The Best Low Sodium Banana Bread

I have made this Low Sodium Banana Bread Recipe a few times over the last month or so because everybody loves it!! It is so easy to make and delicious!!

Indulge in guilt-free banana bread with this low-sodium recipe! Made with simple swaps, this delicious bread boasts all the moist, flavorful goodness you crave without the added salt. Perfect for those watching their sodium intake or simply seeking a healthier sweet treat.

HOW DO I MAKE MY LOW-SODIUM BANANA BREAD?

1. Preheat your oven to 350°F (175°C).

2. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.

3. Whisk together the flour, baking powder, baking soda, and cinnamon in a large bowl (if using). This mixture will provide a dry base for your bread.

4. Combine Wet Ingredients:

5. In a separate bowl, mix the mashed bananas, melted unsalted butter, sugar, eggs, vanilla extract, and applesauce until well combined.

6. The applesauce helps keep the bread moist without the need for extra butter or oil.

7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

8. Be careful not to overmix to ensure your banana bread stays tender.

9. Then pour the batter into the prepared loaf pan.

10. Bake for 60-65 minutes until a toothpick inserted into the center comes clean.

11. If the bread starts to brown too much on top, you can loosely cover it with aluminum foil.

12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

13. The bread can be stored in an airtight container at room temperature for several days or frozen for longer storage.

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder (make sure to use a low-sodium version)
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon (optional)
• 4 ripe bananas, mashed
• ½ cup unsalted butter, melted
• ¾ cup sugar (you can adjust this according to your taste)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce (as a moistening agent)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9×5-inch loaf pan or line it with parchment paper.
3. Whisk together the flour, baking powder, baking soda, and cinnamon in a large bowl (if using). This mixture will provide a dry base for your bread.
4. Combine Wet Ingredients:
5. In a separate bowl, mix the mashed bananas, melted unsalted butter, sugar, eggs, vanilla extract, and applesauce until well combined.
6. The applesauce helps keep the bread moist without the need for extra butter or oil.
7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
8. Be careful not to overmix to ensure your banana bread stays tender.
9. Then pour the batter into the prepared loaf pan.
10. Bake for 60-65 minutes until a toothpick inserted into the center comes clean.
11. If the bread starts to brown too much on top, you can loosely cover it with aluminum foil.
12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13. The bread can be stored in an airtight container at room temperature for several days or frozen for longer storage.

Yield: 12

The Best Low Sodium Banana Bread

Print

Low-Sodium Banana Bread Recipe, Enjoy classic banana bread flavor without the salt. Perfect for a delicious & nutritious treat.

Prep Time 20 minutes

Cook Time 1 hour 5 minutes

Total Time 1 hour 25 minutes

Ingredients

• 1 ¾ cups all-purpose flour
• 1 teaspoon baking powder (make sure to use a low-sodium version)
• ½ teaspoon baking soda
• ¼ teaspoon cinnamon (optional)
• 4 ripe bananas, mashed
• ½ cup unsalted butter, melted
• ¾ cup sugar (you can adjust this according to your taste)
• 2 large eggs, beaten
• 1 teaspoon vanilla extract
• ½ cup unsweetened applesauce (as a moistening agent)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Lightly grease a 9x5-inch loaf pan or line it with parchment paper.
3. Whisk together the flour, baking powder, baking soda, and cinnamon in a large bowl (if using). This mixture will provide a dry base for your bread.
4. Combine Wet Ingredients:
5. In a separate bowl, mix the mashed bananas, melted unsalted butter, sugar, eggs, vanilla extract, and applesauce until well combined.
6. The applesauce helps keep the bread moist without the need for extra butter or oil.
7. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
8. Be careful not to overmix to ensure your banana bread stays tender.
9. Then pour the batter into the prepared loaf pan.
10. Bake for 60-65 minutes until a toothpick inserted into the center comes clean.
11. If the bread starts to brown too much on top, you can loosely cover it with aluminum foil.
12. Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
13. The bread can be stored in an airtight container at room temperature for several days or frozen for longer storage.

Notes

The recipe makes 12 servings

12.5 mg per serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving:Calories: 198Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 12.5mgCarbohydrates: 37gFiber: 2gSugar: 8gProtein: 3g