Banana Bread Recipe (No Baking Soda)
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. 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!
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
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, 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.
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
Serving: 1sliceCalories: 290kcalCarbohydrates: 43gProtein: 3gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 27mgSodium: 181mgPotassium: 134mgFiber: 1gSugar: 24gVitamin A: 52IUVitamin C: 2mgCalcium: 61mgIron: 1mg
Tried this recipe?Let us know how it was!
