Moist, full of walnuts, and a great use for those brown, spotty bananas, this Banana Nut Bread is made without baking soda! And the best part, it's a one bowl wonder!
Is there anything better than the smell of banana bread baking in the oven? My kids go on kicks with bananas. Some weeks I can't keep enough in the house, other weeks we have a whole bunch of bananas going very brown on the counter.
When that happens I break out my banana bread recipes! Quick breads are the best because you don't have to worry about yeast! These are some of my favorite quick bread recipes!
- One Bowl Chocolate Chip Banana Bread
- 4 Ingredient Banana Bread
- Banana Bread with Self Rising Flour
- Double Chocolate Banana Bread
- Cinnamon Streusel Banana Bread
Why You'll Love This Recipe
- It's the best way to use up spotty bananas! The spottier the better for homemade banana bread! The natural sweetness from the brown banana makes this bread even sweeter without having to use much sugar.
- You only need one bowl! No need to break out the heavy equipment to make this recipe. Add all the ingredients to one bowl, mix, and you're ready to bake this delicious banana bread recipe!
- There's no baking soda! To replace the baking soda, you simply add 4 teaspoon of baking powder for 1 teaspoon of baking soda. It's just one less ingredient that you don't have to worry about adding.
Ingredients You'll Need
You only need a few simple ingredients for this easy banana bread recipe!
- Overripe Bananas- You'll need brown, spotty bananas.
- Unsalted Butter- to add fat to the bread. A neutral oil like vegetable oil or coconut oil will work too.
- Flour- All purpose flour is perfect. Unbleached.
- Brown Sugar- For a little extra sweetness on top of the bananas. You can also use maple syrup instead.
- Walnuts- To give a little crunch to the banana bread.
- Baking Powder- To make the bread rise. Make sure your baking powder is not expired, or the bread will not rise at all.
Why No Baking Soda?
Baking soda (or sodium bicarbonate) is a type of leavening agent that needs an acid to activate. In banana bread, the bananas usually provide enough acid to activate the baking soda. There's a lot of science in baking!
Baking soda can have a very bitter taste if you use too much of it in a bread. To avoid that all together, we are using just baking powder to make this bread. Baking powder is activated by simply adding a liquid and then heating the bread.
How Is This Banana Bread Different?
- It's a little more dense than a normal banana bread. That is because it doesn't have the rise that a baking soda based banana bread would have and is also full of walnuts. It's still delicious though and perfect for toast or to eat with a slab of butter.
- The top is a little flatter. It doesn't make much of a difference taste wise, but it's noticeable.
- It will brown faster. When the banana bread is in the oven, keep an eye on it as you get closer to the end of the bake. If the banana bread gets too brown, cover it with a piece of aluminum foil.
Let's Make Banana Nut Bread Without Baking Soda!
Preheat the oven to 350 degrees. Butter a loaf pan and set it aside.
Peel the bananas and mash bananas in a large mixing bowl. Once the bananas are mashed, add the butter, sugar, and eggs to the mashed bananas. Mix well to make sure all the ingredients are combined.
Add the flour, baking powder, and salt to a medium bowl. Pour the dry ingredients into the wet ingredients. Mix until just combined. It's ok if there are a few lumps left in the batter.
Add the chopped walnuts to the bowl and fold them into the batter, making sure not to overmix. Pour batter into the prepared loaf pan. An optional step is to add banana slices to the top of the loaf. This makes it a little prettier!
Bake for 1 hour. After one hour, check for doneness by inserting a toothpick into the center of the loaf. If the toothpick does not come out clean, add 5 more minutes of bake time until the toothpick is inserted and comes out clean.
Lynn's Tip! Line the loaf pan with parchment paper to make it easier to lift the hot bread right out of the pan.
Frequently Asked Questions
Yes! Once the banana bread is completely cooled, wrap it in plastic wrap and place it in a Ziploc bag. Make note of the date you are placing it in the freezer on the bag and freeze the bread for up to 4 months. To defrost, place the frozen bread on the counter and allow it to come to room temperature.
It will last for up to 3 days wrapped in plastic wrap and placed in a Ziploc bag. You can also keep this bread in an airtight container on the counter.
Yes! To make these into muffins, line a muffin tin with muffin liners and scoop equal amounts of the batter into each muffin tin. Bake for 20 minutes at 350 and check for doneness. If they are not done, add 5 minutes of bake time.
Chocolate chips, white chocolate chips, or a swirl of peanut butter would be delicious in this recipe! A splash of vanilla extract never hurt anyone either!
Other Recipes To Try!
Did you love this easy recipe? I'd so appreciate it if you would give this recipe a 5 star review! That will help other hungry readers find my recipes!
- Crusty Sourdough Bread
- Spooky Halloween Tortilla Chips
- Cranberry Jalapeno Dip
- Instant Pot Marinara Sauce
Banana Nut Bread- Without Baking Soda
- 3 Bananas Spotty and Brown
- ½ cup Brown Sugar
- 2 Eggs
- ½ cup Butter Melted
- 1 teaspoon Vanilla
- 1 teaspoon Cinnamon
- 1 ¾ cup All Purpose Flour
- 4 teaspoon Baking Powder
- ½ teaspoon Salt
- 1 cup Chopped Walnuts
- Preheat the oven to 350 degrees. Grease a loaf pan with cooking spray or butter and line it with parchment paper. Allow some of the parchment paper to overhang the sides of the loaf pan.
- In a large bowl add the peeled bananas and mash well.
- Add the melted butter, sugar, eggs, and vanilla to the bowl. Mix well until all the ingredients are incorporated.
- Add the flour, cinnamon, baking powder, and salt to the bowl. Mix until just combined. It's ok if there are a few lumps left in the batter.
- Fold in the chopped walnuts and mix until just combined. Pour the batter into the prepared loaf pan and bake for 1 hour. Check for doneness by inserting a toothpick into the center of the loaf. If it comes out clean, the bread is done.
- Allow the bread to cool before cutting into it.
- If the top of the loaf is getting too brown, cover the loaf pan with a piece of aluminum foil until the bread is done.