Using baking powder instead of baking soda

Many people believe that baking powder and baking soda can be used interchangeably, but this is not true. These leavening agents each have chemical properties that benefit them in different situations. When baking with an acidic ingredient, such as bananas, baking soda should be used. Many recipes call for the use of baking soda in addition to buttermilk. This adds additional benefits to your banana bread by tenderizing the gluten, adding flavor, and resulting in a darker crust.

So, why is baking soda so important? You won't get that all-important rise in your loaf without it, and you'll end up with a very dense product. If you don't have a container of baking soda on hand, you can substitute it with anything from club soda to beaten egg whites. However, for the best banana bread baking results, you should wait until you can get your hands on the real thing.