Low Sodium Banana Cake Recipe

Low Sodium Banana Cake — yeah, it’s a real thing. And honestly, it doesn’t taste like diet anything. Soft, sweet, cozy. Good for snack attacks when you’re trying to cut salt without cutting joy. Frosting’s optional, but like… not really.

Jump to Recipe

Ingredients Needed

Cake:

• 1½ cups mashed bananas: super ripe, the kind you forgot on the counter.
• 2 tsp lemon juice: keeps the bananas from going weird-brown.
• 3 cups all-purpose flour: white, plain — nothing fancy.
• 1½ tsp baking soda: makes it rise (don’t sub baking powder — more sodium).
• ¼ tsp salt: can skip this completely if needed.
• 2⅛ cups white sugar: yeah, it’s a cake. sugar happens.
• ¾ cup unsalted butter: unsalted, always.
• 3 eggs: binds it all up.
• 2 tsp vanilla extract: makes it taste like you tried.
• 1½ cups buttermilk: or use low-sodium dairy-free milk + 1 tbsp vinegar.

Frosting:

• ½ cup unsalted butter, softened
• 8 oz cream cheese, softened (low-sodium if you can find it)
• 1 tsp vanilla extract
• 3½ cups powdered sugar

How To Make Low Sodium Banana Cake

Mix the Banana Stuff:
Bananas + lemon juice in a bowl. Mush it till smooth-ish. No chunks if you’re picky.

Dry Meets Wet:
In another bowl, stir together flour, baking soda, and skip the salt if you’re watching sodium like a hawk. That ¼ tsp isn’t worth it.

Cream Time:
Beat the butter and sugar till fluffy. You’ll be bored before it’s done. Add eggs one at a time. Then vanilla. It should look pale and creamy, not gritty.

Finish the Batter:
Dump in the flour and buttermilk alternately — like, take turns. Then fold in the banana mix. Don’t over-mix. This isn’t bread.

Bake It:
Grease a 9×13 pan, oven at 275°F (yeah, low and slow). Pour the batter in. Bake for like… an hour. Toothpick test it.

The Weird Part:
Freezer. No, really. Put the cake in the freezer (in the pan) for 45 minutes right after baking. Makes it super moist. Trust the process.

Frosting Things:
Mix softened butter + cream cheese till smooth. Add vanilla, then sugar — start slow or you’ll dust your kitchen.

Frost & Slice:
Spread it on the fully cooled cake. Thick or thin — your vibe.

Recipe Tips

• Use unsalted butter and low-sodium cream cheese to keep it truly low sodium.
• Skip the added salt — no one will notice.
• Buttermilk can be subbed with dairy-free low-sodium milk + vinegar.
• Frosting is rich — go light if needed or just skip it completely (or not…).

How to Store & Reheat

• Room Temperature: 1–2 days, covered.
• Fridge: 4–5 days, sealed container.
• Freezer: 1 month max. Slice first, wrap individually.

Nutrition Facts (Approx. per serving, frosted)

• Calories: 453
• Sodium: ~100 mg (lower if you skip added salt + use low-sodium cream cheese)
• Protein: 5 g
• Fat: 18 g
• Carbs: 69 g
• Fibre: 1 g
• Sugar: 45 g

FAQs