#Almond flour banana bread with walnuts

[simmeringstarfruit]

Nuttiest Nut Loaf: Peanut Butter and Almond Loaf Cake

Nuttiest nut loaf cake! Loaded with nuts and seeds, this moist nut loaf cake recipe is made with puréed dates or mashed banana, plus almond flour, coconut, peanut butter, flax seed, and cinnamon. Including vegan nut loaf and gluten-free paleo nut loaf cake recipe variations. Serve with ice cream or whipped cream for a decadent nutty dessert. Inspired by the nutcake from Legend of Zelda Breath of…

[morethansalad]

Vegan Banana Nut Bread Cookies (Gluten-Free)

[what-marsha-eats]

Gluten free.

[stargirlygirl]

after he proposed, you became a stay-at-home fiancé. and now, you’re getting into your ✨baking era✨.

you’ve been waiting for the bananas to get just ripe enough to make banana bread. the other day, when your beloved reached for one of those golden arches, you panicked and yelled at him to put it down.

shoto's beautiful eyes went so wide and his jaw slack as he took in the wild sight you were. he merely chuckled and placed the banana back in the fruit bowl as you ran over to him from your spot on the couch, apologising for raising your voice and reassuring him that his abstinence was for the good of your future baked treat.

you remember his sacrifice as you pour wholemeal flour into a large bowl and mix it with cinnamon and baking powder. you had a cute little apron on; the one you sewed from the vintage fabric shoto bought you for your birthday.

you hum softly as you mash the bananas in a separate bowl before adding the whisked eggs and vanilla extract. you’re determined to make him the best banana bread ever!

the sweet aroma fills the apartment as you rest your feet on the coffee table, allowing your creation to come to life in the oven. you check the time and sigh with relief as you calculate that you’ve still got an hour before shoto finishes patrol and retires to his agency to finish the banana bread.

once it’s golden brown, you take it out of the oven. you squeal in delight, seeing the swirly pattern you made with cinnamon and walnuts perfected. you let the banana bread cool for a good half an hour before taking it out of the pan, cutting it into thick slices, and popping a few in a container. you make sure to pack some butter, almond butter (his fav), and honey before leaving the apartment.

after getting off the train, you walk to his agency. you greet the receptionist who informs you that your hero just got back. with a ‘thank you!’, you take the elevator to the top floor.

you gently knock on his office door and push it open as you hear him call out from inside. he gazes at you with tender, mismatched eyes as you enter, shaking the banana bread container from side to side with excitement. 

you chirp, “i made you some banana bread, honey!” he hums as you walk further into the room. he’s got papers stacked in the corner of his desk and a mellow smile on his full lips as always. you pull up a chair and sit across from him, popping open the lid and letting the smell curl deliciously in the cold air. you fish around in your bag for the paper plates, cutlery, and toppings you brought. after setting them down in the middle of his wooden desk, you scoop him out a slice.

he mutters, “looks good, darling.”

you gaze at him, quirking a brow as you grin, “yea?” he hums and thanks you quietly as you push the plate toward him. he happily listens to you yap away as he spreads almond butter on his slice.

seeing you struggle to spread the butter across your slice, he gently takes the little container from your hands and heats it in his palm before buttering it for you. your heart melts as the butter does into the baked good while you watch him swipe the knife on the crust, getting all of that sweet-saltiness onto your treat.

you two eat quietly, just basking in each other’s presence. shoto breaks the silence with a quiet moan followed by, “this is really nice, babe. still warm.” you nod enthusiastically, overjoyed to hear his praise.

you giggle, “i made it just for you.” he looks at you, eyes full of love and cheekies full of yummy goodness. following a gulp, he licks his pink lips and thumbs the corner of yours, claiming you were a bit messy (you were, really). your heart spikes as he brings his pale thumb back to his lips, sucking off the disobedient butter.

it pains you to leave him, all glowy in the afternoon sun streaming through the windows, left to his mountain of reports and paperwork. but, he promises you that he’ll be home soon enough. after all, he can’t keep his hands off his beautiful fiancé for long.

[whimsigothwitch]

Banana bread with blackberries and dates

A little kitchen witch magic for you all, I bake all the time so decided that I'll share some recipes once in a while on here too! This banana bread is perfect for (late) Lughnasadh celebrations, or just when you are in the mood to bake.

