Baking Soda Substitute For Banana Bread (Alternative and Replacement)

Baking soda is an ingredient found in most banana bread recipes that gives it a special texture.

However, what if you run out of baking soda?

In that case, there are certain foods that you can use instead, such as baking powder, yeast, or self-rising flour.

That way, you’ll get similar results to using baking soda.

In this article, we will share with you the best substitutes for baking soda in banana bread.

Best of all, the taste will be outstanding.

If you want to learn more about how to make banana bread without baking soda, keep reading.

What Is Baking Soda?

Another name for baking soda is sodium bicarbonate. It is a white solid crystalline substance that you can mostly see as a fine powder.

Its chemical formula is NaHCO3.

You may also come across some other names, such as baking soda, baking soda, and baking soda.

For what purpose do people most often use baking soda? It serves as a leavening agent for baked products.

However, you can also mix it with water and drink it to relieve heartburn. It can also serve as a fire extinguisher, toothpaste, and even mouthwash.

But we will stop at pastries and how it affects the rising of pastries.

For example, if you want to make pancakes, muffins, biscuits and cakes, it is advisable to add baking soda to get the right taste and texture.

But when it comes to banana bread, we especially recommend baking soda.

When mixed with acid, baking soda reacts to form carbon dioxide, resulting in a soft pastry texture.

Otherwise, baking soda has a salty taste reminiscent of washing soda.

Let’s see the substitutes when you run out of baking soda in the house. Remember that there are solutions for everything.

Baking Soda Substitute For Banana Bread

Banana bread can be a great food to eat at any time of the day, whether it’s breakfast, lunch, dinner or dessert. It is delicious, and the preparation is easy and simple.

Now imagine you go to make it and realize you don’t have any baking soda. Will you give up making this bread according to a certain recipe?

Of course not, because there are various substitutes that you can easily replace in your banana bread without feeling much of a difference.

Baking Powder

One great substitute for baking soda is baking powder. It is a combination of baking soda and cream of tartar.

It allows the loaves to rise and double in volume. Baking powder is very similar to baking soda because it combines cream of tartar and baking soda.

Baking powder is sodium bicarbonate with acid already mixed in.

Baking powder can replace baking soda because it has its rising power, but we must admit it is not as strong as baking soda.

The result is similar, but not the same.

We definitely believe it’s a great way to make baked goods, especially when you don’t have baking soda right now.

In this case, you may need to add more baking powder to your mixture to achieve the desired result.

When you use baking powder, you will notice two things: the effect may differ.

The first reaction is when you add the powder to the dough, and the second reaction is when it is heated.

Baking soda creates only one reaction when it comes in contact with acid and moisture, so you have to put the dough in the oven as soon as possible so that the reaction does not dissipate, but with baking powder, you do not have to do that.

Therefore, the advice is to use three times the amount of baking soda that needs to be replaced.

For example, when a recipe calls for one teaspoon of baking soda, replace it with three teaspoons of baking powder.

Remember to cut back on some of the acidic ingredients, as the baking powder already contains acid, to prevent your baked goods from tasting weird. Also, baking powder contains salt, so it is best not to add more salt to the mixture.

Is baking powder a good substitute for baking soda?

Although replacing baking powder with baking soda isn’t ideal, you can get some results, especially when you don’t have baking soda.

The good thing is that replacing baking powder with baking soda won’t require any additional ingredients.

But keep in mind that baking soda is much stronger than baking powder, so you’ll need about 3 times more baking powder than baking soda to make the dough rise the same way.

There is one more important thing since baking soda lacks the acid that baking powder would normally have, you need to make sure you add an acidic ingredient, such as cream of tartar, to activate the baking soda.

Furthermore, baking soda has a much stronger rising power than baking powder.

As a rule of thumb, about 1 teaspoon of baking powder is equivalent to 1/4 teaspoon of baking soda.


You can try another substitute for baking soda for banana bread – yeast. Yeast can be fresh or dried.

However, you can usually buy dried yeast in stores.

This is why you need to add moisture to the yeast when you replace the yeast with baking soda.

What is yeast actually?

Yeast is a living, single-celled organism. As the yeast grows, it converts the food into alcohol and carbon dioxide through the fermentation process.

Therefore, it is an excellent option for making wine and beer, as well as for the baking process.

