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Baking soda and baking powder in banana bread recipe

SIMIHOUND Nov 3, 2013 02:17 PM

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.

  1. firecooked Nov 3, 2013 02:54 PM

    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).

    1 Reply
    1. re: firecooked
      SIMIHOUND Nov 3, 2013 03:57 PM

      Thanks for the tip Firecooked.

    2. greygarious Nov 3, 2013 02:25 PM

      BS only will not rise as high, and have a denser crumb, unless there are significant prep differences like whipped egg whites.

      3 Replies
      1. re: greygarious
        SIMIHOUND Nov 3, 2013 02:32 PM

        Thanks. One more question if I can add on..If I use two eggs and not one what will be the difference if any?

        1. re: SIMIHOUND
          greygarious Nov 3, 2013 02:36 PM

          You shouldn't mess with the wet to dry ingredient ratio at all, much less omitting an egg, which provides leavening.

          1. re: greygarious
            SIMIHOUND Nov 3, 2013 02:39 PM

            I wasn't messing I swear. I was just following a recipe I saw. Thanks! On my way to the kitchen now.

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