This Sodium Reduce Bannad bread recipe has only 757 mg per 12 slices that equals to 63mg per slice. To compare on bagel is about 400 mg of sodium.
If you've never experimented with different ingredients, making changes to a recipe may seem daunting. To be fair, sometimes simple changes can ruin a recipe. But with some knowledge of the ingredients' functions, you can lower the risk of having to put your creation go right from the oven into the garbage. In this banana bread recipe (and other "quick breads" like muffins), the role of salt is simply to add flavour. Therefore, removing it should only affect the taste. By comparison, in bread made with yeast, salt also control how quickly bread rises. You cannot remove it without making other changes to the recipe.
3 bananas (*3mg)
1 cup sugar (*2mg)
2 eggs (*116mg)
1/4 cup salt-free non-hydrogenated margarine (*16mg)
1/4 cup apple sauce (*2mg)
2 tsp baking powder (*618mg)
Preheat oven to 350F. Line the loaf pan with parchment or wax paper (to prevent the banana bread from sticking to the pan).
In one bowl, cream together the bananas, sugar, eggs, margarine and apple sauce until they are well mixed (will still be slightly lumpy).
In another bowl, mix flour and baking powder together.
Then lightly fold the dry mixture into the wet mixture until mixed through.
Pour the batter into the lined loaf pan.
Bake for 1 hour, or until the loaf is firm and no uncooked batter sticks to a toothpick when poked into the center of the loaf.
*Total Sodium = 757 mg per 12 slices = 63mg per slice
Special Diet: Low Sodium
Category: Low or No Salt
Submitted By: Joanna Drake - Healthy familes BC