If you’re looking for a delicious banana bread recipe without baking soda, you’ve come to the right place. This easy banana bread recipe uses simple ingredients to create a moist, flavorful loaf without the need for baking soda. Perfect for those who don’t have baking soda on hand but still crave that comforting homemade banana bread.
Why You’ll Love This Banana Bread Recipe No Baking Soda
This banana bread is incredibly easy to make, even without baking soda. It has a light, fluffy texture and a rich banana flavor that’s hard to resist. You only need a few pantry staples, and the best part is that the bananas do all the work in terms of adding natural sweetness and moisture.
Banana bread is so versatile. Enjoy it for breakfast or as a snack. You can even have it as dessert. Spread some cream cheese or drizzle honey on top. You can also try other banana treats like Banana Chocolate Chip Cookies for a fun twist.
Preparing Your Pan and Oven
Start by preheating your oven to 350°F. Line an 8×4-inch loaf pan with parchment paper. I recommend spraying the loaf pan with nonstick spray first to help the parchment paper stick in place. Cut a strip of parchment paper that runs lengthwise in the pan, pressing it down so it adheres. Spray the parchment lightly, and then place another piece across the width of the pan. The overhanging parchment will make it easy to lift the baked loaf out later.
How to Make Banana Bread Without Baking Soda
Mashing the Bananas
Peel the overripe bananas and place them in a large mixing bowl. Break them into smaller chunks if needed. Use a fork to mash the bananas until they reach an almost liquid-like consistency. Leave some small lumps, as this contributes to a moist and flavorful bread. A food processor can also be used to puree them, but the fork method keeps a more traditional texture.
Mixing the Wet Ingredients
Add the eggs to the mashed bananas and whisk until the mixture is smooth and well combined. Next, add the packed brown sugar. Stir until it’s fully incorporated.
Adding the Dry Ingredients
Pour in the self-rising flour. Gently stir until there are no more visible dry streaks. Be careful not to overmix, as this can make the banana bread dense. Mix until the flour is just combined, ensuring a soft, tender crumb in the final loaf.
Baking the Banana Bread Recipe No Baking Soda
Transfer the batter to the prepared loaf pan. Smooth the top with a spatula if needed. Place the loaf in the preheated oven and bake for 55-60 minutes. To check for doneness, insert a toothpick or cake tester into the center. It should come out with a few crumbs but no wet batter. Allow the bread to cool in the pan completely before lifting it out using the parchment paper overhang.
If you want to try different flavors, you can enjoy this banana bread with Cherry Hand Pies. They make a great pairing.
Tips for the Perfect Banana Bread
- Ripe Bananas: Use bananas that are heavily spotted or even completely brown. The riper they are, the more natural sweetness they add, making the bread taste amazing.
- No Self-Rising Flour? No Problem! If you don’t have self-rising flour, you can make your own. For every cup of all-purpose flour, add 2 teaspoons of baking powder and whisk thoroughly. For this recipe, use 1 ½ cups of all-purpose flour mixed with 3 teaspoons of baking powder.
- Keeping the Bread Moist: If you’re not serving the banana bread immediately, wrap it in plastic wrap while it’s still slightly warm. This will lock in the moisture, giving you a deliciously soft loaf.
- Storage Suggestions: Wrap any leftover banana bread tightly with plastic wrap and store at room temperature for up to three or four days. Alternatively, keep it in the refrigerator for up to a week. You can also freeze it for up to three months. To enjoy, thaw overnight in the refrigerator and bring to room temperature before serving.
Flavor Variations
- Banana Nut Bread: If you love a bit of crunch, add one cup of chopped walnuts or pecans to the batter before pouring it into the pan. The nuts add great texture and balance the sweetness.
- Chocolate Chip Banana Bread: For a sweeter twist, stir in one cup of semi-sweet chocolate chips after mixing the batter. The melted chocolate pairs perfectly with the banana flavor.
- Vanilla Banana Bread: Add two teaspoons of vanilla extract when mixing in the eggs for a subtle, aromatic boost of flavor that enhances the banana notes.
If you love coconut, try adding shredded coconut to the batter. This gives the bread a lovely chewiness. For more coconut delights, check out Coconut Flour Brownies.
