Low Sodium Banana Snack Cake
Indulge guilt-free with this Low Sodium Banana Snack Cake, a moist and tender treat that’s naturally sweetened with ripe bananas, honey, and unsweetened applesauce. Perfect for health-conscious bakers, this recipe uses minimal salt and features wholesome ingredients like ground cinnamon for a warm, aromatic touch. With just 15 minutes of prep and 35 minutes of baking, you’ll have a delightful snack cake ready to serve for brunch, tea-time, or an afternoon pick-me-up. Ideal for those seeking heart-healthy dessert options, this soft and flavorful snack is easy to make and perfect for sharing with loved ones. Whether you enjoy it plain or paired with a dollop of yogurt, this banana cake hits all the right notes for simple, wholesome indulgence.
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Recipe Information
Ingredients
- 3 large Ripe bananas
- 0.5 cup Unsalted butter
- 0.5 cup Honey
- 0.5 cup Applesauce (unsweetened)
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Ground cinnamon
- teaspoon Salt (optional, to taste, use minimal)
Instructions
Preheat the oven to 350°F (175°C) and grease an 8-inch square baking pan with unsalted butter or line it with parchment paper.
In a large mixing bowl, mash the ripe bananas with a fork until smooth.
Melt the unsalted butter in the microwave or on the stovetop, and then allow it to cool slightly.
Add the melted butter, honey, applesauce, eggs, and vanilla extract to the mashed bananas and mix until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and a minimal pinch of salt if using.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix the batter.
Pour the batter into the prepared baking pan and spread it even with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, cut the cake into 9 equal pieces and serve as a snack.
Nutrition Facts
Calories |
2003 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.4 g | 77% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3625 mg | 158% | |
| Total Carbohydrate | 346.0 g | 126% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 160.4 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 152 mg | 12% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 1963 mg | 42% | |
*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.
