Low Sodium Banana Bread Recipe (2024)

Low Sodium Banana Bread is a light, fluffy, and salt-free baking recipe for breakfast or dessert! Rich in protein and fiber, this recipe is made with healthier low sodium swaps.

Elevate classic banana bread with a healthy twist by reducing the sodium in your bread. You can bake this recipe into a normal sized loaf pan, into these adorable mini loaves, or even as banana bread muffins too!

There is no better way to use ripe bananas than baking up a nice homemade loaf of banana bread! I love the texture, flavor, and coziness of this recipe. It makes a great breakfast or even dessert.

Growing up, my mom would make my great-grandma’s family recipe for banana bread… it was our favorite! I especially loved adding walnuts to the batter, which gives each bite of this bread a nice crunch. My great-grandma’s original recipe was higher in sodium, so I wanted to make a version that was low so.

This Low Sodium Banana Bread Recipe Is

• Light
• Fluffy
• Comforting
• Flavorful
• Satisfying
• Salt Free
• Fun to Bake with the Family

What Size Pan Should I Use for Banana Bread?

I’ve tried this recipe in a few different pans – and you can’t go wrong with any of them! Cooking time will vary, however, so you have to adjust accordingly. In the images above I used these mini loaf pans, because I wanted smaller loaves freeze for later (and also they are cute as heck).

Follow the below guidelines for any pan you choose:

• For a traditional 9-inch loaf pan, bake at 350 degrees Fahrenheit for 50-60 minutes.
• For mini loaf pans bake at 350 for 30-35 minutes.
• For muffins – bake at 20-25 minutes.

How Do I Know When Banana Bread Is Done?

Take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again. I found these little bamboo toothpicks work great.

What’s In This Chia Seed Banana Bread Recipe?

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• Bananas
• All Purpose Flour: I use King Arthur organic all purpose flour for all my recipes, I love the consistency and texture of the crumb this flour produces.
• Eggs
• Sodium Free Baking Powder: Regular baking powder has a TON of sodium – really, check the labels! We love this low sodium version, for a healthier swap. And it still makes the fluffiest crepes!
• Unsalted Butter
• Baking Soda: I love keep baking soda in the pantry for baking, and also for cleaning. This baking soda works great for both.
• Granulated Sugar: I like this organic sugar for my recipes, it’s greatfor cooking and baking.
• Milk – I used almond milk, but any kind you have works great!
• Lemon Juice or Apple Cider Vinegar– both give this recipe a great acidity, I actually liked using a combination of both ACV and lemon juice for a little extra flavor.
• Walnuts: because I love adding heart-healthy and brain-healthy ingredients to my foods when I can. I stocked up a few bags of these walnuts which are super cheap and a great value for the quality.
• Chia Seeds – a nutritious thickener for fresh jams and jellies – chia seeds are fantastic to add into smoothies or enjoy as a chia seed pudding. These little seeds are super versatile and are wonderful to cook and bake with!

How Do I Make Banana Bread without Salt?

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large mixing bowl, mix together the all purpose flour, baking soda, and salt.
3. In another large mixing bowl, whisk together the melted butter, sugar, egg. Then add the mashed banana, chia seeds, and the milk, lemon juice/apple cider vinegar, and combine into a thick batter.
4. Slowly stir 1/2 cup of the flour mixture into the banana mixture, and fold until the flour has been incorporated. Repeat for each 1/2 cup until the flour mixture is all folded in. Add walnuts into the batter.
5. Grease a 9x3x5 inch loaf pan (see Notes below to use other sized pans) with butter. Pour the batter into the pan or pans. Bake for 40-50 minutes – then take a toothpick, and stick it in the center of each loaf. If it comes out clean (no batter attached) then the bread is done. If it has batter stuck to the toothpick, then I put the loaves back in the oven for an additional 5 minutes and test again.
6. When the bread is cooked through, remove from oven and allow to cool before slicing. Leftovers will keep for up to 3 days, or can be frozen for up to 3 months in a sealed bag.

One of the Best Low Sodium Pantry Recipes

This low sodium banana bread recipe is a fantastic pantry-staple meal! In addition to bananas and eggs, it uses almost all ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a low so pantry makes it easy to come up with delicious and healthy meals using a few staples you can rotate.

I made a list of my Favorite Low Sodium Pantry Staples that I always keep stocked. By stocking up on healthy whole ingredients you can cook delicious salt-free & low so recipes without a trip to the store!

More Low Sodium Baking Recipes You’ll Love!

Low Sodium Chocolate Chip Cookies Recipe (No Salt Added)

Low Sodium Pizza Crust Recipe (No Salt Added)

Healthy Lemon Poppy Seed Muffins Recipe

Apple Toast with Honey Butter Recipe

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