Common Questions About Banana Bread
Can I Make This Banana Bread Gluten-Free? Yes, you can use a gluten-free self-rising flour blend in place of the self-rising flour. Make sure it’s a one-to-one substitute to achieve the best results.
What If I Don’t Have Brown Sugar? If you’re out of brown sugar, substitute it with granulated sugar. However, brown sugar adds a bit of extra moisture and depth of flavor, so if possible, stick with it.
Why Is My Banana Bread Dense? The main cause of dense banana bread is overmixing the batter. Stir only until the ingredients are just combined. Self-rising flour already has a leavening agent, so minimal mixing ensures the perfect texture.
Serving Suggestions
Serve this simple banana bread recipe without baking soda warm with a pat of butter, or enjoy it on its own with a cup of tea or coffee. It also makes a wonderful breakfast or snack, and kids will love it in their lunchboxes.
For more dessert options, try Pumpkin Protein Balls. They fit perfectly with any dessert spread, especially in the fall.
This easy banana bread recipe without baking soda is an excellent way to use up overripe bananas and create a delicious homemade treat. Its simplicity makes it perfect for beginner bakers or anyone looking for a classic banana bread recipe without the need for special ingredients. Whether you’re baking for your family or planning to share with friends, this recipe is sure to please everyone.
For treats that freeze well, check out Maple Brown Sugar Cookies. They make great frozen snacks.
Fluffy & Moist Banana Bread Recipe No Baking Soda
16
servings10
minutes1
hour121
kcalIngredients
4 large overripe bananas
Choose bananas that are well-spotted and soft. The riper they are, the sweeter your bread will be.2 large eggs (room temperature)
Make sure your eggs are at room temperature for better mixing.¾ cup packed brown sugar
Brown sugar adds moisture and a rich flavor to your banana bread.1 ½ cups self-rising flour
This type of flour already contains baking powder and salt, making it perfect for this recipe.
Directions
- Preheat the Oven:
Set your oven to 350°F (175°C). Prepare an 8×4-inch loaf pan by lining it with parchment paper. For easier removal later, spray the pan with nonstick cooking spray or coconut oil spray first. Cut a strip of parchment to fit the pan lengthwise and press it down gently. Leave some overhang on the sides. Spray the parchment paper too for easy lifting. - Mash the Bananas:
Peel the bananas and break them into smaller pieces. Place them in a large mixing bowl. Use a fork to mash the bananas until they’re almost liquid. It’s okay to leave a few lumps. This extra moisture keeps the banana bread tender, so don’t skip this step. If you prefer, you can use a food processor for this. - Combine the Eggs:
Add the room-temperature eggs to the bowl with the mashed bananas. Whisk them together until well blended. - Mix in the Sugar and Flour:
Stir in the packed brown sugar, mixing until combined. Gradually add the self-rising flour. Mix just until no dry streaks remain. Be careful not to overmix, as this can lead to a dense and dry loaf. - Pour and Bake:
Pour the banana mixture into your prepared loaf pan. Bake in the preheated oven for 55 to 60 minutes. Check for doneness by inserting a toothpick or cake tester into the center. It should come out with just a few crumbs, not wet batter. - Cool and Serve:
Let the banana bread cool completely in the pan. Use the parchment paper overhang to lift it out. Slice and enjoy your delicious banana bread!
Notes
- Making Your Own Self-Rising Flour:
If you can’t find self-rising flour, you can easily make your own. For each cup of all-purpose flour, mix in 2 teaspoons of baking powder. For this recipe, combine 1 ½ cups of all-purpose flour with 3 teaspoons of baking powder. - Storage Tips:
If you won’t be serving the banana bread right away, wrap it tightly in plastic wrap while it’s still warm to lock in moisture. Leftover banana bread can be stored at room temperature for 3 to 4 days or in the refrigerator for up to a week. - Freezing Instructions:
Baked banana bread freezes well for up to 3 months. Thaw it overnight in the refrigerator and bring it to room temperature before serving. - Flavor Variations:
For an extra hint of flavor, add 2 teaspoons of vanilla extract when you mix in the eggs. If you like banana nut bread, fold in 1 cup of chopped walnuts or pecans before pouring the batter into the pan. For a sweet twist, add 1 cup of semi-sweet chocolate chips after mixing the batter.
