Easy Moist Banana Bread Recipe Without Baking Soda
Are you searching for a delightful and easy-to-make banana bread recipe that doesn't include baking soda? Well, you're in the right place. Baking soda is widely used as a leavening agent, but it is not always available in every kitchen. However, this doesn't imply that you can't make moist and flavorful banana bread. This recipe is beginner-friendly, and it takes only a few ingredients to whip up. Additionally, it is an excellent way to use overripe bananas that you might have left on your countertop.
What You'll Need
Before we get started, let's gather the necessary ingredients. You will need:
- 3 large ripe bananas
- 2 cups of all-purpose flour
- 1 cup of granulated sugar
- 1/2 cup of vegetable oil
- 2 large eggs
- 1 teaspoon of vanilla extract
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of chopped walnuts (optional)
Make sure your bananas are fully ripe, as they will add natural sweetness to your bread. You can also add some chopped walnuts if you like, but it's entirely optional.
The Process
Let's get started with the recipe:
- Preheat your oven to 350°F (180°C).
- In a large mixing bowl, mash the bananas with a fork until smooth.
- Add the sugar, vegetable oil, eggs, and vanilla extract to the mashed bananas. Mix well until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined.
- If using, fold in the chopped walnuts.
- Grease a 9x5-inch loaf pan with cooking spray or butter.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the bread to cool in the pan for 10 minutes, then transfer it onto a wire rack to cool completely.
Tips for the Best Banana Bread
Now that you know how to make this easy and moist banana bread recipe without baking soda, here are some tips to help you achieve the best results:
- Use fully ripe bananas. The riper the banana, the sweeter and more flavorful your bread will be.
- Don't overmix the batter. Mix until just combined; overmixing can result in a dense and tough bread.
- Chop your walnuts into small pieces. This ensures that they are evenly distributed in the batter.
- Let the bread cool completely before slicing. This will prevent it from crumbling or falling apart.
- Store the banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Conclusion
There you have it, an easy and moist banana bread recipe that doesn't require baking soda. This recipe is perfect for breakfast, a snack, or even dessert. Plus, it's a great way to use up those ripe bananas that you might have thought of tossing out. Give this recipe a try and let us know how it turned out!
