Banana Bread Without Baking Soda
Banana Bread Without Baking Soda delivers a moist, tender loaf using simple pantry ingredients like baking powder for leavening. It's the perfect solution for when you're out of baking soda but still craving classic banana bread flavor!
Ingredients
- 2 cups self-rising flour (or all-purpose flour)
- 2 tsp baking powder
- ½ tsp salt
- 3 large overripe bananas, mashed
- 2 large eggs, room temperature
- ½ cup brown sugar, packed
- ½ cup cup chocolate chips optional
- ½ cup cinnamon optional
Instructions
- Preheat your oven to 350°F (175°C). For easier removal, line a standard loaf pan with parchment paper or grease it with nonstick spray.
- In a large bowl, mash the bananas until they’re smooth with some small lumps. This creates the moist texture banana bread is known for.
- To the mashed bananas, add the eggs and brown sugar. Whisk until well combined.
- The self-rising flour should be gradually folded into the wet mixture. Stop mixing as soon as the batter is smooth to avoid overmixing.
- Fold in chocolate chips, nuts, or cinnamon if desired.
- Pour the batter into the prepared loaf pan. A toothpick inserted in the center should come out clean after 50 to 60 minutes of baking.
- After 10 minutes of cooling in the pan, move the loaf to awire rack to finish cooling. Slice and enjoy!
Notes
For the best results with this Banana Bread Without Baking Soda, use ripe bananas with plenty of brown spots—they provide natural sweetness and moisture. Be careful not to overmix the batter once the self-rising flour is added, as this can make the bread dense. Optional mix-ins like chocolate chips or nuts add extra flavor and texture, but the bread is equally delicious on its own. Allowing the bread to cool slightly before slicing helps it set and makes cutting easier, so resist the temptation to dive in immediately!