Witchy touches during baking;

Add the herbs or spices with intention! For example cinnamon for warmth and prosperity, nutmeg for protection and vanilla for love (while you add these spices, stir clockwise and say their magical properties aloud or in your head)

When pouring the cake batter in the baking mold, draw a sigil or rune of choice with intention.

Share the magic with loved ones or with yourself!

Banana bread recipe

240g flour (of choice)

15g baking powder

pinch of soda

1 tsp cinnamon, nutmeg powder

Few drops of vanilla/ 1 sachet vanilla sugar

5 dates (pit removed)

2 bananas

2 eggs

50g butter (of choice, can also be oil)

Handful blackberries

Preheat the oven to 210 degrees.

Mix dry ingredients together.

Blend the bananas, eggs and dates in a blender until smooth and add to the dry ingredients.

Mix this together, and add a handful of blackberries. Mash them a bit and fold through the batter.

Grease a cake mold, or cupcake mold with some butter and put the cake batter into the baking mold.

(Optional) You can also add walnuts, almonds whatever kind of nut you’d like.

Bake for 20-25 minutes, check with a skewer (if it comes out dry, the cake is done!)

[badlymadedndsideblog]

The ultimate mix and match qucik bread recipe:

if something is beautiful it should be shared and cherished, and this banana bread recipe is the most beautiful thing I have ever seen. It’s a formula for making quick breads/muffins from a Food Network Magazine from like 2012 and it works miracles. It’s so flexible and delicious. Also ignore the part where it says to only use 1 fruit or vegetable type, I’ve mixed and matched to get to 1 cup. My all time favorite is banana zucchini bread. And it’s scalable!! I love using it to use up produce thats about to go bad. Its a very flexible and adaptible recipe/ recipe framework. Recipe in text form:

Choose a Flavor: Prepare one cup of fruit or vegetable (1 kind) such as pear(shredded and squezzed dry), apple(shredded and squezzed dry), banana(mashed), carrot(shredded), or zucchini(shredded and squezzed dry) *Note from me: I have used mixtures of multiple of these fruits/veggies adding up to one cup like a mix of zucchini and banana with great results. I have also had sucess using 1/4 cup cut up dried fruit (such as raisins) mixed with 3/4 cup warmed up applesauce*

Pick Your Mix-Ins: Choose up to 1 3/4 cups total of the following ingredients (use no more than 3/4 cup nuts). Toast and chop any nuts; chop any large dried fruit: walnuts, pecans, almonds, hazelnuts, pistachios, dried cherries, dried cranberries, dried currants, raisins, dried figs, dried apricots, pitted dried dates, rolled oats, chocolate chips, shredded coconut. *Note from me: I never add oats, but if you do add a lot of them you may have to decrease the amount of flour you use slightly*

Prepare the Pan: Preheat the oven to 350 degrees F. Lightly butter one 9-by-5-inch loaf pan or three 6-by-3-inch mini pans. *Note from me: you can also use muffin or mini muffin tins*

Make the Batter: Mix 1 1/4 cups flour, 3/4 cup sugar, 1 teaspoon each baking powder and salt, and 1/2 teaspoon each baking soda, cinnamon and nutmeg in a large bowl; add your dry mix-ins (from step 2). In a medium bowl, whisk 2 eggs, 1/2 cup cooled melted butter or vegetable oil, 1/2 cup plain yogurt or sour cream, 1 teaspoon vanilla extract and 1 teaspoon citrus zest (optional). Stir your fruit or vegetables (from step 1) into the egg mixture, then fold into the dry mixture until just combined. *Note from me: you can use any mix of white & brown sugar, and you can use AP flour or a mix of AP and whole wheat flour, also playing around with differnt seasonings and flavorings is fun*

Bake the Loaf: Spread the batter in the prepared pan/pans. Bake until a toothpick inserted into the center comes out clean, about 55 minutes for a standard loaf, 35 to 40 minutes for mini loaves. Cool 30 minutes in the pan(s) on a rack, then turn out onto the rack to cool completely. *Note from me: check at like 15-20 minutes for muffins*

