• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Rich And Delish
  • Home
  • Recipes
    • 3 ingredient
    • Air Fryer
    • Appetizers
    • Breads
    • Breakfast
    • Condiments
    • Desserts
      • Cheesecakes
      • Cookies
      • Cupcakes
      • Chocolate
      • Cakes
      • Bars & Brownies
      • No Bake Desserts
      • Muffins
    • Dinner
    • Drinks
    • Gluten Free
    • Holiday
      • Christmas
      • Fall / thanksgiving
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
    • Vegetarian
  • Shop
  • About
    • Contact Us
  • FAQ
  • Work With Us

Home » All Recipes » Vegetarian

Banana Bread Without Baking Soda

Published: Jun 12, 2022 · Modified: Oct 12, 2022 by RichandDelish · This post may contain affiliate links ·

Sharing is caring!

6 shares
  • Facebook
  • Yummly
  • Twitter
Jump to Recipe Print Recipe

This fluffy banana bread without baking soda is moist, made in one bowl, easy to make, and tastes absolutely delish!

Bite missing from a slice of banana bread without baking soda.

If you ever found yourself wanting to make banana bread but you ran out of baking soda, we have a solution! Make it with baking powder instead. This recipe uses baking powder only and is fluffy, moist, has a soft crumb, and tastes amazing.

Normally, banana bread uses baking soda as a leavening agent, but this recipe uses baking powder. Baking powder acts almost exactly as baking soda does. This banana bread is a bit denser than regular banana bread, but still is super delish!

If you liked this recipe, you should try our other banana bread recipes, like our chocolate chip banana bread, tahini banana bread, double chocolate banana bread, and our almond flour banana bread.

Jump to:
  • Why this recipe works
  • Ingredients
  • Instructions
  • Expert Tips
  • Faq's
  • Storing
  • Freezing
  • Substitutions
  • Variations
  • 📖 Recipe
  • 💬 Comments

Why this recipe works

  • Extremely easy to make.
  • An extra moist banana bread that stays moist for 3 days!
  • Made with simple ingredients.
  • Perfect to make when you need a quick breakfast.
  • Made in under an hour from start to finish.
  • Don’t require an electric hand mixer, all you will need is a whisk.
Sliced banana bread on a parchment paper.

Ingredients

Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.

Ripe bananas- Use only ripe bananas for this recipe! Overripe bananas are more sweet, moist, and easy to mash into a pudding consistency.

If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.

Flour– we used all-purpose flour for this recipe, self-rising flour, and cake flour will work great as well.

Baking powder â€“ to allow the banana bread to rise. Make sure that your baking powder isn't expired.

Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this banana bread.

Greek yogurt- get your greek yogurt to room temperature. Any percent of fat will work for this recipe. If you don't have greek yogurt, you can use sour cream instead.

Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.

Brown sugar- adds a nice texture and a rich flavor to the banana bread.

Eggs- you will need 2 large eggs for this recipe. Make sure that your eggs are at room temperature.

Vanilla extract- adds extra flavor. 1 teaspoon of vanilla extract is what you will need for this recipe.

Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.

Stack of sliced of banana bread.

Instructions

Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.

Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.

Add the melted butter, eggs, granulated sugar, kosher salt, brown sugar, vanilla extract, and greek yogurt. Mix with a whisk until the mixture is well combined.

Banana bread process shots.

Sift the flour and add the baking powder, and mix until just combined and there are no visible flour pockets left. Dont overmix!

Banana bread process shots.

Pour the batter into a parchment paper-lined loaf pan and smooth it out with a spatula. Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.

Banana bread process shots.
Banana bread process shots.

Expert Tips

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
  • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Use only ripe bananas for this recipe! ripe bananas are sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
  • Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
  • Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.
Overhead shot of sliced banana bread.

Faq's

How long will this banana bread last?

This banana bread will last up to 4 days at room temperature or up to one week in the fridge. Cover it with plastic wrap or foil to prevent them from drying out.

Can I add nuts to this banana bread?

Yes! Banana bread tastes great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.

What flour do you use for this banana bread?

We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.

How to ripen bananas fast?

If you want to make this banana bread, but you don’t have ripe bananas on hand, don’t worry! Bake regular bananas in a 200c (400f) preheated oven for 10-15 minutes, this will soften the bananas and make them into a ripe banana texture.

Bite missing from a slice of banana bread.

Storing

It’s okay to store this banana bread at room temperature. Make sure that you store the banana bread in an airtight container so it won’t dry out.

Freezing

This banana bread is very easy to freeze. After baking, let the loaf cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with a plastic wrap. Freeze for up to 3 months. Freeze this as a loaf or as slices.

To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.

Substitutions

There are a few substitutions that may be helpful for your diet:

Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour.

Dairy-free - you can make this cake dairy-free by replacing the butter with vegan butter.

Banana bread on a parchment paper.

Variations

Add-ins- make this recipe your own and add your favorite add-ins: chocolate chips, chopped walnuts, chopped pecans, mini chocolate chips, chocolate chunks, banana slices, chopped fruit, etc.

