Nourishing your body with healthy superfoods is key to a healthy diabetes diet. But the most important part of ensuring your diabetes meal plan actually stays on track is also occasionally treating yourself with diabetic-friendly treats that will taste good without compromising your health. Enter this Grain-free paleo banana bread with chocolate chips and peanuts, a treat bursting with nuts and flavor without added sugar.
The base of this moist paleo banana bread is, of course, bananas, a fruit that is high in natural sweetness and that gives this treat its perfect texture. Add to this a healthy dose of almond meal and coconut flour, nut-based flours that help boost our metabolism and are low in carbohydrates, and thus perfect to compliment a regime of diabetes and healthy living.
The “treat” aspect of this grain-free paleo banana bread comes from sugar-free chocolate chips, a handful of peanuts and a few spoonsful of Greeniche stevia. These ingredients give our treat a sense reminiscent of the best peanut butter and chocolate snacks, but that is so, so much healthier – and therefore a treat that easily fit into a healthy diabetes diet.
Grain-free paleo banana bread with chocolate chips and peanuts
PREP TIME: 10 mins
COOKING TIME: 30-40 mins
1 cup blanched almond flour
1 tbsp. coconut flour
¼ tsp. baking soda
¼ tsp. sea salt
4 large eggs
2 tbsp. coconut oil, melted over very low heat
3 special heaped spoons of Greeniche stevia powder
2-3 overly ripe bananas, mashed
¼ cup sugar-free chocolate chips
¼ cup toasted peanuts
Preheat oven to 350F. Grease a loaf pan with coconut oil and dust with a handful of almond meal.
. In a large bowl, combine almond flour, coconut flour, baking soda, and salt. Mix well.
. In a separate bowl, whisk together eggs, coconut oil, and stevia until thoroughly combined. Add mashed bananas, peanuts, and chocolate chips.
. Stir wet ingredients into the dry until well combined.
. Pour paleo banana bread mixture into loaf pan and bake for 50-60 minutes, until top is golden and a toothpick inserted in the middle comes out clean. Let bread cool for an hour before slicing.
Ksenia Prints is a freelance writer and food blogger, photographer, and recipe developer for At the Immigrant’s Table. Ksenia speaks four languages, calls three cities ‘home’, defines herself through two cultures, and is proud to own only one cat. Follow her exploits in the kitchen and beyond at @immigrantstable.
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