This is hands down the easiest banana bread recipe without baking soda I’ve ever made, and it’s delicious! It uses five ingredients and you end up with a moist, sweet banana bread that the family will love.
Can you make banana bread without baking soda?
Yes! Baking soda isn’t an essential ingredient in banana bread. It’s added to react with the acidity in soft light brown sugar. But you can substitute it with a more baking powder. Which also helps leaven the bread, making it lighter and fluffier.
- Banana: Use ripe bananas to add sweetness and a softer texture to your bread. Choose bananas that don’t have any green hues on their skins.
- Butter: I recommend using unsalted butter. This will let you better control the salt levels in the banana bread. If you use salted butter, remove 1/2 tsp of salt from the recipe.
- Sugar: My favourite sugar to use is soft light brown sugar. It helps banana bread retain it’s moister and adds a slight caramel flavor. An alternative is regular brown sugar and demerara sugar.
- Flour: Use all-purpose flour, which is commonly labeled plain flour.
- Baking Powder: This will help leaven the banana bread and stop it from being too dense.
Professional Tips & Tricks
Follow these professional tips to get the best banana bread without baking soda possible.
How to get soft-crusted banana bread
If you like soft-crusted banana bread, leave the bread to cool in the loaf pan completely. It will allow the banana bread to steam and become soft.
How to get crispy-crusted banana bread
If you like crispier crusted banana bread, let the bread cool in the loaf pan for 5 minutes, then transfer it to a cooling rack to cool completely. It will stop the banana bread from steaming and make the crust firmer.
How to keep your banana bread moist
There are two tips for keeping your banana bread soft and moist in the center.
Don’t overmix the flour
When you add the flour into the banana bread mixture, gently fold it together. If there are small visible bits of flour still, it’s okay! The more you mix the flour, the tighter the gluten gets, and the tougher the bread will become.
Don’t overbake the banana bread
It’s good to check the banana bread a couple of minutes before you think it’s ready. It gives you leeway in case your oven is slightly hotter than anticipated. To test the bread, insert a toothpick and if it comes out clean, it’s ready.
How to make banana bread without baking soda
1) Preheat the oven to 350f (180c). Butter and flour a loaf pan 9-by-5-inch (23cm by 13cm) loaf pan.
2) In a mixing bowl, whisk together flour, baking soda and salt until well combined.
3) In a large bowl, using an electric mixer, cream the butter and soft light brown sugar for 2-3 minutes until light and fluffy.
4) Mix in the mashed banana. Gently fold in the dry ingredients until just combined.
5) Transfer the banana bread batter to the loaf pan.
6) Bake for 55-60 minutes or until the top is golden and a cake inserter comes out clean.
This banana bread will last in an airtight container at room temperature for up to 3 days or in refrigerator for up to 1 week. The banana bread can also be frozen and stay of good quality for up to 3 months.
What does baking soda do in banana bread?
Baking soda, also known as sodium bicarbonate, is a leavening agent. It’s activated when combined with acidity and liquid. It produces carbon dioxide, which allows baked goods like banana bread to rise and become light and fluffy.
What is a baking soda substitute for banana bread?
Since baking soda is a leavening agent, it’s best replaced with another. Baking powder also reacts with liquid in batter and leavens baked goods, making them light and fluffy. It’s not as strong as baking soda, which is why you need to add around 3 times more baking powder than baking soda.
What add-ins can I add to banana bread?
There are a lot of add-ins that work really well with banana bread. Some of my favorites are vanilla extract, cinnamon, chocolate chips and nuts like walnuts or pecans.
More Recipes You May Like
- Biscoff Cheesecake
- Biscoff Brownies
- Chocolate Chip Cookies Without Brown Sugar
- Kinder Bueno Brownies
- Vegan Oatmeal Chocolate Chip Cookies
Banana Bread without Baking Soda
- 1 9-by-5-inch Loaf Pan (23cm by 13cm)
- 1 Electric Hand Mixer
- 180 g Butter
- 180 g Light brown sugar
- 300 g All purpose flour plain
- 2 tsp Baking powder
- 4 Mashed bananas approx 600g non-peeled & 400g peeled
- 1 tsp Salt
- Preheat the oven to 350f (180c). Butter and flour a loaf pan 9-by-5-inch (23cm by 13cm) loaf pan.
- In a mixing bowl, whisk together flour, baking soda and salt until well combined.
- In a large bowl, using an electric mixer, cream the butter and soft light brown sugar for 2-3 minutes until light and fluffy.
- Mix in the mashed banana. Gently fold in the dry ingredients until just combined.
- Transfer the banana bread batter to the loaf pan.
- Bake for 55-60 minutes or until the top is golden and a cake inserter comes out clean.
- This banana bread will last in an airtight container at room temperature for up to 3 days or in refrigerator for up to 1 week. The banana bread can also be frozen and stay of good quality for up to 3 months.