Banana bread without baking soda is a moist and flavorful loaf that's perfect to make when you have brown bananas sitting on the counter. Slather with butter warm from the oven and it's like a little piece of heaven.
This banana bread without baking soda is the perfect recipe for when you want to use up those brown bananas that have been sitting on your counter, and you realize you are out of baking soda. It's happened to me before, which is why I figured there needs to be options without compromise of taste and texture.
If you've got extra bananas to use up you should also try my banana carrot muffins, my banana biscoff bundt cake or my sour cream banana bread.
WHY THIS BREAD WORKS
BASIC INGREDIENTS- Banana bread uses staple ingredients that you generally always have on hand. And eliminating baking soda makes it even more likely.
SOFT AND TENDER- This bread is seriously so soft, if you eat it warm you feel like it could melt in your mouth.
GOOD WAY TO USE UP OLD BANANA'S- I seem to always have brown banana's on my counter and this is the perfect way to use them that makes me family so happy.
- Butter- I always use salted butter, but unsalted or even oil would work great.
- Eggs- Make sure they are room temperature before starting to mix. You can soak them in a little room temp water if you need it to go quick.
- Sour Cream- Can sub greek yogurt or buttermilk depending on what you have on hand.
- Flour- If you have a scale weighing will yield the best results.
- Cinnamon- I love cinnamon in my banana bread, but feel free to leave it out if you prefer it without spice.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, or line with parchment paper.
STEP TWO: In a large bowl or mixer, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scraping down sides of the bowl as needed. Mash banana's.
STEP THREE: Add eggs, one at a time, mixing on low. Add sour cream, mashed banana and vanilla and mix again until all incorporated.
STEP FOUR: Add dry ingredients and slowly mix, being careful not to overmix. Pour batter into prepared pan, and sprinkle the top with turbinado sugar.
STEP FIVE: Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.
EXPERT BAKING TIPS
Make sure you really cream the butter and sugar for a few minutes. This is going to help create a light and fluffy loaf.
Make sure you stick a toothpick in the loaf so you know it is done baking. The best place to stick it is where it has cracked.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
Yes, this recipe is great to double and cook in 2 regular size loaf pans, or 4 mini loaf pans.
This recipe is perfect for muffins as well. Spray muffin tin with cooking spray or line cups. Fill about ⅔ full and bake for 16-18 minutes.
STORING AND FREEZING
If you plan to eat the banana bread without baking soda all in one day I usually just allow it to sit out on the counter and it generally stays nice and moist. If we have leftovers, which rarely happens at our house, I like to wrap it in tinfoil. This keep the top of the loaf crispy, where as if you store it in a ziplock bag it will soften it more.
Just wrap the loaf in plastic wrap or tinfoil first and then into a ziplock bag to ensure freshness. Take out a few hours before wanting to eat to allow to defrost.
OTHER POPULAR LOAF RECIPES TO TRY
Raspberry White Chocolate Loaf Cake
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment below if you make them and love them as much as I do.
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Banana Bread Without Baking Soda
- ½ cup butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- ½ cup sour cream
- 1½ cups mashed ripe bananas I usually just use 3 bananas and don't measure
- 2 tsp vanilla
- 2 cups all-purpose flour sometimes I sub ½ cup whole wheat flour
- 1½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon cinnamon optional
- ⅛ teaspoon nutmeg optional
- turbinado sugar for sprinkling on top
- Preheat your oven to 350 degrees F. Spray a 9x5 loaf pan with nonstick spray, or line with parchment paper.
- In a large bowl or mixer, beat butter and sugar on medium speed until light and fluffy, about 2-3 minutes. Scraping down sides of the bowl as needed. Mash banana's in a separate bowl.
- Add eggs, one at a time, mixing on low. Add sour cream, mashed banana and vanilla and mix again until all incorporated.
- Add dry ingredients and slowly mix, being careful not to overmix.
- Pour batter into prepared pan, and sprinkle the top with turbinado sugar.
- Bake for about 55-60 minutes. I always stick a toothpick into the center of the bread where it has cracked and looks more gooey. If it comes out clean, your bread is done. Bread will also be pulling away from the sides of the pan when done.
- Allow to cool for 15-20 minutes in the pan before removing. Cutting the bread when it's too warm will result in bread that starts to fall apart.
This was such a delicious recipe and turned out perfectly! Thanks for coming to the rescue when I didn’t have baking soda.