Low Sodium Classic Banana Bread
Indulge in the comforting flavors of homemade "Low Sodium Classic Banana Bread," a healthier twist on the traditional favorite. This moist and tender loaf is packed with the natural sweetness of ripe bananas, enhanced by a hint of cinnamon and the creamy richness of plain Greek yogurt. Perfect for those watching their sodium intake, this recipe skips the salt without sacrificing flavor, relying on unsalted butter and wholesome ingredients to create a satisfying bite. With an optional nutty crunch from chopped walnuts, it's an ideal treat for breakfast, dessert, or an afternoon snack. Easy to prepare in just 15 minutes of hands-on time, this banana bread is baked to golden perfection and can be enjoyed fresh or stored for later. Whether you're sharing with loved ones or indulging solo, this low-sodium recipe guarantees classic, guilt-free comfort in every slice!
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Recipe Information
Ingredients
- 3 large ripe bananas
- 0.5 cup unsalted butter
- 0.75 cup granulated sugar
- 2 pieces large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 cup plain Greek yogurt
- 1 teaspoon ground cinnamon
- 0.5 cup chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.
In a large bowl, mash the ripe bananas with a fork until smooth. Melt the unsalted butter and add it to the mashed bananas, stirring to combine.
Mix in the granulated sugar, beaten eggs, and vanilla extract until completely blended.
In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon until evenly combined.
Gradually add the dry mixture to the banana mixture, alternating with the plain Greek yogurt, mixing gently after each addition just until the batter is smooth. Be careful not to overmix.
If using, gently fold in the chopped walnuts until they are dispersed evenly throughout the batter.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature. This low sodium banana bread can be stored wrapped in plastic or in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.7 g | 19% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 146 mg | 6% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 20.8 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 229 mg | 5% | |
*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.
