Low Sodium Classic Banana Bread

Indulge in the moist and flavorful comfort of this Low Sodium Classic Banana Bread, a lighter twist on a timeless favorite. This recipe is perfect for those seeking a heart-healthy treat without compromising on taste, thanks to the natural sweetness of ripe bananas and the use of unsalted butter. A hint of vanilla and cinnamon elevates the flavor profile, while a dollop of creamy Greek yogurt ensures every bite is irresistibly tender. Optional chopped walnuts add a delightful crunch, making it versatile for any palate. With just 15 minutes of prep time and simple ingredients, this low-sodium banana bread is a go-to for breakfast, snack, or dessert. Bake up this wholesome delight today and enjoy a satisfying, guilt-free indulgence!

Nutriscore Rating: 64/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 10

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)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 9x5 inch loaf pan or line it with parchment paper for easy removal.

Step 2

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.

Step 3

Mix in the granulated sugar, beaten eggs, and vanilla extract until completely blended.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, and ground cinnamon until evenly combined.

Step 5

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.

Step 6

If using, gently fold in the chopped walnuts until they are dispersed evenly throughout the batter.

Step 7

Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.

Step 8

Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.

Step 9

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.

Step 10

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

Serving size	(1147.9g)

Amount per serving	% Daily Value*
Calories	2863.9

Total Fat 103.8g	0%
Saturated Fat 37.2g	0%
Polyunsaturated Fat 0.1g
Cholesterol 508.2mg	0%
Sodium 1456.6mg	0%
Total Carbohydrate 444.0g	0%
Dietary Fiber 22.6g	0%
Total Sugars 207.3g
Protein 64.0g	0%

Vitamin D 80IU	0%
Calcium 328.9mg	0%
Iron 16.5mg	0%
Potassium 2309.3mg	0%

*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.

Source of Calories

Fat: 31.5%

Protein: 8.6%

Carbs: 59.9%