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Low Sodium Banana Bread

This Low Sodium Banana Bread is moist and bursting with delicious banana flavor. I get a craving in the morning for the nutty banana bread a few times a year. Or when I hate just seeing a bunch of bananas that turned brown so quickly go to waste. So I really wasn’t surprised when re-evaluating my recipe how much sodium was in it like most breads. So I changed it up to make it low sodium. And since it is really hard to mess up banana bread it was really easy to make this classic into a low sodium banana bread version.

Typical sodium amount per slice200+ mg
Sodium per slice for this recipe14 mg
Calories per serving199


The typical banana bread recipes sodium levels vary quite a bit but most of them seem to be in the 180-260 mg’s of sodium range per slice, knocking big chunks out of your sodium budget and it just doesn’t have to be that way. How about a slice of banana with just 14 mg of sodium per slice? And it’s simple to do with just a hand blender and no stand mixer required. You could even do totally by hand if need be since low sodium banana bread is more of a batter than a dough.

Loaf of low sodium banana bread
Loaf of low sodium banana bread

Speaking of which, I believe stand mixers are more for “doughy” recipes and since this is a batter I would use a hand mixer or do it by hand with a whisk and spatula. And since I like keeping things in the kitchen fast and easy as possible, a hand blender is used in this recipe.


The best bananas for the bread are when they are getting heavily spotted brown. And the fruit inside is getting almost mushy. It bakes up with a richer more robust banana flavor. When you prepare the banana you can leave it a little more “pulpy” if you prefer, I personally like to mix it out smooth.

Quick Tip: To soften butter quickly cut butter into tabs and stick to the inside of bowl.


I also use bread flour as I think it makes a less dense loaf of bread. But don’t expect it to be light and airy, banana bread makes a heavy loaf. But you can use just about any flour you want as just about any ingredient in this recipe is interchangeable. Except for the Hain Featherweight no sodium baking powder, which is indispensable for low sodium baking.


Banana bread is supposed to be moist, so the best way to keep banana bread moist for days is to wrap tightly in plastic wrap. Once your bread is baked and cooled, I actually like wrapping tightly in aluminum foil, it’s just easier to open and such for me.  And then store in a large zip lock freezer bag or a plastic Tupperware type container. Then just store it wrapped in the refrigerator for up to 6 days.

Moist low sodium banana bread slices
Moist low sodium banana bread slices
Finished banana bread in loaf pan

Low Sodium Banana Bread

Author: Bill
A Low Sodium Banana Bread with bursting banana and brown sugar flavors, moist texture and soft crumb, this is the best easily made banana bread recipe.
4.75 from 8 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Baked
Cuisine American
Servings 18 slices
Calories 199 kcal


  • 2 cups all purpose flour I personally like to use bread flour
  • 2 tsp Hain Featherwieght no sodium baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 stick unsalted butter softened to room temperature
  • 3/4 cup packed light or dark brown sugar
  • 2 large eggs at room temperature
  • 1/3 cup plain yogurt
  • 2 cups mashed bananas 3 to 4 large ripe bananas
  • 2 Tbsp honey
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans or walnuts


  • Adjust the oven rack to the middle position and preheat the oven to 350°F. Grease or coat with nonstick spray a 9×5-inch loaf pan.
  • Whisk the flour, baking powder, cinnamon and nutmeg together in a large bowl.
  • Use a handheld mixer fitted with beater blades, beat the butter and brown sugar together on high speed until smooth, light and creamy. Then on medium speed, add the eggs. Beat in the yogurt, mashed bananas, honey and vanilla extract on medium speed until combined and smooth. With the mixer running on low speed or spatula, slowly mix the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
  • Pour and scrape batter into the prepared baking pan and bake for 60-65 minutes. Cover the bread with aluminum foil after 30 minutes to help prevent the top from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow pan to cool and then place the bread to cool completely on a wire rack.
  • Wrap tightly in plastic wrap and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week.


Calories: 199kcal
Did you make this recipe?Leave a rating and let me know how it was!

Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

Banana bread with butter spread
Banana bread with butter spread

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Banana Bread. And please leave a comment or rating and share any tips you might have.

17 thoughts on “Low Sodium Banana Bread”

  1. 5 stars
    Bill, the flavor is great! I noticed the inside of the bread remained somewhat mushy, I baked an additional 30 minutes at 350 degrees ( total 1 hr. 30 min.) But it didn’t change. Any ideas as to why?

    • Not sure exactly, sounds like too much moisture. Try adding a bit more (1/4 cup?) flour next time. Be sure to tent the baking pan with foil so the top doesn’t burn but, loose enough moisture can escape.

  2. 5 stars
    Great low sodium recipe for banana bread. Made it with chopped walnuts and my husband loved it! Super moist and tasty! Will def make again.

  3. I was suggested this website by way of my cousin. I’m now not sure whether or not this submit is written by means of him as no one else understand such specified approximately my difficulty. You are wonderful! Thank you!

    • Thank you Hope you enjoy!

  4. This excellent website certainly has all of the information and facts I wanted concerning this subject and didn’t know who to ask.

    • Thank you Alonso,
      I know was kinda lost when I first started and when reading about cooking low sodium it seemed many others were too. So I am happy to share, as we all can benefit.

  5. I am making this recipe as I text. (Seriously) it’s in the oven baking. I hope the banana bread come out delicious and awesome!! (I’ll comment back) to let you know. Thank you for posting a low sodium banana bread recipe because my soon to be mother-in-law in a strict low sodium lifestyle.

    • Hi Tammy
      Excellent! Please let me know how you like it…

  6. Can i leave out the yogurt WITHOUT REPLACING it with ANYTHING?

    • Im sorry i didnt see the other reply.

  7. What can be substituted for the yogurt since it has sodium as well.

    • Hi Judi,
      I have to admit you kind of have me stumped here. Maybe add some more banana and a couple tablespoons of water? You want to keep the moisture content up. They say it is really hard to mess up banana bread.

  8. bless you for the low sodium version of banana bread. Just a quick critique, the text mentions baking power and the recipe itself has baking soda. Since I don’t think hain’s has a no sodium baking soda, I assume you meant powder? thanks again.

    • Hi Philip,
      Yes, you are correct! Thanks for the sharp eye and I will correct. Hope you enjoyed your bread.


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