Can You Make Banana Bread Without Baking Soda (But Should You?)

  • By: VidJovanovic
  • Date: June 28, 2022
  • Time to read: 10 min.
Affiliate Disclaimer

The Earnings Disclaimer details how may receive a small commission from purchases made through affiliate links featured across the site.

Do you love banana bread? Banana bread without baking soda: Is it even possible? In this article, I’ll answer that question and show you how to make the best banana bread ever!

One of my favorite sweets is banana bread. A cool day calls for something rich and decadent like this. In any case, have you ever thought about making banana bread without baking soda? That’s what I was wondering. Or maybe you’ve wondered why your recipe doesn’t turn out quite right.

In this post, I’ll go through what causes banana bread to rise. After that, I’ll show you how to bake banana bread without baking soda.

Can You Make Banana Bread Without Baking Soda
Can You Make Banana Bread Without Baking Soda

Here’s The Answer to Can You Make Banana Bread Without Baking Soda

Baking soda is a necessary ingredient when making traditional banana bread, as it’s what gives the bread its familiar fluffy texture. 

However, if you’re sensitive to this common food additive and want to make a healthier—yet still delicious—version of this classic treat, there are a few simple steps you can take! 

It’s possible to prepare banana bread without baking soda, but the final product will be more dense and compact. Baking soda is an alkaline powder that helps bread rise by producing air bubbles in the batter.

Are There Any Benefits To Making Banana Bread Without Baking Soda?

Are There Any Benefits To Making Banana Bread Without Baking Soda
Are There Any Benefits To Making Banana Bread Without Baking Soda

There are several benefits to making banana bread without baking soda, including a more moist bread and a more delicious banana flavor.

  • Leavening agent Baking soda is used to make bread rise. When baking soda is not used, the bread will be denser. This is because the baking soda helps to trap air in the batter, which makes the bread lighter and more fluffy.
  • Banana bread is typically made with ripe bananas, which are high in potassium. Potassium is a natural leavening agent, so using ripe bananas will help the bread to rise without the need for baking soda.
  • Another benefit of making banana bread without baking soda is that it will be moister. Baking soda can sometimes make the bread dry, so omitting it will result in a moister loaf.

A loaf pan and pre-measured dry and wet ingredients are all you’ll need to bake banana bread without baking soda. Before turning on the oven, prepare a loaf pan by lining it with parchment paper.

  • In a large bowl, mix together the dry ingredients. This includes flour, sugar, salt, and baking powder.
  • In another bowl, mash the ripe bananas. You will need about three medium-sized bananas for this recipe.
  • Once the bananas are mashed, add the wet ingredients to the bowl. This includes the eggs, melted butter, and vanilla extract.
  • Before turning on the oven, prepare a loaf pan by lining it with parchment paper. Then, pour the batter into the prepared loaf pan.

How Long Does It Take To Bake Banana Bread Without Baking Soda?

The baking time for banana bread is also different depending on the oven you use. If you’re making a traditional loaf of banana bread in a 9×5-inch loaf pan, it should take about an hour for your finished product to be ready.

If you’re using a smaller pan like I did, which may have resulted in more browning than usual, then it could take up to an hour and 15 minutes.

The size and thickness of your banana bread will affect how long it takes to bake as well—the larger and thicker it is, the longer it’ll take to cook through.

And since bananas are usually sold in varying sizes (I had some big ones), this makes things even more complicated! Also, keep in mind that if they’re underripe or overripe, they’ll require different amounts of time before they’re ready to eat.

What Are The Worst Things About Making Banana Bread Without Baking Soda?

If you’re going to make banana bread without baking soda, be prepared for the following:

  • It will take longer to bake. You’ll need to wait around 45 minutes to an hour until it’s ready. That’s because the natural acidity in the bananas will cause your bread to rise at a slower rate than usual, which means the final product will turn out denser (but still delicious!).
  • You’ll have to add more flour. Otherwise, your loaf won’t rise properly and will end up dense and crumbly instead of light and fluffy like regular banana bread should be. If this happens, don’t fret—you can always bake another loaf with less flour added or double-check that your bananas were ripe enough before making this recipe!
  • The flavor may seem sour or bitter due to all that extra moisture in there from using fresh fruit instead of processed sugar.”

