Healthy Diabetic Banana Bread

A deliciously healthy Diabetic Banana Bread that has been crafted with a focus on diabetes-friendly baking. This delightful treat harmonizes the natural sweetness of ripe bananas with smart ingredient choices for an irresistibly moist and fluffy gluten free cake, perfect for breakfast or as a tea-time treat.


low carb banana bread on a parchment paper with 2 slices cut

OK, so I know that there are a million banana bread recipes out there. However, it is still a great cake and I just felt I would be doing you a disservice if I didn’t include a brilliant diabetic-friendly banana bread recipe on WHK.

So welcome to this healthier Diabetic Banana Bread! This recipe prioritises your well-being, offering a delicious option tailored for a diabetic-friendly lifestyle. it is not only a flavorful, low-sugar, high-fiber banana bread but it also harmoniously aligns with balanced and mindful baking.

Each slice embodies a perfect fusion of taste and health, providing a satisfying treat while supporting your efforts to manage blood sugar levels. Full of deliciously ripe bananas and a combination of almond and oat flour to add a little extra dietary fibre. It is also refined sugar-free, just using a little added xylitol to add that extra sweetness.

This banana bread has it all. It is incredibly light and moist, is gluten-free, has a lower carb count and is even gentler on blood sugars!

But if you like a little added chocolate to your banana bread then make sure to check out my LOW CARB CHOCOLATE CHIP BANANA BREAD as well!

close up of a slice of low carb banana bread split in half

What makes this Banana Bread better for Diabetes Management

This Banana Bread is tailored for diabetes management in several ways:

High Fiber – Incorporating ingredients rich in fiber, such as almond and oat flour, promotes better blood sugar control and provides a more satisfying and nutrient-dense option.

Almond flour is low in carbohydrates and is carb count free for people living with type 1 diabetes. It also has a low Glycemic Index (GI) which means that it doesn’t have the same impact on blood glucose levels compared to grain flour. Read my guide on THE BENEFITS OF USING ALMOND FLOUR IN BAKING for more information.

Oat flour is a countable carbohydrate, however, it is also a great source of dietary fibre and is higher in protein and healthy fat than most other grains. It also boasts a rich nutritional profile which makes it a healthy addition to this low carb banana bread.

Low Sugar Content – Relying on the natural sweetness of ripe bananas and using an alternative sweetener to keep sugar levels in check.

This banana bread is sweetened with a natural white sweetener, xylitol. This is my sweetener of choice due to its low glycaemic index, and it is not a countable carbohydrate as it doesn’t cause a rise in blood sugar levels. You can read more on SUGAR SUBSTITUTES AND DIABETES in this article.

Nutrient-Rich Ingredients: This banana bread recipe includes ingredients with essential nutrients, ensuring you enjoy both the taste and health benefits without compromising on flavour.

Bananas are really nutritious! They are full of key vitamins and minerals like potassium and vitamin B6

No added Fat – Lastly, this recipe doesn’t use any additional fats like oil or butter. Its moistness comes from the healthy fat in the almonds and the Greek yoghurt.

All of the above points work together to not only make this a healthy banana bread but also a good option for diabetes management as it won’t send blood sugar levels sky high (as long as you bolus correctly of course!)

We have found making some ingredient changes works really well, alongside some other tweaks we have made in our diet, to support our daughter’s overall diabetes management. If you would like to read more about this then check out my blog posts on THE BENEFITS OF A WHOLE FOOD DIET AND DIABETES and TYPE 1 DIABETES AND OUR RELATIONSHIP WITH FOOD. 

2 slices of low carb banana bread on a plate

Baking with a Sugar substitute

I use a white sweetener, xylitol. This is a nutritive 1:1 substitute for sugar and I find it works really well in baking and cooking. I like this sugar substitute because of its low glycaemic index, it doesn’t have a funny taste profile and we found that it doesn’t cause a rise in blood glucose levels.

You can find a list of my recommended products that I use on my shop page!

There are many sugar substitutes and brands out there, so don’t be afraid to experiment with different sweeteners and quantities in my sweet treat recipes. It may take a few attempts to find your preference as we all have different palates.

If you prefer to use other sweeteners like sucralose or stevia, remember to convert your quantity. Most brands have this information on their websites. And if you would like to read more on sugar substitutes and diabetes then make sure to read this post.

Please also feel free to use good old-fashioned caster sugar if that is your preference. Just remember to carb count for it!


What you will need to make Diabetic Friendly Banana Bread

low carb banana bread ingredients

Ripe Bananas

  • Have a low to medium Glycaemic Index
  • A great source of potassium and vitamin B6

Eggs

  • A key component to any bake and should be free-range

Greek Yoghurt

  • Adds a little tangy sourness and moistness to the cake
  • Make sure it is a Greek yoghurt and not greek style yoghurt, which is too runny

Vanilla Extract

  • Adds an intense sweetness to bakes and cakes

Sugar Replacement

  • I used Xylitol
  • See above for recommendations and suggestions
  • You can find a list of my recommended products that I use on my shop page!

Almond flour/ground almonds

  • these are gluten-free, add a lovely nutty flavour and are a great no carb-count option
  • You can find a list of my recommended products that I use on my shop page!

