Can you make banana bread without baking soda? The quick answer is yes! As long as I make banana bread, I make it without adding baking soda. It rises well, smells and tastes delicious, and disappears from the table in no time!
When you think you have tried all kinds of banana bread, only one is left to try. Here is my favorite banana bread. I even created a banana bread recipe poster for you!
Banana bread without baking soda
Banana bread is one of my favorite quick breads. And it's not because I need to use ripe and overripe brown bananas that look ugly, and nobody wants them. I enjoy the banana flavor and fruity sweetness that cannot be beaten with other baked goods.
Sweet bread needs chemical leavening agents like baking soda (sodium bicarbonate) or baking powder. For a chemical reaction, you need to use an acidic ingredient (buttermilk or sour cream, for example) to make the baking soda work.
But can we leave out the baking soda and still make banana bread? Yes, yes, and yes!
And here is my foolproof banana bread (no baking soda). I like experimenting with quick bread recipes, adding chopped nuts and chocolate chips (everything in moderation), and sprinkling sweet bread with crumb topping.
Do you know banana bread enthusiasts celebrate National Banana Bread Day on February 23? Neither did I.
Ingredients
For ingredients and detailed instructions, refer to the recipe card below.
- Unsalted butter plus semi-salted (or even salted) butter to make the crumb topping if you decide. Leave unsalted butter on the counter: take it out of the fridge 2 hours before you start. Keep the salted or semi-salted butter chilled in the refrigerator.
- Brown sugar - golden or dark brown sugar interchangeably, but dark brown sugar contains more molasses. You can always use white sugar with added molasses as a good substitute.
- Large eggs at room temperature
- All-purpose flour
- Baking powder - use fresh aluminum-free baking powder. Please don't confuse it with baking soda.
- Bananas - ripe and even overripe bananas with black spots or streaks on the peel are the best ones to make banana bread. Please try to avoid green or all-yellow bananas.
- Dark rum brings a fruity flavor. Replace rum with a teaspoon of vanilla extract or juice if you serve the dessert to kids.
- Almond flour - blanched, finely ground almond flour.
- Icing sugar - make it yourself with a coffee grinder or buy powdered sugar.
- Flaked toasted almonds (optional).
How to make banana bread without baking soda
Step 1. Heat oven to 300°F (150°C). Butter and flour or line a nonstick loaf pan with parchment paper. If you bake with a silicone mold, you don't need to grease it.
Step 2. In a large bowl, beat softened butter and brown sugar for 5 minutes using an electric mixer (photo 1).
Step 3. In a large mixing bowl, combine dry ingredients like flour (1 ⅔ cups + 4 tablespoons or 240 g) with baking powder. Add eggs and delicately mix with a rubber spatula (photo 2).
PHOTO 2
PHOTO 2
Step 4. In a separate bowl, mash bananas with a fork (photo 3) and fold them into the principal preparation (photo 4).
PHOTO 3
PHOTO 4
Step 5. Add rum and mix with the spatula just until combined (photo 5). Place the banana bread batter in the refrigerator while making the streusel.
Step 6. Optionally, make the crumbly streusel. Mix AP flour (5 tablespoons or 40 g), almond flour, icing (powdered) sugar, and chilled semi-salted (or salted) butter cut into pieces. Work with your hands until the streusel dough forms and crumbles like wet sand (photo 6).
PHOTO 5
PHOTO 6
Step 7. Pour batter into the prepared pan, sprinkle streusel on top (photo 7), and bake for 90 minutes. The bread is ready when a cake tester or a toothpick inserted into the center of the bread comes out clean (photo 8).
PHOTO 7
PHOTO 8
Step 8. Let it cool in the pan for a few minutes, remove it from the mold, and cool it on a wire rack.
To serve, sprinkle the top of the banana bread with flaked almonds and dust with a little bit of icing (powdered) sugar.
Expert tips
- Soften unsalted butter by removing it from the fridge for 2 hours before cooking.
- Replace dark rum with some juice if you serve the cake to kids.
