Diabetic Banana Bread Recipe
This diabetic-friendly banana bread is soft, moist, and naturally sweet without any added sugars. Made with low carb ingredients and completely gluten free, it’s a healthy twist on classic banana bread.
Servings: 10 people
Calories: 280kcal
Cost: $10
Ingredients
- 2 cups almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¼ cup powdered sweetener sugar substitute double if not using banana
- ½ cup walnut pieces (save some for topping)
- 3 large eggs
- ⅓ cup unsalted butter softened
- ½ cup sour cream
- 1 small ripe banana (optional - see notes above)
- 1 teaspoon banana extract double if not using banana
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 325°F and grease and line a 9 x 5 loaf pan with parchment paper.
- Combine the dry ingredients together in a large bowl.2 cups almond flour, 1 teaspoon baking powder, ½ teaspoon salt, ¼ cup powdered sweetener sugar substitute, ½ cup walnut pieces
- Combine the wet ingredients in a large bowl.3 large eggs, ⅓ cup unsalted butter, ½ cup sour cream, 1 small ripe banana, 1 teaspoon banana extract, 1 teaspoon vanilla extract
- Add the dry ingredients to the wet ingredients and mix until well combined.
- Transfer the banana bread batter to the loaf pan, top with remaining walnut pieces and bake for 1 hour or until a toothpick inserted in the center comes out clean. (see video)
Video
Notes
Recipe Notes:
- Proper Mixing: When combining the wet and dry ingredients, avoid overmixing the batter. Overmixing can lead to a dense and tough texture.
- Resting Time: After mixing the batter, allow it to rest for about 10-15 minutes before baking. This resting period allows the ingredients to fully hydrate and blend together, resulting in a more consistent texture and enhanced flavors.
Nutrition
Calories: 280kcal | Carbohydrates: 9g | Protein: 8g | Fat: 25g | Fiber: 3g | Sugar: 3g
