Banana bread..calls for baking soda and powder..?
What exactly are the baking powder and soda used for? Does one or both make the bread rise? Can I omit one or the other without effecting recipe too much?
Both are leavening agents that make the bread rise. You probably could eliminate one and add a little more of the other without effecting the recipe too much. However, recipes are formulated for a reason. There is a chance it might not bake well.
Baking powder is a mixture of baking soda and cream of tartar (an acid). When moisture is added, the baking soda and cream of tartar react and create CO2 gas, which makes the bread rise. Recipes that call for baking soda only always have an acidic ingredient. For example: butter milk, molasses, etc.
If your banana bread recipe does not contain an acidic ingredient, then don't use just baking soda; it won't be able to react with anything, leaving your bread dense and flat. And, if you just have baking powder, using too much can create a soapy or bitter flavor in your bread.
If you have baking soda and cream of tartar, you can make your own baking powder. Just mix together 1 tsp baking soda with 2 tsp cream of tartar.
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