Basic Banana Bread Recipe Without Baking Soda
Enjoy a moist and flavorful banana bread made without baking soda. This easy recipe uses baking powder as a leavening agent to achieve a light, tender loaf. Perfect for when you’re out of baking soda or prefer an alternative ingredient.
Ingredients
- 3 large ripe bananas
- 1 teaspoon baking powder
- 1 ½ cups all-purpose flour
- ½ cup sugar
- ¼ teaspoon salt
- 2 large eggs
- ½ cup butter (melted) or oil
- 1 teaspoon vanilla extract
- Optional add-ins: ½ cup nuts (e.g., walnuts, pecans), ½ cup chocolate chips, or 1 teaspoon cinnamon.
Instructions
- Preheat oven to 350°F (175°C). Grease a loaf pan or line with parchment paper.
- Mash the bananas in a large bowl using a fork or potato masher until smooth with a few lumps.
- Add the melted butter (or oil), eggs, and vanilla extract to the mashed bananas. Mix well.
- In a separate bowl, sift the flour, baking powder, salt, and sugar together.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
- If adding any optional ingredients like chocolate chips or nuts, fold them in now.
- Pour the batter into the prepared loaf pan, spreading it evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Notes
- Ripe bananas: The riper your bananas, the sweeter and moister your banana bread will be.
- Baking powder: A great substitute for baking soda, giving the bread a nice rise and tender texture.
- Storage: Banana bread can be stored at room temperature for up to 3 days or frozen for up to 3 months.
- Customizations: You can add nuts, chocolate chips, or spices like cinnamon to change up the flavor.