Banana Bread Recipe Without Baking Soda
This banana bread recipe without baking soda is a simple and delicious way to enjoy homemade banana bread using baking powder as a substitute. Made with ripe bananas, flour, eggs, butter, sugar, and vanilla, this recipe creates a moist, soft loaf with a naturally sweet flavor.
Equipment
- Mixing bowls One large bowl for mixing wet ingredients and another for dry ingredients.
- Whisk or Hand Mixer To combine ingredients smoothly.
- Spatula or Wooden Spoon For folding the batter without overmixing.
- Measuring cups and spoons To ensure accurate ingredient portions.
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoons salt
- 3 large ripe bananas
- ½ cups unsalted butter
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
- Mix flour, baking powder, and salt in a bowl; set aside.
- Combine mashed bananas, melted butter, sugar, eggs, vanilla, and milk in another bowl.
- Fold dry ingredients into wet ingredients until just combined; pour into the pan.
- Bake for 50-60 minutes, until a toothpick comes out clean; cool before slicing.
Notes
- Use Ripe Bananas – The riper, the better! Overripe bananas (with brown spots) add natural sweetness and moisture.
- Don’t Overmix – Stir just until the ingredients are combined to keep the bread soft and tender.
- Baking Powder Substitute – Since this recipe doesn’t use baking soda, ensure you use fresh baking powder for proper rising.
- Check for Doneness – Insert a toothpick in the center; if it comes out clean or with a few crumbs, it's done.
- Cool Before Slicing – Let the bread cool in the pan for 10-15 minutes, then transfer to a wire rack to avoid soggy texture.
- Customize It! – Add chocolate chips, nuts, or spices like cinnamon for extra flavor.
- Storage Tips – Store at room temperature for 2 days, refrigerate for up to a week, or freeze for up to 3 months.