Baking soda and baking powder in banana bread recipe
One recipe that I found calls for both 1 tsp baking soda and 1 tsp baking powder. Another recipe calls for 1 tsp baking soda only. What will be the difference in my banana bread when it is baked? Thanks for taking the time to respond.
I have to smile when I watch cooking shows and they are "when baking you must measure carefully or the recipe won't work..." If this was really the case, there would not be a 1000 different banana bread recipes! I have a banana muffin recipe that calls for one egg, but I often used two because my other muffin recipe uses two eggs (and I'm doing this before coffee). I have decided I like the 2 egg version better (and I also like them less sweet, so I use a 1/3 less sugar) so that's how I make them.
Baking soda works fine if they is plenty of acid in the recipe (like yogurt or buttermilk), otherwise I like 1/2 teaspoon baking soda plus 2 teaspoons baking powder (for a typical bread or muffing recipe calling for 2 cups of flour).