If you’ve found yourself reaching for the baking soda after finding out that it has run out in your pantry, don’t panic!
Sure, baking soda can be an essential ingredient in many recipes when it comes to making something as delicious as banana bread – however there are a few other options you could substitute with equal success.
Don’t feel like running out and buying a new box just yet – get creative and give one of these 5 substitutes a try.
Not only will they save you a trip to the store, but may even breathe some life into your go-to banana bread recipe!
What’s Baking Soda?
Baking soda, also known as sodium bicarbonate, is a chemical compound that reacts when combined with an acid and a liquid to make bubbles and release carbon dioxide.
It is often used in baking to help doughs and batters rise, since the carbon dioxide helps activate the leavening agents in the recipe.
Baking soda is an essential ingredient for those delicious fluffy banana bread recipes.
However, there are times when you may find yourself without it or run out before making your favorite treat.
Luckily there are some common ingredients that can be used as substitutes for baking soda while still achieving the same results.
Understanding what these alternatives do and how to use them in place of baking soda is key when it comes time to bake banana bread or any other delicious baked treat that calls for this important pantry staple.
Read on to learn about five great choices for improving your banana bread when you’re fresh out of baking soda.
Why Use Baking Soda in Making Banana Bread?
It is often combined with baking powder to create an even greater leavening effect for the perfect rise.
Baking soda helps produce light and fluffy cakes and has a distinct flavor.
It also neutralizes acid in batters which helps prevent discoloration when stored or refrigerated.
Using baking soda in your banana bread recipe is an important step that not only enhances the flavor but also helps it rise as it should.
Baking soda reacts with acidic ingredients, like buttermilk or sour cream, to generate bubbles of carbon dioxide gas that help make the cake bake up fluffy and light.
As these bubbles expand they create gas pockets within the batter that make the cake light and airy upon baking.
Without this reaction, you would end up with dense and chewy banana bread instead of a beautiful golden loaf to share with friends and family.
5 Baking Soda Substitutes in Making Banana Bread
1 – Baking Powder
Baking powder is a leavening agent often used in place of baking soda.
Just like baking soda, it helps the bread rise and create a nice texture.
Because baking powder already contains an acid—usually either cream of tartar or sodium aluminum sulfate—it’s already activated on its own and needs no additional ingredients.
When using baking powder to replace baking soda in banana bread, it’s important to use double the amount of baking powder as you would of baking soda.
For example, if a recipe calls for 1 teaspoon of baking soda, then you should use 2 teaspoons of baking powder instead.
2 – Yeast
Yeast can be a great substitute for baking soda in banana bread recipes.
The yeast will act similarly to the baking soda by creating air pockets that will make the bread fluffier.
The difference is that there is a longer wait time between mixing the ingredients and baking, as the yeast needs to activate and do its work.
This extra time allows the yeast to produce more carbon dioxide, which gives the final product better lift and texture.
When using active yeast, one teaspoon of active dry yeast equals 1/4 teaspoon of baking soda, so you would need to double or triple your original recipe if you are substituting with it.
When converting from instant/rapid rise yeast (which has more leavening power), use 1/2 teaspoon of instant dry yeast for every 1/4 teaspoon of baking soda in your recipe.
When substituting with either of these, omit any other rising agents called for in the recipe (like vinegar or cream of tartar).
3 – Self-Rising Flour
Self-rising flour is a combination of all-purpose flour, with salt and baking powder added.
To substitute two teaspoons of baking soda in banana bread recipes, use one cup of self-rising flour and omit the salt in the recipe.
If the recipe calls for both baking soda and baking powder, leave out the baking powder too and make sure there is enough liquid to account for the additional flour.
Note that self-rising flour won’t give your banana bread volume like baking soda would — it will give you a spiked texture, as well as a bit of flavor from the salt that’s usually included in self-rising flour – in some cases enough to remove or reduce sugar from your recipe.
4 – Cream of Tartar
Cream of tartar, or potassium bitartrate, is a commonly used leavening agent.
It is found in a number of baking recipes, particularly those involving cake and meringue.
It adds stability to egg whites and can be used in place of baking powder and baking soda for many cakes, doughnuts and meringue-based items.
Cream of tartar is an acidic ingredient that reacts with baking soda to form carbon dioxide — the same way that vinegar does when used as a leavening agent.
Cream of tartar can be used to substitute for baking soda in recipes that contain both acid ingredients such as buttermilk or lemon juice.
One teaspoon (5 ml) of cream of tartar can be substituted for 1/2 teaspoon (2 ml) of baking soda.
5 – Leave it
If you’re in a pinch, you can leave the baking soda out of your banana bread and have a milder-tasting product.
Leave out the baking soda that you would normally add to the recipe, but for best results, use a combination of other leaveners — like double-acting baking powder.
Conclusion
To sum it up, baking soda is an essential ingredient that helps to give banana bread its signature texture and flavor.
While it can be substituted with other leavening agents in a pinch, it’s best to use baking soda in the recipe whenever possible.
The five substitutes discussed above are good options if you don’t have access to baking soda but should not be regularly relied upon as they will alter the flavor and texture of the baked goods.
No matter which substitute you choose, always ensure that you use the correct amount found in the original recipe to get the best outcome.
Banana bread made without baking soda will still taste delicious, just not quite the same as when done with this key ingredient.
Lastly, remember that when substituting for baking soda you may need to experiment a bit until you find what works best for your specific recipe or food item.
Frequently Asked Questions
What is baking soda?
Baking soda is a powdery ingredient used in baking that helps to create a light and fluffy texture.
It is also known as sodium bicarbonate and is used in recipes to help the dough rise.
What are the 5 best substitutes for baking soda in banana bread?
The 5 best substitutes for baking soda in banana bread are baking powder, sour cream, plain yogurt, buttermilk, and vinegar.
What is the purpose of baking soda in banana bread?
The purpose of baking soda in banana bread is to help the dough rise and create a light and fluffy texture.
It also helps to neutralize the acid in the recipe and gives the bread a subtle sweetness.
5 Baking Soda Substitutes in Making Banana Bread
Ingredients
- 1 – Baking Powder
- 2 – Yeast
- 3 – Self-Rising Flour
- 4 – Cream of Tartar
- 5 – Leave it
Instructions
- Choose your preferred substitute from the list of options.
- Organize all of your ingredients.
- Use the proper substitute to cook your recipes.
Carrie is a food writer and editor with more than 15 years of experience. She has worked for some of the biggest names in the food industry, including Bon Appétit, Food & Wine, and Martha Stewart Living.
As the Editor in Chief of IntroChicago.com, Carrie oversees all of the content on the site. She also manages the team of contributing writers and editors, who help to create delicious recipes, helpful tips, and informative articles that you’ll find on the site.
A native of the Chicago area, Carrie is passionate about all things food. She loves trying new restaurants and experimenting with new recipes in her kitchen. She’s also a graduate of the Culinary Institute of America, so she knows a thing or two about food!