Description
A healthier twist on traditional banana bread, perfect for diabetic diets, moist, flavorful, and budget-friendly.
Ingredients
Scale
- 2.33 cups Ripe Bananas (well-mashed)
- 1/2 cup Coconut Oil (melted)
- 1 large Egg
- 2 cups All-Purpose Flour
- 1 teaspoon Cinnamon
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
- 1/2 cup Pecans (chopped)
- 1 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a large bowl, mash the ripe bananas thoroughly.
- Stir in the melted coconut oil until mixed well.
- Add the egg and vanilla extract, then blend until smooth.
- In another bowl, whisk together the all-purpose flour, baking soda, cinnamon, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Don’t overmix!
- Fold in the chopped pecans gently.
- Pour the batter into the prepared loaf pan and spread evenly.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to three days or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 8g
- Sodium: 120mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: banana bread, diabetic-friendly, healthy dessert, moist banana bread, quick breakfast