Simple Banana Bread Recipe without Baking Soda - bakingenius.com

Simple Banana Bread Recipe without Baking Soda


A close up of a piece of cake on a plate

Most quick breads and loaf cakes depend on baking soda to rise, but here’s a recipe for a banana bread without baking soda, that relies on baking powder. Old school banana bread recipes are usually made with baking soda only, and without baking powder. I gather that there was a time when baking powder wasn’t as readily available, but also that the consistency of baking powder sold in grocery stores varied. Baking powder wasn’t the reliable chemical leavener it is today.

This is a classic banana bread without baking soda. Instead this easy recipe uses baking powder and basic ingredients

Ingredients

A piece of cake on a plate
  • 250 grams (2 cups) all-purpose flour
  • 10 mL (2 teaspoon) baking powder
  • 5 mL (1 teaspoon) Diamond Crystal fine kosher salt
  • 175 grams (¾ cup) unsalted butter softened
  • 200 grams (1 cups) granulated sugar or a mix of brown sugar and granulated sugar
  • 2 (2 ) large eggs room temperature
  • 5 mL (1 teaspoon) pure vanilla extract
  • 330 grams (1½ cups) mashed banana roughly 3 ripe bananas, approximately 450 grams with peel

Instructions

A piece of cake sitting on top of a wooden cutting board
  • Preheat the oven to 350 ºF. Butter and flour a 8½” x 4½” loaf pan OR a 9″x5″ loaf pan, then line the bottom with a rectangle of parchment paper. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, using an electric hand mixer, cream together the butter and sugar for at least 5 minutes until light and fluffy. Be sure to scrape down the sides of the bowl often to make sure the mixture is evenly whipped.
  • Add the eggs, one at a time, mixing in between each addition. Mix in the vanilla, if using.
  • Add the mashed banana. Mix well, scraping the bottom and sides to incorporate everything.
  • Dump in the flour and fold it in with your spatula.
  • Pour the batter into the prepared loaf cake pan. Smooth the top to even it out.
  • Bake for 60–65 minutes for a 9×5″ loaf or up to 75 minutes for an 8.5″x4.5″ pan, until the edges are a deep golden brown and a cake tester inserted into the middle comes out clean.

Notes

  • Make sure the bananas are very ripe (black even).
  • If you are using frozen bananas for this recipe, please make sure do the following:
  • defrost the bananas
  • peel the bananas and place in a strainer set over a bowl
  • press very gently to squeeze out the liquid
  • either discard the banana liquid OR place the liquid in a saucepan and boil it down to a couple tablespoons, stirring often so that it doesn’t burn. Add this banana concentrate to the bananas and proceed with recipe.
  • If you want to make a fancier banana bread, add any of the following:
  • add 250 mL (1 cup) chocolate chips
  • add 250 mL (1 cup) chopped walnuts or chopped pecans
  • add 5 mL (1 teaspoon) ground cinnamon
  • add 10 mL (2 teaspoon) ground cardamom
  • add 5 mL (1 teaspoon) vanilla extract
  • You can also use a thermometer to check if your cake is done baking and the internal temperature should register around 212 ºF or 100 ºC when it’s done.
  • If you don’t have eggs or are allergic, try this eggless banana bread recipe.

Try this no-fail recipe of banana bread without baking soda and impress your family members.

Subscribe to our monthly Newsletter