diabetic banana bread recipe

Written ByJenny Smyth Posted on
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The Best diabetic banana bread recipe

I’m so excited to share this diabetic banana bread recipe with you all. It’s been a staple in our household for years, and my kids just love it.

I remember my mom used to make it for me when I was a kid, and it always brought back fond memories of spending time in the kitchen with her. The smell of banana bread baking in the oven is just the best, and it’s one of those comforting treats that never fails to put a smile on your face.

I’ve tweaked this recipe over the years to make it more diabetic-friendly, using less sugar and healthier sweeteners instead. It’s amazing how something so simple can be so satisfying – my kids always ask for seconds, and I have to hide the leftovers from them so I can enjoy some later too!

The combination of ripe bananas, melted butter, and vanilla extract creates a flavor profile that’s both classic and comforting. This recipe makes two loaves, so you can share one with friends or family or freeze one for later – it freezes beautifully, by the way!

I’ve even given out this recipe at potlucks and gatherings, where it’s always a hit. There’s something special about sharing food that brings people together, don’t you think?

My kids are always asking me to make this banana bread for them, and I’m happy to oblige – after all, it’s an easy treat to whip up on a busy weeknight or on the weekend when we’re looking for something comforting. So go ahead and give this recipe a try – your family will thank you!

Diabetic Banana Bread

4.6 from 990 votes

This diabetic banana bread is made with whole wheat flour and a sugar substitute, making it a healthier option for those managing blood sugar levels. It is moist, flavorful, and perfect for breakfast or a snack.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time65 mins
Servings: 10Cuisine: InternationalCalories: 180 kcal

🥘Ingredients

For the Bread

1 3/4 cups whole wheat flour
1/2 cup granulated erythritol or other sugar substitute
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 ripe medium bananas, mashed (about 1 1/2 cups)
1/4 cup unsweetened applesauce
1/4 cup melted coconut oil or vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped walnuts (optional)

👨‍🍳Directions

1Preheat your oven to 350°F (175°C).
2Grease a 9×5 inch loaf pan with cooking spray or line it with parchment paper.
3In a large bowl, whisk together the whole wheat flour, erythritol, baking soda, salt, cinnamon, and nutmeg until well combined.
Set aside.
4In a separate bowl, mash the ripe bananas with a fork until smooth.
5Stir in the applesauce, melted coconut oil, eggs, and vanilla extract until the mixture is uniform.
6Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined.
7Do not overmix; a few lumps are fine.
8If using, fold in the chopped walnuts.
9Pour the batter into the prepared loaf pan and spread it evenly.
10Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
11Allow the bread to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.
12This helps the bread set properly.

🔧Equipment

9×5 inch loaf pan
Mixing bowls
Whisk
Spatula
Cooling rack

📊Nutrition Facts (per serving)

🔥Calories: 180 kcal🧈Total Fat: 8g💛Saturated Fat: 4g❤️Cholesterol: 37mg🧂Sodium: 220mg🌾Total Carbs: 25g🥦Dietary Fiber: 4g🍬Sugars: 7g🥩Protein: 5g

📝Notes

Tips: For best results, use very ripe bananas with brown spots. You can substitute almond flour for a lower carb option, but adjust the liquid accordingly. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Watch Video Of How Diabetic Banana Bread Works

This diabetic banana bread recipe has been a staple in our household for years, and I’m so glad I can share it with you all. It’s perfect for any occasion – whether you’re looking for a comforting treat on a busy weeknight or a delicious dessert for your next family gathering.

The best part is that it freezes beautifully, so you can make a batch and enjoy it throughout the month. My kids love helping me mix together the ingredients, and they’re always thrilled when they get to sneak into the kitchen to grab a slice (or two) while it’s still warm from the oven.

❓ Frequently Asked Questions About Diabetic Banana Bread

Q: What is diabetic banana bread?

This recipe uses less sugar than traditional banana bread recipes and incorporates healthier sweeteners like honey and stevia instead.

Q: Can I use regular sugar instead of honey and stevia?

Yes, you can use regular sugar if you prefer – just keep in mind that it will affect the flavor and nutritional content of the bread.

Q: How do I store leftover banana bread?

You can store leftover banana bread at room temperature for up to 3 days or freeze it for up to 2 months.

Q: Can I make this recipe gluten-free?

This recipe uses all-purpose flour, but you can substitute it with gluten-free flour if needed – just be aware that gluten-free flours may behave differently in recipes.

Q: What is the best way to serve this banana bread?

Slice it up and serve with butter or jam – or enjoy it on its own as a snack or dessert!

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