This fluffy banana bread without baking soda is moist, made in one bowl, easy to make, and tastes absolutely delish!
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.
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Why this recipe works
- Ease-Â making banana bread is super easy to make, comes together in one bowl, and is really hard to mess up!
- Texture-Â this banana bread recipe without baking soda has a moist and tender texture that will melt in your mouth with the help of Greek yogurt, melted butter, and mashed bananas.
- Simple-Â this recipe uses super simple ingredients that you can find in any grocery store.
- Quick breakfast or snack- this banana bread is perfect to grab and go when you need a quick breakfast or delicious snack.
- One bowl- this recipe doesn’t require an electric hand mixer, all you will need is a whisk and a large mixing bowl.
Ingredients
Before you start to make this banana bread recipe (no baking soda) 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 – allow the banana bread to rise. Make sure that your baking powder isn't expired. This is the perfect baking soda substitute.
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-Â 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-Â 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.
Instructions
Preheat an oven to 180c (350f) and prep a loaf pan with parchment paper.
In 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.
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.
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.
- Measure your 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 firmer 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.
Faq's
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.
Yes! Banana bread tastes great with chopped toasted walnuts or pecans. You can add any of your favorite add-ins.
We use all-purpose flour for this banana bread. Self-rising flour and cake flour will work great as well.
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 a ripe banana texture.
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 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.
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 quick 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-Â 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!
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📖 Recipe
Banana Bread Without Baking Soda
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.
Maisa
Made my first ever banana bread with this recipe and it turned out delicious.