Moist Easy Diabetic Banana Bread Recipe

Introduction

This moist, easy diabetic banana bread is a delicious way to enjoy a classic treat without the extra sugar. Made with ripe bananas and wholesome ingredients, it’s perfect for a healthy snack or breakfast. Let’s dive into a simple recipe you’ll love to bake again and again.

Ingredients

• 2.33 cups ripe bananas (well-mashed)
• 1/2 cup coconut oil (melted)
• 1 large egg (acts as a binding agent)
• 2 cups all-purpose flour (can use gluten-free blend)
• 1 teaspoon cinnamon (adjust to taste)
• 1 teaspoon baking soda (leavening agent)
• 1/4 teaspoon salt (enhances flavor)
• 1/2 cup pecans (chopped)
• 1 teaspoon vanilla extract (enhances aroma)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). While it heats, toast the pecans for 10-15 minutes until they turn golden and fragrant.
2. Step 2: Line an 8-inch loaf pan with parchment paper and lightly spray it with cooking spray to prevent sticking.
3. Step 3: In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt until evenly combined.
4. Step 4: In a large bowl, mash the ripe bananas thoroughly. Add the melted coconut oil, egg, and vanilla extract, then whisk until the mixture is smooth.
5. Step 5: Gradually add the dry ingredients to the wet banana mixture, stirring gently until just combined—do not overmix.
6. Step 6: Fold in the toasted chopped pecans gently to distribute them evenly throughout the batter.
7. Step 7: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Step 8: Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
9. Step 9: Allow the bread to cool completely in the pan before removing and slicing for best texture.

Tips & Variations

• For extra moisture, add a tablespoon of Greek yogurt or unsweetened applesauce to the batter.
• Swap pecans for walnuts or omit nuts if preferred for a nut-free version.
• Use a gluten-free flour blend to make this banana bread suitable for gluten-sensitive diets.
• If you like a sweeter bread, consider adding a natural sweetener like stevia or erythritol, adjusting to taste.

Storage

Store the banana bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. To reheat, warm slices in a toaster oven or microwave briefly until soft and enjoyable.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular butter instead of coconut oil?

Yes, you can substitute melted butter in the same amount, though coconut oil adds a subtle flavor and is dairy-free.

How do I know when the banana bread is fully baked?

Insert a toothpick or skewer into the center of the loaf. If it comes out clean or with a few dry crumbs, the bread is done. If batter sticks to it, bake for a few more minutes and check again.

Moist Easy Diabetic Banana Bread Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 77 reviews

This Moist Easy Diabetic Banana Bread is a delicious, wholesome treat perfect for those managing blood sugar levels. Made with ripe bananas, coconut oil, and a hint of cinnamon, this banana bread is naturally sweetened without refined sugars. Toasted pecans add a delightful crunch, making each bite flavor-packed and satisfying. Ideal for breakfast or a healthy snack, this recipe is simple to make and sure to become a favorite in your baking repertoire.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 30 minutes
• Yield: 10 servings 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: American
• Diet: Diabetic

Ingredients

Scale 1x2x3x

Wet Ingredients

• 2.33 cups Ripe Bananas (well-mashed)
• 1/2 cup Coconut Oil (melted)
• 1 large Egg (acts as a binding agent)
• 1 teaspoon Vanilla Extract (enhances aroma)

Dry Ingredients

• 2 cups All-Purpose Flour (can use gluten-free blend)
• 1 teaspoon Cinnamon (adjust to taste)
• 1 teaspoon Baking Soda (leavening agent)
• 1/4 teaspoon Salt (enhances flavor)

Add-ins

• 1/2 cup Pecans (chopped)

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C). While the oven is heating, toast the pecans for 10-15 minutes until they turn golden and fragrant to enhance their flavor.
2. Prepare the Pan: Line an 8-inch loaf pan with parchment paper and lightly spray it with cooking spray to prevent sticking and ensure easy removal of the bread.
3. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cinnamon, baking soda, and salt. This helps to evenly distribute the leavening and spices throughout the batter.
4. Mash Bananas: In a large bowl, thoroughly mash the overripe bananas until smooth. Add the melted coconut oil, egg, and vanilla extract, then whisk together until the mixture is well combined and smooth.
5. Combine Mixtures: Gradually incorporate the dry ingredients into the wet banana mixture, stirring gently until just combined. Avoid overmixing to keep the bread moist and tender.
6. Add Nuts: Gently fold in the toasted chopped pecans, distributing them evenly without breaking them down too much.
7. Bake the Loaf: Pour the batter into the prepared loaf pan, spreading it evenly. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool and Slice: Allow the bread to cool completely in the pan. This helps it set properly. Once cooled, remove the bread from the pan, slice, and serve.

Notes

• You can substitute the all-purpose flour with a gluten-free blend to make this recipe gluten-free.
• Ensure bananas are very ripe for maximum sweetness and moisture.
• Do not overmix the batter to avoid dense bread.
• Store banana bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
• Adding chopped walnuts or chocolate chips are excellent variations.

Keywords: diabetic banana bread, healthy banana bread, low sugar banana bread, diabetic dessert, gluten-free banana bread option, easy banana bread recipe