. Your loaf may need a little more or less time in the oven than mine did.
Joy's Easy Banana Bread Recipe
Please leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating on the recipe card and consider leaving a comment as well! I would love to hear about how your dessert turned out and your feedback also helps other Readers!
Did you know that you can achieve a fluffy texture and tender crumb in your banana bread without baking soda? While many quick bread recipes rely on this ingredient for the proper lift, your delicious banana bread doesn't need it! This easy banana bread without baking soda is the perfect go-to recipe whether you've run out of the ingredient or not.
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
The Best Banana Bread Recipe, Eggless
Calories: 288 kcal | Carbohydrates: 62 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.5 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 55 mg | Sodium: 452 mg | Potassium: 153 mg | Fiber: 2 g | Sugar: 30 g | Vitamin A: 93 IU | Vitamin C: 2 mg | Calcium: 108 mg | Iron: 2 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!
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.
The Perfect {vegan} 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.
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!
Banana Bread Recipe No Baking Soda
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.
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.
Healthy Banana Bread Recipe
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.
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.
One Banana Bread Without Baking Soda
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.
Granulated Sugar: Because we aren't using baking soda the
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