Our Moist & Fluffy Banana Bread, made without baking soda, is a real winner. This recipe uses self-rising flour to give the bread a great rise and a soft texture, so you don’t need any extra leavening agents.
Using only four simple ingredients—overripe bananas, eggs, brown sugar, and self-rising flour—you can bake a loaf that’s packed with vibrant banana flavor and a light, airy texture. The ripe bananas provide natural sweetness, while the brown sugar adds a touch of caramel richness, resulting in a moist and delicious bread that makes every slice a real delight.
How Baking Soda Work In Banana Bread
Baking soda traditionally works to produce carbon dioxide from the chemical reaction between it and acidic ingredients like bananas and brown sugar. This carbon dioxide is key, as it allows the bread batter to rise and take on an airy, light texture during the baking process.
Ingredients
- Overripe bananas
- Eggs, room temperature
- Brown sugar, packed
- Self-rising flour
How To Make Moist Banana Bread
Set your oven to 350°F. Prepare an 8×4-inch loaf pan by lining it with parchment paper. A good tip is to first coat the pan with nonstick spray (or coconut oil spray), then cut a piece of parchment to fit the width of the pan.
Place the parchment strip into the pan, making sure it sticks to the greased surface by pressing it down lightly.
Coat the parchment paper in the pan with nonstick spray, then place the remaining piece of parchment across the pan. Ensure that the parchment extends beyond the edges on all sides, creating a convenient overhang for lifting the banana bread out of the pan once it’s baked.
Peel the bananas and break them into chunks before placing them in a large bowl. Mash the bananas with a fork until they are mostly liquid, leaving some lumps if desired. This extra moisture is essential for keeping the banana bread tender, so make sure to thoroughly mash them. Alternatively, you can use a food processor to blend the bananas into a smooth puree.
Crack the eggs into the bowl with the mashed bananas and whisk them together until well combined.
Incorporate the brown sugar into the banana mixture, whisking until smooth. Next, fold in the self-rising flour, mixing just until the batter is smooth and free of dry flour. Be careful not to overmix, as this can lead to a dense and dry banana bread.
Transfer the batter into the lined loaf pan.
Place in the oven and bake for 55-60 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs but no wet batter. Since oven temperatures can vary, start checking for doneness around the 55-minute mark.
Let the bread cool fully in the pan. Once cooled, use the parchment paper overhang to lift it out of the pan. Slice and enjoy.
How To Store
If you’re not planning to serve the banana bread immediately, wrap it in plastic wrap while it’s still a bit warm to keep it moist. Once it’s fully cooled, wrap it again securely and store at room temperature for up to 4 days.
For longer storage, freeze the leftover bread wrapped tightly in plastic wrap. It will keep in the freezer for up to 3 months. Thaw at room temperature before serving.
Top Tips
- It’s also important to select bananas that are very ripe, with lots of brown spots. Overripe fruit yields a sweeter, richer banana taste that compensates where baking soda is lacking.
- Avoiding over-mixing the batter is key to preventing a dense texture. Gently combine ingredients until just uniform.
- If self-rising flour isn’t available, you can create your own by mixing all-purpose flour with baking powder. For each cup of all-purpose flour, add 2 teaspoons of baking powder and whisk thoroughly. For this recipe, combine 1 ½ cups of all-purpose flour with 3 teaspoons of baking powder.
- To enhance the flavor, consider incorporating 2 teaspoons of vanilla extract.
- For a chocolate chip variation, fold 1 cup of semi-sweet chocolate chips into the batter once it’s fully combined.
More Bread Recipes
Banana Bread Without Baking Soda
Ingredients
- 4 large overripe bananas
- 2 large eggs room temperature
- ¾ cup brown sugar packed
- 1 ½ cups self-rising flour
Instructions
- Set your oven to 350°F. Prepare an 8x4-inch loaf pan by lining it with parchment paper. A good tip is to first coat the pan with nonstick spray (or coconut oil spray), then cut a piece of parchment to fit the width of the pan.
- Place the parchment strip into the pan, making sure it sticks to the greased surface by pressing it down lightly.
- Coat the parchment paper in the pan with nonstick spray, then place the remaining piece of parchment across the pan. Ensure that the parchment extends beyond the edges on all sides, creating a convenient overhang for lifting the banana bread out of the pan once it’s baked.
- Peel the bananas and break them into chunks before placing them in a large bowl. Mash the bananas with a fork until they are mostly liquid, leaving some lumps if desired. This extra moisture is essential for keeping the banana bread tender, so make sure to thoroughly mash them. Alternatively, you can use a food processor to blend the bananas into a smooth puree.
- Crack the eggs into the bowl with the mashed bananas and whisk them together until well combined.
- Incorporate the brown sugar into the banana mixture, whisking until smooth. Next, fold in the self-rising flour, mixing just until the batter is smooth and free of dry flour. Be careful not to overmix, as this can lead to a dense and dry banana bread.
- Transfer the batter into the lined loaf pan.
- Place in the oven and bake for 55-60 minutes, or until a toothpick or cake tester inserted into the center comes out with a few moist crumbs but no wet batter. Since oven temperatures can vary, start checking for doneness around the 55-minute mark.
- Let the bread cool fully in the pan. Once cooled, use the parchment paper overhang to lift it out of the pan. Slice and enjoy.