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Banana Bread

Low Sodium Banana Bread

Here is low sodium Banana bread that I often use as a dessert with a little vanilla Greek yoghurt, but it is good enough to have it as a snack with a cup of tea or coffee. It is moist and filled with that delicious banana flavor, these are a great way to use up those old bananas that are too ripe for eating, and they make a great Banana bread.


3 eggs

3 ripe bananas

1 cup sugar

1 1/2 cups white whole wheat flour

1 Tablespoon sodium-free baking powder

1/2 cups canola oil

1 Tablespoon pure vanillas extract

1 teaspoon ginger

1/2 teaspoon cinnamon


Preheat oven to 350 degrees. Oil and flour a small (roughly 8 x 3 inch) loaf pan and set aside.

Peel the bananas and place in a large mixing bowl; mash well using a potato masher. Add the eggs, sugar, flour, ginger, cinnamon,  baking powder, oil, and vanilla essence

Stir gently, just until combined, and then transfer batter to the prepared pan.

Place pan on middle rack in oven and bake for 1 hour and 15 minutes. Remove pan from oven and place on a wire rack to cool.

Once cool, remove loaf by gently inverting pan.

Cover loaf or store in an airtight container.

Nutrition Fact per Serving:

1.1 mg of sodium, 140 calories, 12.3 g of sugar, 1.6 g of protein, 1.6g of dietary fiber, 6.0 g of fat

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