I love sweet treats. And I want everyone to to be able to enjoy without feeling like trash afterwards (sugar crashes, eeek).
And surprisingly, it’s NOT so hard to do. I’m on a mission to fix the dessert part of life by making more nutritious, blood sugar balancing treats that taste as good (or better imo) as the originals and are truly easy to make.
Life needs a little treat, and I like mine daily. So I make things like this balanced banana bread. It’s gluten and refined sugar free, lower in carbs, higher in protein and fiber, and tastes better than any other banana bread I’ve ever had. It’s not overly sweet. I’d say it’s perfectly sweetened naturally with bananas and a touch of maple syrup.
My higher protein cream cheese frosting on top really takes this up a notch if you wanna do a little something extra. But honestly, it’s great on its own, too!
BALANCED BANANA BREAD
1/3 cup evoo
6 tbsp maple syrup
2 eggs
2 bananas
1/4 cup almond milk
1 tsp vanilla
1 3/4 cup almond flour
Pinch salt
1 tbsp pumpkin pie spice or cinnamon
MAKE IT
preheat oven to 350
In a large bowl, add all wet ingredients and mix well.
Add in dry ingredients and mix again.
Pour into a baking dish (I like to line mine with parchment paper for less cleanup.
Bake for about 45 minutes or until a fork inserted comes out with only a few crumbs.
Let cool before frosting, if you’re frosting it 🙂
How to make the cream cheese frosting:
In a bowl, mix ½ cup softened cream cheese with ½ cup thick Greek yogurt, and a tablespoon of maple syrup.
Spread onto banana bread once it’s cooled. Then place in the fridge if you want it to harden more!
