Low Sodium Starbucks-Style Banana Bread
Experience the irresistible flavor of banana bread with a healthy twist in this Low Sodium Starbucks-Style Banana Bread recipe. Crafted to replicate the moist, tender texture and rich banana flavor of the coffeehouse favorite, this recipe is lighter on sodium, making it heart-healthier while still delivering all the comforting sweetness you love. Made with ripe bananas, unsalted butter, and a touch of warm cinnamon, this easy-to-follow recipe comes together in just 15 minutes of prep time and bakes to perfection in about an hour. Optional chopped walnuts add a delightful crunch, while low-sodium baking powder ensures a fluffy, tender crumb. Ideal for breakfast, dessert, or a midday snack, serve this homemade banana bread fresh or toasted with a dollop of butter for a coffee shop experience in your own kitchen. Perfect for anyone looking to enjoy indulgent baked goods with a mindful twist!
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Recipe Information
Ingredients
- 3 medium Ripe bananas (mashed)
- 1/3 cup Unsalted butter (melted)
- 3/4 cup Granulated sugar
- 1 large Egg
- 1 tsp Pure vanilla extract
- 1.5 cups All-purpose flour
- 1 tsp Baking powder (low sodium)
- 1/4 tsp Baking soda
- 1/2 tsp Ground cinnamon
- 1/8 tsp Salt (optional, for taste)
- 1/2 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.
In a large mixing bowl, mash the ripe bananas until smooth using a fork or potato masher.
Stir in the melted unsalted butter until fully combined.
Add the granulated sugar, egg, and vanilla extract to the bowl. Mix until the mixture is smooth and creamy.
Sift the all-purpose flour into a separate bowl, and add the baking powder, baking soda, ground cinnamon, and salt (if using). Whisk together to combine.
Gradually add the dry ingredients to the wet banana mixture, folding gently until fully incorporated. Do not overmix to ensure a tender bread.
If using walnuts, gently fold them into the batter at this stage.
Pour the batter into the prepared loaf pan and spread it out evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center of the banana bread comes out clean.
Remove the bread from the oven and allow it to cool in the pan for 10-15 minutes.
Transfer the bread to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
2624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 47.1 g | 236% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 741 mg | 32% | |
| Total Carbohydrate | 379.8 g | 138% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 195.8 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 138 mg | 11% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1804 mg | 38% | |
*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.
