Homemade Banana Bread without Baking Soda

Name: Homemade Banana Bread without Baking Soda
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup granulated sugar; 1/2 teaspoon salt; 2 teaspoons baking powder; 1 1/2 teaspoons ground cinnamon; 3 large bananas; 2 large eggs; 1/2 cup oil or melted unsalted butter; 1 tablespoon vanilla extract

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Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings
1 loaf
Course
Dessert

Homemade Banana Bread without Baking Soda

Silas Stewart

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If you have a bunch of overripe bananas on your counter and plan to bake a batch of banana bread, go for it - even if you don’t have any baking soda on hand. Keep reading for a list of easy swaps to use when making Banana Bread without Baking Soda.

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Ingredients

Servings

1 3/4 cups all-purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 1/2 teaspoons ground cinnamon optional for additional flavor
3 large bananas very ripe
2 large eggs
1/2 cup oil or melted unsalted butter
1 tablespoon vanilla extract

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Instructions

Preheat the oven to 350°F and grease or line a 9x5-inch loaf pan with parchment paper.
In a large bowl, combine all of the dry ingredients (flour, sugar, salt, baking powder, and ground cinnamon if using). Whisk together until well combined.
In a separate bowl, peel and mash the bananas. Then add the eggs, oil, or melted butter, and vanilla extract. Whisk until well combined.
Pour the wet ingredients into the dry ingredients and use a rubber spatula or a large spoon to combine. This should not take very long, about 20 seconds. Do not overmix the batter.
Pour the batter into the prepared loaf pan and bake for 55-65 minutes, until a tester comes out with moist crumbs.
Remove the loaf from the pan and transfer to a cooling rack.

Notes

To store: allow the loaf to cool completely and wrap in foil or plastic wrap. Place in an airtight container for up to 4 days on the counter or in the refrigerator.
To store: allow the loaf to cool completely and wrap in foil or plastic wrap. Place in an airtight container for up to 4 days on the counter or in the refrigerator.