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No Baking Soda Banana Bread

No Baking Soda Banana Bread

A tall, tender banana loaf leavened with baking powder instead of baking soda.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 10 slices
Calories 294 kcal

Equipment

  • 9 by 5 inch loaf pan
  • Large mixing bowl
  • Wire rack

Ingredients
  

Main Ingredients

  • 3 ripe bananas mashed until nearly smooth
  • 1 cup sugar white
  • 2 large eggs at room temperature
  • 2 cup all purpose flour spooned and leveled
  • 2 tsp baking powder level
  • ¼ tsp salt
  • ½ cup unsalted butter melted and cooled slightly
  • ½ tsp cinnamon
  • 1 tsp vanilla extract

Instructions
 

Cooking

  • Prep. Preheat to 350 degrees F and grease a 9 by 5 inch loaf pan well.
  • Mix. Mash the bananas, then stir in sugar, eggs, melted butter, cinnamon, and vanilla until glossy.
  • Fill. Stir in the flour, baking powder, and salt just until combined, then scrape the batter into the pan.
  • Bake. Bake for 50 to 60 minutes until a toothpick comes out clean. Tent with foil if the top browns early.
  • Cool. Cool in the pan for 10 minutes, then turn out and slice once the loaf is mostly cool.

Notes

Substitutions: Use a neutral oil in place of the butter.
Tips: Measure the baking powder level and mix just until combined. Nutrition does not include the optional chocolate chips.
Storage: Keep wrapped at room temperature for up to 3 days or freeze slices for up to 3 months.
Keyword All Purpose Flour, Bananas, Butter, Eggs, No Baking Soda Banana Bread