Make a Glaze: Prepare a glaze, pour on the cooled bread and let set, 15 to 20 minutes. Chocolate: Whisk 1 cup confectioners' sugar, 2 tablespoons cocoa powder, 2 tablespoons milk, 1/4 teaspoon vanilla extract and a pinch of salt. Vanilla Bean: Whisk 1 cup confectioners' sugar, 1 tablespoon milk and the seeds from 1 vanilla bean. Brown Butter: Brown 3 tablespoons butter over low heat; cool slightly. Whisk with 1/2 cup confectioners' sugar and 1 tablespoon milk. Use immediately. Citrus: Whisk 1 cup confectioners' sugar, 1 tablespoon each milk and citrus juice, and 1 teaspoon citrus zest. Cream Cheese: Whisk 1 cup confectioners' sugar, 3 tablespoons softened cream cheese, 2 tablespoons milk and 1/4 teaspoon vanilla extract.

Happy baking and enjoy!!!

[blackswallowtailbutterfly]

A Chocolate Suntato Cake From 2024

I successfully made my chocolate suntato cake for my grandparents and my aunt last evening. We had it for dessert tonight. :) It's based on the famous chocolate potato cake from 1912, but I did my own spin on it.

CAKE Dry Ingredients: 1 cup flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/2 teaspoon cloves 1/2 teaspoon nutmeg 1/2 teaspoon cardamom 1/2 teaspoon allspice 1/2 teaspoon ginger 1/2 teaspoon mace 1/2 cup grated dark unsweetened chocolate or chocolate curls 1/2 cup unsalted nutmeats (as many different ones as you can: hazelnuts, pine nuts, Brazil nuts, pumpkin seeds, sunflower seeds, walnuts, almonds, macadamia nuts, pecans, cashews, pistachios)

Wet Ingredients: 1/2 cup butter or margarine 1 cup brown sugar 2 large eggs 1/2 cup goat milk At least 1/2 cup mashed sunchokes

Preparations: 1. Dig up sunchokes if in season (December is perfect; just remember to fill in and water the disturbed area afterward). You won't need very many, but too many is better than not enough. If not in season, or if you bought them, skip this step. 2. Clean sunchokes but don't peel. 3. Steam sunchokes until tender and then hand-mash as finely as possible. It's okay if you have more than 1/2 cup. Even a full cup is fine. 4. Grate 1/2 cup of dark, unsweetened chocolate if unable to find already grated. 5. Beat the two large eggs very well. 6. Select a small amount of every unsalted culinary nut you can, roughly even in amount, and crush in a mortar and pestle. 7. Add the dry ingredients together in a container and sift them. Remember, the brown sugar doesn't count here. 8. Butter the bottom and sides of a cake pan (margarine works too). 9. If needed, crush brown sugar lumps into a more powdery form using mortar and pestle.

Directions: 1. In a separate bowl from the dry ingredients, thoroughly mix the butter and brown sugar. 2. Add beaten eggs and mix thoroughly 3. Add goat milk--it's going to curdle at this stage. Don't be put off; it's going to be fine. Mix as well as you can. 4. Add steamed and mashed sunchokes and mix well. 5. Add the sifted mix of dry ingredients and fold. Don't mix too hard or the flour will make it weird. It's even okay if it doesn't quite look like a homogenous mixture. 6. Set oven to 177C/350F. 7. Dump cake mixture into buttered cake pan. 8. When the oven has reached the correct temperature, place the cake in the middle and set a timer for 55 minutes.

FROSTING Ingredients: 2 tablespoons butter/margarine 3/4 cup brown sugar 1/4 cup goat milk 1/2 of a large unsweetened dark chocolate bar 1/2 teaspoon of vanilla

Directions: 1. Put butter/margarine in a small saucepan. 2. Heat on medium. 3. When the butter has melted, add sugar and goat milk. 4. Stir well, mixing ingredients thoroughly. 5. Add unsweetened dark chocolate and mix well. 6. Once the chocolate has melted, turn heat lower and stir until sauce begins to boil. 7. Set a timer for 5 minutes. 8. Stir mixture until the time is up, never allowing it to stick to the sides or bottom. 9. Remove from heat and add vanilla. 10. Mix until a it's good consistency for spreading. 11. Pour onto finished cake and spread evenly. 12. Allow to cool down for an hour. 13. Place in fridge overnight.

Enjoy!

