Banana Bread Without Baking Soda | She's Not Cookin' (2024)

This easy Banana Bread Recipe Without Baking Soda is quick to make and requires no fancy equipment. A moist banana bread, with yummy banana flavor. It’s perfect for a delicious snack!

This banana bread recipe is a family favorite. If you love to bake loaf cake recipes, next time try my pumpkin bread, apple fritter bread and lemon loaf.

I adapted my original recipe for banana bread to exclude baking soda. This new, easy banana bread recipe is the best ever! Every family member said it was their new favorite banana bread recipe. A delicious way to use up those ripe bananas don’t you think?

Our family loves any recipe made with bananas. Be sure to check out this banana cake, banana muffins and other quick bread recipes that have bananas.

Did you notice in the photos that this banana bread doesn’t have the typical dark brown flecks that most banana bread would have? When you add baking soda to the batter, it reacts with the bananas to create those flecks. So, when you leave out the baking soda, the banana bread looks more pale-coloured than we’re used to – delicious though!

Why you’ll love this recipe

• Easy recipe withd delicious flavor – If you’re an avid fan of banana bread and have made it for year, try it just once without the baking soda. The flavor is just a little different and we actually prefer it this way now!
• Perfect texture – this delicious bread has the perfect crumb and gets even better after a day or so!
• Freezes well to enjoy for later.
• Versatile – if you would like chocolate chip banana bread, simply add in some chocolate chips. Blueberries and cranberries work too!
• Delicious way to use up ripe bananas – we’re all guilty of it right? We buy bananas to eat and then they end up turning brown.

Why does banana bread without baking soda work?

Baking soda is a leavening agent that is often used in baked goods, including banana bread, to help them rise and become light and fluffy. Without baking soda, the banana bread may not rise as much and may be denser than usual.

However, banana bread can still be made without baking soda by using other leavening agents such as baking powder.

Supplies You Will Need

This recipe can be made completely by hand, without having to use a mixer.

• large bowl, medium bowl
• measuring cups and measuring spoons
• parchment paper (optional to line the loaf pan)
• Wooden spoon for mixing the batter
• Spatula
• Loaf Pan
• Cooling rack

Ingredients & Substitutions

This recipe uses simple ingredients that can be found in the grocery store or most kitchen pantries and refrigerators.

The recipe card at the bottom of this post includes the full list of ingredients and amounts that you will require. Below are a few notes about the ingredients:

• overripe bananas (mashed bananas) Look for dark, spotty bananas with brown spots. Sometimes the grocery stores will have a section, or cart with produce that is reduced in price. This is the best spot to find ripe bananas on sale. I used three large bananas in this recipe, measuring 1 cup. The most that you can use in this recipe is 1 and 1/2 cups.
• vegetable oil – I do not recommend substitutes such as olive oil or coconut oil in this recipe.
• sour cream – I used full fat sour cream in this recipe. You can also use light sour cream.
• eggs – use large eggs at room temperature. Take them out of the refrigerator about an hour before you start the recipe.
• white sugar – if you would like to use less than 1 cup of sugar, you can reduce the amount of sugar by half. You can also substitute half of the white sugar for brown sugar.
• baking powder – is the only leavening agent that you will use in this recipe.
• all purpose flour – scoop and level flour. See the notes in the next paragraph below. Otherwise, you might end up with too much flour and that will change the texture of the loaf.
• salt
• You will notice that there is no vanilla extract in this recipe. It doesn’t need it! This banana bread is perfectly balanced with flavor.

What add-ins can I add to banana bread?

You can add in blueberries, cranberries, chocolate chips and white chocolate chips. Up to 3/4 cup of walnuts and pecans are also a delicious add-in.

How to Measure Flour Using Measuring Cup

1. Use a spoon to fluff up the flour in the storage container or bag.
2. Spoon the fluffed up flour into the measuring cup until it is overfilled.
3. Next, scrape the knife across the top of the measuring cup to remove excess flour.

How To Make Banana Bread Without Baking Soda

This delicious banana bread is easy to make. Follow along below with the visual photos of what each step will look like.

Grease a 9 inch loaf pan. Alternatively, you can use a cooking spray or line the loaf pan with parchment paper. Preheat oven to 325°F.

Peel and mash bananas with a fork. The best way to do this is to place them on a flat dinner plate. This is much easier than trying to mash them in a bowl.

In a large mixing bowl, combine eggs, sour cream, vegetable oil, sugar and bananas.

In a separate bowl, combine all-purpose flour, baking powder and salt. Stir well to combine.

Next, add the banana mixture to the flour mixture.

Pour batter into prepared loaf pan. If you’re adding nuts, you can sprinkle a few on top of the bread before baking.

Bake banana bread in 325 degrees f oven for 50 to 60 minutes

Bake time may vary depending on the type of loaf pan that you use and the accuracy of your oven temperature.

Use a cake tester to check for doneness by inserting it into the middle and ensuring that no batter is on the tester.

Is there anything better than the aroma of homemade banana bread filling the kitchen?

Cool on wire cooling rack. If you do not have a wire cooling rack, you can turn a baking sheet upside down and set the loaf pan on it. Cool for at least 10 minutes, then carefully remove from pan.

Invert to remove from the loaf pan. Slice and serve.

My top tips for making this banana loaf cake

Do not overbake – keep a close eye on it in the oven and test with a cake tester or toothpick in the middle.

Use ripe bananas – The key to a flavorful and moist banana bread is to use ripe bananas. Look for bananas that are mostly brown and speckled on the outside, as these are the sweetest and most flavorful.

Don’t overmix the batter – Overmixing the batter can lead to a tough and dense banana bread. To avoid this, mix the wet and dry ingredients together until just combined. A few lumps in the batter are okay, as they will disappear during baking. If you’re using a stand mixer or electric mixer, be careful not to overmix the batter, as this can lead to a less-than-ideal texture.

Variations

Banana Nut Bread – sprinkle chopped pecans, walnuts, sunflower seeds on top of the loaf before baking.

Chocolate Chip Banana Bread – stir one cup of chocolate chips into the batter before turning it into the loaf ban.

Streusel Topping – for a crunchy streusel topping, combine 1/3 cup brown sugar, 2 Tablespoons flour, 1/8 teaspoons cinnamon and 1 Tablespoon of cold butter in a small bowl. Mix with clean hands or spoon until well-combined. Sprinkle on top of banana loaf before baking.

Cream cheese frosting – I have the recipe for the cream cheese frosting on my other banana bread recipe. Although banana bread is delicious, plain on its own, the cream cheese frosting really does take it to a whole new level.

How to store banana bread

This is the best banana bread and it might not last more than one day because it’s so tasty!

You can wrap the whole loaf or slice and wrap pieces individually.

Wrap in plastic wrap or store in airtight container for four to five days at room temperature.

how to freeze banana bread

Wrap in plastic wrap, then wrap in aluminum foil for added protection in the freezer. You can also use a freezer- safe ziplock bag or airtight container.

FAQ’s

other delicious recipes with ripe bananas

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