- Mash bananas with a fork, a potato masher, or a pastry cutter, or beat bananas with an electric handheld mixer.
- Important thing: do not overmix the bread batter when you add mashed bananas. Gently mix just to combine.
- Split the recipe into four small loaves or make banana bread mini muffins if you prefer.
- Adjust your oven's bake time: I tested and re-tested that the bread was ready in 90 minutes.
- Test the cake for readiness! Use a toothpick: if it is inserted in the middle of the bread and comes out clean, it is ready. If it still has the batter, add another 3 to 5 minutes and test again.
- Cool the baked banana bread completely before slicing.
- Serve with a dollop of mascarpone or slabs of salted butter.
Recipe variations
- Banana nut bread: Add chopped walnuts, pecans, or macadamia nuts to the batter. Or try to add some shredded coconut if you are a coconut lover.
- Chocolate chip banana bread: Mix semi-sweet chocolate chips or swirl the Nutella through the cake batter before baking.
- Sugar-free banana bread: Replace sugar with applesauce and add ground golden flaxseed.
- Cinnamon banana bread: Add a pinch or two ground cinnamon, or try my Christmas banana bread.
- Other add-ins: Add dry fruits, for example, dried cranberry or pineapple, to make a tropical twist on a classic.
- Banana bread with streusel topping: Play with banana bread toppings. Read how to make streusel topping and download my FREE streusel recipe template.
Storage
Store banana bread in a plastic bag, airtight container, or covered with plastic wrap at room temperature for 1 to 2 days. If you want to prolong the shelf life of your bread, keep it wrapped in the fridge for up to one week.
Can you freeze banana bread? Yes, it is completely fine to freeze it. Place a whole loaf in a freezer bag or wrap individual slices with plastic freezer wrap, then aluminum foil, and put them in the freezer.
Banana bread could be safely stored this way for up to 2 to 3 months. Thaw wrapped or unwrapped bread in the fridge, leaving it for a good night's rest or on the counter for a few hours.
Sweet banana bread recipe poster
Make your favorite recipe a part of your kitchen wall art with this vintage-inspired banana bread recipe print.
I designed it on a "chalkboard" background, and it looks amazing in a modern frame. Download the poster PDF for free, print it out, and place it in a frame.
Here is the banana bread recipe download - chalkboard kitchen poster. Choose from a letter or A4 size.
Recipe FAQ
No, it is pretty easy! Mix all the ingredients, add mashed bananas, pour the batter into a loaf pan, and bake.
The ripest ones! The bananas ready for the trash are perfect for making banana bread. Look for bananas with black or brown spots; they look ugly but taste sweeter and improve the cake's flavor.
If you only have yellow bananas and have no time to wait for them to ripen, bake the unpeeled bananas at 250°F (120°C) for 20 minutes.
Absolutely! The banana bread batter makes about 15 standard-sized muffins. Line muffin tins with paper liners and scoop the batter into muffin tins, filling up to two-thirds. Top each muffin with the streusel topping and bake at 300°F (150°C) for 45 minutes, or until a toothpick inserted into the center comes clean.
Love loaf cakes? Try these next!
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PrintRecipe card
Easy Banana Bread Without Baking Soda
Quick and easy banana bread without baking soda is moist, soft, and fluffy. It's well-risen, smells and tastes amazing, and disappears from the table in time!
- Total Time: 1 hour, 45 minutes
- Yield: 12 1x
- Category: Quick bread
- Method: Baking
- Cuisine: American
Ingredients
For the bread batter:
- 5.3 oz. (150 g) unsalted butter, softened
- 1 cup (200 g) brown sugar
- 2 large eggs, room temperature
- 1 ⅔ cups + 4 tablespoons (240 g) all-purpose flour
- 2 teaspoons (10 g) baking powder
- 10 oz. (285 g) bananas, mashed
- 2 tablespoons (30 ml) dark rum
For the crumb topping (optional)
- 5 tablespoons (40 g) all-purpose flour
- 6 ½ tablespoons (40 g) almond flour
- 5 tablespoons (40 g) icing (powdered) sugar
- 1.4 oz. (40 g) cold salted butter
For the decoration (optional):
- flaked toasted almonds
- icing (powdered) sugar
*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!