The result should be somewhat cakier than banana bread and not as moist, but it shouldn't be dry or too dense. You'll notice it's not really a "chocolate cake". It's kind of like a nutty muffin--this is why you want to use a mortar and pestle for the nuts and also why you want to leave the skins of your sunchokes on. Gives it a lovely crunch and texture. The smell of the spices should still be quite potent, almost like fruit cake but without the (IMO) nasty chunks of candied bitter orange. It's a very good Christmassy dessert!

[apexpoet]

dishes i made in 2024 (๑ᵔ⤙ᵔ๑) !

☆= top 15

pork & asparagus stir fry steak & spring veggies w mustard sauce grilled burgers w harissa aioli miso peanut butter sesame cookies gochujang sesame soba noodles black rice congee w tahini sauce & cured egg yolk preserved lemon tea cake ☆ buckwheat chocolate chip cookies green ribollita maple harissa salmon w whipped feta & roasted grapes ☆ sake & soy braised pork belly ☆ tequila ancho pasta green pea & asparagus risotto lemon basil madeleines dried tomato chicken ramen broccoli steak, whipped beans, chimichurri salted banana cookies spicy tuna onigirazu ☆ blackberry cobbler ice cream black sesame rice krispies crispy gochujang ranch chicken thighs ☆ pulled pork sandwiches & mango slaw walnut cauliflower tacos caramelized lemon leek couscous salad ☆ shishito pepper salad w sizzled mint + sesame ☆ lox & lemon cashew cream cheese toast courgette, prosciutto, burrata sandwich sweet corn cacio e pepe caramelized onion pasta bake crispy halloumi & tzatziki rice bowl fresh-squeezed mango lavender lemonade kimchi pepper jack grilled cheese chocolate almond flour cake ☆ flounder risotto red chimichurri, roasted chicken, lemon rice lemon chive buerre blanc salmon, herbed orzo, broccolini orange miso black rice salad panqué de elote marinated chipotle wings, creamed corn smashed gnocchi salad tomato risotto enchiladas verdes black sesame karaage ☆ kabocha, chorizo, creamy chickpea butternut squash spelt cake w chocolate ganache chorizo & spaghetti squash hash ginger miso carrot soup harissa gruyere gratin green curry cod ☆ orzo puttanesca ☆ gâteau Suzy crispy lime cabbage & turmeric white bean mash salted sticky toffee pudding pumpkin pie applejack sour ☆ maple gochujang brussel sprouts ☆ japanese milk bread buns pozole rojo ☆ hot honey madeleines red chile jackfruit tamales ☆ arroz verde

[eatengood]

Vegan Carrot Banana Bread

This Vegan Carrot Banana Bread is a moist, flavorful loaf that’s easy to make and perfect for a healthy treat. Combining sweet ripe bananas with freshly grated carrots, it’s naturally sweetened and packed with wholesome ingredients. This plant-based recipe is dairy-free and egg-free, making it ideal for a vegan lifestyle. Enjoy it as a breakfast option, snack, or dessert with your favorite beverage!

Ingredients:

2 ripe bananas (mashed)

1 cup grated carrots (about 2 medium carrots)

½ cup coconut oil (melted) or neutral oil

½ cup maple syrup or any liquid sweetener

¼ cup plant-based milk (almond, soy, or oat)

1 tsp vanilla extract

1 ¾ cups all-purpose or whole wheat flour

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

¼ tsp nutmeg (optional)

¼ tsp salt

Optional: ½ cup chopped walnuts or raisins

Instructions:

Preheat the oven to 350°F (175°C) and line a loaf pan with parchment paper.

In a bowl, mash the bananas and mix with carrots, oil, syrup, milk, and vanilla.

In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

Combine wet and dry ingredients until just mixed. Fold in optional add-ins.

Pour the batter into the pan and smooth the top.

Bake for 50-60 minutes, or until a toothpick comes out clean.

Let cool, slice, and enjoy!

[thallydraper]

These Vegan Bourbon Banana Bread Bites are a tasty, gluten-free treat that is full of flavor. They have a rich flavor because they are sweetened with maple syrup and flavored with bourbon. It's great for a quick dessert or snack!

Ingredients: 2 ripe bananas, mashed. 1 cup gluten-free oats. 1/4 cup almond flour. 2 tbsp maple syrup. 2 tbsp bourbon make sure it's vegan-friendly. 1/2 tsp vanilla extract. 1/2 tsp cinnamon. 1/4 cup chopped walnuts.

