Hey everyone! I’m excited to share with you my go-to banana bread recipe without baking soda or baking powder. This recipe is a bit different than your typical banana bread recipe, but trust me, it’s still delicious and totally worth a try.
One of the things I love about this recipe is that it’s super simple, with only a few ingredients that you probably already have in your pantry. It’s also a great way to use up those overripe bananas that are starting to turn brown.
To make this banana bread, you’ll need:
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas, mashed
- 1 tsp lemon juice
Here’s how to make it:
- Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Add the mashed bananas and lemon juice to the butter mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the banana bread warm or at room temperature, sliced and topped with butter or your favorite spread. It’s also delicious toasted! Enjoy.
This banana bread recipe without baking soda is moist, flavorful, and has a great texture. It’s a little denser than your typical banana bread, but I think that’s what makes it so good. I hope you’ll give this recipe a try and let me know what you think!
Banana Bread
This simple and delicious banana bread recipe is made with just a few pantry staples and doesn’t require any baking soda or baking powder.
Equipment
- A medium bowl for mixing the dry ingredients
- A large bowl for mixing the wet ingredients
- A 9×5-inch loaf pan
- A spatula or spoon for stirring and spreading the batter
- A mixer or whisk for beating the butter and sugar together
- A wire rack for cooling the bread (optional)
Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 3 ripe bananas mashed
- 1 tsp lemon juice
Instructions
- Preheat your oven to 350°F (180°C). Lightly grease a 9×5-inch loaf pan and set it aside.
- In a medium bowl, whisk together the flour and salt.
- In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
- Add the mashed bananas and lemon juice to the butter mixture and stir to combine.
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined. Be careful not to overmix the batter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake the banana bread for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the banana bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Serve the banana bread warm or at room temperature, sliced and topped with butter or your favorite spread. It’s also delicious toasted! Enjoy.
Notes
Because this recipe doesn’t contain any leavening agents (like baking soda or baking powder), the banana bread may not rise as much as it would with those ingredients. However, it will still be moist and flavorful, and the lack of leavening agents will help to keep it dense and moist.
If you want to add some extra flavor to your banana bread, you can try adding 1/2 cup of chopped nuts, chocolate chips, or dried fruit to the batter before baking. Just be sure to reduce the amount of flour by about 1/4 cup to account for the additional ingredients.
