I love bananas and I love banana bread. What I don’t love is the dense heavy type of banana bread that I find everywhere I go. Recently, I baked banana bread and saw that I didn’t have the baking soda necessary for the recipe. A quick google search taught me that baking powder (at 2-3 parts for each part of baking soda in the recipe) would work fine. The result was a lovely, light, yellow, fluffy, and moist banana bread. My most favorite ever.
For more information about substituting baking powder and baking soda: http://chemistry.about.com/od/foodchemistryfaqs/f/powdersoda.htm
Eventually, I promise I will get around to writing out my recipe and posting it here.