Toppings- this banana bread can be topped with crumble topping (or streusel topping), cinnamon sugar mixture, nuts, etc.

More banana bread recipes:

Chocolate chip banana bread- This chocolate chip banana bread is extra moist banana bread that is made with brown butter, greek yogurt, and plenty of mashed bananas making this banana bread super moist, flavorful, and fluffy.

Tahini banana bread- This tahini banana bread is moist, fluffy, and filled with tahini which gives this banana bread a delicious nutty flavor.

Healthy almond flour banana bread- This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, grain-free, paleo made in one bowl, and stays fresh for 3 days!

Double chocolate banana bread- This double chocolate banana bread is filled and topped with chocolate chips, extra moist, and melt-in-your-mouth delicious.

If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.

If you liked this recipe:

  • Follow us on Facebook, Instagram, and Pinterest.
  • Share/pin this recipe to Pinterest.
  • Leave a comment down below!

📖 Recipe

Bite missing from a slice of banana bread without baking soda.

Banana Bread Without Baking Soda

Rich and delish
This one bowl banana bread without baking soda is moist, made in one bowl, easy to make and tastes absolutely delish!
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Breakfast
Cuisine American
Servings 12 slices
Calories 218 kcal

Ingredients
 
 

  • 1 ½ cups Bananas mashed
  • 100 g Butter melted
  • ½ cup Greek yogurt or sour cream
  • 2 Eggs large
  • 2 teaspoon Vanilla extract
  • ½ cup Granulated sugar
  • ½ cup Brown sugar
  • ½ teaspoon Kosher salt
  • 1 ½ cups Flour
  • 3 teaspoon Baking powder

Instructions
 

  • Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
  • Into a big mixing bowl, add the ripe bananas and mash them into a pudding-like consistency with a fork or a potato masher.
  • Add the melted butter, eggs, vanilla extract, and greek yogurt. Mix with a whisk until the mixture is well combined.
  • Add the granulated sugar, kosher salt, and the brown sugar and mix with a whisk for 1 minute or until the sugars dissolved.
  • Sift the flour and add the baking powder, and mix until just combined and there are no visible flour pockets left. Dont overmix!
  • Pour the batter into a parchment paper-lined loaf pan and smooth it out with a spatula. Bake in a 180c (350f) preheated oven for 50-60 minutes or until a toothpick inserted into the banana bread comes out clean.

Notes

  • Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and yogurt. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
  • Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist banana bread and not dense and dry banana bread.
  • Mesure you flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
  • Use only ripe bananas for this recipe! ripe bananas are more sweet, moist, and easy to mash into a pudding consistency. If you don’t have ripe bananas, bake regular bananas in a 200c (400f) preheated oven for 10 minutes, this will soften the bananas and make them into a ripe banana texture.
  • Add some of your favorite add-ins! Make this recipe your own and add your favorite banana bread add-ins: chocolate chips, chopped walnuts, chopped pecans, chocolate chunks, banana slices, chopped fruit, and more! Be creative!
  • Be patient! I know it’s extremely tempting to eat this banana bread as it is pulled out of the oven, but let the loaf cool for at least 20 minutes so it will be more firm and won’t crumble up. This banana bread is extra moist and melt in your mouth delicious, so it will be worth it to wait these 20 minutes.

Nutrition

Calories: 218kcalCarbohydrates: 34gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 46mgSodium: 273mgPotassium: 121mgFiber: 1gSugar: 20gVitamin A: 260IUVitamin C: 2mgCalcium: 85mgIron: 1mg
Keyword Baking soda substitute for banana bread, banana bread without baking soda, Substitute for baking soda in banana bread
Tried this recipe?Let us know how it was!

« Mini Oreo Cheesecakes
Triple Chocolate Cake »

Reader Interactions

Comments

  1. Maisa

    September 26, 2022 at 5:57 am

    Made my first ever banana bread with this recipe and it turned out delicious.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Thank you for dropping by!
Our blog is all about simple and delicious recipes. We’re showing you step by step how to make our favorite recipes. Visit our social media for more content!

  • TikTok
  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Search Through Our Recipes

Popular Recipes

  • double chocolate banana bread recipe
    Banana BreadBreadsBreakfastChocolateChristmasDessertsQuick BreadValentine's DayVegetarian

    Double Chocolate Banana Bread

  • no bake mango cheesecake recipe
    CheesecakesDessertsNo Bake DessertsVegetarian

    No Bake Mango Cheesecake

  • Lemon cooler cookies on a white backround with lemon slices.
    CookiesDessertsVegetarian

    Lemon Cooler Cookies

  • Sliced loaf of honey cake on a parchment paper.
    CakesDessertsEasy CakesHolidayLoaf CakeVegetarian

    Moist Honey Cake (Rosh Hashanah)

Footer

↑ back to top

About

  • About Us
  • Work With Us
  • Contact Us
  • FAQ

Recipes

  • Recipes Categories
  • Breakfast
  • Deserts

Subscribe and Follow

  • TikTok
  • Facebook
  • Instagram
  • YouTube
  • Pinterest

Copyright © Rich And Delish 2022 | Website Terms & Privacy Policy