Easy Banana Bread Without Baking Soda
An incredibly moist banana bread without baking soda. This simple recipe is easy to make and results in a soft delicious loaf of banana bread
Prep Time: 19 minutes
Cook Time: 1 hour
Total Time: 1 hour 19 minutes
Servings: 1 Loaf
Equipment
Ingredients
- 2 Cups (250 g) All-Purpose Flour 250g
- 1 Teaspoon (1 Teaspoon) Baking Powder
- ½ Teaspoon (0.5 Teaspoon) Salt
- ½ Teaspoon (0.5 Teaspoon) Cinnamon
- 2 (2) Eggs Large
- ⅔ Cup (133.33 g) Granulated Sugar
- 1 Teaspoon (1 Teaspoon) Vanilla Extract
- 2 Cups (460 g) Bananas mashed 460 grams, roughly 3-4 bananas
- ½ Cup (58.5 g) Chopped Walnuts optional
Instructions
- Preheat your oven to 350° Fahrenheit (175° Celcius).
- In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon. Whisk together or mix with a wooden spatula. Set aside.
- In a separate medium bowl, whisk together the eggs, sugar, and vanilla extract. Add the mashed bananas and mix.
- Pour the wet ingredients into the large bowl of dry ingredients. With a spatula, fold the ingredients together until there are no dry specks of flour.
- OPTIONAL Fold the chopped walnuts into the batter.
- Grease a 9x5-inch loaf pan. Pour batter into the loaf pan.
- Bake for 55-65 minutes until the banana bread is done.
Video
Notes
- Check my post for detailed step-by-step photos and video of the entire recipe.
- Optional Add-ins: Chopped walnuts pair perfectly with bananas. You can add any mix-ins that you desire. Chocolate chips, dried fruit, and other types of nuts would go well in this recipe.
- Baking Time: Baking time is dependent on the temperature of your oven. I always recommend using an oven thermometer to make sure that you're baking at the correct temperature.
- Bake As Soon As Possible: Once you make the banana bread batter, pour it into the loaf pan and bake. Baking powder (the levening agent in this recipe) provides 70% of the rise when it comes into contact with wet ingredients. If you wait before putting the batter into the oven, you risk losing some of that initial rise.
- Toothpick Test: the banana bread is ready when you insert a toothpick into the center and there are a few crumbs on it. If the toothpick has wet batter, it still needs to bake for longer or else you’ll end up with a sunken middle. Make sure not to bake for longer than needed or else you won’t have moist banana bread.
- Storing: Your banana bread will last at room temperature for up to four days. If you need to store it for longer, you can put it in the refrigerator or freezer.
- Other Recipes You May Like: