This cafe-style banana bread (no baking soda) embodies the spirit of a cozy breakfast or a well-deserved afternoon treat. The generous use of ripe bananas adds to the flavor and moreish mouthfeel that is both heavenly and comforting. Enjoy it with a cup of coffee or toast it and slather it with butter for breakfast. It also makes an excellent addition to a lunch box for a mid-morning treat.
No baking powder in your pantry? No worries! Follow this recipe for moist, fluffy, and delicious banana bread.
I love to always keep this Banana Bread in my fridge for multiple reasons. This recipe is very forgiving and doesn’t require advanced baking skills. Since it is oil-based, it does not solidify or harden in cool weather, making it a wonderful lunch box treat for my kids. No warming is required! It is also a delightful afternoon treat with my much-needed coffee. It freezes exceptionally well and stays moist for days. It also makes a perfect freezer addition for new mothers or as part of a care package. Just wrap the slices individually and thaw as required.
Why You Will Love This Banana Bread Without Baking Soda
- A simple recipe made with pantry staples.
- No baking soda is required. This recipe uses self-raising flour, eliminating the need to add baking soda or other rising agents.
- Irresistible flavor: Adding lots of mashed bananas makes this bread wonderfully moist, flavorful, and delicious with each bite.
- Does not dry out! Stays soft for days!
- Adding oil instead of butter guarantees this banana bread stays moist, and luscious even at room temperature or straight from the fridge. No warming is required!
- Use up over-ripe bananas with those brown spots.
List Of Ingredients For Banana Bread No Baking Soda
Bananas: I have used 3 medium-sized bananas. Mash them with a fork or masher. You can also use a stick blender to make a smooth puree if you prefer a softer texture in your bread. If you are feeling fancy, save a few slices aside as a topping for your bread.
Self-Raising Flour: I have used basic self-raising flour, which eliminates the need to add raising agents (baking powder & baking soda). It is available in all supermarkets, and costs the same as regular flour! If you do not have self-raising flour, use the following formula
1 cup self-raising flour = 1 cup all-purpose flour + 1 and 1/2 teaspoons baking powder.
For this recipe:
3 cups self-raising flour = 3 cups all-purpose flour + 4 and 1/2 teaspoons baking powder.
Oil: Use any neutral-smelling oil, such as vegetable, canola, or sunflower oil. You can also use olive oil, which I have used.
Eggs: It is preferable to have the eggs at room temperature.
Sugar: I have used regular white sugar. You can also substitute with brown sugar. It will add a deeper flavor and more moisture.
Vanilla Essence: Vanilla essence naturally complements the banana flavors. You can skip this section if you don’t have it.
Cinnamon Powder: Cinnamon powder complements bananas beautifully, adding a rich, warm, and spiced flavor to your bread.
Milk: Milk adds wonderful wholesome goodness as well as moisture to your bread. You can also substitute with sour cream or buttermilk in the same quantity.
Salt: Just a little salt elevates and brings out the sweetness of your banana bread. If your self-rasing flour already has salt you can skip this.
Step-By-Step Process To Make Banana Bread No Baking Soda
These are some common baking tools I assemble to make baking a smooth process. Gather all ingredients and tools.
Cook your banana bread on a wire rack or a tray. It is important not to slice it fresh out of the oven. The steam trapped in the bread will add to its moisture and prevent it from drying out.
Some Useful Tips And Notes
Milk: Ensure the milk is neither too hot nor too cold. Hot milk will scramble your eggs. It should be just warm to the touch. Microwaving for about 30 seconds should be enough.
Eggs: When left at room temperature, eggs will allow the batter to rise well when baking in the oven. Beating the egg, sugar, and oil mixture until it is light and fluffy enhances the power of self-raising flour, contributing to the structure and height of your banana bread.
Do not overmix: Once you add flour to the mix, do not overmix. Overmixing causes the gluten in the flour to be activated, resulting in dense banana bread. Either do a quick whisking for a few seconds or fold the flour in with a spatula.
