Low Sodium Classic Banana Loaf
Delight in the wholesome goodness of this **Low Sodium Classic Banana Loaf**, a heart-healthy twist on the traditional favorite. Made with ripe bananas, unsalted butter, and creamy Greek yogurt, this moist and flavorful loaf is free from added salt, making it perfect for those watching their sodium intake. Warm hints of cinnamon and vanilla enhance its natural sweetness, while a light and tender crumb makes it an irresistible snack or breakfast option. With a quick 15-minute prep time and one-bowl simplicity, it’s a breeze to whip up. Whether you enjoy it plain or with a spread of butter, this low-sodium banana bread is sure to become a beloved staple in your baking repertoire. Perfect for sharing—or savoring all to yourself!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 cup unsalted butter, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 medium ripe bananas, mashed
- 0.5 cup plain Greek yogurt
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan with a little butter or line it with parchment paper for easy release.
In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, and cinnamon. Set aside.
In another bowl, using a hand mixer or stand mixer, cream the softened unsalted butter with the granulated sugar until light and fluffy, approximately 2-3 minutes.
Add the eggs one at a time to the butter mixture, beating well after each addition. Then, mix in the vanilla extract until combined.
Fold in the mashed bananas and Greek yogurt into the wet ingredients, using a spatula to combine gently.
Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Avoid overmixing to ensure the loaf stays moist.
Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with just a few crumbs attached.
Once baked, remove the loaf 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.
Slice and serve your Low Sodium Classic Banana Loaf as a delightful snack or breakfast treat.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.7 g | 143% | |
| Saturated Fat | 65.9 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 643 mg | 214% | |
| Sodium | 1284 mg | 56% | |
| Total Carbohydrate | 425.0 g | 155% | |
| Dietary Fiber | 17.0 g | 61% | |
| Total Sugars | 199.6 g | ||
| Protein | 54.0 g | 108% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 298 mg | 23% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 1881 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.
