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.
Eggless 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!
The Best No Butter Banana Bread (with Oil)
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.
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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.
Eggless Banana Bread Recipe (+ Vegan & Whole Wheat)
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.
Moist Banana 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 Recipe
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.
The Perfect {vegan} Banana Bread
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
How Common Baking Mistakes Change A Banana Bread Loaf
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.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.
The Best Banana Bread Recipe ~sweet & Savory
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.
The Easiest Banana Bread
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
Vegan Banana Bread (easy + Healthy)
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
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