Well banana bread is a quick bread, that means it is leavened (raised) with chemicals (baking soda) rather than by fermentation (yeast.)
You will need some form of leavening to make banana bread. There are many kinds of baking powders with different ingredients. I prefer a non-aluminum powder because I think that the aluminum ones tend to make baked goods taste "off" after a day or two. You can also use baking soda. If the recipe calls for powder and you are using soda you will want to make your own powder. There are a few different recipes, but they will all be "single action" meaning that you need twice as much because they won't get a heat boost from the oven like the commercial double actions. I use this recipe: 1 part soda + 2 parts cream of tartar + 2 parts corn starch. (Although I usually omit the corn starch and use 3/5 as much as is called for.)
You could certainly make a bread or bread product that contains banana but is not leavened (or one that is yeast leavened.) I don't know any recipes but maybe a quick internet search or some experimenting would do the trick.
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Baking powder and bicarbonate of soda are abrasive and should not be used to brush the teeth.
if the recipie says to use baking powder you should use that as that is how it is sopose to be used but you may try and use baking soda if you don't have baking powder
If you take a pinch of the baking powder and put it in water, it should fizzle. If it does not fizzle, it is no longer fresh.
If a toddler eats baking powder, you should phone your doctor, a clinic, or a poison control center immediately.
yes you should use baking powder in scones because that makes the scones rise when they bake.
For a belgian waffle recipe baking power is very needed and should be used. the correct amount for 4 inch belgian waffles is about 2 teaspoons of baking powder and you should cook them for about 13 minutes
As long as you used the right amount, there shouldn't be a problem. They may raise a little more than intended, but not enough to matter.
No, since when used in quantity baking soda tastes foul. It should only be used sparingly as a leavener.
Baking powder and baking soda both act as a leavening agent. They would do the same thing
No, there is no need to. The mix has baking powder already in it.
Yes, but one should reduce the amount of salt in the recipe. When one does not have baking soda, it is best to use a cookie recipe that calls for baking powder, because the two ingredients are not identical.
Most are made with yeast, so they don't contain any baking powder.