Easy Banana Bread without Baking Soda
This easy banana bread without baking soda relies on baking powder for its light, fluffy, and tender texture. It's moist, flavorful, and the best way to use up overripe, brown bananas on your counter. With no special equipment required, this is a great banana bread recipe for beginner bakers!
Equipment
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Ingredients
- 450 grams bananas 4-5 overripe bananas
- 56 grams melted unsalted butter
- 56 grams neutral oil
- 2 large eggs room temperature
- 40 grams apple cider vinegar
- 2 teaspoon vanilla extract
- 240 grams all purpose flour
- 200 grams granulated sugar
- 3 ½ teaspoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F/180°C and line a loaf pan with parchment paper. Set aside.
- Mash the bananas in a large mixing bowl, making them as smooth or chunky as desired450 grams bananas
- Add melted butter, oil, eggs, apple cider vinegar, and vanilla to mashed bananas. Whisk until well combined.56 grams melted unsalted butter, 56 grams neutral oil, 2 large eggs, 40 grams apple cider vinegar, 2 teaspoon vanilla extract
- Fold the flour, sugar, baking powder, salt, and cinnamon into the wet ingredients with a rubber spatula until no dry streaks of flour remain.240 grams all purpose flour, 200 grams granulated sugar, 3 ½ teaspoon baking powder, 1 teaspoon salt, 1 teaspoon ground cinnamon
- Pour the banana bread batter into the prepared loaf pan. Smooth out the top, sprinkle with turbinado sugar if desired, and bake for 65-80 minutes until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Remove from the oven and let the banana bread cool in the pan for 5-10 minutes before transferring to a wire cooling rack.
- Let the banana bread cool completely, slice, and enjoy!
Video
Notes
Use overripe bananas for the best flavor. They should be brown or speckled. Don't use green bananas.
Storage: Store banana bread in an airtight container in the refrigerator or at room temperature for up to 5 days.
Freezing: Wrap the banana bread in plastic wrap and freeze in an airtight container or bag for up to 3 months. Let thaw in the refrigerator overnight and then on the counter for 30 minutes before enjoying.
Nutrition
Serving: 1sliceCalories: 311kcalCarbohydrates: 49.2gProtein: 4.1gFat: 11.4gSaturated Fat: 3.7gPolyunsaturated Fat: 2gMonounsaturated Fat: 5.1gTrans Fat: 0.2gCholesterol: 44.8mgSodium: 395.5mgPotassium: 206mgFiber: 1.9gSugar: 25.7gVitamin A: 216.9IUVitamin C: 3.9mgCalcium: 97.1mgIron: 1.6mg
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