It's kind of too late, I had it almost all mixed up before I realized I was out of baking soda. I doubled the baking powder called for in the recipe and just took my chances. I figured it didn't make much difference since I may have miscounted by 1/2 cup flour, too. Don't bake when you're tired... The bread is in the oven now, so I guess I'll see how it turns out...
2006-10-08 15:47:36 · 9 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
baking soda and powder are basically the same thing. the only difference is that soda needs an acid to react with. that is why they used it in the banana bread, it reacts with the bananas. powder already has the acid added and just needs the moisture and heat to react. so substituting that way is cool.
2006-10-08 16:11:03 · answer #1 · answered by duckface 2 · 0⤊ 0⤋
How funny! I baked banana bread yesterday and ran into the same problem. I actually did run out and buy a box, but I looked online and everything I read said that there is no known substitution for baking soda. Good luck!
2006-10-08 15:55:24 · answer #2 · answered by johnsredgloves 5 · 0⤊ 0⤋
This Site Might Help You.
RE:
Is there an acceptable substitute for baking soda in Banana Bread?
It's kind of too late, I had it almost all mixed up before I realized I was out of baking soda. I doubled the baking powder called for in the recipe and just took my chances. I figured it didn't make much difference since I may have miscounted by 1/2 cup flour, too. Don't bake when...
2015-08-07 05:34:58 · answer #3 · answered by Josephus 1 · 0⤊ 0⤋
Try using self rising flour instead of plain flour to bake the banana bread. Not only will you cut down the cost to make the bread, you will also cut down the preparation time. There will be no change in the amount of flour to use in the recipe you are using.
2006-10-08 16:19:10 · answer #4 · answered by Desert Rose 4 · 0⤊ 0⤋
You are supposed to triple the amount of baking powder. So if you need to substitute one teaspoon of baking soda, you need 3 tsp baking powder. I am trying it.
2015-03-03 12:05:45 · answer #5 · answered by deedee 3 · 0⤊ 0⤋
I think you made a very intelligent substitution! Best of luck to you!
2006-10-08 15:51:47 · answer #6 · answered by whrldpz 7 · 0⤊ 0⤋
Baking powder is 50% baking soda, 25% cream of tartar and 25% neutral filler, usually. The baking soda is an alkaline and the cream of tartar is an acid. When moisture is introduced it causes carbon dioxide to be released, thus causing the dough to rise. Baking soda can replace baking powder in a recipe using the above formula for substitution purposes. So if your recipe called for two tablespoons of baking powder, then you would use on tablespoon of baking soda, a half a tablespoon of flour and a half a tablespoon of a solid acid (like cream of tartar or dehydrated lemon juice). If your recipe has an acid in it, then baking powder can replace baking soda in a recipe by adding less of that acid to replace the acid being added from the baking powder (check the formula to substitute the proper amount). If it doesn't have any acid, then the product won't turn out the same either in volume or in taste.
2016-03-24 14:15:35 · answer #7 · answered by Anonymous · 0⤊ 0⤋
For the best answers, search on this site https://shorturl.im/axwgn
those are you leaveners, wihtout them your cake will be dense. You can try adding extra wgg whites but it won't work the same.
2016-04-11 00:49:06 · answer #8 · answered by Anonymous · 0⤊ 0⤋
no, there's no substitute
2006-10-08 16:29:00 · answer #9 · answered by Anonymous · 0⤊ 0⤋