Picture this: You have some overripe bananas, and all you want to do is bake banana bread. But you are out of baking soda! What do you do? Luckily, you have the Best Banana Bread Recipe without Baking Soda right at your fingertips!
This easy banana bread recipe is not only a lifesaver when you don't have baking soda but also comes in handy if you or a family member is sensitive to it. Until recently, I never knew that baking soda, also known as sodium bicarbonate, is a dietary problem for some people. Because it has a high sodium level, those trying to avoid salt also limit or omit baking soda from their diets.
This delicious banana bread comes together quickly, has a light banana flavor, and is mildly sweet. Although I find the combination of banana and chocolate irresistible because of my sweet tooth, adding chocolate chips is optional. I have made this bread with and without, and both versions are tasty.
Even though banana bread is one of my favorite ways to use ripe bananas, I have several recipes that favor bananas. You might like my Banana Coffee Cake or my 3 Ingredient Banana Oatmeal Cookies. I also have a quick and easy Banana Bread using Pancake mix as a shortcut.
Why You'll Love This Perfect Banana Bread
- Moist and Flavorful - This loaf of banana bread has an absolutely perfect texture thanks to the magical combination of overripe bananas, sour cream, and a touch of vanilla extract.
- Fuss-Free - This bread is a breeze to whip up. There is no need to mess with multiple chemical leavening agents or complicated steps. Just mix, pour, and bake! The smell of banana bread will fill your kitchen, and you will have a delicious snack in no time!
- Customizable - Whether you prefer banana bread studded with chocolate chips or nuts or want to keep it simple and classic, this recipe has you covered.
Baking Soda In Quick Bread Recipes
Baking soda is a leavening agent in quick breads. It reacts with acidic ingredients like buttermilk, yogurt, or vinegar to produce carbon dioxide bubbles, which help the bread rise. This chemical reaction gives the bread its light and airy texture.
When omitting the baking soda, it must replaced with another leavening ingredient. That's where baking powder comes in. It makes this banana bread fluffy by creating tiny gas bubbles when mixed with liquid and heated in the oven. These bubbles make the bread rise.
In banana bread, the natural acids in the mashed bananas and sour cream activate the baking powder, which helps the bread become light and fluffy when it bakes.
Substitutions
- Swap the sour cream for Greek yogurt. The texture may differ slightly because sour cream has a higher fat content than Greek yogurt.
- You can use whole wheat flour instead of all-purpose flour for a healthier twist.
- You can use olive oil, coconut oil, or melted butter instead of vegetable oil. When using melted butter, the bread may be just a touch dryer. I wouldn't suggest extra virgin olive oil because the taste of the oil can interfere with the banana flavor.
- Light or dark brown sugar may be used in this recipe.
Variations
- Crunchy Topping - Top of the loaf with a sprinkle of cinnamon sugar.
- Banana Nut Bread - Add ½ to ¾ cups of chopped nuts, such as walnuts, pecans, or almonds, for a delightful crunch.
- Banana Berry Bread - Gently fold in fresh or frozen berries like blueberries, raspberries, or strawberries for a burst of fruity flavor.
- Banana Muffins - Divide the batter evenly among lined muffin tins and bake at 350°F for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Ingredients
*For specific ingredient amounts, please scroll down to the bottom of this post for the full printable recipe card.
How To Make This Simple Banana Bread
Step 1. Preheat your oven to 350℉. Spray a standard-size loaf pan with cooking spray and line it with a piece of parchment paper in a sling fashion. Set aside.
Step 2. Place flour, both sugars, salt, and baking powder in a large mixing bowl. Stir or whisk together, then set aside.
Step 3. In a medium mixing bowl, mash bananas. Add in oil, sour cream, eggs, and vanilla. Add the wet ingredients to the dry ingredients and stir to combine thoroughly, but don't overmix, as it might create a tougher bread.
Step 4. If adding chocolate chips, fold half of them into the batter, reserving the other half to sprinkle on top of the loaf before baking.
Step 5. Pour the batter into the prepared pan. Bake for 50-60 minutes, or a knife inserted in the center of the loaf comes out with moist crumbs clinging to it. The bread should be lightly golden brown and rise nicely in the middle. Cool in the pan for about 10 minutes, then remove to a rack to finish cooling.
Storage and Freezing
This banana bread will last for 3-5 days at room temperature when wrapped in plastic wrap or aluminum foil.
