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!
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.
Banana Bread Recipe
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!
Healthy 4 Ingredient Banana Bread
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.
Easy 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.
Almost No Fat Banana Bread Recipe
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 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.
Banana Nut Bread Without Baking Soda
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,
Cinnamon Sugar Topping: Mix ¼ cup of granulated sugar with 1 tablespoon of ground cinnamon and sprinkle over the batter before baking.
Classic Banana Bread (moist And So Easy!)
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.
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.
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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 g | Vitamin A: 311 IU | Vitamin C: 4 mg | Calcium: 57 mg | Iron: 1 mg
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The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.This simple recipe for banana bread without baking soda is one of my post popular posts on this blog! After you check it out and learn how to make yourself some yummy banana bread even when you don’t have baking soda, I hope you will check out some of my other posts including diy tutorials, home decor and ramblings about my lift with little ones…
I pretty much have the Better Homes and Gardens Quick Banana Bread recipe memorized. It is my go-to for banana bread and always gets rave reviews when I make it. This time, when I started to work on it (at my daughter, Hazel’s, request), I had forgotten that I was missing one tiny ingredient: the baking soda.
It was a rainy day here and not too warm. The perfect day for staying inside to bake some delicious banana bread.
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As I mentioned, I had already mixed together the bananas and eggs. I had three super ripe bananas and mixed them with two eggs. I softened a stick of unsalted butter and combined that with the vanilla extract. I also added one cup of sugar to this bowl because that stuck with the BH&G method.
Recipe has quite a few dry ingredients that I normally mix together into a large bowl. This recipe just had flour so into the bowl it went.
(*affiliate link) and the method for greasing it that my mom taught me when I was a young girl…plastic sandwich bag and some butter.
Eggless Banana Bread
And that is it. It was ready for the oven. I was very eager to see how it would turn out with a different recipe than I was used to.
We had awhile to wait to test out this new bread recipe, but someone was very anxious for it to be done.
As soon as I cut into the bread, I could tell it was very dense. The baking soda is what gives it the fluffiness that we are used to with my go-to recipe.
Simple Banana Bread Without Baking Soda
I was a little worried that it might not taste very good (and heaven forbid I just wasted all that time and ingredients on a throw away loaf). But, I quickly discovered I needn’t worry. It tasted great (different mind you, but still very tasty and delicious).
While I will be sticking to the BH&G recipe for banana bread most of the time, I now have a quick go-to recipe if I am without baking soda (I normally never am, but I forgot to put it on the list last time we went shopping!).
I do love the fact that in this day and age you can find a substitute for almost anything or a quick altered version of a recipe if you are missing an ingredient. It definitely makes cooking and baking easier!
Buckwheat Banana Bread Without Baking Powder
In a large mixing bowl add flour and make a well in the center. Fold in banana mixture and stir until combined. Will still be lumpy.
Grease a 9×5″ loaf pan with butter and pour in batter. Bake at 350 degrees for one hour. (I checked it around 50 minutes but it needed the extra ten minutes).
Allow it to cool and enjoy! And remember, this is a very dense bread without baking soda, but we still enjoyed every bite 🙂
Extra Easy Banana Bread Recipe
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