You have some ripe bananas and want to make a fresh batch of banana bread, but you're out of baking soda? Fear not! This Simple Banana Bread Recipe Without Baking Soda is exactly what you need.
This banana bread without baking soda recipe is moist, fluffy, and tastes absolutely delish! It's perfect for breakfast or a sweet snack!
It's Time for a Fresh Batch of Banana Bread!
- Got Some Overripe Bananas?
- Why This Will Be Your Favorite Banana Bread Recipe
- What Is the Role of Baking Soda In Banana Bread?
- What Happens If I leave Out baking Soda?
- Banana Bread Without Baking Soda Ingredients
- Steps to Prep this Easy Banana Bread Recipe
- How to Store Banana Bread without Baking Soda
- Top Tips
- Frequently Asked Questions (FAQs):
- Food safety
- Simple Banana Bread without Baking Soda
One of my favorite ways to use ripe bananas is to make banana bread. It's super simple to make and uses few ingredients, as are most quick breads.
Baking soda (sodium bicarbonate) is commonly used as a leavening agent in banana bread. But I was out of both a while ago and was determined to make banana bread anyway. I was curious if there was another way to get this quick bread to rise. As it turns out, there is!
Got Some Overripe Bananas?
If your kids are like mine, and they refuse to eat soft and spotted bananas, don't worry. Brown bananas simply indicate that they will make a delicious loaf of banana bread. When my bananas become spotted and I'm not quite ready to use them, I freeze them for later use in smoothies or baking.
Actually, I never toss out your old bananas— I use them to make banana bread, banana scones, muffins, ice cream, cookies, and much more!
Why This Will Be Your Favorite Banana Bread Recipe
- It's an easy recipe made with simple ingredients.
- The banana bread stays moist for three days!
- It's a great recipe when you need a quick breakfast.
- It takes an hour from start to finish.
- You don't need any special equipment; all you'll need is a whisk.
What Is the Role of Baking Soda In Banana Bread?
Baking soda does more than just help the loaf cake rise in banana bread:
- Baking soda raises the pH of the batter, resulting in a browner, darker crumb and crust.
- It tenderizes the batter by reducing gluten formation in the batter.
- It also adds flavor, especially since most banana bread recipes call for 5 mL (1 teaspoon) or more of baking soda, which is a lot for such a small amount of flour and batter.
A Classic Family Favorite!
What Happens If I leave Out baking Soda?
If you run out of baking soda, don't worry. Bread and cakes can still be made without chemical leavening agents such as baking soda.
Instead of baking soda, baking powder is used in this moist banana bread recipe. It is slightly denser than one containing baking soda.
And, best of all, this banana cake stays moist and soft for days after it's baked, making it ideal for an emergency snack that won't spoil. Simply cut off a piece whenever you need one (and remember to share!).
Bake and Share!
Banana Bread Without Baking Soda Ingredients
Before you begin making your homemade banana bread, measure and prepare your ingredients so that the cooking process runs smoothly and easily. Here's what you'll need:
Ripe bananas: Only ripe bananas should be used for this recipe! Overripe bananas are sweeter and moister, making them easier to mash into a pudding consistency.
Flour: You will need all-purpose flour for this recipe, but self-rising flour and cake flour would also work well.
Baking powder: To help the banana bread rise, you'll need some baking powder. It's the only leavening agent you will need. Make sure your baking powder hasn't expired.
Oil: For this recipe, I use vegetable oil. Any flavorless oil will work.
Brown sugar: I prefer using brown sugar in my banana bread. It gives it a nice texture and a rich flavor.
Eggs: You will need 2 large eggs for this recipe. Make sure your eggs are sitting at room temperature.
Vanilla extract: enhances the flavor.
Cinnamon: Cinnamon adds a depth of flavor to your banana bread.
Salt: Add a pinch of salt to balance the flavors.
See recipe card for quantities.
Breakfast Couldn't Be Better
Steps to Prep this Easy Banana Bread Recipe
First, preheat the oven to 350 degrees F.
Next, grease a loaf pan and set it aside.
Then, in a large mixing bowl, mash the bananas and beat in the eggs, sugar, vanilla, and oil.