To freeze this bread, cool completely. Wrap the whole loaf in plastic wrap and place it in an airtight container or freezer bag for up to 4-6 months.
Another thing I have done is to wrap slices individually in plastic wrap and then in a zip-top bag and store them in the fridge or freezer for a grab-and-go snack or for the lunchbox.
To thaw the bread, leave it at room temperature or warm slices in the microwave for a few seconds.
Pro Tip
To ensure your banana bread turns out perfectly every time, make sure your bananas are nice and ripe. The darker and spottier they are, the sweeter and more flavorful your bread will be. And don't forget to grease your loaf pan generously or line it with parchment paper to prevent sticking.
Don't have any ripe bananas? No problem! Follow my How To Ripen Bananas In The Oven For Baking.
Notes/FAQs
The ingredients will blend better when they're at room temperature. I usually remove those ingredients from the refrigerator before preheating the oven. If you've forgotten this step, place the eggs in a bowl or container and cover them with warm (not hot) tap water. Let them sit in the water for about 5 to 10 minutes. The warmth of the water will gently raise the eggs' temperature without cooking them.
Ideally, the bananas should be very ripe, with the peel turning brown or with brown spots. Overripe bananas are sweeter and have a softer texture, which makes them easier to mash and lends a more robust banana flavor to the bread. If your bananas aren't ripe enough, you can speed up the ripening process by placing them in a brown paper bag with an apple or a ripe banana for a day or two or following my tutorial for ripening them in the oven linked under the "pro tip" section.
Yes, you can experiment with different types of sugar to suit your taste preferences. White granulated sugar and brown sugar are both commonly used in banana bread recipes. You can also adjust the amount of sugar according to your preference for sweetness. Remember that sugar not only adds sweetness but also contributes to the texture and moisture of the bread, so significant adjustments may affect the final outcome.
You can test the doneness of the banana bread by inserting a toothpick or a knife into the center of the bread. The bread is done if it comes out clean or with just a few moist crumbs clinging to it. Avoid overbaking, as it can result in a dry or tough texture. The top of the bread should be golden brown, and it should have risen nicely in the middle. Baking times can vary depending on your oven and the size of your loaf pan, so it's always a good idea to keep an eye on it towards the end of the baking time.
Banana Bread Recipe (No Baking Soda)
Ingredients
- 2 cups all purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar packed
- ½ teaspoon Kosher salt
- 2 teaspoons baking powder
- 1 cup mashed bananas about 3 medium or 2 large
- ½ cup vegetable oil
- ½ cup sour cream or Greek yogurt room temperature
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ½-¾ cup chocolate chips optional
Instructions
- Preheat the oven to 350℉. Spray a standard-size loaf pan with cooking spray and line it with a piece of parchment paper in a sling fashion. Set aside.
- Place flour, both sugars, salt, and baking powder in a large mixing bowl. Stir or whisk together, then set aside.
- In a medium mixing bowl, mash bananas. Add in oil, sour cream, eggs, and vanilla.
- Add the wet ingredients to the dry ingredients and stir to combine thoroughly, but don’t overmix, as it might create a tougher bread. If adding chocolate chips, fold half of the chips into the batter.
- Pour batter into the prepared pan. Sprinkle the top of the loaf with remaining chocolate chips. Bake for 50-60 minutes, or a knife inserted in the center of the loaf comes out with moist crumbs clinging to it. The bread should be lightly golden brown and rise nicely in the middle.
- Cool in pan for about 10 minutes, then remove to rack to finish coolin
Notes
This banana bread will last for 3-5 days at room temperature when wrapped in plastic wrap or aluminum foil. To freeze this bread, cool completely. Wrap the whole loaf in plastic wrap and place it in an airtight container or freezer bag for up to 4-6 months. Another thing I have done is to wrap slices individually in plastic wrap, then in a zip-top bag, and store them in the fridge or freezer for a grab-and-go snack or for the lunchbox. To thaw, simply leave it at room temperature or warm slices in the microwave for a few seconds. Pro Tip
To ensure your banana bread turns out perfectly every time, make sure your bananas are nice and ripe. The darker and spottier they are, the sweeter and more flavorful your bread will be. And don't forget to grease your loaf pan generously or line it with parchment paper to prevent sticking. Don't have any ripe bananas? No problem! Follow my How To Ripen Bananas In The Oven For Baking. For more tips and tricks, please see the complete blog post.
Nutrition
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