If there are no acidic ingredients in banana bread, why would I need to increase the baking soda and powder when doubling the recipe?

Md Ariful Islam

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Dr. Md Rushad Rahman

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Interestingly, bananas contain a large amount of potassium, which has been know to act as a cation in chemistry. Its ion would give off electrons. Thus when you add baking soda and powder, it actually works to minimize the ionization, which leads to a slightly acidic taste. Hydrogen will bond with potassium after losing two electrons and will result in a slightly acidic molecule. So when you increase the number for ions available, you must also increase the differential changes in the balancing elements.

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