Banana Bread Without Baking Soda Recipe
Classic banana bread made with baking powder instead of baking soda. Mashed ripe bananas create natural sweetness and moisture while creamed butter and sugar build a tender crumb. Baked until the sides turn deep golden brown, this straightforward loaf delivers traditional banana flavor without chemical leaveners.
Ingredients
- 2 cups all-purpose flour, bleachedwhole wheat flour0.5 to 1substitute
may increase density and alter flavor
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ cup ripe banana, mashed
- ¾ cup unsalted butter, softenedvegetable oil0.5 cupsubstitutedairy-free
creates more tender crumb but less butter flavor
Full guide → - 1 teaspoon pure vanilla extract
Instructions
- 1
Heat oven to 350°F. Butter and flour a baking pan, line the base with parchment paper, and set aside.
- 2
Whisk together flour, salt, and baking powder in a bowl.
- 3
Cream sugar and butter with a hand mixer until fluffy and well combined.
- 4
Add eggs one at a time, whisking after each addition. Add vanilla extract.
- 5
Fold mashed banana into the mixture. Scrape the bowl sides and bottom to ensure even incorporation.
- 6
Add flour and fold in with a spatula until smooth and consistent.
- 7
Pour batter into prepared pan.
- 8
Bake until sides are deep golden brown, approximately 60 to 75 minutes depending on pan size.
Tips
Do not overmix the batter once flour is added to avoid a dense, tough crumb.
Mash bananas thoroughly until no lumps remain for even distribution.
Start checking for doneness at 60 minutes, as baking time varies by pan material and oven accuracy.
Good to Know
Cool completely. Wrap in plastic wrap or store in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Prepare batter, pour into prepared pan, and refrigerate up to 4 hours before baking. Add 5-10 minutes to baking time if baking from chilled batter.
Slice and serve at room temperature, optionally with butter or cream cheese.
Common Mistakes
Do not use too-green bananas to avoid insufficient sweetness and moisture.
Do not skip scraping the bowl to avoid unmixed pockets of batter.
Substitutions
Dairy-Free Swaps
creates more tender crumb but less butter flavor
Full guide →