Instructions: In a mixing bowl, combine mashed bananas, oats, almond flour, maple syrup, bourbon, vanilla extract, and cinnamon. Fold in chopped walnuts until evenly distributed. Using your hands, roll the mixture into bite-sized balls and place them on a lined baking sheet. Refrigerate for at least 30 minutes to firm up. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

fr. thomas reeves

[morethansalad]

Vegan Banana Nut Bread Cookies

[worldclasscooks]

How to make THE BEST Vegan Banana Bread

By baking vegan banana bread, you're being kind to the planet and animals. With the right ingredients and a bit of practice, you can make a delicious loaf. It's great for snacking, sharing, or special occasions. Our recipe is easy to follow, even for beginners.

Essential Ingredients for Perfect Vegan Banana Bread

To make delicious homemade vegan banana bread, you need the right ingredients. Vegan baking is all about finding plant-based alternatives. Key ingredients include plant-based milk, vegan butter, and egg substitutes.

Other must-haves for vegan banana bread are ripe bananas, flour, sugar, and spices. You can also add nuts or chocolate chips for extra flavour. By mixing these ingredients with love, you'll make delicious homemade vegan banana bread that wows everyone.

Here are some key ingredients to get you started:

Plant-based milk

Vegan butter

Egg alternatives

Ripe bananas

Flour

Sugar

Spices

With these ingredients and a bit of practice, you'll soon be making tasty vegan banana bread. It's great for vegans or anyone wanting a new recipe. So, why not try making homemade vegan banana bread and see what you can do in vegan baking?

How to Make THE BEST Vegan Banana Bread: Step-by-Step Method

To make the best vegan banana bread, start with the right banana bread ingredients. Preheat your oven to 180°C (350°F). Grease a 20cm (8 inch) loaf tin. In a large bowl, mash 3-4 ripe bananas with 1/2 cup of sugar and 1/2 cup of vegan butter, melted.

In another bowl, whisk together 1 1/2 cups of flour, 1 tsp of baking powder, and 1/2 tsp of salt. Mix this dry mix with the wet ingredients. Stir until just combined. Don't overmix. For more vegan dessert recipes, try different non-dairy milk and spices.

Preheat the oven and prepare the loaf tin

Mix the wet ingredients (bananas, sugar, and vegan butter)

Combine the dry ingredients (flour, baking powder, and salt)

Add mix-ins and pour the batter into the loaf tin

Bake and enjoy your delicious vegan banana bread

Follow this simple recipe and use the right banana bread ingredients. You'll make a moist and tasty vegan dessert. It's great for any occasion. For more vegan dessert recipes, check out our other articles and recipes.

Customising Your Vegan Banana Bread

Now that you have a vegan banana bread recipe, it's time to make it your own. The best vegan banana bread is one that reflects your taste. There are many ways to customise this treat, from adding texture to flavour.

Start by trying different mix-ins. Nuts, chocolate chips, and dried fruit are popular choices. They add depth and complexity to your bread. For example, walnuts or pecans give a nice crunch, while cranberries or cherries add a fruity twist.

Delicious Mix-in Options

Nuts: walnuts, pecans, hazelnuts

Dried fruit: cranberries, cherries, raisins

Chocolate chips: dark, milk, or white chocolate

Another way to customise is by experimenting with flavours. Add a hint of spice like cinnamon or nutmeg. Or, use different non-dairy milks like almond or soy milk. The goal is to find the perfect combination for you.

Want To Learn More Vegan baked Goodness? Click Here!

And Learn over 100 New Recipes All of them following Your vegan lifestyle With your veganise Baking E-Book.

[bakingmakingmachine]

Some of my planned low calorie, weight loss meals over the few months [most are less than 300*, some are up to 500^]:

Latte*- sugar free vanilla syrup, matcha powder, unsweetened almond milk, honey, cinnamon

Sweet/Savory salad*- chopped granny smith apple pieces, chopped walnuts or cashews, dried cranberries, crumbled goat cheese, honey, dijon mustard, salt and pepper, spring salad mix

Savory protein salad^- arugula/spinach mix, english cucumber, roma tomato, crumbled goat cheese, lite mayo, chipotle aioli, salt and pepper, capers, green olives, kalamata olives. Optional^: cooked chicken or boiled egg

