These low-sugar mini banana breads do taste good and are nutritious, with lots of fiber, healthy fat, and a little protein. You can make the breads in an air fryer in about 15 minutes (or bake the breads in a regular oven at 350 degrees for 20-25 minutes). Most low-sugar banana breads rely on artificial sweeteners and/or are dry as dust. I'd like to tell you the breads this recipe makes taste just as good as traditional banana bread that's loaded with sugar and perhaps chocolate chips. Sorry, no can do. This version isn't super sweet, and the breads won't rival fancy desserts. Instead, the breads are just a tad sweet, and they get that sweetness from the fructose in the bananas, not from artificial sweeteners. The breads also are moist, have a light maple flavor, and are studded with crunchy walnuts that toast on top of the breads as they air fry. We really like the breads--flavor, texture, and especially because they don't send our blood sugar spiking. Slices of the bread are great for breakfast and make nice snacks. Try pieces with a little nut butter or alongside some fruit and yogurt. Enjoy!
Air Fryer Low-Sugar, Diabetic Friendly Banana Breads -- Makes 2 Small Loaves
1/4 cup of canola oil
1 large egg
3/4 cup of milk
1/4 teaspoon of maple extract
2 tablespoons of flax seed meal (or milled flax seeds)
2 large bananas, mashed (use very ripe bananas)
1 cup of oat flour (grind up some oats in the food processor or blender)
1/4 cup of quick oats
1 1/4 teaspoons of baking powder
1/4 teaspoon of salt
1/4 - 1/2 cup of broken or chopped walnuts
Spritz two small/mini loaf pans with non-stick cooking spray. In a large bowl whisk together well the oil, egg, milk, maple extract, flax seed meal, and bananas. Stir in the oat flour, quick oats, baking powder, and salt until blended. Divide the mixture between the pans. Sprinkle the nuts on top of the batter. Spritz the tops of the nuts/batter with non-stick cooking spray. Put the filled pans in your air fryer basket, put the basket in the air fryer, and air fry the breads at 320 degrees for 15-20 minutes or until golden brown and a pick inserted in the center of a loaf comes out with no wet batter attached. Let the breads cool in their pans for 5-10 minutes before turning them out to cool completely.
Is there a substitute for the 2 TBS flax seed meal? I would hate to purchase a full quantity of this ingredient for such a small amount used in the recipe. I have no issues with diabetes-- just like your clean and uncomplicated recipes.