Banana Bread Diabetic
Indulge in the guilt-free comfort of "Banana Bread Diabetic," a wholesome twist on the classic treat designed with blood sugar management in mind. This moist and flavorful banana bread is crafted with whole wheat flour and naturally sweetened using ripe bananas and a granulated sugar substitute like erythritol or monk fruit, making it perfect for diabetics or anyone seeking a lower-sugar alternative. Unsweetened applesauce adds extra moisture without excess calories, while a hint of cinnamon enhances the warm, comforting flavors. Optional chopped walnuts lend a satisfying crunch, but they’re easy to skip for a nut-free variation. With just 15 minutes of prep time and minimal ingredients, this healthier banana bread recipe is as simple as it is delicious. Serve it as a snack, breakfast, or dessert, and enjoy a slice of this diabetic-friendly delight without compromising on taste!
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Recipe Information
Ingredients
- 1.5 cups Whole wheat flour
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 medium Overripe bananas, mashed
- 1 large Egg
- 0.33 cup Unsweetened applesauce
- 1 teaspoon Vanilla extract
- 0.5 cup Granulated sugar substitute (e.g., erythritol or monk fruit sweetener)
- 1 teaspoon Ground cinnamon
- 0.25 cup Chopped walnuts (optional)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the whole wheat flour, baking soda, salt, and ground cinnamon. Set aside.
In a separate large mixing bowl, combine the mashed bananas, egg, unsweetened applesauce, vanilla extract, and granulated sugar substitute. Mix well until fully combined.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix.
If using walnuts, fold them into the batter at this point.
Pour the batter into the prepared loaf pan, spreading it evenly.
Bake in the preheated oven for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the banana bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
Slice the banana bread into 10 even pieces and enjoy. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
1276 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1972 mg | 86% | |
| Total Carbohydrate | 346.1 g | 126% | |
| Dietary Fiber | 35.5 g | 127% | |
| Total Sugars | 53.4 g | ||
| Protein | 39.8 g | 80% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 155 mg | 12% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2271 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
