Low Sodium Banana Bread Recipe

This soft, moist Low Sodium Banana Bread Recipe is made with overripe bananas and unsalted butter, ready in 60 minutes. The smell of sweet roasted bananas fills the kitchen as the crust turns a deep golden brown. I love making this when I have bananas turning completely black on the counter.

Try More Recipes:

• Low Sodium Biscuits Recipe
• Low Sodium Breakfast Casserole Recipe
• Fluffy Low Sodium Pancakes Recipe

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Why This Classic Works

I used to think leaving out baking soda would result in a dense, flat brick of a loaf. I learned that using a touch of sodium-free baking powder provides the exact same rise without the salt content.

By relying purely on heavily browned bananas and unsalted butter, you get a natural depth of flavor. You truly do not miss the added salt when the fruit is allowed to shine.

Low Sodium Banana Bread Recipe Ingredients

• 3 large overripe bananas, mashed
• 1/3 cup unsalted butter, melted
• 1/2 cup granulated sugar
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tablespoon sodium-free baking powder

How To Make Low Sodium Banana Bread Recipe

1. Preheat and prep: Preheat your oven to 350°F (175°C) and line a 4×8-inch loaf pan with parchment paper.
2. Mash the bananas: In a large bowl, mash the overripe bananas with a fork until mostly smooth.
3. Mix wet ingredients: Stir the melted unsalted butter, sugar, beaten egg, and vanilla extract into the mashed bananas until well combined.
4. Add dry ingredients: Gently fold in the all-purpose flour and sodium-free baking powder until just mixed, being careful not to overwork the batter.
5. Bake the loaf: Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool before slicing: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Recipe Tips

• Use black bananas: The darker the peel, the sweeter and more pronounced the banana flavor will be.
• Check your baking powder: Make sure to buy specifically labeled sodium-free baking powder to keep the sodium count near zero.
• Do not overmix: Stirring the flour in too vigorously will create tough gluten strands, resulting in a rubbery loaf.

What To Serve With Low Sodium Banana Bread

Serve this warm with a generous smear of unsalted almond butter or a dollop of plain Greek yogurt. It also pairs wonderfully with a hot cup of black coffee or herbal tea for a quiet morning treat.

How To Store

Store the completely cooled banana bread in an airtight container at room temperature for up to 3 days. To freeze, wrap individual slices tightly in plastic wrap and keep in a freezer bag for up to 3 months.

FAQs

Can I use regular baking powder?

Yes, but it will add about 30 to 50mg of sodium per slice. Sodium-free baking powder is strictly best for very low-sodium diets.

Can I add nuts or chocolate chips?

Absolutely. Unsalted walnuts, pecans, or dark chocolate chips are great additions that will not significantly impact the sodium levels.

Why did my banana bread sink in the middle?

This usually happens if the bread is underbaked or if the oven door was opened too early. Always check the center with a toothpick before removing it from the oven.

Nutrition

• Calories: 190 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 35mg
• Sodium: 5mg
• Total Carbohydrate: 30g
• Protein: 3g

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• Low FODMAP Waffles Recipe
• Low FODMAP Yogurt Parfait Recipe
• Low FODMAP Zucchini Muffins Recipe