Baker’s yeast is used in cooking to leaven (yeast) any type of bread, whether sweet or savory.

They are readily available in stores and supermarkets throughout the year. You can find fresh yeast in bakeries, health food stores, or in the baking section of some larger stores.

How to prepare the bread with yeast?

First, mix the ingredients in a bowl, then cover it. The container should be in a warm place and stand for about an hour until the dough rises.

Note the significant difference between yeast and baking soda. Yeast takes more time to double the dough, which happens much faster when you add baking soda to the mix.

Also, when the yeast comes in contact with the sugar, it produces carbon dioxide, which takes longer and can cause a delay in baking the banana bread.

Yeast is an excellent leavening agent. You can make various delicious dishes with yeast, including pizzas that are puffy, soft, and chewy on the inside. But banana bread is also very tasty, and you won’t be able to resist it.

When we use baking soda, we can shorten the process of raising the dough.

When you use baking soda, the process of raising the dough is much shorter.

When using yeast, dilute the yeast with water to allow the bacteria present to do their work. After 5 minutes, put it in the mixture.

Then you wait for it to grow. Substitute the same amount of baking soda in a 1:1 ratio because the dough rises almost the same way.

Either way, the result will be great because the banana bread will be exactly as you imagined it.

Self-rising Flour

Self-rising flour is another great substitute for banana bread.

And there’s the main reason why you should use it – it’s a mixture of all-purpose flour, salt, and baking soda, so it’s no surprise that it’s an important element of banana bread.

Self-rising flour is a type of flour that includes leavening agents, which makes the pastries perfectly soft and puffy.

You do not need to use additional leavening agents such as baking powder or baking soda when using self-rising flour.

The ingredient was invented by an English baker named Henry Jones in the mid-1800s.

It was originally used by British sailors who wanted to make better pastries while at sea.

To clarify, a 120-gram cup of self-rising flour contains approximately 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt.

You must take care of the amount of this flour you will use in the recipe because you should not overdo it with acidic ingredients, and we believe you would not like it.

Replacing these acidic ingredients with something neutral would be best to keep the flavor balanced.

For example, buttermilk is sour, so when making the mixture for this bread, replace it with regular milk.

This flour does not need any leavening agent, reducing your bread-making time.

This option is great if you’re short on baking soda or another leavening agent. The results are almost the same as baking soda, and the taste and texture are just as good.

You can make self-rising flour at home with just three simple ingredients you probably have around the house.

Here’s what you’ll need:

  1. Flour: This homemade self-rising flour substitute starts with plain old all-purpose flour.
  2. Baking Powder: Add 1 ½ teaspoons of baking powder to help the dough rise.
  3. Salt: Finish this recipe for self-rising flour with ½ teaspoon of salt.


Buttermilk is an ingredient that tends to soften the dish and neutralize other ingredients. The dish becomes softer and lighter with buttermilk.

Although this is a liquid, it works great and delivers good results.

Traditional buttermilk is the liquid that remains after whole milk is stirred into butter. It is common in parts of Nepal, Pakistan, and India.

It consists mainly of water, milk sugar lactose, and milk protein casein.

It is pasteurized and homogenized and contains cultures of lactic acid-producing bacteria, which may include Lactococcus lactis or Lactobacillus bulgaricus.

Lactic acid actually increases the acidity of buttermilk and prevents bacterial growth, thus extending its shelf life.

It gives buttermilk its slightly sour taste, which is the result of the fermentation of lactose, the primary sugar in milk.

Certain ingredients require milk, so we believe this substitute will be useful.

Instead of regular milk, use buttermilk to make up for the baking soda, and that’s enough 1 cup of milk you can replace with 1 cup of buttermilk.

Doing so helps the banana bread double in volume and achieve that soft texture.

If you don’t have buttermilk at home, you can make your own homemade buttermilk as follows: mix plain milk with a spoonful of lime or vinegar and let it sit for 10-15 minutes. That’s it!

The result is excellent because the banana bread is now creamier and moister with the buttermilk.

The acidity of the buttermilk helps break up the sweetness of the bread, making it much tastier.

Cream Of Tartar

Cream of tartar is an acidic byproduct of winemaking and can be a great substitute for baking soda in banana bread recipes.

The replacement ratio should be 2:1 because one can replace a teaspoon of baking soda with two teaspoons of tartar

Add an equal amount of liquid, such as milk, to balance the ingredients.

