Low Sodium Low-Sugar Banana Bread

Total time1 hr 30 min

Prep time15 min

Cook time1 hr

This banana bread leans on three very ripe mashed bananas and a touch of maple syrup for sweetness, so it stays naturally moist without needing much added sugar to taste great. Coconut oil keeps the crumb soft and rich, while cinnamon and vanilla add warmth in every slice. Chopped walnuts fold in for optional crunch, and the batter comes together in two bowls with minimal fuss. It bakes up into a deep-golden loaf that slices clean once fully cooled, with a tender, moist center that holds together beautifully. This one is a solid pick for anyone watching their sodium intake, since the flavor comes from banana, maple, and spice rather than a heavy hand with the shaker.

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Ingredients

10 servings

3 very ripe bananas (about 1 ½ cups mashed)
Fresh Bunch of Bananas Banana - Each Organic Banana Fyffes Bananas Chiquita Organic Bananas
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2 tbsp pure maple syrup
2 large eggs
⅓ cup coconut oil, melted and cooled
1 tsp pure vanilla extract
1 ½ cups all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup chopped walnuts (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with coconut oil or cooking spray, then line the bottom with a strip of parchment paper.
2
In a large mixing bowl, mash the bananas with a fork or potato masher until nearly smooth with only small lumps remaining — you should have about 1 1/2 cups of mashed banana.

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