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+ servings
sliced no soda banana bread with pecans on a platter.

Banana Bread without Baking Soda

Tender and flavorful banana bread without baking soda. This an easy, full-proof banana bread recipe that relies on baking powder as the leavening agent.
Course Dessert
Cuisine American
Keyword banana bread no soda, banana bread without baking soda, banana bread without soda, no soda banana bread
Prep Time 20 minutes
Cook Time 55 minutes
Servings 14 servings
Calories 207kcal
Author Adina


  • Loaf pan 9 inches/ 22 cm
  • Electric mixer or stand mixer


  • 3 medium overripe bananas Note 2
  • ½ cup pecans 65 g, Note 3
  • 1 ¾ cups all-purpose flour 250 g
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon fine sea salt or Kosher
  • 2 eggs large
  • ¾ cup granulated sugar 150 g
  • scant ½ cup canola oil 100 ml
  • 1 teaspoon vanilla extract
  • powdered sugar for dusting, Note 4


  • Preheat the oven to 360°F (180°C). Butter and flour the loaf pan. Turn it over the sink and pat it gently to remove the excess flour.
  • Bananas: Peel, mash them with a fork, and set them aside.
    3 bananas
  • Pecans: Chop the nuts and set them aside.
    ½ cup (65 g) pecans
  • Dry ingredients: Mix the flour, baking powder, salt, and cinnamon in a medium bowl. Set them aside.
    1 ¾ cup flour + 2 tsp baking powder + ½ tsp cinnamon + ¼ tsp sea salt
  • Wet ingredients: Beat the eggs, sugar, oil, and vanilla extract in a large mixing bowl on medium-high speed for about 2 minutes. Add the mashed bananas.
    2 eggs + ¾ cup (150 g) granulated sugar + scant ½ cup (100 ml) oil + 1 tsp vanilla sugar
  • Add the dry mixture to the wet mixture and fold in gently using a spatula until just combined. Don’t overmix!
  • Fold in the pecans in just 2 or 3 movements.
  • Bake: Pour the batter into the prepared pan and bake the banana bread for 55 to 60 minutes or until a toothpick inserted in the middle comes out clean.
  • Cool: Let the bread cool in the tin for about 30 minutes. Transfer it to a wire rack to cool completely.
  • Serve: Sprinkle the bread with powdered sugar or ice it with a mix of powdered sugar and lemon juice (Note 4).


  1. Scale: Always use a digital kitchen scale in baking; it guarantees the best results (Amazon affiliate link).
  2. Bananas: Unpeeled weight 14 oz (400 g). Peeled weight 10.5 oz (300 g).
  3. Nuts: Substitute with walnuts or other nuts.
  4. You can also ice the banana bread. Mix ¾ cup (2 ½ oz/ 75 g) powdered sugar with 3-4 teaspoons of lemon juice. The glaze should be thick yet slightly pourable. Pour over the bread and let set.


Serving: 1slice | Calories: 207kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 23mg | Sodium: 113mg | Potassium: 42mg | Fiber: 1g | Sugar: 11g | Vitamin A: 36IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 1mg