Have you run out of baking soda but still want to make a fresh batch of delicious banana bread? Don’t worry, I’ve got you covered! This recipe for banana bread without baking soda is exactly what you need.
Banana Bread: No Baking Soda Required
Banana bread is one of my absolute favorite ways to savor ripe bananas. Like most quick breads, it’s incredibly simple to make and calls for just a few ingredients. Normally, baking soda is used as a leavening agent. But one day, when I found myself without both baking soda and baking powder, I was determined to bake banana bread anyway. I wondered if there was an alternative method to make this quick bread rise. And guess what? There is!
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What Happens if You Omit Baking Soda?
If you’re out of baking soda, don’t panic. Bread and cakes can still be made without it, although they won’t rise as much. This banana bread recipe relies on baking powder instead of soda, resulting in a slightly denser loaf. But don’t worry, the taste and texture are still on point!
My banana bread recipe, which I’m about to share with you, doesn’t require any baking soda, and it’s incredibly easy to put together. Plus, this loaf stays moist and soft for days after it’s baked – perfect for when you need a quick snack and don’t want to worry about spoilage. Just slice off a piece whenever you fancy (and be sure to share!).
Optimal Ripe Bananas for the Recipe
Bananas are at their best when they have a few brown spots on their skin. However, make sure they haven’t gone too far and started to rot. Underripe (green) bananas won’t mash well and will affect the texture of your bread.
Overripe bananas are perfect for making banana bread. When bananas start to resemble the picture above, my kids won’t touch them. They’ll say, “Eeww, they’re all soft and spotted.” That’s fine with me because I know those brown spots will transform into a delectable loaf of quick bread. When my bananas get spotted and I’m not quite ready to use them, I freeze them for smoothies or baking later on.
How to Freeze Bananas
Before freezing bananas, ensure they are at their peak ripeness. Bananas with some brown spots are ideal for baking, but they won’t make a satisfying fresh fruit snack. Discard any bananas with bruises or splits.
To freeze bananas, peel them and slice into coin-sized pieces. Arrange the banana slices on a large cookie sheet or tray and place them in the freezer. Once frozen, transfer the banana slices into resealable storage bags (I highly recommend these Stasher silicone bags) and return them to the freezer. They will keep well for up to 3 months.
Ingredients You’ll Need for Basic Banana Bread:
- 4 very ripe bananas
- All-purpose flour
- Cane/white sugar
- Baking powder (optional)
- Eggs – It’s best to let your eggs reach room temperature in baking recipes.
- Vanilla extract – I’ve been using Mexican sourced vanilla that I purchased from Azure Standard. Azure is a family-owned business that delivers bulk and natural food orders to various locations across the country. There are two locations within 10 miles of me. This vanilla is aromatic and more potent than the traditional vanillas found in local grocery stores.
- Walnuts or other nuts (optional)
Quick Substitutions and Variations for Banana Bread:
- Spiced Banana Bread (my personal favorite) – Add 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 teaspoon cardamom, and 1/8 teaspoon allspice to the flour before incorporating the wet ingredients.
- Vegan Option – Make this banana bread vegan by using flax eggs and non-dairy milk instead of traditional eggs.
- Chocolate Chip Banana Bread – Surprise your taste buds with a handful of dark or white chocolate chips in every bite.
- Pumpkin Banana Bread – Incorporate 1 cup of pumpkin puree into the recipe for a moist pumpkin banana bread with a delightful fall twist.
- Cinnamon Raisin Bread – Add 1/2 cup of raisins and 1 tablespoon of cinnamon to the batter.
- Add Icing – Whip up a basic icing using confectioners’ sugar, a splash of milk or non-dairy beverage, and a touch of vanilla (to taste). Beat until smooth and drizzle over cooled quick bread.
For related recipes and more delicious homemade treats, be sure to visit Ratingperson.
How to Make Banana Bread without Baking Soda
- Preheat your oven to 350˚F.
- Grease an 8×4 inch loaf pan or use a non-stick silicone pan that doesn’t require greasing.
- In a large bowl, sift together the flour and salt. You may add baking powder if desired, but it’s optional.
- In a separate bowl, mash the bananas and beat in the eggs and sugar. I prefer using my stand electric mixer, but a hand mixer or whisk works well too.
- Add the dry ingredients to the mashed banana mixture and mix until just combined. Avoid overmixing.
- Fold in the chopped nuts if you’re using them.
- Pour the batter into the prepared loaf pan.
- Bake at 350˚F for 55 to 65 minutes or until a toothpick inserted into the bread comes out clean.
- Remove from the oven and let it cool on a rack for 10 minutes. Then, remove from the pan and allow it to cool completely.
- Slice and serve.
Proper Storage of Banana Bread
The best way to store banana bread is in an airtight container at room temperature for 1-2 days. After the bread has completely cooled, wrap it in wax-lined wrap or parchment paper and place it in an airtight container to maintain its moisture.
Can You Freeze Banana Bread?
Absolutely! Banana bread, along with most other quick bread recipes, can be frozen. Simply wrap the loaf tightly in plastic wrap and place it in a resealable freezer bag. It will keep well for up to 3 months in the freezer.
I guarantee you’ll fall in love with this delicious banana bread recipe. Give it a try and don’t forget to come back and let me know how much you enjoyed it. Please take a moment to rate our recipe as well.
For more mouthwatering homemade recipes, check out these:
- Camping Banana Boats
- Healthy Recipe for Apple Muffins with Walnuts
- Snickerdoodle Muffins Recipe with Streusel Crumble Topping
- Soft Gingerbread Crinkle Cookies with Ginger & Molasses