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Banana Bread Recipe Without Baking Soda

This banana bread recipe without baking soda is the perfect way to use up overripe bananas and bake up a sweet, moist loaf of deliciousness. With simple ingredients and no baking soda required, this easy recipe comes together quickly and makes for the best homemade banana bread. Add in walnuts or chocolate chips for extra flavor and texture, or enjoy it just as it is! Perfect for breakfast, snacks, or a sweet treat with your favorite cup of coffee.
Print Recipe
two slices of banana bread on a plate next to a loaf
Prep Time:15 minutes
Cook Time:1 hour
Total Time:1 hour 15 minutes

Ingredients

  • 1 cup cup granulated sugar
  • ½ cup unsalted butter, room temperature (vegan butter works great too)
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1¾  cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 3 large overripe bananas, mashed (about 1¼ cups)
  • 1 tbsp milk (any kind, dairy or non-dairy both work!)
  • ½ cup walnuts (optional)
  • ½ cup chocolate chips (optional)

Instructions

  • Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
  • Using a fork, mash the bananas. You can also use a stand mixer to mash them.
  • In a large mixing bowl, beat together the granulated sugar, butter, egg, and vanilla extract until smooth and well combined.
  • In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt.
  • Gradually stir the dry ingredients into the wet mixture, alternating with the milk and mashed bananas. If you want to add extra texture and flavor, fold in any optional mix-ins like walnuts or chocolate chips.
  • Pour the banana bread batter into the greased loaf pan and smooth the top with a spatula for an even finish.
  • Bake for about 1 hour, or until a toothpick inserted into the center of the bread comes out clean with just a few moist crumbs attached.
  • Let the banana bread cool in the pan for about 30 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.

Notes

  • Storage: To keep your banana bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can store it in the fridge for up to a week. For the best texture, bring it to room temperature before serving.
  • Freezing: Banana bread freezes beautifully! If you have extra or want to prepare it ahead of time, wrap the whole loaf tightly in plastic wrap and place it in a freezer-safe bag. It will keep in the freezer for up to 3 months. When you’re ready to enjoy it, simply let it thaw at room temperature. You can even freeze individual slices for an easy grab-and-go snack.
  • Tenting to Prevent Over-Browning: If you notice that the top of the loaf is browning too quickly, you can tent it with a piece of aluminum foil. This will protect the top from direct heat and allow the banana bread to finish baking without burning. Simply place the foil loosely over the bread halfway through the baking time, and continue to bake until it’s done.
  • Bake Time Tips: Start checking your loaf of banana bread around the 55-minute mark. Ovens can vary in temperature, so depending on your setup, it might need a few more or a few less minutes. The bread is done when a toothpick inserted into the center of the bread comes out with clean with just a few moist crumbs attached.