Fluffy and tender, this banana bread without baking soda recipe is moist, soft and is easy to make. All you need are ripe bananas, flour, and a few extra ingredients. No need for a professional mixer!
Banana bread, like other types of bread, requires a leavening agent such as baking soda. The function of baking soda in the process of baking bread is numerous.
However, one of the most important things is that it leavens the dough and makes the resultant bread look and taste amazing. How then do you make a loaf of banana bread with no baking soda?
No Baking Soda Banana Bread
No Baking Soda Banana Bread is a type of banana bread that doesn’t use baking soda, as the name implies. It uses other alternatives such as baking powder, yeasts, or sometimes even nothing.
But before we go into the details of how this bread works, let us do a little dive into the origin of banana bread.
While banana bread is the most sought-after bread recipe in America, it would be a bit surprising to note that banana bread is not native to North America.
Bananas were not readily available in North America until the 20th century when the advent of refrigerating technology made it possible to store bananas.
However, with the Great Depression of the 1930s, the prices of foodstuffs skyrocketed, and households could not afford to waste food items, even overripe bananas.
With the abundance of baking powder at the time, many cookbook authors created a recipe for what became the banana bread, also known as the quick bread, today.
Bananas – When Are The Bananas Ripe Enough To Use?
As the name of the bread implies, banana is the major ingredient in the No Baking Soda Banana Bread.
The banana used in this bread should be ripe and soft as it will be mashed during the preparation process. This ensures that the resultant bread is sweet, moist, and tastes like a cake.
If you are wondering when the bananas are ripe enough to use, this will depend on how dark they are. Quite frankly, we like to use bananas that are really dark; pretty much black as these bananas are the softest and sweetest.
As you peel the skin of the bananas, you’ll notice a strong fragrant that’s “sweet”. The longer the bananas ripen, the more what is called fruit sugar is developed which makes the bananas sweet.
Baking Soda Alternatives: Baking Powder Or Yeast
Given the name of the bread, you cannot use baking soda while baking the bread. This means that you have to rely on other alternatives such as baking powder or yeast, in some cases.
Baking powder acts almost like baking soda. One of the differences is that it is not as reliable as baking soda is. Also, it is a double-acting agent while baking soda is a single-acting agent. The next alternative is yeast.
With yeast, your banana bread loses the tag “quickbread”. The term ‘quickbread’ is used because chemical leavening agents such as baking soda react quickly and don’t take a long time to raise the dough.
However, with yeasts, you may have to wait a little longer to have your dough rise.
How To Make Banana Bread
Banana bread has many variations around the world, but you will find the best recipe here!
Delicious, moist cake from overseas, started to become popular in the United States in the late 1930s. After commercializing by some banana brands, it started to gain popularity quickly.
With this amazing recipe, by using cream, the inside of the cake will be moist, fluffy and tasteful! You can freeze and serve it later, whenever you want.
Or just slice it and spread some chocolate on it and serve it with hot English Breakfast Tea! It will be delicious in every way!
- In a mixing bowl sift flour and baking soda together.
- In a stand mixer, whisk the ripe bananas and sugar until they start to form a “pomade” texture or well combined.
- Add heavy cream slowly.
- Add whole egg slowly into whisking mixture.
- Add sifted flour gradually.
- Lastly, add the oil gradually.
- Pour the mixture into a baking baton (or loaf pan) and bake at 350 degree for 45 minutes to an hour or until toothpick inserted in the center comes out clean.
How do you keep banana bread moist?
The eggs, bananas, oil and sugar will help keep the bread moist and tender.
Frequently Asked Questions (FAQ)
As we previously mentioned, the baking powder is a good substitute for baking soda in banana bread. The bread will continue to rise as the baking powder is also a leavening agent.
Either one will work. However, most recipes call for both baking soda and baking powder, while others call for simply baking soda as it works best in combination with an acidic ingredient. However, in this recipe, the baking powder will do all the work for us.
No. Cornstarch cannot be used instead of baking powder. Cornstarch is mainly used as a thickening agent not a leavening agent.
How to Store the Banana Bread
The storage option you choose depends on how long you want to store the bread. You can wrap the bread in a tin foil, plastic cover, or in an airtight container to stop it from going bad or spoiling.
You can also keep the bread fresh for about a week by refrigerating it.
If you intend to keep it for up to three months, we recommend Usinger a freezer bag and put the bread in a deep freezer. Allow the bread to thaw in the fridge when ready to serve.
Variations and Substitutions
You can add new flavors to your No Baking Soda Banana Bread. The following are great options if you are looking to add new flavors;
- Nuts such as pistachio, pecans, and walnuts
- Carrot Chunks
- Chocolate Chips
- Caramel Chips
- Coconut Flakes and Fruits
More Bread and Cakes To Enjoy
If you enjoyed this banana bread without baking so, try one of these bread or cake recipes next.
It warms our hearts to see the recipes you make from this site, and we’d especially would love to know if you tried this recipe.
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No Baking Soda Banana Bread
- Loaf Pan
- Hand Mixer
- 6 banana (preferably black ones) fullen ripen
- 1 ½ cups sugar
- 4 Large eggs
- 3 cups flour (sifted)
- 6 teaspoon baking powder
- ¾ cups heavy cream
- ½ cup oil granola oil
- In a mixing bowl sift flour and baking soda together.In a stand mixer, whisk the ripe bananas and sugar until they start to form a “pomade” texture or well combined.Add heavy cream slowly.Add whole egg slowly into whisking mixture.
- Add sifted flour gradually.Lastly, add the oil gradually.Pour the mixture into a baking baton (or loaf pan) and bake at 350 degree for 45 minutes to an hour or until toothpick inserted in the center comes out clean.Allow banana bread to cool for 10 minutes before serving.