Combining it with baking powder containing sodium bicarbonate, cornstarch, and other acidic ingredients, cream of tartar can be a great leavening agent in recipes like quick pieces of bread and cakes instead of baking soda.

Make a Banana Bread Without Those Ingredients!

You can make banana bread without baking soda, baking powder, yeast, or self-rising flour as a last resort.

The difference is that the banana bread will be very thick, but if you don’t mind, then you can do without the baking soda.

Some Great Ideas For Banana Bread Recipes

Chocolate Chip Banana Bread – It’s a moist banana bread made with brown butter, Greek yogurt, and mashed bananas, making it moist, delicious, and fluffy.

Healthy Almond Flour Banana Bread- This almond flour banana bread is moist, fluffy, gluten-free, dairy-free, and grain-free that stays fresh for 3 days!

Tahini Banana Bread- This tahini banana bread is moist, soft, and filled with tahini that provides a nutty flavour.

Double Chocolate Banana Bread – This double chocolate banana bread is covered and drizzled with chocolate and has a very creamy taste.

Final Thoughts

Many baking recipes include baking soda or baking powder as a leavening agent. Some may even include both.

If you don’t have them, there are some other substitutes that can be great and make your bread perfect for eating.

Baking soda is sodium bicarbonate, which requires an acid and liquid to activate and help baked goods rise.

Conversely, baking powder includes sodium bicarbonate as well as acid. It only needs liquid to activate.

You can try them and make a judgment about which substitute is suitable for you. In this text, you have received the most important information on the basis of which you will be able to make the right decision. The result is a delicious pastry that you won’t be able to resist.


Is baking soda necessary for banana bread?

We can’t say that baking soda is 100% necessary for banana bread, but we can confidently say that it provides the soft texture that many admire.

Baking soda is an ingredient that helps reduce the acidity of other ingredients, so your product will have a neutral taste.

Instead of baking soda, you can use baking powder, and there are other substitutes that we have mentioned in the text that can be useful.

Can I skip the baking soda in the banana bread?

Yes, you can skip the baking soda in the banana bread. This will not change the taste, but it will affect the texture.

In fact, the bread will be denser than usual.

Why do some recipes call for both baking soda and baking powder?

You need to balance the base and acid, affecting the final product’s overall taste and texture.

Does banana bread need baking powder or baking soda?

Banana bread recipes only call for baking soda, not baking powder. But baking powder can certainly be an excellent substitute for baking soda.

What happens if you don’t put baking soda in banana bread?

Since your bread should be dense and have a good texture, you must put baking soda in the mixture.

In this way, the dough doubles in size, giving it a soft texture.

What can I use if I don’t have baking soda?

You can use baking powder, self-raising flour, baking soda, and potassium bicarbonate as substitutes for baking soda in cookies.

This can cause the pastries to rise.

How long will banana bread last?

This banana bread will last up to 4 days at room temperature or up to a week if refrigerated.

For added protection, cover it with plastic wrap to keep it from drying out.

Can I add walnuts to this banana bread?

You can! Banana bread tastes great if you add chopped walnuts to the mixture.

What flour can you use for banana bread?

You can use all-purpose flour for this banana bread. Self-raising flour and cake flour can also be great choices.

How do you ripen bananas quickly?

If you don’t have ripe bananas that go well with a banana bread recipe, don’t worry because there are good options for that.

Bake the plain bananas in a preheated oven at 200c (400f) for 10-15 minutes, softening the bananas and giving them the texture of ripe bananas.

Why is baking soda good for making banana bread?

You can use this miraculous substance as a leavening agent in many recipes. It is ideal for making bread recipes.

And banana bread is a very tasty dish that you can’t make without baking soda.

Baking soda can help bind ingredients together and provide even textures.

That mix of sour and sweet combined with the soft texture makes banana bread better than ever with the help of baking soda.

Will the dough rise without baking soda?

Yes, the dough will rise without baking soda, but the process will take much longer than if you were using baking soda.

In fact, without baking soda, the yeast needs more time to break down the sugars and release carbon dioxide, causing the bread to rise and be soft.

In that case, if you want to speed up the process, you can always add baking powder.

What are some tips for making moist banana bread?

One of the best tips for making moist banana bread is to use overripe bananas.

The riper your bananas are, the sweeter and more moist your bread will be.

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