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 more-ish mouth feel that is both heavenly and comforting. Have it with a cup of coffee or have it toasted and slathered with some butter for breakfast. It also makes a wonderful lunch box addition for a mid-morning treat.
No baking powder in your pantry? No worries! Just 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 does not need advanced skills in baking. Since it is oil-based, it does not solidify or harden in cool weather, it makes 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 the perfect freezer addition for new mothers or in 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, which does away with baking soda or the need to add 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 do not like the fruit texture in your bread. If you are feeling fancy, save a few slices aside as topping for your bread.
Self-Raising Flour: I have used basic self-raising flour which does away with the need to add any 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 like vegetable, canola, sunflower oil, etc. 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 if you do not have it.
Cinnamon Powder: Cinnamon powder complements bananas beautifully and adds a rich, warm, 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 l 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 to not slice it fresh out of the oven. The steam trapped in the bread will add to the moisture, and prevent it from drying.
Some Useful Tips And Notes
Milk: Make sure the milk is not too hot or 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 till it is light and fluffy adds to the power of self-raising flour and adds 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, making your banana bread dense. 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 time required for baking depends on the size and capacity of your oven etc. 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 there is wet batter 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 neutralizes the soapy taste as well.
- 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 that already has baking powder in it.
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! Just follow this recipe for Banana Bread with no baking soda, for 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 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, cling wrap tightly and freeze. Or store the whole load in a freezer-safe container, and freeze. Before eating, thaw to room temperature, or eat in a toaster or a pan.
Some more baked treats you may like
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Banana Bread (No Baking Soda)
- 1 Mixing Bowl
- 1 Whisk
- 1 Oven
- 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
- 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.
Nutritional Panel: Our nutritional values are calculated by Spooncular API. While we try our best to ensure these values are correct, please confirm these independently.
Information on our website is for general purposes only. Please consult your doctor if a diet, particular foods, or way of eating is suitable for you.