** If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat the oven to 300°F/150°C. Butter and flour or line a nonstick loaf pan with parchment paper.
- Beat softened butter and brown sugar for 5 minutes using an electric mixer. Add all-purpose flour (1 ⅔ cup + 4 tablespoons/240 g) mixed with baking powder and eggs, and delicately mix with a rubber spatula.
- Mash bananas with a fork and fold them into the principal preparation. Add rum and mix with a spatula just until combined. Place the bread batter in the fridge while making the streusel.
- To make the crumb topping (optionally), in a separate bowl, mix all-purpose flour (5 tbsp/40 g), almond flour, icing (powdered) sugar, and chilled salted butter cut into pieces. and Make the crumbly dough with your hands. It has to look like wet sand.
- Pour the batter into the pan, sprinkle the streusel on top, and bake for 90 minutes. The bread is ready when a toothpick inserted into the center of the cake comes out clean. Sprinkle the top of the bread with flaked toasted almonds and dust with icing (powdered) sugar.
Notes
- Soften unsalted butter by taking it out of the fridge for 2 hours before cooking.
- Replace dark rum with some juice if you serve the cake to kids.
- Mash bananas with a fork, an electric handheld mixer, or a potato masher.
- Do not overmix the bread batter when you add crushed bananas. Instead, gently mix to combine.
- Split the recipe into four small loaves or make banana bread mini muffins if you prefer.
- Adjust your oven's baking time: I have tested and re-tested that the cake is ready in 90 minutes.
- Test the cake for readiness! Use a toothpick: if it is inserted in the middle of the cake and comes out clean, the bread is ready. If it still has the batter on it, add another 3 to 5 minutes and test again.
- Cool the baked banana bread completely before slicing.
- Serve with a dollop of mascarpone or slabs of salted butter.
Nutrition
- Serving Size: 1 slice
- Calories: 317
- Sugar: 22.5 g
- Sodium: 108 mg
- Fat: 14.4 g
- Saturated Fat: 8.5 g
- Carbohydrates: 43.6 g
- Fiber: 1.4 g
- Protein: 3.9 g
- Cholesterol: 61 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from www.lacuisinedethomas.fr. It was initially published on January 22, 2019. The recipe has been revised to include improved content and photos.
Jennifer says
Oh my, this sounds delicious! I just bought a bottle of dark rum over the weekend coincidentally, so I'm definitely going to give this a try. Banana bread is my husband's favorite quick bread.
Irina | Baking Like a Chef says
Jennifer, you will love it! It is flavored and moist. Enjoy!
Dannii says
What a great twist on banana bread. I am going to have to try this.
Irina | Baking Like a Chef says
There are so many Banana Bread recipes. I hope you will love this version of the most popular bread!
kim says
Banana bread is my favorite and this was such a great recipe!
Irina | Baking Like a Chef says
Kim, I am happy to hear that you liked the recipe! It is always a pleasure to hear from readers! Thank you.
Michelle says
I've never thought of putting streusel on banana bread, but IT IS GENIUS!
Irina | Baking Like a Chef says
Michelle, you will love this streusel on top! Just enjoy!
Lata Lala says
Banana bread recipes are always a welcome as you never get tired of them. This one with a lovely twist and streusel topping makes it more appealing.
Irina says
It is true that the streusel topping makes a difference here. Please, enjoy the recipe!
Jessica Formicola says
I love a good banana bread recipe, but that streusel really sends this one over the top! I can't wait to try it!
Irina | Baking Like a Chef says
Jessica,I hope you will love the recipe! Please, let me know once you make it!
Elaine says
Ah, banana bread... can a morning be any better than with a piece of this delicious bread! Can't wait to make this recipe at home - I will make sure to prepare twice as much! 🙂
Irina | Baking Like a Chef says
Elaine, you made me smiling! You will love this banana bread from the first bite!
Beth Pierce says
Enjoyed this with my morning cup of coffee this morning! Delicious and perfectly crunchy!
