Banana bread without baking soda

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Most quick breads & loaf cakes depend on baking soda khổng lồ rise, but here"s a recipe for a banana bread without baking soda, that relies on baking powder.

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Baking soda versus baking powder in banana bread

Old school banana bread recipes are usually made with baking soda only, and without baking powder. I gather that there was a time when baking powder wasn"t as readily available, but also that the consistency of baking powder sold in grocery stores varied. Baking powder wasn"t the reliable chemical leavener it is today.

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Remember that baking soda is sodium bicarbonate & requires acidic ingredients lớn react to size carbon dioxide. The acidity in banana bread could come from the mashed bananas, which have a pH that is between 4 & 5.

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Baking powder is made from sodium bicarbonate, acid(s), & a drying agent (or anti-caking agent) like cornstarch. It"s a complete leavening agent and all you have to vị is wet it and apply a little heat to make it react.

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What does baking soda vì chưng in banana bread?

In banana bread, baking soda does more than just help the loaf cake rise:

it increases the pH of the batter, leading lớn a browner, much darker crumb & crustit tenderizes by reducing gluten formation in the batterit adds flavour, especially since most banana bread recipes hotline for 5 mL (1 teaspoon) or more of baking soda, which is quite a lot for such a small quantity of flour và batter.
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Examples of quick breads with baking soda

This eggless banana bread is made with baking soda only, as is this healthier pumpkin bread. Và when I was working on this pumpkin bread, I found that I had no choice but lớn use both baking powder và baking soda, though I tried really hard to lớn eliminate the baking soda. The pumpkin loaf cake required both leavening agents khổng lồ rise properly and achieve the perfect texture.

Why bake banana bread without baking soda

I find baking soda, especially in some loaf cake recipes và quick breads, can provide too much flavour. While some tasters don"t notice it, I find I"m particularly sensitive to lớn it, and the flavour in some instances can verge on soapy.


Baking soda substitute in banana bread

Though in some recipes, it"s inevitable, I prefer the taste of banana bread without baking soda, which has a milder more buttery flavour & a lighter, golden brown colour with a pale yellow crumb inside. Baking powder is a good substitute for baking soda in banana bread. A good rule of thumb is khổng lồ use at least 5 mL (1 teaspoon) of baking powder for every cup of flour.

And though I couldn"t get the pumpkin bread to work without baking soda, I am happy lớn report that banana bread without baking soda does work beautifully, with the recipe below.