Just like many of you, I love a loaf of good banana bread. When the COVID quarantine was going on and banana bread baking hit a peak high in my house, just as the nation, I wanted to see how I could make it a bit healthier. The main issue I have with most banana bread recipes is that they typically add a sweetener on top of the already sweet bananas. The recipes are devoid of protein which can cause blood sugar dysregulation and insulin spikes in most people. That’s what lead to the tweaks in this gluten-free/grain-free/higher protein version of the classic.

Honestly, you do not need to add sugar, maple syrup, honey, or any other sweetener because bananas are already so naturally sweet. With the addition of fat and protein, this banana bread won’t cause a huge post-breakfast/snack insulin spike and the inevitable crash that follows. The fat and protein slow the glucose release resulting in more steady blood sugar and feeling full longer. Both are a big win for a somewhat sweet breakfast or snack.

This bread recipe can easily be double batched and frozen. I almost always do this on those weeks when I don’t have a lot of time to prep kids’ breakfasts or snacks.

Let me know if you give it a try! Cheers to your health! XDeeDee