Irina | Baking Like a Chef says
Beth, I am happy to hear that you loved it! Thanks for letting me know.
Annissa says
I love the addition of rum to this banana bread! It adds so much to a recipe. No kids at home anymore, so I'm using it!
Irina | Baking Like a Chef says
Yes, I am in the same boat; so, I add the dark rum in the dessert, but it is easy to omit the alcohol in case with kids.
Jamie says
I love the streusel in this recipe! So crumbly and adds such great texture! We'll be making this again. 🙂
Irina | Baking Like a Chef says
Jamie, I am happy to hear that you like the recipe! Enjoy!:)
Krissy Allori says
This looks so good! I think my coffee just found a new best friend.
Raia Todd says
I love the addition of rum, and the streusel topping! So delicious!
Irina | Baking Like a Chef says
I agree that a deep flavor of rum and crunchiness of streusel are the best in this banana bread.
Morgan Eisenberg says
Rum is a great idea, but streusel is a total game changer
Irina | Baking Like a Chef says
Thank you Morgan! I believe that a deep flavor of the dark rum brings any baking good to another level. And this streusel topping... so crunchy and delicious!
Kelly Anthony says
I love banana bread but I've never had it with a streusel topping. I'm sure the crumbly top takes this classic recipe to a new level.
Irina | Baking Like a Chef says
Yes, Kelly, this streusel topping adds an additional crunchiness to a traditional banana bread. Something new!:)
kim says
I love banana bread and this one is so good! A must make for sure!
Irina | Baking Like a Chef says
Kim, this banana bread is really GOOD! You will love it for sure!
Patty at Spoonabilities says
This sounds like such a wonderful banana bread recipe! I love trying different recipe variations for one of my all-time favorite things like banana bread.
Irina | Baking Like a Chef says
I agree with you Patty! I also love to try new recipes and experiment with ingredients!
Eden | Sweet Tea and Thyme says
Nothing like a good slice of banana bread to start to school year! Pinning!
Irina | Baking Like a Chef says
What could be better to pack a slice of flavored banana bread and send a kid to school? I agree with you Eden. You might want to skip rum to make the cake kid-friendly!:) Thanks.
pam says
Streusel topping on banana bread?!!! That's genius!!! I can't wait to try this because streusel topping is my favorite part of any cake or cupcake!
Irina | Baking Like a Chef says
This streusel topping adds such a wonderful crunchiness to Banana bread that you will fall in love with this recipe forever!
Marie-Charlotte Chatelain says
This Banana Bread recipe sounds amazing! So moist and that crumble topping? OMG! Don't know why streusel toppings are not more of a thing with banana bread!
Irina | Baking Like a Chef says
Oh, WOW! I have not known that streusel toppings are old-fashioned:); however, my family ask to make the Banana bread because of this crispy topping!
kim says
What a delicious bread recipe! Loving that streusel topping!
Irina | Baking Like a Chef says
I know, Kim. Everyone who tries this Banana bread, falls in love with this streusel topping!
SHANIKA says
I love making Banana Bread and this recipe looks absolutely delicious! That streusel topping---OMG!
Irina | Baking Like a Chef says
Oh, Shanika, this Banana bread is a hit because of its streusel topping! Thanks.
Anita says
Oh wow, this is so much better than my usual banana bread recipe, by a really wide margin I must say. The rum, the streusel, and top with almonds. I don't think I can bake any other banana bread. 🙂
Irina says
Thank you so much Anita! I am happy to hear that you like the recipe. Happy baking and enjoy!
Pris says
Ohh, this looks scrumptious! And you definitely got me at dark rum!! I tried, and the taste was so much better than any other banana bread. And also: serving to kids as is. 30 ml for a whole banana bread won't even tickle them 🙂 Thanks for the recipe!
Irina says
Thank you very much for your feedback and recipe rating! I am happy to hear that your family enjoyed the cake> 🙂
Bintu says
This cake sounds absolutely divine! I love banana bread as it is but with a streusel topping, oh my!
Irina says
Thank you very much, Bintu! Please, enjoy the recipe!
