Name: Easy Banana Bread Without Baking Soda Recipe
Prep time: 15 min
Cook time: 1 h 10 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 450 grams bananas (4-5 overripe bananas); 56 grams melted unsalted butter; 56 grams neutral oil; 2 large eggs (room temperature); 40 grams apple cider vinegar; 2 tsp vanilla extract; 240 grams all purpose flour; 200 grams granulated sugar; 3 1/2 tsp baking powder; 1 tsp salt; 1 tsp ground cinnamon; Turbinado sugar for sprinkling on top (optional)

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Introduction

This easy banana bread recipe uses baking powder instead of baking soda, making it perfect for those who want a simple and reliable loaf. Packed with ripe bananas and warm cinnamon, it’s moist, flavorful, and perfect for breakfast or a snack.

The image shows a loaf of banana bread with two slices cut and laid flat in front of it. The banana bread has a golden-brown crust with a slightly rough and crumbly texture on the outside. Inside, the bread is light beige with small specks of banana throughout, giving it a soft and moist appearance. The loaf is resting on a piece of white parchment paper over a wooden board, set against a white marbled textured background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450 grams bananas (4-5 overripe bananas)
56 grams melted unsalted butter
56 grams neutral oil
2 large eggs (room temperature)
40 grams apple cider vinegar
2 tsp vanilla extract
240 grams all purpose flour
200 grams granulated sugar
3 1/2 tsp baking powder
1 tsp salt
1 tsp ground cinnamon

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a loaf pan with parchment paper. Set aside.
Step 2: Mash the bananas in a large mixing bowl until smooth or leave them slightly chunky, depending on your preference.
Step 3: Add melted butter, neutral oil, eggs, apple cider vinegar, and vanilla extract to the mashed bananas. Whisk everything together until well combined.
Step 4: In another bowl, combine the all purpose flour, granulated sugar, baking powder, salt, and ground cinnamon.
Step 5: Fold the dry ingredients into the wet banana mixture using a rubber spatula. Stir gently until no dry streaks of flour remain, being careful not to overmix.
Step 6: Pour the batter into the prepared loaf pan and smooth the top. If you like, sprinkle turbinado sugar over the top for extra texture and sweetness.
Step 7: Bake for 65-80 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 8: Remove the bread from the oven and let it cool in the pan for 5-10 minutes.
Step 9: Transfer the banana bread to a wire rack to cool completely before slicing and serving.

Tips & Variations

For a nutty twist, fold in 1/2 cup chopped walnuts or pecans before baking.
Use brown sugar instead of granulated sugar for a deeper, caramel-like flavor.
Ensure your bananas are very ripe for the best natural sweetness and moisture.
If you prefer a denser bread, reduce the baking powder to 2 teaspoons and add 1/2 tsp baking soda with a tablespoon of lemon juice.

Storage

Store the banana bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped slices for up to 2 months. To reheat, warm slices in a toaster oven or microwave until soft.

How to Serve

A sliced loaf of banana bread resting on white parchment paper, with three visible pieces showing a soft, moist texture inside that has small brown banana specks and a golden-brown crust on top. The bread is placed on a wooden tray that sits on a white marbled surface. A striped cloth with white and dark lines is softly folded in the background. The light captures the warm, homey feel of the bread. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baking soda instead of baking powder?

This recipe is designed to work without baking soda, relying on baking powder and apple cider vinegar for rise. Substituting baking soda may change the texture and flavor, so it’s best to follow the recipe as is.

Why is apple cider vinegar used in this recipe?

Apple cider vinegar reacts with baking powder to help the bread rise and keep it tender, especially since this recipe doesn’t use baking soda. It also enhances the flavor without adding a noticeable vinegar taste.