If you’re looking for how to make banana bread without baking soda, this recipe has you covered! This banana bread is made without baking soda and it still delivers a moist, flavorful loaf with a delicate texture. Whenever I make this, I eat it for breakfast and dessert. It's that good!
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Delicious Banana Bread without Baking Soda
I always buy too many bananas and have super ripe bananas at the end of the week. I went to make banana bread one day and didn't have any baking soda, and I did not want to have to go to the grocery store.
So I experimented and came up with this no baking soda banana bread recipe. Since I have this pancake recipe without baking soda, I knew I could do it!
I made this version that I'm sharing with you today using baking soda, and I was pleasantly surprised at how well it turned out. My recipe makes a slightly dense and moist banana bread with the best sweet banana flavor.
Now, what I love most about this recipe is how easy it is to customize. Whether you want to add nuts, chocolate chips, or leave it plain, it'll turn out perfect!
Ingredients
This recipe uses all the same ingredients as a classic banana bread, but with no baking soda, of course. Oh, and I use a few special ingredients that make this the best banana bread ever!!
Check out what you'll need to make it:
- 2 cups bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil
- 2 large eggs
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup pecans, roughly chopped
How to Make Banana Bread without baking soda
Step 1: Prepare the Wet Ingredients
Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper. In a large bowl, mash the bananas to your desired consistency. I like to mash mine until they're almost completely smooth, but still with a few lumps.
Next, add the melted butter, oil, eggs, apple cider vinegar, and vanilla extract, and whisk everything together until well combined. It should look like my picture below.
Step 2: Combine the Dry Ingredients
Now gradually fold in the flour, sugar, baking powder, salt, and cinnamon using a rubber spatula. Mix gently until there are no visible streaks of flour. Be careful not to overmix the batter though. Only mix until everything just combines.
Step 3: Fold in the Pecans
Next, gently fold in most of the chopped pecans, saving a small amount to sprinkle on top for an added crunch. Mix the pecans into the batter until they're completely covered.
Step 4: Bake the Banana Bread
Now pour the banana bread batter into the prepared loaf pan and smooth the surface. Sprinkle the remaining pecans evenly on top.
Bake for 65 to 80 minutes, or until a toothpick inserted into the center comes out mostly clean, with just a few moist crumbs.
Step 5: Cool and Serve
Once it's baked, remove the bread from the oven and allow it to cool in the loaf pan for 5-10 minutes. Then transfer it to a wire rack to cool completely, or you can slice it and serve warm.
Expert Tips To Make Perfect Banana Bread
- Use Overripe Bananas: The riper the bananas, the sweeter and more flavorful your bread will be. I suggest using bananas with brown spots or a dark peel.
- Don’t Overmix the Batter: Overmixing the batter can result in a dense loaf that has a chewy texture. Only stir until the dry ingredients are first incorporated into the wet ingredients to keep the bread light and fluffy.
- Customize the Mix-Ins: Feel free to add chocolate chips, walnuts, or even dried fruit like cranberries to this recipe. I think it tastes best with pecans.
- Check for Doneness: Every oven temperature is a little different, so start checking your banana bread at around 60 minutes. The best way to test it is by sticking a toothpick into the center of the bread. A few crumbs are fine, you just don't want it to be covered in wet batter. If it is, continued baking.
How to Store Leftover Banana Bread
To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. For long-term storage, wrap it tightly in plastic wrap and put it in a freezer-safe bag. You can freeze it for up to 3 months.
How to Reheat Banana Bread
My favorite way to reheat banana bread is by microwaving individual slices for 10-20 seconds. You can also warm it in the oven at 300°F for about 5-10 minutes until it’s heated through. Just add more reheating time for frozen banana bread.
Banana Bread Recipe FAQS
Can I use baking powder instead of baking soda in banana bread?
Yes! This recipe specifically uses baking powder as a substitute for baking soda. The result is an extra soft and moist banana bread.
Can I make this banana bread gluten-free?
Absolutely! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just make sure it’s a blend designed for baking to get the best texture.
What can I use instead of pecans?
You can swap the pecans for walnuts, almonds, or even chocolate chips to make it more decadent. If you’re not a fan of nuts, you can simply leave them out for a classic banana bread.
Why add apple cider vinegar to banana bread?
The apple cider vinegar reacts with the baking powder to help the bread rise and creates a tender texture. This is what allows the banana bread to turn out so good without using baking soda. Don’t worry, you won’t taste the vinegar!
More Recipes With Bananas
- 2 banana bread recipe
- Hawaiian banana bread
- Banana bread without baking soda
- No bake banana pudding cheesecake
- Banana cake with cream cheese frosting
How To Make Banana Bread Without Baking Soda
If you’re looking for how to make banana bread without baking soda, this recipe has you covered! This banana bread is made without baking soda and it still delivers a moist, flavorful loaf with a delicate texture. Whenever I make this, I eat it for breakfast and dessert. It's that good!
Ingredients
- 2 cups bananas, mashed
- ¼ cup unsalted butter, melted
- ¼ cup neutral oil
- 2 large eggs
- 2 tablespoon apple cider vinegar
- 2 teaspoon vanilla extract
- 2 cups AP flour
- 1 cup granulated sugar
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup pecans, roughly chopped
Instructions
1. Preheat your oven to 350°F (180°C) and line a loaf pan with parchment paper. Set it aside for later.
2. In a large mixing bowl, mash the bananas until you reach your preferred consistency—either smooth or a bit chunky.
3. Add the melted butter, oil, eggs, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk everything together until well mixed.
4. Gradually fold in the flour, sugar, baking powder, salt, and cinnamon using a rubber spatula. Mix gently until there are no dry patches of flour visible. Fold in most of the chopped pecans, reserving 2 tablespoon for the top.
5. Pour the banana bread batter into the prepared loaf pan, smoothing the surface with the spatula. Scatter the remaining pecans on top.
6. Bake the banana bread for 65 to 80 minutes, or until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
7. Once done, remove the bread from the oven and allow it to cool in the pan for 5-10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 347Total Fat: 15gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 49mgSodium: 419mgCarbohydrates: 49gFiber: 2gSugar: 25gProtein: 5g
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