If you have a bunch of overripe bananas on your counter and plan to bake a batch of banana bread, go for it – even if you don’t have any baking soda on hand. Keep reading for a list of easy swaps to use when making Banana Bread without Baking Soda.
Banana bread is one of the most popular quick breads among home bakers. It’s moist, delicious, and economical, and uses just a handful of common ingredients.
How do you like your banana bread? Some like to add chopped nuts for a nice crunch, while others like to toss in a handful of chocolate chips for a sweeter taste.
Whatever your preference is, you’ll be happy to know that you can easily bake a delicious banana bread that will be light, airy, and moist, without baking soda. Let’s get started.
Can I Make Banana Bread without Baking Soda?
Yes, while baking soda plays an important role in baking quick breads, there are other options you can use to help your baked goods rise.
Substitutes for Baking Soda In Banana Bread
We love banana bread because it’s a ‘go with the flow’ kind of quick bread that’s easy to customize. If you don’t have baking soda on hand, baking powder and yeast are great substitutes.
Baking Powder
Because baking powder is a combination of baking soda and cream of tartar, you’ll need to use more baking powder to replace baking soda.
We suggest a ratio of 1:3. So, for every 1 teaspoon of baking soda, you’ll need 3 teaspoons of baking powder.
Yeast
Using yeast will add to your prep time, but does yield good results. Follow the instructions in your recipe and after all of the ingredients are combined, leave them in the bowl and cover with a clean dishtowel. Place the bowl in a warm spot until the dough has doubled in size. This will take about an hour. Then, continue with the instructions and bake until done.
What You’ll Need for Making Banana Bread without Baking Soda
- All-purpose Flour
- Granulated Sugar
- Salt
- Baking Powder
- Ground Cinnamon
- Ripe Bananas
- Eggs
- Unsalted Butter
- Vanilla Extract
How to Make Banana Bread without Baking Soda
- Combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon). Whisk together until well combined.
- In a separate bowl, peel and mash the bananas. Then add the eggs, oil, or melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula or a large spoon to combine. This should not take very long, about 20 seconds.
- Pour the batter into a loaf pan lined with parchment paper.
- Bake at 350°F for 55-65 minutes, until a tester comes out with moist crumbs.
- Remove the loaf from the pan and transfer it to a cooling rack.
- To store: allow the loaf to cool completely and wrap in foil or plastic wrap. Place in an airtight container for up to 4 days on the counter or in the refrigerator.
Tips & Tricks for a Moist Banana Bread
- Use ripe bananas: You want to use very ripe bananas because they will have the most flavor and a naturally sweet taste. The skins should be turning black and the banana should be soft to the touch.
- Make sure that you do not over-mixing the batter. Resist the temptation to make the batter smooth. A few lumps of banana are expected and add to the texture of the bread. Overmixing can result in a bread that’s tough and dry.
Banana Bread Variations
- With nuts. Add your favorite kind of chopped nuts to add a nice crunch to the bread. We like toasted pecans, walnuts, almonds, or hazelnuts.
- With fruits. Raisins or dried cranberries are great additions, as are blueberries, raspberries, and chopped apples, strawberries, or mangoes. Gently fold in the fresh fruit just before pouring the batter into the pan to keep them from getting bruised.
- With chocolate. Stir in semi-sweet chocolate chips or chunks of dark chocolate just before baking for a delicious treat. For a chocolate banana bread, add ½ a cup of cocoa powder to your dry ingredients.
- With vegetables like carrots or zucchini. Add shredded carrots or zucchini for extra texture, flavor, and moistness. Let the carrots and/or zucchini sit on paper towels for about 10 minutes before adding to the batter. This will help to ensure that they aren’t too wet.
Can You Make Banana Bread With Self-rising Flour?
Yes, instead of using all-purpose flour, you can use self-rising flour instead. Note that you’ll need to remove both the salt and the baking powder from the recipe.
Does Banana Bread Freeze Well?
Banana bread is one of the best quick breads to freeze. Ensure that the bread is completely cooled. Wrap the whole loaf or slices in plastic cling wrap. Place the banana bread into a resealable freezer bag or a freezer-safe container. Label the container with the date and freeze for up to 3 months. When ready to eat, allow the bread to thaw at room temperature.
You May Also Like
Homemade Banana Bread without Baking Soda
Ingredients
- 1 3/4 cups all-purpose flour
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 1/2 teaspoons ground cinnamon optional for additional flavor
- 3 large bananas very ripe
- 2 large eggs
- 1/2 cup oil or melted unsalted butter
- 1 tablespoon vanilla extract
Instructions
- Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon if using). Whisk together until well combined.
- In a separate bowl, peel and mash the bananas. Then add the eggs, oil, or melted butter, and vanilla extract. Whisk until well combined.
- Pour the wet ingredients into the dry ingredients and use a rubber spatula or a large spoon to combine. This should not take very long, about 20 seconds. Do not overmix the batter.
- Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a tester comes out with moist crumbs.
- Remove the loaf from the pan and transfer to a cooling rack.
Notes
- To store: allow the loaf to cool completely and wrap in foil or plastic wrap. Place in an airtight container for up to 4 days on the counter or in the refrigerator.
Leave a Reply