Banana Bread Recipe Without Baking Soda

In my kitchen in Kyoto, I used to watch my grandmother mash overripe bananas until they turned creamy and sweet. She’d whisper, “Good bread never rushes, it breathes.” Years later, when I moved to California, I tried to recreate that same comforting loaf — only to realize one day I was out of baking soda. That small moment led to this banana bread recipe without baking soda, one that’s surprisingly moist, fluffy, and full of flavor.

Most people think banana bread can’t rise without baking soda, but it can. By using the right ratio of baking powder and carefully whipped ingredients, you’ll get a loaf that’s tender, golden, and beautifully aromatic. This recipe is for those mornings when you crave homemade banana bread but want something gentle and naturally sweet — just like my grandmother’s kitchen in Kyoto.

If you’ve ever wondered how to make banana bread without baking soda, you’re in for a treat that’s both simple and foolproof.

Ingredients for Banana Bread Without Baking Soda

Simple, Everyday Ingredients

Every item here serves a purpose — from moisture to lift. You’ll find no fancy ingredients, only pantry staples that transform into a bakery-style loaf.

Ingredient	Quantity
All-purpose flour	2 cups
Baking powder	2 teaspoons
Salt	¼ teaspoon
Ripe bananas (mashed)	3 medium
Unsalted butter (melted)	½ cup
Granulated sugar	¾ cup
Brown sugar	¼ cup
Eggs	2 large
Milk	2 tablespoons
Vanilla extract	1 teaspoon
Cinnamon (optional)	½ teaspoon

You can replace regular milk with oat or almond milk for a lighter texture. If you enjoy making homemade vanilla, try my vanilla extract tutorial — it adds a deeper aroma that brings out the banana flavor perfectly.

Instructions for Banana Bread Without Baking Soda

Step-by-Step Baking Directions

Making this banana bread recipe without baking soda is wonderfully simple — the magic lies in the mixing. Each step helps the loaf rise beautifully without chemical bitterness or dense texture.

1. Preheat and prepare the pan.
   Set your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan or line it with parchment paper for easy release. A smooth, even surface helps the bread rise consistently, even without baking soda.
2. Mash the bananas.
   In a large mixing bowl, mash your ripe bananas with a fork until smooth. The riper the bananas, the sweeter your bread. Their natural sugars add depth, giving the loaf that caramel-like flavor my grandmother always loved.
3. Whisk wet ingredients.
   Add melted butter, both sugars, eggs, milk, and vanilla extract to the mashed bananas. Whisk together until the mixture turns glossy and slightly thick. This step ensures every bite of your banana bread tastes balanced and moist.
4. Mix dry ingredients separately.
   In another bowl, combine flour, baking powder, salt, and cinnamon. Whisk well so the baking powder distributes evenly — the key to ensuring your banana bread rises properly without baking soda.
5. Combine gently.
   Pour the dry mixture into the wet ingredients. Stir with a spatula until just combined. Don’t overmix; a few streaks of flour are perfectly fine. Overmixing develops gluten, which can make your loaf tough.
6. Pour and smooth.
   Transfer the batter into your prepared loaf pan. Use the back of a spoon to spread it evenly, then tap the pan lightly on the counter to release air bubbles.
7. Bake.
   Place the pan in the center of the oven and bake for 55–60 minutes, or until a toothpick inserted in the center comes out clean. Your kitchen will fill with a buttery banana aroma — the kind that makes home feel warm again.
8. Cool before slicing.
   Let the bread rest in the pan for 10 minutes, then move it to a wire rack to cool completely. Cooling allows the crumb to set perfectly, keeping every slice soft and cohesive.

This banana bread recipe without baking soda works because baking powder provides a lighter, more controlled rise. The result? A delicate crumb and a naturally sweet, comforting flavor — the kind of bread that’s just as good with coffee as it is fresh from the oven.

Serving Ideas for Banana Bread Without Baking Soda

How to Serve and Enjoy Every Slice

When I pull this banana bread from the oven, it’s never just a loaf — it’s a memory. The scent of butter, banana, and caramelized edges takes me right back to Kyoto, where my grandmother sliced it warm and served it with green tea. Here in California, I love serving this banana bread recipe without baking soda with a touch of American comfort — a pat of butter melting into the top or a drizzle of honey for sweetness.