What’s the Best Substitute For Baking Soda When Making Banana Bread?

What's the Best Substitute For Baking Soda When Making Banana Bread
What’s the Best Substitute For Baking Soda When Making Banana Bread
  • Baking powder: baking soda and an acid, such as cream of tartar or lemon juice, that helps the baking soda to react with other ingredients in the recipe. You can use 3/4 teaspoon of baking powder for every 1/4 teaspoon of baking soda in the recipe.
  • Rising agent: this is just a base on its own (it’s not acidic). You can replace it with 1 1/2 teaspoons cream of tartar plus one teaspoon white vinegar for every one tablespoon of baking soda called for in your recipe.
  • Soda water: if you’re out of both ingredients, you can use this as a last resort! Just add two tablespoons per cup called for in your banana bread batter—and be sure to wait until right before you bake before adding it so that it doesn’t cause sogginess in your batter.

Should You Add Any Additional Ingredients When Making Banana Bread Without Baking Soda?

No, but you don’t need to. The banana is naturally tender, and it provides enough moisture for the bread to rise.

The banana is the perfect substitute for baking soda in this recipe because it helps with browning, preserves the texture of your bread, and makes it more moister than traditional recipes.

Adding additional ingredients like eggs or butter to your batter should be done at room temperature so that they don’t expand too much during the baking time (which will result in an overbaked loaf).

How Much Baking Soda Should You Use When Making Banana Bread?

How Much Baking Soda Should You Use When Making Banana Bread
How Much Baking Soda Should You Use When Making Banana Bread

If you’re baking a cake or muffins, it’s not unusual to see recipes that call for 1/4 teaspoon of baking soda. Most of the time, this is possible, but there are a few things to keep in mind.

If you want to use less than 1/4 teaspoon of baking soda, you’ll want to make sure that your banana bread batter has at least 2 cups of flour so your cake will rise properly. Otherwise, there may be too much oil in your recipe, and the cake could end up soggy.

If you’re avoiding eggs or dairy products in general because of allergies or personal preferences (like many vegans), then using less than 1/4 teaspoon will likely result in an overly dense and dry banana bread that doesn’t taste very good at all.

To remedy this, use a bit more than half as much baking powder instead—roughly 3/4 teaspoon should do the trick!

How Much Baking Soda Is Too Much In Banana Bread?

If you use too much baking soda, the bread will taste salty and could fall apart. The batter rises better when it contains baking soda as a leavening agent.

How quickly your batter will rise and how light in texture will depend on how much baking soda you use in your recipe.

If you want to make sure your banana bread doesn’t have too much baking soda, measure out 1/2 teaspoon of baking soda per cup of flour (or 3/4 teaspoon if using self-rising flour).

This should be enough leavening agent to give you the airy crumb that makes banana bread so delicious!

Which Option Is The Most Time-Consuming? (Making It With Or Without Baking Soda)

Which Option Is The Most Time-Consuming
Which Option Is The Most Time-Consuming

If you’re making banana bread, how long does it take you to do it all? You may make banana bread without baking soda if you’re seeking a fast and easy option.

Bananas, a large mixing basin, and a simple bread recipe are all you need. However, if you’re looking for a more delicious option, then making banana bread with baking soda is the way to go.

This option takes a bit longer, as you need to mash the bananas and mix them with the baking soda before adding them to the rest of the ingredients. However, the end result is a moist and delicious banana bread that is well worth the extra effort.

Are There Any Differences In Taste Between Banana Bread Made With Or Without Baking Soda?

It turns out that there are some subtle differences between banana bread made with and without baking soda. For starters, banana bread made with baking soda will tend to be more moister than banana bread made without it.

This is because baking soda helps to break down the overripe bananas, making them easier to mash and resulting in a more moist final product.

In addition, banana bread made with baking soda will have a slightly more dense texture than banana bread made without it. This is because baking soda helps to add volume to the batter, resulting in a slightly denser final product.

