I have made this banana bread recipe a couple of times. The ingredients are:
- All-purpose flour
- Brown sugar
- Baking soda
My understanding is that baking soda requires some acid such as milk or yogurt to provide leavening. But this recipe doesn't call for anything that is an acid that I can see. Yet it does produce a perfectly edible loaf and not a dense brick.
What is reacting with the baking soda to provide leavening?