Low Sodium Banana Bread Recipe
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Jump to Recipe Watch VideoLow Sodium Banana Bread is a light, fluffy, and salt-free baking recipe for breakfast or dessert! Rich in protein and fiber, this recipe is made with healthier low sodium swaps.
Elevate classic banana bread with a healthy twist by reducing the sodium in your bread. You can bake this recipe into a normal sized loaf pan, into these adorable mini loaves, or even as banana bread muffins too.
There is no better way to use ripe bananas than baking up a nice homemade loaf of banana bread! I love the texture, flavor, and coziness of this recipe. It makes a great breakfast or even dessert.
Growing up, my mom would make my great-grandma’s family recipe for banana bread… it was our favorite! I especially loved adding walnuts to the batter, which gives each bite of this bread a nice crunch. My great-grandma’s original recipe was higher in sodium, so I wanted to make a version that was low so.
This Low Sodium Banana Bread Recipe Is
- Light
- Fluffy
- Comforting
- Flavorful
- Satisfying
- Salt Free
- Fun to Bake with the Family
What Size Pan To Use for Banana Bread?
I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them, although baking time will vary! In the images above I used mini loaf pans, because I wanted smaller loaves freeze for later.
Follow the below guidelines for any pan you choose:
- For a traditional 9-inch loaf pan, bake at 350 degrees Fahrenheit for 50-60 minutes.
- For mini loaf pans bake at 350 for 30-35 minutes.
- For muffins – bake at 20-25 minutes.
Take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
Ingredients
See the recipe card below for a full list of instructions and ingredient amounts!
- Ripe Bananas
- All Purpose Flour
- Eggs
- Sodium Free Baking Powder: Regular baking powder is high in sodium. We love this low sodium version, for a better swap.
- Unsalted Butter
- Sodium Free Baking Soda: yes, there is an alternative. I found it bakes great.
- Granulated Sugar
- Milk – I used almond milk, but any kind you have works great!
- Lemon Juice or Apple Cider Vinegar – both give this recipe a great acidity, I actually liked using a combination of both ACV and lemon juice for a little extra flavor.
- Walnuts
- Chia Seeds – optional, but I really like adding them for crunch!
How To Make This Recipe
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix together the all purpose flour, baking soda, and salt.
- In another large mixing bowl, whisk together the melted butter, sugar, egg. Then add the mashed banana, chia seeds, and the milk, lemon juice/apple cider vinegar, and combine into a thick batter.
- Slowly stir 1/2 cup of the flour mixture into the banana mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. Add walnuts into the batter.
- Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans. Bake for 40-50 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
- When the bread is cooked through, remove from oven and allow to cool before slicing. Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.
More Low Sodium Baking Recipes You May Enjoy
- Low Sodium Chocolate Chip Cookies Recipe
- Low Sodium Pizza Crust Recipe
- Healthy Lemon Poppy Seed Muffins Recipe
- Apple Toast with Honey Butter Recipe
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Low Sodium Banana Bread
Equipment
- Mini Loaf Pans, or 9×5 loaf pan
Ingredients
- 2 cups all purpose flour
- 1 teaspoon sodium free baking powder
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 eggs
- ⅓ cup milk
- 3 very ripe bananas mashed about 2 cups mashed
- 1 teaspoon lemon juice or apple cider vinegar
- 1.5 tablespoons chia seeds
- ½ cup walnuts chopped plus extra for the top
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a large mixing bowl, mix together the all purpose flour and baking powder.
- In another large mixing bowl, whisk together the melted unsalted butter, sugar, egg. Then add the mashed banana, chia seeds, lemon juice/apple cider vinegar, and the milk, and combine into a thick batter.
- Slowly stir 1/2 cup of the flour mixture into the banana mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. Add walnuts into the batter.
- Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with unsalted butter. Pour the batter into the pan or pans, and top with extra walnuts if desired. Bake for 50-60 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
- When the bread is cooked through, remove from oven and allow to cool before slicing. Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.
Video
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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A great snack for breakfast lunch or dinner. Yum
Kelly,
What is the per serving for the nutritional info? Is it 4oz our serving? I really need to acct. for my husband’s sodium bc he has heart disease. So, how much could he have of this banana bread for 63 mg of sodium?
thnx so much– I’m so excited to bake this bread.
Hi Susan,
A serving is for 1/6 of the total recipe – I baked the recipe and used 6 mini loaf pans. If you are using a regular 9x3x5 loaf pan, then it would be for 1/6 of that – one thick or two thin slices.
For this recipe, it’s really important to use a sodium free baking powder, and also a low sodium milk (I use my homemade almond milk recipe which has 0 mg sodium) to keep the levels down!
Let me know how it turns out for you and your husband – it’s a favorite in our home 🙂
– Kelly
Thanks Kelly. I plan to make it this weekend. Ill let u know what my husband says. susan
Have you tried no sodium baking powder? I’m using it. I also left out the salt.
Kelly, made the loaf and it turned out perfectly. It is yummy! Thnk u so much.
Susan, I am so glad you liked it! It’s a ‘low so’ version of an old family recipe of mine. Thank you for leaving a comment 🙂
This banana bread is absolutely delicious!!! So thankful for all your lovingly created recipes!!!
Great use of my older uneaten bananas. Delish