Potato dish*^- gold potatoes, seasoning, hot sauce, dairy free shredded cheese, Canadian bacon

Stuffed mushrooms*- whole baby bella mushrooms, crumbled goat cheese, chopped walnuts, panko breadcrumbs, seasoning, lemon juice, spinach

Baked acorn squash*- (I can't believe it's not butter, plant butter, or butter) a form of butter, crumbled goat cheese, sage, seasonings

Protein pasta*- palmini pasta, chicken breast, lemon juice, spring mix, garlic, seasonings

Protein bars/balls*- banana, PB2 powder, cocoa powder, honey, oats, sugar free syrup

Bagel*- thomas bagel thins, artichoke hearts, crumbled goat cheese, plant cream cheese, spinach, seasonings

Dessert bark*- dairy free dark chocolate and honey. Optional toppings to mix in: walnuts, dried cherries, sea salt, pretzels, oats, vegan mini marshmallows, PB2 powder

Almond crackers and spread*- almond flour cracker thins with spread: artichoke hearts, plant cream cheese, seasoning, spinach, lite mayo

Egg salad sandwich*- sara lee delightful white bread, 2 boiled eggs, 2 boiled egg whites, lite mayo, seasoning

Couscous*^- couscous, cucumber, red onion, green olives, capers, kalamata olives, lime juice, seasoning, spinach and arugula, crumbled goat cheese. Optional^: add chicken breast, chopped boiled egg, tuna, etcetera

Tempeh tacos*^- seasoned and pan cooked tempeh, low carb balance soft taco tortillas, spinach, dairy free shredded cheese, hot sauce, smashed avocado, red onion, roma tomato

Snacks*: Kashi Go protein & fiber chocolate crunch, nonni's bakery dark chocolate almond biscottis, smart pop mini bag popcorn, apple cinnamon quaker oats with almond milk, 2 cookie packs milano dark chocolate cookies, made good soft baked chocolate chip oatmeal bars

[yuvaapoffical]

Diabetes Control in 10 Weeks: The Ultimate Diet Plan

Introduction

Diabetes is a chronic condition affecting millions worldwide, but it can be managed effectively with the right diet and lifestyle choices. A well-balanced vegetarian diet helps regulate blood sugar levels, improve insulin sensitivity, and prevent complications. By focusing on whole, plant-based foods and eliminating processed items, you can create a sustainable diet plan for diabetes control.

10-Week Diabetes Management Diet Plan - Visit Now

For More Info- Yuvaap.com

Principles of a Diabetes-Friendly Diet

To control diabetes effectively, it is essential to:

Choose Low Glycemic Index (GI) Foods – These foods release sugar slowly, preventing sudden spikes.

Increase Fiber Intake – Fiber slows digestion and stabilizes blood sugar levels.

Opt for Healthy Fats – Nuts, seeds, and cold-pressed oils support heart health and insulin function.

Eat Balanced Meals – Combining complex carbohydrates, proteins, and healthy fats helps maintain steady energy levels.

Stay Hydrated – Proper hydration supports metabolism and digestion.

Best Foods for Diabetes Control

Whole Grains

Replace refined carbohydrates with fiber-rich whole grains like:

Brown rice

Quinoa

Millets (bajra, jowar, ragi)

Whole wheat

Oats

These grains help maintain stable blood sugar levels.

Legumes and Pulses

Lentils, chickpeas, kidney beans, and black beans are rich in plant-based protein and fiber, improving insulin sensitivity and reducing hunger.

Vegetables

Leafy greens like spinach, kale, and fenugreek are packed with antioxidants and essential nutrients. Non-starchy vegetables such as broccoli, cauliflower, bell peppers, carrots, and cucumbers help regulate blood sugar.

Fruits (in Moderation)

While fruits contain natural sugars, diabetes-friendly options include:

Berries (strawberries, blueberries, raspberries)

Apples

Pears

Guava

Oranges

Avoid high-sugar fruits like mangoes, grapes, and bananas.

Nuts and Seeds

Almonds, walnuts, flaxseeds, chia seeds, and sunflower seeds provide healthy fats, fiber, and protein, which help regulate blood sugar levels.

Dairy Alternatives

Low-fat dairy or plant-based alternatives like almond milk, soy milk, or homemade curd are good choices for protein and calcium without excessive fat.

