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–+ servings
Banana bread without baking soda on a wooden board

Banana Bread without Baking Soda

Jack Slobodian
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.
5 from 37 votes
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 15 Slices
Calories 233 kcal

Equipment

  • 1 9-by-5-inch Loaf Pan (23cm by 13cm)
  • 1 Electric Hand Mixer

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Calories: 233kcalCarbohydrates: 34gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 26mgSodium: 293mgPotassium: 153mgFiber: 1gSugar: 16gVitamin A: 320IUVitamin C: 3mgCalcium: 49mgIron: 1mg
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