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Low Sodium Banana Bread Recipe

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Low 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!

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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

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What Size Pan Should I Use for Banana Bread?

I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them!  Cooking time will vary, however, so you have to adjust accordingly.  In the images above I used these mini loaf pans, because I wanted smaller loaves freeze for later (and also they are cute as heck).

Follow the below guidelines for any pan you choose:

How Do I Know When Banana Bread Is Done?

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. I found these little bamboo toothpicks work great.

What’s In This Chia Seed Banana Bread Recipe?

I stock up on produce with Misfits Market  – they have a fantastic selection of in-season fruits & veggies, low so pantry items, and great food finds for a fraction of grocery store prices! You can get $10 off your first $30 box by clicking here!

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How Do I Make Banana Bread without Salt?

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, mix together the all purpose flour, baking soda, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

One of the Best Low Sodium Pantry Recipes

This low sodium banana bread recipe is a fantastic pantry-staple meal!  In addition to bananas and eggs, it uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.  

I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!

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More Low Sodium Baking Recipes You’ll Love!

Low Sodium Chocolate Chip Cookies Recipe (No Salt Added)

Low Sodium Pizza Crust Recipe (No Salt Added)

Healthy Lemon Poppy Seed Muffins Recipe

Apple Toast with Honey Butter Recipe 

Get the Same Ingredients for this Banana Bread Recipe

As always, if you make this low sodium banana bread recipe be sure to leave me a comment, rate this recipe, and tag us @lowsorecipes on Instagram so we can feature you.  We love seeing all your photos of our recipes!

Let’s keep in touch – don’t forget to follow over on Instagram, Twitter, & my Youtube channel– I’d love to connect with you there! 

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Low Sodium Banana Bread

Low Sodium Banana Bread is a light, fluffy, and salt-free recipe for ripe bananas! Rich in protein and fiber, this recipe is made with healthier low sodium swaps.
(Click on the stars to vote!)
Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Course Baking, Breakfast, Dessert
Cuisine American
Servings 6 mini loaves
Calories 288 kcal

Equipment

  • Mini Loaf Pans, or 9x5 loaf pan

Ingredients
  

  • 2 cups all purpose flour
  • 1 teaspoon sodium free baking powder
  • 1/2 cup unsalted butter melted
  • 1 cup granulated sugar
  • 2 eggs
  • 1/3 cup milk
  • 3 very ripe bananas mashed about 2 cups mashed
  • 1 teaspoon lemon juice or apple cider vinegar
  • 1.5 tablespoons chia seeds
  • 1/2 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

Notes

Save Money on Low Sodium Groceries & Pantry Staples!

I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell produce & pantry staples at a super discounted price. We get Misfit Market boxes every month and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! 
Give Misfits Market a look if you haven’t tried it yet, I highly recommend it!

Nutrition

Calories: 288kcalCarbohydrates: 41gProtein: 6gFat: 13gSaturated Fat: 6gCholesterol: 48mgSodium: 63mgPotassium: 178mgFiber: 2gSugar: 21gIron: 1mg
Keyword banana bread low sodium, banana bread without salt, low sodium baking recipes, low sodium banana bread, no salt banana bread, salt free banan bread
Tried this recipe?Let us know how it was! Please comment and leave a review.

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.

Posted in American Recipes, Baking Recipes, Breakfast Recipes, Christmas, Dinner Recipes, Easter, Low Sodium Recipes, Pantry Staple Recipes, Snacks, Vegetarian Recipes, Winter Recipes

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