Oat flour

  • Another gluten-free flour alternative and has a great nutritional profile
  • You can find a list of my recommended products that I use on my shop page!

Baking powder

  • A key ingredient to help make this cake so light and fluffy

Ground Cinnamon

  • Has a warm sweet flavour
  • Pairs beautifully with banana

Chopped Nuts (optional)

  • Adds a lovely little crunch on top
  • Another great way of adding nutrients and healthy fats to this cake

low carb banana bread in the loaf tin

How to make healthy Diabetic Banana Bread

The great thing about this recipe is that it can all be done quickly and easily in just 2 bowls

Step 1

Start by preheating the oven to 190C/170C Fan. Then grease and line the base of a standard loaf tin.

Step 2

In a bowl weigh and then mash your bananas with a fork. This will allow for more accurate carb counting as the sizes and weights of bananas can vary greatly. Then add the eggs, greek yoghurt, vanilla extract and xylitol and whisk everything well with the fork.

Step 3

In another large bowl mix the flours, baking powder and cinnamon. Then add the wet ingredients to the dry mixture and stir well with a spoon until it has all been combined.

Step 4

Finally, pour the cake batter into the loaf tin and sprinkle on some extra chopped nuts (optional). Then place the banana bread in the oven and cook for 50 – 55 minutes, but I would start testing after 50 minutes. Your skewer should come out clean!

Step 5

Leave to cool in the tin for 10 minutes and then transfer to a cooling rack and leave to completely cool


If you love bananas then why not try these other recipes:


low carb banana bread on a parchment paper with 2 slices cut

How to store banana bread

I always like to store my cakes wrapped in parchment paper and placed in an airtight container. This cake will happily keep at room temperature for 2-3 days. After this, I tend to put whatever is left in the fridge to keep it fresh. It will be fine in the fridge for up to 1 week.

Can you freeze banana bread?

Yes, you can!

Just wrap the cake tightly with a layer of parchment paper and then another layer of tin foil so that it is airtight. Then freeze for up to 3 months.

Top tip – slice the loaf before you freeze it so you can grab a slice as and when you fancy a delicious treat!


Diabetes Note

This easy diabetic banana bread is full of deliciously ripe bananas and uses a combination of almond and oat flour to add a little extra dietary fibre into this recipe. It is also refined sugar free, just using a little added xylitol to add that extra sweetness. This banana bread has it all. It is incredibly light and moist, is gluten free, has a lower carb count and is even a little gentler on blood sugars.

Carb Counting

The overall carb count for this easy low-carb banana bread based on the ingredients we would count for is:

  • 3 ripe bananas (approx 240g) = 48.7g of carbs
  • 75g of full fat Greek youghurt= 3g of carbs
  • 50g of Oat Flour = 31.1g of carbs

Now add all the carbs together – 48.7+3+31.1 = 82.8g of carbs

Finally divide this by the serving size, 10 – 10/83 = 8g of carb per portion

Please note this carb count amount per portion is based on the ingredients listed above and may differ depending on what you use and how much you choose to eat.

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Healthy Diabetic Banana Bread

Healthy Diabetic Banana Bread

Recipe by Michelle

A deliciously healthy Diabetic Banana Bread that combines the natural sweetness of ripe bananas with smart ingredient choices for an irresistibly moist and fluffy gluten free cake, perfect for breakfast or as a tea-time treat.

Course: Sweet TreatsCuisine: BritishDifficulty: Easy
5.0 from 1 vote
Servings

10

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 
Cook Mode

Keep the screen of your device on

Ingredients

  • 3 ripe 3 bananas (approx 240g)

  • 3 large 3 eggs

  • 75 g 75 Greek youghurt

  • 1 tsp 1 vanilla extract

  • 100 g 100 xylitol

  • 250 g 250 almond flour

  • 50 g 50 oat flour

  • 1 1/2 tsp 1 1/2 baking powder

  • 1 tsp 1 ground cinnamon

Directions

  • Preheat the oven to 190C/170C Fan. Grease and line the base of a standard loaf tin
  • In a bowl weigh and then mash your bananas with a fork. This will allow for more accurate carb counting as the sizes and weights of bananas can vary greatly.
  • Add the eggs, greek yoghurt, vanilla extract and xylitol to your mashed banana and whisk everything well with the fork.
  • In another large bowl mix the flours, baking powder and cinnamon.
  • Add the wet ingredients to the dry mixture and stir well until it has all been combined.
  • Pour the cake batter into the loaf tin and sprinkle on some extra chopped nuts (optional).
  • Place the banana bread in the oven and cook for 50 – 55 minutes, but I would start testing after 50 minutes.
    Your skewer should come out clean
  • Leave to cool in the tin for 10 minutes and then transfer to a cooling rack and leave to completely cool

Equipment

Tips and Notes

  • Weigh and then mash your bananas. This will allow for more accurate carb counting as the sizes and weights of bananas can vary greatly.
  • Diabetes note – This banana bread has it all. It is incredibly light and moist, is gluten free, has a lower carb count and is even a little gentler on blood sugars. The overall carb count for this easy low carb banana bread based on the ingredients we would count for is approximately 8g per slice.
Michelle Rorke avatar

AUTHOR

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