How many times have you started baking and then realized that something essential is missing? Tell me, I’m not the only one. There is a large grocery list. Everybody experiences it.
You only need four ingredients to make fluffy, moist banana bread. Neither baking soda nor baking powder are used in this simple banana bread recipe.
For this moist banana bread, self-raising flour—which contains leavener already—is used in place of one of these usual leavening agents. Thus, a large number of extra ingredients are not required.
Contents
Baking Soda vs Baking Powder in Banana Bread
Traditional banana bread recipes typically call for just baking soda and omit baking powder. I understand that baking powder was more difficult to find in the past and that the kind of baking powder found in grocery stores also differed in consistency. It wasn’t always a safe chemical leavener, like baking powder.
Do not forget that baking soda is sodium bicarbonate, and that carbon dioxide is produced via an acidic reaction. The mashed bananas, whose pH ranges from 4 to 5, may be the source of the acidity in banana bread.
Sodium bicarbonate, acid(s), and a drying (or anti-caking) agent, such as cornflour, are the ingredients of baking powder. It is a fully functional leavening agent that just needs to be moistened and heated slightly to initiate a reaction.
How to Make Banana Bread Without Baking Soda
Step 1
Set oven temperature to 350°F. Use parchment paper to line an 8 by 4 loaf pan. Firstly, I prefer to spray the loaf pan with nonstick cooking spray (also called coconut oil spray) and then cut a long strip of parchment paper to fit the width of the pan. Lay the parchment paper lengthwise in the pan and lightly press down to ensure it sticks to the nonstick spray.
Scatter the remaining parchment paper over the pan after giving it a quick spray. To make it easier for you to remove the baked banana bread from the pan afterward, all of the pan’s sides should overhang.
Step 2
The bananas should be peeled and cut into small pieces before being added to a large mixing bowl. Using a fork, mash the bananas until they are nearly smooth. The extra liquid in this stage keeps the banana bread moist, so don’t neglect it. Alternatively, use a food processor to puree the bananas.
Step 3
Whisk the eggs until they are well combined with the mashed bananas in the bowl.
Step 4
Add the brown sugar and whisk to combine. Then add the dry ingredients (you just need the self-raising flour!) and stir until well combined. Stir the batter until no dry flour streaks remain in the mixture. If you overmix the banana bread, it will turn dense and dry.
Step 5
Fill the prepared loaf pan with batter. Bake for 55–60 minutes in a preheated oven, or until a toothpick or cake tester stuck in the centre of the loaf comes out mostly clean with a few moist crumbs attached. There should be no batter that is moist on the toothpick.
Step 6
Let it cool completely in the loaf pan, then use the overhanging parchment paper to lift it out. Cut into pieces and present.
What Can You Substitute for Baking Soda in Banana Bread?
When making banana bread without baking soda, you may usually replace the baking soda with baking powder, but the substitution is not one-to-one. We suggest using whipped egg whites instead, as in this recipe.
They give the bread a fantastic structure, and if you run out of baking powder, don’t worry!
Is Baking Soda in Self Rising Flour?
No, self-raising flour does not include baking soda. That would negate the intent behind creating a baking soda-free banana bread recipe!
Because self-raising flour contains baking powder, it differs from all-purpose flour. Unlike baking soda, baking powder does not require an additional ingredient to help it rise. Making it simpler to include into recipes.
However, since baking powder is already included in the self-raising flour, you won’t need any for this recipe. You can also manufacture your own self-raising flour if you don’t have any!
Flavor Variations for Banana Bread
As written, this moist banana bread is delicious, but it can also be adapted to your own taste preferences.
Pumpkin puree can be used in place of the banana puree to create a delicious seasonal dish. This vegan banana bread can also be made without baking soda or powder by using pumpkin puree and self-raising flour. In baking recipes, pumpkin puree kind of takes the place of eggs.
Add chopped nuts to the mixture or sprinkle them on top before baking to add a little texture. Chopped cashews, pecans, and walnuts offer a terrific crunch and a delightful tinge of salt. For added crunch, how about adding some delectable streusel topping before baking?
Once baked, you can spread homemade pecan, cashew, or walnut butter on top of your banana bread.
Make your banana bread more savoury by adding glazes and spices. Try a tablespoon of orange zest, a dash of vanilla extract, or even pumpkin pie spice. Glazes provide complimentary flavours and create a lovely presentation. Try some honey, peanut butter, or my rich chocolate glaze drizzled over it.
Wrap Up
You can still bake a great banana bread recipe even if you’re out of baking soda! It comes out fluffy and light, and it tastes great smothered in butter!
Make sure to preheat the oven every time. This is critical since the oven takes some time to heat up, and attempting to bake the banana bread before the oven is ready would likely result in an uneven rise and texture. It will eventually ruin the recipe.