Description

If you’re anything like me, you’ve probably asked yourself mid-recipe, “Can I use both baking soda and baking powder in banana bread?”
The short answer is yes—you can, and it often makes for the best banana bread you’ll ever bake.

Ingredients

Scale

2 cups all-purpose flour

1/2 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

3 ripe bananas, mashed

1/4 cup sour cream or Greek yogurt

1 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Grease or line a 9×5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, and salt.
In a large bowl, cream butter and sugar until light and fluffy (about 2-3 minutes).
Beat in eggs, one at a time. Add mashed bananas, sour cream, and vanilla extract.
Gradually stir in the dry ingredients until just combined. Do not overmix.
Pour batter into the prepared pan.
Bake for 55-65 minutes. Start checking around the 50-minute mark.
Let cool in the pan for 10 minutes, then transfer to a wire rack.

Notes

Use ripe bananas (the browner, the better).

Measure leavening agents carefully—too much can ruin the rise and flavor.

Mix gently—overmixing leads to dense bread.

Add moisture with yogurt or sour cream.

Use fresh leavening agents—old baking powder or soda can lose strength.

Avoid opening the oven door too early.

Test for doneness early to prevent overbaking.

Nutrition

Calories: 260
Sugar: 16g
Fat: 11g
Carbohydrates: 38g
Protein: 4g

Keywords: Can I Use Both Baking Soda and Baking Powder in Banana Bread?