Make sure the bananas are very ripe (black even).

Use the largest bananas you can find for this recipe: I used a pound of bananas and after peeling, I was left with roughly 330 grams of fruit, which works out to 330 mL (1 ⅓ cups) but this recipe can accommodate up to 375 mL (1 ½ cups) of mashed banana.

While some tasters don't notice it, I find I'm particularly sensitive to it, and the flavour in some instances can verge on soapy. I find baking soda, especially in some loaf cake recipes and quick breads, can provide too much flavour. Why bake banana bread without baking soda The pumpkin loaf cake required both leavening agents to rise properly and achieve the perfect texture.

And when I was working on this pumpkin bread, I found that I had no choice but to use both baking powder and baking soda, though I tried really hard to eliminate the baking soda. This eggless banana bread is made with baking soda only, as is this healthier pumpkin bread.

it adds flavour, especially since most banana bread recipes call for 5 mL (1 teaspoon) or more of baking soda, which is quite a lot for such a small quantity of flour and batter.Įxamples of quick breads with baking soda.

it tenderizes by reducing gluten formation in the batter.

it increases the pH of the batter, leading to a browner, much darker crumb and crust.

In banana bread, baking soda does more than just help the loaf cake rise: What does baking soda do in banana bread? It's a complete leavening agent and all you have to do is wet it and apply a little heat to make it react. The acidity in banana bread could come from the mashed bananas, which have a pH that is between 4 and 5.īaking powder is made from sodium bicarbonate, acid(s), and a drying agent (or anti-caking agent) like cornstarch. Remember that baking soda is sodium bicarbonate and requires acidic ingredients to react to form carbon dioxide. Baking powder wasn't the reliable chemical leavener it is today. I gather that there was a time when baking powder wasn't as readily available, but also that the consistency of baking powder sold in grocery stores varied. Old school banana bread recipes are usually made with baking soda only, and without baking powder. Baking soda versus baking powder in banana bread Most quick breads and loaf cakes depend on baking soda to rise, but here's a recipe for a banana bread without baking soda, that relies on baking powder.

Substitute for baking soda