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–+ servings
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 10 votes
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
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
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