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How to make Banana Bread from scratch without Baking Soda. This is an easy recipe with simple ingredients and only 8 minutes of prep required. Here, baking powder is used as a replacement for baking soda.
Baking Powder Banana Bread
Can I use baking powder instead of baking soda to make banana bread? Yes, you can! Baking powder is a great substitute for baking soda in banana bread.
1/4 teaspoon baking soda = 1 teaspoon baking powder.
I adapted this recipe from my ever so popular banana bread recipe for 2 bananas and all I did was replace the 1 teaspoon of baking soda with 4 teaspoons of baking powder. It’s such a straightforward alternative.
Baking Powder Banana Bread vs. Baking Soda Banana Bread
Now, even though the taste and texture of this loaf is great, it is different than your typical banana bread due to the use of baking powder alone.
- The crust looks odd. It is crispier than your average banana bread and it has a bright orange tinge. There is absolutely nothing wrong with how it tastes, it just looks different.
- The banana flavor and aroma is not as intense. Baking soda helps to bring out the wonderful flavor and smell of bananas and since there is none in this bread, it’s not as strong.
- The inside is very white and there are no little black specks.
- The shape of the top is very flat. It doesn’t have that beautifully domed top with gorgeous cracks that we all know and love simply because the baking powder just isn’t strong enough to make it rise any higher.
It is so interesting what happens to banana bread without baking soda.
Banana Bread Recipe with 2 Bananas
This basic recipe only calls for 2 bananas which is about 1 cup of mashed banana. All of the other ingredients are very simple and things that one usually has on hand.
Along with no bicarbonate of soda, there is also no milk, no butter, and no brown sugar in this loaf. You can also make it without vanilla extract if you don’t have any on hand.
This diary-free bread is soft, moist, fluffy, perfectly sweet, and lightly spiced with cinnamon.
It is super easy and quick to make, requires only one bowl, and no mixer.
Add-ins: Blueberries, nuts, chocolate chips.
Recipe Tips:
- Use overripe bananas. Their skin should be almost completely covered in black and brown spots. Those are the best bananas for homemade banana bread. Also, the darker they are the sweeter and more flavorful they’ll be which you definitely need for this recipe since it has no baking soda.
- Mix the ingredients as instructed in the recipe. You’ll notice that most of the dry ingredients, even the baking powder, are mixed in with the bananas and not with the flour. This is so that the loaf doesn’t come out with clumps of baking powder. There is quite a lot of it in this recipe and incorporating the ingredients in this order ensures that it is evenly distributed throughout the batter.
- Do not overmix after adding the flour. Once the flour is fully moistened, stop mixing. The batter will most likely be lumpy and that is completely normal. All of those lumps will disappear during baking. Overmixing will result in a loaf that is dense and rubbery.
- Cover the bread with foil to prevent the crust from burning. At the 30 minute-mark during baking, you’ll need to remove the bread from the oven and loosely cover it with foil so that the crust doesn’t get too dark. Depending on how the crust looks you may not have to do this, but I always do just to be safe.
- This bread is done when the center is fully baked and a toothpick inserted comes out squeaky clean. If it comes out with moist crumbs, bake for a couple more minutes.
- Wait till the bread is fully cooled before slicing. When hot or really warm, this bread is so soft that it falls apart very easily. When I took mine out of the oven all I wanted to do was cut a huge slice and eat it but you to be patient and let it cool before handling.
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Banana Bread Recipe without Baking Soda
Beat Bake Eat
How to make Banana Bread from scratch without Baking Soda. This is an easy recipe with simple ingredients and only 8 minutes of prep required. Here, baking powder is used as a replacement for baking soda.
4.86 from 7 votes
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Prep Time 8 minutes mins
Cook Time 45 minutes mins
Total Time 53 minutes mins
Servings 12
Calories 171 kcal
Ingredients
- 2 overripe bananas, mashed
- 3/4 cup granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
Instructions
Preheat oven to 350°F.
Spray a 9x5 inch loaf pan with non-stick cooking spray, or grease with oil or line with parchment paper and set aside.
In a large bowl combine bananas, granulated sugar, baking powder, cinnamon, and salt.
Beat in the oil, eggs, and vanilla extract.
Add the flour and gently mix until fully incorporated. DO NOT overmix.
Pour the batter into the pan in an even layer.
Bake for 30 minutes then remove from the oven and cover loosely with foil. *This prevents the crust from burning.
Continue to bake for 15 – 20 minutes until a toothpick inserted in the center comes out clean.
Cool in pan 10 minutes then remove to cool completely before slicing.
Notes
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Tried this recipe?Let me know how it was!
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