A moist, golden banana bread made the old-fashioned way with ripe bananas, real flour, sugar, and butter. Studded with toasted walnuts for a satisfying crunch. Perfect for breakfast, snack, or dessert — use the macros below to bolus with confidence.
Values for 1 slices
Preheat the oven to 175°C (350°F). Grease a 23 × 13 cm (9 × 5 inch) loaf pan or line it with parchment paper.
In a large bowl, mash the ripe bananas with a fork until mostly smooth (a few lumps are fine). Stir in the melted butter.
Mix in the sugar, beaten eggs, and vanilla extract until well combined.
Sprinkle the baking soda and salt over the mixture and stir in. Add the flour and fold gently with a spatula until just combined — do not overmix.
Fold in the chopped walnuts if using.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 50–55 minutes until the top is golden brown and a toothpick inserted in the centre comes out clean.
Let cool in the pan for 10 minutes, then turn out onto a wire rack. Slice into 10 equal pieces and serve warm or at room temperature.
Carbs come from flour, sugar, and ripe bananas — note that very ripe bananas have a higher GI than green ones. Pre-bolus 15–20 minutes before eating and use your usual dosing method agreed with your care team. The butter and walnuts add fat that may delay the glucose peak — consider a dual-wave or extended bolus if you use a pump. Check your blood sugar at 2 hours post-meal and log it in your journal.