So, if you’re looking for moist and dense banana bread, then you should definitely use baking soda. However, if you’re looking for lighter and fluffier banana bread, then you can get away with not using baking soda.

Is Your Banana Bread a Failure if you don’t use Bearing Soda?

For most people, it’s no big deal. They’re not surprised by this information and don’t care either way. But there is a small subset of people who get upset when they find out you made banana bread without baking soda in it.

I’ve never understood why this happens, but it does happen pretty consistently whenever I mention that my banana bread doesn’t have any baking soda in it.

It’s not like they’re mad at me or anything; they just seem upset with themselves because they didn’t think of making banana bread without using baking soda before now!

Does Anyone Actually Like Baking Soda in Their Banana Bread?

Baked goods made with baking soda are not popular with many people. However, there are some people who actually prefer it. A great recipe for banana bread is one that uses a banana mixture, as this helps to make the bread moister and gives it a more authentic flavor.

When it comes to baking banana bread, it’s important to make sure that the bread is cooked through. If a toothpick is inserted into the loaf’s center, it is done. When a toothpick is inserted into the center of the loaf, it should come out clean.

Quick bread recipes like banana bread are usually best when they’re fresh. However, if you need to store your banana bread, it’s best to keep it in a cool, dry place. You can also freeze banana bread, and it will keep for up to three months.

Are There Any Side Effects From Using Baking Soda In Your Banana Bread?

Baking soda is a leavening agent. Buttermilk and yogurt, for example, are acidic ingredients that react with carbon dioxide to form bubbles that expand in the batter and help it to rise.

The reaction happens quickly: once the baking soda hits an acidic ingredient, it starts releasing gas almost immediately!

Baking soda also acts as a base when dissolved in water—it’s what makes liquid drain cleaners work by neutralizing acids (for example, dish soap contains sodium hydroxide).

But this property can also be bad for you: too much baking soda can irritate your stomach lining and cause diarrhea and/or vomiting if you eat too much of it.

Baking powder contains sodium bicarbonate which can irritate sensitive skin if touched directly without gloves on hand during preparation (it causes itching when applied directly because the alkaline properties counteract the acidity present under normal circumstances).


In this blog post, we discussed that baking soda plays a vital role in banana bread. It’s a leavening agent that allows the bread to rise.

In addition, it helps the dough bake faster. If you don’t have baking soda, you can use baking powder instead. However, if you want to make banana bread without baking soda, you can try to substitute it with baking powder.

Bakery supplies are usually available at supermarkets and some supermarkets’ baking sections. You may either use it straight from the package or make your own homemade baking soda by mixing it with a few other things.

Thank you for reading this blog post. For more great content, be sure to check out our other blog posts and keep following us for more new topic updates.

Frequently Asked Questions

Is banana bread without baking soda healthy?

Baking soda has basically no taste and no nutritional value, so there are definitely no negative health impacts from avoiding it when making banana bread. However, some people may miss the mildly acidic flavor that baking soda provides. In addition, some people find that baking soda makes for a fluffer banana bread.

Can you substitute baking soda for baking powder in banana bread recipes?

Yes, you can substitute baking powder for baking soda in banana bread recipes. Baking powder is slightly more acidic than baking soda and also has a little more air bubbles, resulting in a lighter texture and nicer rise.

How do you test for too much baking soda in a banana bread recipe?

Testing for the presence of baking soda is easy. Simply add 1/4 teaspoon of baking soda to a cup of flour, whisk well, and then slowly add enough milk until a thick batter forms. If the batter turns frothy and begins to bubble, then you have too much baking soda and need to reduce the amount used in your recipe.

Is there a substitute for baking soda that works as well as baking soda?

There is no perfect substitute for baking soda when it comes to banana bread recipes, but adding a little bit of baking powder can help achieve the desired results.


Vid Jovanovic

I’m Vid Jovanovic and I’m 36 years old. I’m a teacher by profession and my passion lies in baking. I have been baking since my early teens, when my grandmother taught me how to make a simple cake that you can find in any supermarket. My passion for baking grew as I got older and I started experimenting with different ingredients and recipes.