So bunnylove and I decided to try banana bread in the bread maker..one it did not cook all the way through and I am thinking it could be the baking soda...This baking soda again is 2006-2007, has been stored in its orginal boxs and did nt seem to have the same aroma when we opened the box(that strong baking soda smell)

This reciepe also called for baking power which is a 2007 purchase also...

So I think what I will do is go purchase some more baking soda for my prepes and this time I will store it in canning jars for long term..about all I can do for now...

I want to do canned banana bread but now I will wait till I get a fresh box of soda...I do have some newer baking powder

I probably do not what I am talking about but baking soda is as inert as salt. Baking powder is an entirely different critter.

Bob

I think that's what I heard, baking soda is good forever, but not baking powder.
I also heard that canning bread is very, very risky!

I know it is..but it does not last long on the shelves here..I think the longest it does is about 6 months

my kids love it the much...they will put whipped cream on them..sprinkles...and bunnylove takes them to school in her lunches

I too would be very shy about canning breads, especially heavier breads such as banana or carrot.
The problem is the eggs which in these breads makes them very dense and
hard for the heat to penetrate.
It's a perfect setup for salmonella .

Have you tried using 'sourdough' instead of baking soda or powder? It 'keeps' by 'spoiling'.