Let’s be honest, who doesn’t love a warm, slice of moist banana bread?
Whenever I find a few brown, speckled bananas in my kitchen, I know banana bread is right around the corner.
It’s the ultimate comfort food. Today, I’m sharing my favorite banana bread recipe, and it’s even better because it doesn’t use baking powder!
This easy banana bread recipe relies on the powers of baking soda and some acidic ingredients for its rise.
It’ll still result in a perfectly tender crumb and incredible banana flavor. So, grab your overripe bananas, and let’s get baking!
The Ingredients: A Closer Look
First, the dry stuff. We’re using all-purpose flour for the structure of the bread.
Salt is essential for balancing the sweetness and enhancing the other flavors.
Instead of baking powder, we’re relying on baking soda (sodium bicarbonate) as our leavening agent. Baking soda reacts with the acidic ingredients in the recipe to create that lovely rise.
Brown sugar adds a deep, caramel-like sweetness and contributes to the moist texture.
And, of course, chocolate chips are totally optional, but highly recommended! I mean, chocolate chip banana bread is just yes.
Now, for the wet ingredients. Melted unsalted butter adds richness and flavor. You can substitute with coconut oil or vegetable oil if you prefer, but I find butter gives the best results.
Large eggs, at room temperature, help bind the ingredients and create a tender crumb.
Vanilla extract enhances the overall flavor.
Sour cream (or Greek yogurt) adds moisture and a slight tang, which complements the sweetness of the bananas.
And finally, the star of the show: mashed bananas! Make sure they are very ripe – brown spots are your friend! The riper the bananas, the sweeter and more flavorful your bread will be.
The Steps
Alright, let me walk you through the baking process. First things first, prep those bananas! Seriously, the riper, the better. Mash them up really well in a large bowl. I like to use a potato masher, but a big fork works just fine too. You want them nice and smooth.
Next, we combine the dry ingredients. In a separate large mixing bowl, whisk together the flour, salt, and baking soda. Whisking helps to aerate the flour and ensures the baking soda is evenly distributed.
In another large bowl, we combine the wet ingredients: melted butter (or oil), brown sugar, eggs, vanilla extract, and sour cream. Mix these together until they’re well combined.
Now, here’s where everything comes together. Pour the wet ingredients into the dry ingredients. Mix until just combined. It’s crucial not to overmix at this stage. Overmixing can develop the gluten in the flour and lead to a tough loaf. Just mix until everything is incorporated.
Finally, gently fold in the mashed bananas. Don’t overmix here, either! If you’re adding chocolate chips, now’s the time to stir them in.
Time to bake! Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan, or line it with parchment paper. Parchment paper makes it so easy to remove the bread later! Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 50-60 minutes, or until a cake tester inserted into the center comes out clean. The top of the loaf should be a beautiful golden brown.
Once it’s done, let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This prevents it from crumbling and makes it easier to slice.
Tips & Tricks for the Best Banana Bread
- Room Temperature is Key: Using room temperature eggs and sour cream helps the ingredients combine smoothly and creates a lighter, more tender crumb. This is a great way to ensure a moist texture.
- Don’t Overmix: Overmixing can lead to a tough loaf. Mix until just combined.
- Check for Doneness: Use a cake tester or toothpick to check the center of the bread for doneness. If it comes out clean, your banana bread is ready!
- Cool Completely: Allow the banana bread to cool completely before slicing for the best results. This helps prevent it from crumbling and gives the moist crumbs time to set.
- Storage: Store leftover banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. You can also wrap individual slices in plastic wrap and store them in a safe bag in the freezer for a longer shelf life.
Frequently Asked Questions (FAQs)
Q: Why no baking powder?
A: This recipe uses baking soda and acidic ingredients (sour cream, bananas) as the leavening agent. This chemical reaction creates carbon dioxide, which helps the bread rise. This soda recipe creates a delicious banana bread.
Q: Can I use self-rising flour?
A: I don’t recommend using self-rising flour for this recipe, as it already contains leavening agents.
Q: Can I make banana muffins?
A: Absolutely! Pour the batter into muffin tins and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. This is a great way to make individual slices.
Q: Can I freeze banana bread?
A: Yes! Wrap the whole loaf or individual slices tightly in plastic wrap and place them in a freezer-safe bag. It will keep for up to 3 months.
Q: What if I don’t have sour cream?
A: Greek yogurt is a good substitute.
Banana Bread Variations
- Banana Nut Bread: Add chopped walnuts or pecans to the batter for a classic banana nut bread.
- Chocolate Chip Banana Bread: Fold in chocolate chips for a chocolate chip banana bread. This is my favorite way!
- Extra Banana: For even more banana flavor, add an extra banana to the batter. This is a great way to use up a lot of bananas.
- Different Flours: You can experiment with using part whole wheat flour for a healthier twist. This will give your banana bread a slightly different texture and flavor. Next time I might try this!
- Banana Slices: Before baking, you can place banana slices on top of the loaf for a pretty presentation.
My Final Thoughts!
This homemade banana bread recipe is my favorite way to use up overripe bananas. It’s a popular banana bread recipe for a reason – it’s easy, moist, and delicious! This recipe is a great way to use up those yellow bananas with brown spots.
Whether you’re a seasoned baker or just starting out, this perfect banana bread recipe is sure to become a new favorite. Enjoy your flavorful loaf!
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No-Baking-Powder Banana Bread
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup brown sugar
- Optional: 1 cup chocolate chips
Wet Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1/4 cup sour cream
- 1 cup mashed overripe bananas (3 medium or 2 large)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or line with parchment paper.
- Mash bananas in a large bowl.
- Whisk together flour, salt, and baking soda in a separate large bowl.
- Combine melted butter, brown sugar, eggs, vanilla, and sour cream in another large bowl.
- Pour wet ingredients into dry ingredients and mix until just combined.
- Fold in mashed bananas (and chocolate chips, if using).
- Pour batter into the prepared loaf pan.
- Bake for 50-60 minutes or until a cake tester inserted into the center comes out clean.
- Cool in pan for 10 minutes before transferring to a wire rack to cool completely.