Know when your banana bread is done: The baking time required depends on the size and capacity of your oven, among other factors. Insert a toothpick, knife, or skewer into the center of the cake. If it comes out clean or with only a few crumbs attached, it usually means the cake is done. If the batter is still wet and sticking to the toothpick, it needs more baking time.
Baking Powder vs. Baking Soda
Baking powder and baking soda are both leavening (raising) agents used in baking to help dough and batter rise. While they may seem similar, they have some key differences:
- Baking soda, also known as sodium bicarbonate, is a single ingredient. It is alkaline in nature and needs some acid, like fruit juice, vinegar, lemon juice, or buttermilk, to react and create carbon dioxide gas. This gas expands during baking, causing the dough or batter to rise. On its own, it can taste soapy or bitter. Adding acid also neutralizes the soapy taste.
- Baking powder is a mixture of baking soda, an acid (usually cream of tartar), and a moisture-absorbing ingredient (such as cornstarch). When added to a dough or batter, it needs no other activating ingredient, as it is formulated to be ready to use.
Using self-raising flour for this banana bread takes away the need to measure and balance baking soda.
Frequently Asked Questions About Banana Bread (No Baking Soda)
Baking powder is a great substitute for baking soda. This banana bread uses self-raising flour, which already contains baking powder.
Baking soda or baking powder helps the bread rise. If you do not use a raising agent, your banana bread will be dense and tougher.
Yes! Follow this recipe for Banana Bread without baking soda to achieve the perfect cafe-style banana loaf.
Your banana bread should look golden brown on top, and a toothpick inserted in the center of the bread should come out clean with just a little bit of crumbs on it.
Absolutely! Use an equal quantity of butter as oil, plus an extra tablespoon.
In the pantry: In an air-tight container for 2 days
Fridge: In an air-tight container for a week
Freezer: For 3-4 months. If storing individual slices, wrap them tightly in cling wrap and freeze. Or store the whole load in a freezer-safe container, and freeze. Before eating, thaw to room temperature or cook in a toaster or pan.
More banana treats: Try this easy no-bake dessert: banana pudding cake.
If you love fruits in cake, try this Easy Mango Cake Recipe. Made with fresh mangoes, it’s sugar-free, gluten-free, and dairy-free!
If chocolate is your thing, check out this Matilda cake from one of our favorite novels!
Love bananas for breakfast? Try these easy 3-ingredient banana pancakes – no baking soda or eggs needed!
Some more baked treats you may like:
For more baked desserts, see our collection here.
Hungry for More
Banana Bread (No Baking Soda)
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Oven
Ingredients
- 3 medium Eggs
- 1 Cup Oil
- 1.5 Cups Sugar see note #1
- 3 Cups Self-raising Flour See note #3
- 3 medium Bananas See Note #2
- 1 cup Walnuts crushed
- 1 cup Milk (or sour cream) warm
- 2 teaspoons Cinnamon
- 1 Tablespoon Vanilla Essence
Instructions
- Pre-heat the oven to 360 F (about 180 C)
- Line a baking tray or loaf tin with parchment paper (baking paper)
- With a fork or masher, mash the bananas and keep them aside.
- In a large mixing bowl, sugar and oil and whisk till creamy.
- Add the eggs and vanilla essence and whisk them till light in color and fluffy.
- Now add milk and continue whisking. The batter will look like a thick milkshake by now.
- With a spoon or a spatula, fold in the flour, cinnamon powder and mix gently till well combined.
- Add the mashed banana and mix gently.
- Mix in the crushed walnuts
- Bake for 50 minutes or till it is cooked.
Notes
Nutrition
Disclaimer
Nutrition facts are estimates. Always check with your healthcare provider before making dietary changes.
Nutritional Panel: Our nutritional values are calculated by Spoonacular API. While we strive to ensure these values are accurate, please verify them independently.
Information on our website is for general purposes only. Please consult your doctor if a diet, particular foods, or a way of eating is suitable for you.