Name: Healthy Diabetic Banana Bread
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Ingredients: 3 ripe bananas (approx 240g); 3 large eggs; 75 g Greek youghurt; 1 tsp vanilla extract; 100 g xylitol; 250 g almond flour; 50 g oat flour; 1 1/2 tsp baking powder; 1 tsp ground cinnamon

Jump to Recipe

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

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

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:

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!

More Easy & Delicious Diabetic Recipes for BALANCED Blood SugARS:

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.

If you enjoyed this article then leave a star rating and comment below. I would love to hear from you!

Don’t forget you can also FOLLOW ME on Instagram, Facebook and Pinterest. Click below to connect with me