Can I Replace Baking Soda with Baking Powder?

Yes, baking powder works as a substitute for baking soda. Use 3 teaspoons of baking powder for every teaspoon of baking soda. This substitution works well in banana bread, though the bread may be slightly denser.

What if I Don’t Have Baking Powder?

If you don’t have baking powder, you could use self-rising flour instead of all-purpose flour. Self-rising flour already contains a leavening agent and salt. You could also experiment with whipped egg whites to provide lift.

How Should I Store Banana Bread?

To store, wrap the banana bread in plastic wrap or store it in an airtight container. It will stay fresh for up to 4 days at room temperature. To keep it longer, refrigerate or freeze it.

Can This Recipe Be Made Vegan?

Yes, you can make this banana bread vegan by substituting the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water per egg) and using coconut oil or vegan butter instead of regular butter.

Banana Bread Recipe Without Baking Soda

Description

Craving banana bread but out of baking soda? This banana bread recipe without baking soda is your go-to solution! It uses baking powder as the leavening agent, ensuring a beautifully moist, fluffy loaf with no compromise on flavor or texture. Perfect for breakfast, snacks, or dessert, this recipe is easy to make and incredibly satisfying—with simple ingredients you likely already have in your kitchen.

Ingredients

Scale

3 ripe bananas, mashed

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, melted (or coconut oil)

3/4 cup granulated sugar (or brown sugar)

2 large eggs, room temperature

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon (optional)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
Mash Bananas: In a large mixing bowl, mash the bananas until mostly smooth.
Mix Wet Ingredients: Add the melted butter, sugar, eggs, and vanilla extract to the bananas. Stir until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Mix Everything Together: Gradually add the dry mixture into the wet ingredients. Stir until just combined—do not overmix.
Pour and Bake: Pour the batter into the prepared loaf pan. Smooth the top and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

Use extra ripe bananas with brown spots for the best flavor and moisture.

To make this recipe dairy-free, substitute butter with melted coconut oil.

Add-ins like chocolate chips, chopped nuts, or dried fruit can be folded in before baking for variety.

You can use half whole wheat flour for a fiber boost without sacrificing texture.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 210 kcal
Sugar: 14g
Sodium: 180mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 3g
Cholesterol: 45mg

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