Description
A fluffy and moist diabetic banana bread made with ripe bananas and coconut oil, perfect for breakfast or a sweet treat.
Ingredients
Scale
- 2.33 cups Ripe Bananas (well-mashed, about 5–6 medium-sized)
- 1/2 cup Coconut Oil (melted)
- 1 large Egg
- 2 cups All-Purpose Flour (can use gluten-free blend)
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Pecans (chopped, optional)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan with coconut oil.
- Mix the well-mashed bananas with the melted coconut oil in a large mixing bowl, then stir in the egg and vanilla extract.
- Combine the all-purpose flour, baking soda, salt, and cinnamon in a separate bowl, then gradually add to the wet ingredients.
- Pour the batter into the loaf pan and bake for about 50-60 minutes, or until a toothpick comes out clean.
- Cool the loaf in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
Use ripe bananas for maximum sweetness and flavor. Adjust cinnamon to taste.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
Keywords: banana bread, diabetic friendly, healthy baking, dessert