Low Sodium Banana Bread with Chocolate Chips
Indulge guilt-free with this wholesome Low Sodium Banana Bread with Chocolate Chips—a moist and flavorful treat that’s perfect for breakfast, snack time, or dessert. Crafted with ripe bananas, unsalted butter, and aromatic cinnamon, this heart-healthy spin on traditional banana bread delivers rich flavor without excess sodium, making it ideal for those mindful of their salt intake. A generous helping of semi-sweet chocolate chips adds bursts of sweetness, creating a delightful contrast in every bite. Simple to prepare, this quick bread comes together in just 15 minutes of prep time and bakes to perfection with a soft, golden texture. Whether served fresh or enjoyed as leftovers paired with coffee or tea, this easy banana bread recipe is a delicious and nutritious crowd-pleaser. Keywords: low sodium banana bread, banana bread with chocolate chips, low sodium dessert recipes, easy banana bread recipe, heart-healthy baked goods.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Unsalted butter
- 0.75 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 1 teaspoon Ground cinnamon
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with non-stick baking spray or line it with parchment paper.
In a large bowl, mash the ripe bananas using a fork until smooth. Set aside.
In a separate microwave-safe bowl, melt the unsalted butter in the microwave in short bursts until fully melted.
Add the melted butter to the mashed bananas and mix until well combined.
Stir in the granulated sugar, eggs, and vanilla extract, and blend until the mixture is smooth and creamy.
In another bowl, sift together the all-purpose flour, baking soda, baking powder, and ground cinnamon.
Gradually fold the dry ingredients into the banana mixture, stirring just until no streaks of flour remain and the batter is combined, being careful not to overmix.
Gently fold in the chocolate chips.
Pour the batter into the prepared loaf pan and use a spatula to spread it evenly.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.9 g | 122% | |
| Saturated Fat | 53.1 g | 266% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1641 mg | 71% | |
| Total Carbohydrate | 515.9 g | 188% | |
| Dietary Fiber | 27.1 g | 97% | |
| Total Sugars | 269.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 148 mg | 11% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 1887 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
