Low-glycemic banana bread
A soft banana bread made with almond flour, naturally sweetened with ripe banana for a gourmet snack without a blood sugar spike.
8 servings· 60 min· breakfast
Benefits
- • Almond flour is rich in vitamin E and magnesium, which helps the skin, nervous system and hormonal balance
- • Bananas provide potassium and vitamin B6, which help boost energy, the nervous system and hormones
- • Eggs provide protein and choline, which are important for the brain, satiety and hormone production
- • Cinnamon helps regulate glycemia and reduces blood sugar peaks
- • Walnuts provide omega-3s and magnesium, which help the brain reduce stress and inflammation
- • This recipe has a lower glycemic index than a traditional cake, which prevents insulin spikes and cravings
- • This cake provides stable energy and is ideal as a snack or breakfast
Preparation
Ingredients
- • 3 ripe bananas
- • 2 cups almond flour
- • 1/4 cup coconut flour
- • 1/4 cup olive or coconut oil
- • 2 eggs
- • 1/4 cup sugar-free almond milk
- • 1/4 cup honey maple syrup yacon syrup or erythritol
- • 1 teaspoon baking powder
- • 1/2 teaspoon baking soda
- • 1/2 teaspoon salt
- • 1 teaspoon cinnamon
- • 1 teaspoon vanilla extract
- • 1/2 cup walnuts or dark chocolate optional
Method
- 1.Preheat oven to 175°C
- 2.Mash bananas in a large bowl
- 3.Add oil and eggs, then mix
- 4.Add the almond milk, vanilla and sweetener and stir
- 5.In a separate bowl, combine the almond flour, coconut flour, baking powder, baking soda, salt and cinnamon
- 6.Mix dry ingredients with liquid ingredients
- 7.Add nuts or dark chocolate
- 8.Pour the batter into a cake tin
- 9.Bake for about 50 minutes
- 10.Allow to cool before cutting