Sue says
Streusel topping on banana bread? Wow, this is a whole different experience! So good!
Irina says
Yes, this streusel topping makes a difference. 🙂 Please, enjoy it, Sue!
Jacqueline Meldrum says
I make banana bread every week. I am definitely going to try your streusel topping.
Irina says
You will love it, Jacqueline! Please, let me know how it went! 🙂
Lauren Vavala says
I'm not the biggest fan of banana bread, but this streusel topping is a game changer!
Irina says
Yes, indeed! Thanks for your comment, Lauren!
Anjali says
Omg, this recipe looks absolutely amazing!! Kind of like one of my favorite coffee cake recipes combined with banana bread. Can't wait to try it!
Irina says
Thank you, Anjali. Please, enjoy the recipe!
Alexandra says
This banana bread and some coffee in the morning - the perfect way to start the day!
Irina says
It is a great idea, Alexandra! Thanks for visiting the recipe.
Andrea Metlika says
I've had many variations of banana bread but none with rum. I can't wait to try this!
Irina says
This banana bread is worth making! You will love it, Andrea.
Janelle says
Easy step by step instructions. Thank you for a wonderful recipe
Irina says
You are very welcome, Janelle.
Elaine says
I am ready for a treat like this any time! Definitely the bread I would start my day with. And that texture is absolutely amazing!
Irina says
Elaine, thank you! Please, let me know if and when you make it. 🙂
Gina says
I love the hint of rum in this recipe, and how can you beat a streusel addition to banana bread?! So good!
Irina says
Yes, you have found two good things that make it worth baking this banana bread, Gina. Thanks for stopping by. Please, enjoy the recipe!
Cathleen says
Why have I never thought of doing this??? I have put streusel on top of literally every other type of bread!! Making this tonight! Thanks so much for the recipe 🙂
Irina says
It is never late, Cathleen. :: Happy baking and enjoy it!!!
Gail Montero Raines says
The crumbly and tasty streusel topping brings this banana bread over the top! So yummy!
Irina says
It is so true, Gail. Thanks a lot!
Jo says
I made this banana bread yesterday, and it was a hit! Thanks for the great recipe!
Irina says
Thanks for letting me know, Jo! I am happy to know. 🙂
Denise says
Do you realize on your downloadable banana bread chart, you have 2 TBL baking powder instead of teaspoons? Glad I checked; you should also place cup quantities regarding the bananas. It is quite confusing.
Irina says
Hello Denise, Thanks for your comment. I am going to check this out and correct it.
Elizabeth says
Hello Irina - Your site is amazing as is this bannana bread recipe. The approach and throughness you put in your recipes is very professional and helpful.
Because I don't live in one of the 3 countries that still use the "Imperial measurement system" (US, Liberia and Myanmar), the fact that you write the recipes using the metric measurement system is spot on!
I have a question for the flour amount in this banana bread recipe. It states 1 2/3 Cups + 4 tablespoons or 240 gr. flour. When I was making the recipe it seemed a lot of flour. I cross checked several conversion sites and they state 1 2/3 C. flour is 219g and I get different results for 1T. flour to grams. Please advise?
As a final note the Metric measurement system is so much easier and more precise to use, particularly for baking purposes. Thanks for your efforts.
Irina says
Hello Elizabeth, Thank you for your lovely words about the website!! First, I create and make the recipes with the metric system, so you are welcome to use it right away. Second, the flour conversion depends on the amount of flour in a cup: some converters show 1 cup equals 125 g of flour, others- 120 g of flour. I measured the flour a few times: 1 cup equals 125 grams, and one tablespoon equals 8 g. As for banana bread, follow the recipe to a T :). Everything is all right. Happy baking!
Heide says
Did I miss the part why someone doesn't wish to use baking soda? Is it a healthy concern? Thank you. We love banana bread in our house and I wondered what makes this recipe better tasty or easier without the soda?
Irina Totterman says
Hello Heide, This recipe is another alternative to many banana bread recipes. Using baking soda is not a concern; it's just another recipe.