Banana Nut Bread No Baking Soda Easy Moist Recipe
You can make moist banana nut bread without baking soda by using 2½ teaspoons of baking powder instead. The loaf rises just as well, with a slightly paler crust and a more domed top. The recipe below makes one 23 × 13 cm (9 × 5 inch) loaf in about 1 hour 15 minutes.
Ingredients
- 3 large, very ripe bananas (about 300 g peeled)
- 75 g (⅓ cup) butter, melted
- 150 g (¾ cup, packed) light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 190 g (1½ cups) plain flour
- 2½ tsp baking powder
- ½ tsp salt
- ½ tsp ground cinnamon
- 75 g (¾ cup) walnuts or pecans, roughly chopped
Method
- Prepare. Heat the oven to 175°C / 350°F (155°C fan). Grease and line a 23 × 13 cm (9 × 5 inch) loaf tin.
- Wet mix. Mash the bananas well in a large bowl. Whisk in the melted butter, brown sugar, egg and vanilla.
- Dry mix. In another bowl, whisk the flour, baking powder, salt and cinnamon together thoroughly.
- Combine. Fold the dry mixture into the banana mixture with a spatula until just a few streaks of flour remain. Fold in most of the nuts.
- Bake. Scrape into the tin, scatter the remaining nuts on top and bake for 55–65 minutes. If the top darkens too quickly, cover it loosely with foil after 40 minutes. It is done when a skewer comes out clean or with a few moist crumbs.
- Cool. Leave in the tin for 10 minutes, then lift out onto a rack. Slice when it is barely warm.
Why baking powder works here
Most banana bread uses baking soda, because ripe bananas and brown sugar are slightly acidic and the soda reacts with them. Baking powder carries its own acid, so it does not need the bananas to activate it. The difference you will notice is color: baking soda raises the batter’s pH and darkens the crust, while baking powder gives a lighter golden loaf. The texture stays moist and tender.
Swap 50 g of the brown sugar for dark brown sugar or 1 tbsp molasses, and bake for the full 60–65 minutes.
Tips for the best loaf
- Use very ripe bananas, heavily speckled or black. They are sweeter, mash more easily and give more moisture.
- Do not overmix once the flour goes in. Overmixing gives a tough loaf with tunnels.
- Toast the nuts for 8 minutes at 175°C for a deeper flavor.
- Check that your baking powder is fresh: ½ tsp in hot water should fizz hard.
Storage
Wrap the cooled loaf and keep it at room temperature for up to 3 days. You can also freeze it, sliced and wrapped, for up to 3 months, and toast slices straight from the freezer.
Variations
- Chocolate chip: swap the nuts for 100 g chocolate chips.
- Nut-free: leave the nuts out, or use pumpkin seeds.
- Muffins: divide between 12 muffin cups and bake for 20–22 minutes.
Related: using baking powder instead of baking soda.
Frequently Asked Questions
Yes. Use about 2½–3 teaspoons of baking powder for a standard loaf. It rises well, with a slightly lighter crust.
Usually from overmixing, old baking powder, or bananas that were not ripe enough. Fold gently, and test your leavener first.
It will bake, but it will be heavy and pudding-like. Baking powder or baking soda is needed for a proper rise.