Easy Banana Bread without Baking Soda

Prep: 5 minCook: 45 min8 servingsmediumAmerican
Easy Banana Bread without Baking Soda

This moist banana bread uses baking powder instead of baking soda, creating a tender crumb with rich banana flavor. The combination of brown sugar and regular sugar adds depth, while melted butter and oil ensure perfect moisture. Gingerbread spice adds warm notes that complement the sweet bananas beautifully. Perfect for breakfast, snacking, or dessert, this recipe transforms overripe bananas into a comforting treat that's ideal for busy mornings or afternoon tea.

VegetarianNut-Free

Ingredients

8 servings
  • ½ cup brown sugar
  • ½ cup sugar
  • ¼ cup butter, melted and cooled
  • ¼ cup neutral oil, vegetable or canola oil
    applesauce1:1health

    slightly denser texture

    Full guide →
  • 2 eggs
  • ½ lb ripe or overripe bananas, about two
  • 1 ¾ cup all-purpose flour
    whole wheat flour1:1health

    nuttier flavor, denser texture

  • 2 tsp baking powder
  • 1 tsp gingerbread spice mix or cinnamon
    cinnamon1:1comfort

    same warming spice profile

  • date syrup or jam, for serving(optional)

Instructions

  1. 1

    Preheat oven to 350°F and line a loaf pan with parchment paper or grease generously with butter

  2. 2

    Mash the bananas in a bowl using a fork

  3. 3

    Beat the sugar, brown sugar, butter, oil, and eggs in another bowl until smooth

  4. 4

    Add the mashed bananas and stir until combined

  5. 5

    Add the flour, baking powder, and gingerbread mix or cinnamon and stir until smooth

  6. 6

    Transfer the batter to the prepared loaf pan

  7. 7

    Bake for 45 minutes or until a toothpick inserted in the center comes out clean

  8. 8

    Cool to room temperature before removing from pan and slicing

  9. 9

    Serve with butter, date syrup, or favorite jam

Tips

Tip 1

Use very ripe or overripe bananas for the best flavor and natural sweetness in your bread.

Tip 2

Don't overmix the batter once flour is added to avoid tough, dense bread texture.

Tip 3

Test doneness with a toothpick - it should come out with just a few moist crumbs attached.

Good to Know

Storage

Store covered at room temperature for up to 3 days or refrigerate for up to 1 week

Make Ahead

Can be made 1 day ahead and stored covered at room temperature

Serve With

Serve at room temperature with butter, date syrup, or jam

Common Mistakes

Watch

Don't overbake or the bread will be dry - check with toothpick at 45 minutes

Watch

Cool completely before slicing to avoid crumbling and maintain structure

Substitutions

gingerbread spice mix→
cinnamon1:1comfort

same warming spice profile

Full guide →
neutral oil→
applesauce1:1health

slightly denser texture

Full guide →
all-purpose flour→
whole wheat flour1:1health

nuttier flavor, denser texture

Full guide →
Find more substitutions →

FAQ

Can I freeze this banana bread?

Yes, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.

What if I don't have gingerbread spice mix?

Use cinnamon, or make your own blend with cinnamon, ginger, nutmeg, and cloves for similar warming flavors.

Can I reduce the sugar in this recipe?

You can reduce total sugar by up to 1/4 cup, but the bread may be less moist and sweet.