can i make banana bread without baking soda and use baking powder instead?

Question

I want to make banana bread but only have baking powder. Will it look and taste the same?

Answer 1

yea i did it before!!!!just make sure you use plain flour, and also a tablespoon of baking powder!!it has the exact same effect

Answer 2

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.

Answer 3

Baking powder is half baking soda. It is not as shelf stable as baking soda. It will work, but you may get a little more rise than you expected.

Also try to freeze your bananas before you use them. Freeze over night then let them thaw out. Peel and they will mush up real nice. Hey, that should give you time to get that box of baking soda. Do you keep a box in the refrig or freezer? It can be used.

Answer 4

Baking powder and soda are not the same. Do you have self rising flour? If so, the baking soda and powder have already been added and you won't need them anyway.Substitutes (for 1 teaspoon of baking powder): Combine 5/8 teaspoon cream of tartar plus 1/4 teaspoon baking soda OR Combine two parts cream of tartar plus one part baking soda plus one part cornstarch OR Add ¼ teaspoon baking soda to dry ingredients and ½ cup buttermilk or yogurt or sour milk to wet ingredients. Decrease another liquid in the recipe by ½ cup. OR Add ¼ teaspoon baking soda to dry ingredients and ¼ cup molasses to wet ingredients. Decrease another liquid in the recipe by 2 tablespoons. OR 1 teaspoon baker’s ammonia (This yields a very light, airy product, but can impart an ammonia flavor to baked goods. It's best used in cookies, which are flat enough to allow the ammonia odor to dissipate during cooking.)

Answer 5

this is what the baking experts say. Lots of advice at the link.

You can substitute baking powder in place of baking soda (you'll need more baking powder and it may affect the taste), but you can't use baking soda when a recipe calls for baking powder. Baking soda by itself lacks the acidity to make a cake rise. However, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.

Answer 6

Baking soda and powder are not the same thing at all, and therefor should never even be used interchangeably. Look online for a recipe that involves only ingredients that you have.

Answer 7

no it won't.
go and get the baking soda. they are two different things. the only way you can get away with not adding it is if the recipe calls for plain flour and not self rising flour....that way when you add the self rising flour ---you won't need the baking soda or baking powder.

Answer 8

Yes it will taste the same i always use baking powder not baking soda

Answer 9

You can use baking powder, just leave out the vinegar or lemon juice. It will taste just fine.

Answer 10

no, soda and powder are two different things and will react with the other ingredients differently.
if it says you need soda, you need soda not powder