After that, sift dry ingredients (flour, salt, baking powder, and cinnamon) into the mashed banana mixture and fold until all are combined. Don't overmix.
Then, pour the batter into the prepared loaf pan. Top it off with the split extra banana slices, and sprinkle the top of the loaf with brown sugar (Optional).
Now, bake at 350 degrees F for 50 to 55 minutes or until a toothpick inserted comes out clean. Broil on high if needed.
Finally, remove from the oven and cool on a cooling rack for 10 minutes. Then remove from the pan.
Once banana bread is cool, cut it into 12 slices. Serve with butter or any nut butter.
- Active Dry Yeast: Yeast can be used in place of baking soda in quick bread recipes. Add one packet of yeast to your wet ingredients. Simply wrap a towel around your bowl and place it in a warm location. Wait for the dough to double in size before continuing with the recipe.
- Vegan: To make this banana bread vegan, replace the eggs in the recipe with flax eggs and nondairy milk.
- Chocolate Chip Banana Bread: For a sweet surprise in every bite, add some of dark or white chocolate chips.
- Fruits: Raisins or dried cranberries, as well as blueberries, raspberries, and chopped apples, strawberries, or mangoes, make excellent additions. To avoid bruises, gently fold in the fresh fruit just before pouring the batter into the pan.
- Nuts: As a final step, chop up your favorite nut, such as walnuts or pecans, and stir it into the batter.
Be Creative with Your Fillings
How to Store Banana Bread without Baking Soda
After the bread has completely cooled, wrap it in waxed paper or parchment paper and store it in an airtight container to keep it moist. It will remain good for up to 4 days at room temperature or up to one week in the fridge.
- Use very ripe bananas since they will have the most flavor and a naturally sweet taste. The banana should be soft to the touch and the skin should be turning black.
- Make sure your bananas are not very small, otherwise, the banana bread may come out a little dry.
- I do not recommend substitutes such as extra virgin olive oil in this recipe because it will affect the flavor.
- Mix the dry ingredients well before you add the wet ingredients.
- Make sure you don't over-mix the batter. Resist the urge to smooth out the batter. A few banana chunks are to be expected and add to the bread's texture. Overmixing can result in tough and dry bread.
Craving a Sweet Snack?
Frequently Asked Questions (FAQs):
As previously stated, baking powder can be used in place of baking soda in banana bread. Because baking powder is also a leavening agent, the bread will continue to rise.
Yes, banana bread and most other quick bread recipes can be frozen. Simply, wrap the loaf tightly in plastic wrap and place it in a resealable freezer bag to freeze. It will keep in your freezer for up to 3 months.
If your loaf cake is dense, it could be due to an incorrect wet-to-dry ingredient ratio. People frequently add too much banana, resulting in dense banana bread.
Yes, frozen bananas can be used. Thaw the banana completely before peeling it and straining the liquid. Mash the bananas and fold them into the batter.
The Perfect Treat for Your Family
- Check the expiry date of baking powder before adding it to the batter.
If you’ve tried this recipe or any other recipe on Sourandsweets, don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience with my recipes. Please share it with me on Instagram.
Simple Banana Bread without Baking Soda
- 3 ripe bananas mashed
- 2 eggs
- ¾ cup brown sugar
- 1 teaspoon vanilla extract or vanilla bean paste
- ¼ cup oil any flavorless oil
- 2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup walnuts chopped
- 1 banana Split it down in the middle vertically
- 2 tablespoons brown sugar
- Preheat the oven to 350 degrees F.
- Grease a loaf pan and set it aside.
- In a large bowl, mash the bananas and beat in the eggs, sugar, vanilla, and oil.
- Sift dry ingredients (flour, salt, baking powder, and cinnamon) into the mashed banana mixture and fold until all are combined. Don't overmix.
- Pour the batter into the prepared loaf pan. Top it off with the split banana, and sprinkle with brown sugar (Optional).
- Bake at 350 degrees F for 50 to 55 minutes or until a toothpick inserted comes out clean. Broil on high if needed.
- Remove from the oven and cool on a cooling rack for 10 minutes. Then remove from the pan.
- Once banana bread is cool, cut it into 12 slices. Serve with butter or any nut butter.
Leave a Reply