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Chocolate Chip Banana Bread Without Baking Soda.
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5 from 5 votes

Chocolate Chip Banana Bread Without Baking Soda

Sweet, tender, and topped with ganache, making Chocolate Chip Banana Bread Without Baking Soda has never been tastier! Learn how to make this simple quickbread recipe using baking powder as a leavener for the next time that yellow box of Arm & Hammer runs dry!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Banana Bread, Bread, Breakfast
Cuisine: American
Servings: 8 Slices
Calories: 387kcal
Author: Emily Laurae

Equipment

Ingredients

Chocolate Chip Banana Bread

  • 250 g All Purpose Flour
  • 3 teaspoon Baking Powder
  • ¾ teaspoon Sea Salt
  • 215 g Ripe Bananas
  • 2 teaspoons Vanilla extract
  • 150 g Unsalted butter room temperature
  • 185 g Brown sugar
  • 2 Eggs large, room temperature
  • 100 g Whole Milk
  • 250 g Semisweet Chocolate chips

Ganache Topping (optional)

  • 80 g Heavy Cream
  • 100 g Dark Chocolate melted
  • Mini Chocolate Chips

Instructions

Chocolate Chip Banana Bread

  • Preheat the oven to 350°F. In a medium bowl add the flour, baking powder and salt and whisk together to combine.
    250 g All Purpose Flour, 3 teaspoon Baking Powder, ¾ teaspoon Sea Salt
  • In a separate bowl add the bananas and vanilla extract and use a fork or potato masher to mash.
    215 g Ripe Bananas, 2 teaspoons Vanilla extract
  • Place the butter and sugar into the bowl of a standing mixer, and cream together using a paddle attachment until light and fluffy. This should take about 4 minutes – then add eggs one at a time, scraping the bowl between additions.
    150 g Unsalted butter, 185 g Brown sugar, 2 Eggs
  • Add the bananas and vanilla extract, mixing until combined.
  • Finally, add the dries and milk in two separate stages, mixing gently before finally folding in the chocolate chips.
    100 g Whole Milk, 250 g Semisweet Chocolate chips
  • Bake for about 60-65 minutes or until you’ve checked for doneness with a toothpick and it comes out with little to no crumbs. Remove from the oven and allow to cool in the pan for 25 minutes before carefully transferring to a wire rack to cool completely.

Ganache Topping (optional)

  • Heat heavy cream in the microwave for about 30-45 seconds. Pour into the melted chocolate and stir until smooth. Add to the top of the cooled banana bread, sprinkle on a few chocolate chips if desired and enjoy!
    80 g Heavy Cream, 100 g Dark Chocolate, Mini Chocolate Chips

Notes

Expert Tips
  • Don’t skip the creaming step. Creaming sugar into butter helps to create air pockets, which helps to give this banana bread with no baking soda the right amount of lift. 
  • Check your baking powder. Baking powder tends to lose its lifting power more quickly than baking soda, so you’ll want to test it if it has been sitting in your pantry for a while. Add a small amount of baking powder to a small bowl and add a small amount of water. If it starts bubbling and foaming, it’s still good. If it doesn’t, you’re sadly out of luck. 
  • Allow to cool in the pan first. This banana bread recipe yields a wonderfully tender loaf, which is a delight to eat, but can pose a threat to its structural integrity. Give it a chance to cool for at least 25 minutes in the pan first to help give it time to firm up.
  • If you aren’t topping with ganache, save a handful of chocolate chips to scatter on top. Saving a few chips for the top means you’ll have a prettier loaf!
  • Pre-heat the oven before you get started. Baking powder starts acting as soon as it hits liquid, so be sure to preheat your oven first or you’ll lose out on some of the lifting power before it goes in the oven.

Nutrition

Calories: 387kcal | Carbohydrates: 54g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 83mg | Sodium: 407mg | Potassium: 201mg | Fiber: 2g | Sugar: 27g | Vitamin A: 565IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 2mg
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