The texture of this loaf is moist yet light, with a golden crust that makes each bite satisfying. If you like contrast, toast a slice lightly in a skillet; it gives a slight crisp edge that pairs beautifully with creamy toppings. For breakfast, I enjoy it with Greek yogurt and sliced strawberries. For dessert, it becomes indulgent with a scoop of vanilla ice cream or a spoon of my homemade matcha whipped cream.

If you’re hosting brunch, serve the bread alongside your favorite coffee or tea. I often brew Japanese hojicha, whose earthy tones complement the banana’s sweetness perfectly. You can even transform leftovers into banana bread French toast — just dip slices in a mix of egg, milk, and cinnamon, then cook until golden on both sides.

For more holiday inspiration, I also love making Crawfish Bread on Christmas Eve—it brings a bold, savory bite to contrast the sweetness of this loaf.

Nutrition Facts for Banana Bread Without Baking Soda

A Wholesome Treat You Can Feel Good About

This banana bread recipe without baking soda isn’t just soft and sweet — it’s also balanced and nourishing. Each slice provides energy from natural sugars, a touch of healthy fat, and a satisfying texture that feels indulgent without being heavy. The combination of ripe bananas, butter, and eggs gives it richness, while baking powder ensures a light crumb that’s easy on digestion.

Bananas are the star here, naturally sweet and full of potassium, vitamin B6, and fiber. They give your bread its golden color and moist bite without needing extra sugar. Using baking powder instead of baking soda makes this version gentler in flavor and slightly lighter in density — perfect for those sensitive to strong leavening agents.

If you’d like to make this banana bread even healthier, swap butter for coconut oil or half with applesauce to cut down on fat. You can also replace part of the all-purpose flour with whole wheat flour or oat flour for added fiber and a nutty aroma. For sweetness, reduce the sugar slightly and let the ripe bananas shine.

Each slice (1/10 of the loaf) contains approximately 210 calories, with around 7 grams of fat, 33 grams of carbohydrates, and 3 grams of protein. It’s a comforting balance for breakfast or an afternoon snack. Pair it with green tea or black coffee for a complete, cozy experience.

Frequently Asked Questions

Can you make banana bread without baking soda?

Yes, you absolutely can. This banana bread recipe without baking soda uses baking powder as a substitute, which provides lift and a soft crumb without any bitterness. The texture stays tender and fluffy, and the flavor remains sweet and natural — no one will miss the baking soda.

How much baking powder should I use if I don’t have baking soda?

When replacing baking soda, use about three times the amount of baking powder since baking powder is milder. In this recipe, 2 teaspoons of baking powder work perfectly for a 2-cup flour base. It helps your banana bread rise evenly while keeping the crumb moist and light.

Will banana bread rise without baking soda?

Yes, it will. The secret is proper mixing and enough baking powder. Creaming the wet ingredients well and not overmixing the batter ensures air remains trapped in the dough, which expands in the oven to give that gentle rise. You’ll get a golden top and a delicate, bouncy texture.

Does banana bread taste different without baking soda?

It tastes slightly milder and more buttery. Baking soda can leave a sharp aftertaste if not balanced by acid (like buttermilk or lemon juice), but using baking powder alone makes the loaf smoother, sweeter, and closer in flavor to classic cake. Many bakers actually prefer this softer version.

If you’re in the mood for new bread adventures, the Sourdough Cottage Cheese Pancakes or Cottage Cheese Blueberry Cloud Bread on Greaty Recipes are creative twists to consider!

Conclusion

When I first baked this banana bread recipe without baking soda in my California kitchen, I worried it might fall flat — literally. But as the sweet aroma filled the air and I sliced into that soft, golden loaf, I realized it wasn’t missing anything. It had warmth, tenderness, and the same love that filled my grandmother’s home in Kyoto.

This recipe isn’t just a quick fix when you’re out of ingredients; it’s proof that the best flavors come from simple things done with care. Whether you bake it for breakfast or to share with friends, each slice carries a story — of home, patience, and sweetness that needs no perfection.

Print