Healthy Cooking Oils

Use oils rich in unsaturated fats, such as:

Olive oil

Coconut oil

Mustard oil

Flaxseed oil

Avoid refined and hydrogenated oils that contribute to insulin resistance.

Foods to Avoid

Some foods can spike blood sugar levels and should be minimized or avoided:

White rice, white bread, and refined flour products

Sugary snacks, soft drinks, and packaged fruit juices

Fried and processed foods

Excessive starchy vegetables like potatoes

Full-fat dairy products and heavy cream

A Sample Daily Meal Plan

Breakfast

Oats porridge with chia seeds and almonds

Sprouted moong salad with lemon

Herbal tea or plain water

Mid-Morning Snack

A handful of mixed nuts and seeds

Fresh coconut water or buttermilk

Lunch

Brown rice or quinoa with dal

Mixed vegetable curry with minimal oil

Cucumber and tomato salad

Evening Snack

Roasted chana or makhana

A cup of green tea or herbal tea

Dinner

Vegetable soup with whole wheat roti

Stir-fried greens with tofu or paneer

A small portion of curd

Lifestyle Tips for Better Diabetes Control

Exercise Regularly

Engage in at least 30 minutes of exercise daily, such as brisk walking, yoga, or strength training, to improve insulin sensitivity.

Practice Portion Control

Overeating, even healthy foods, can lead to blood sugar fluctuations. Stick to balanced portion sizes.

Get Enough Sleep

Poor sleep can contribute to insulin resistance and weight gain. Aim for 7-8 hours of quality sleep each night.

Manage Stress

High stress levels can raise blood sugar. Include meditation, deep breathing exercises, or relaxation techniques in your routine.

Conclusion

A well-balanced vegetarian diet, combined with an active lifestyle, plays a crucial role in diabetes management. By focusing on whole grains, fiber-rich foods, healthy fats, and plant-based protein sources while avoiding processed and high-sugar foods, blood sugar levels can be regulated effectively. Making these dietary and lifestyle changes consistently over a period of 10 weeks can lead to significant improvements in blood sugar control, overall health, and well-being.

If you want to read more interesting blogs related to weight loss or any more interesting blog , CLICK NOW

[viv-ha]

Enjoy the rich taste of chocolate and bananas in this gluten-free banana bread that doesn't need any flour. It's a tasty treat that will satisfy your sweet tooth without having any gluten.

Ingredients: 3 ripe bananas, mashed. 2 large eggs. 1/4 cup honey. 1/4 cup almond butter. 1/4 cup cocoa powder. 1 tsp vanilla extract. 1/2 tsp baking soda. 1/4 tsp salt. 1/2 cup gluten-free chocolate chips. 1/4 cup chopped walnuts optional.

Instructions: Preheat your oven to 350F 175C. Grease a 9x5 inch loaf pan and set it aside. In a mixing bowl, combine the mashed bananas, eggs, honey, almond butter, and vanilla extract. Mix until well combined. Add the cocoa powder, baking soda, and salt to the banana mixture. Stir until the batter is smooth and all ingredients are incorporated. Fold in the gluten-free chocolate chips and chopped walnuts if using. Pour the batter into the prepared loaf pan and spread it evenly. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, remove the banana bread from the oven and let it cool in the pan for 10 minutes. After cooling, transfer the bread to a wire rack to cool completely. Slice and enjoy your gluten-free Flourless Double Chocolate Banana Bread!

Prep Time: 15 minutes

Cook Time: 45 minutes

Olivia

[hypeli]

Vegan Banana Bread: A Plant-Based Twist on a Classic

Banana bread has long been a staple in kitchens around the world, loved for its moist texture and natural sweetness. With a few thoughtful substitutions, you can transform this beloved treat into a vegan masterpiece. Whether you’re following a plant-based diet or just looking to try something new, this vegan banana bread recipe is a delicious option. For more creative baking ideas, discover recipes here.

Why Vegan Banana Bread?

Vegan banana bread is a testament to the versatility of plant-based cooking. By swapping traditional ingredients like eggs and butter for plant-based alternatives, you’ll create a dessert that’s just as flavorful and satisfying as the original. Plus, it’s a great way to use up overripe bananas and experiment with pantry staples.

Key Ingredients for Vegan Banana Bread

To make this vegan version, you’ll need the following:

Bananas: The star ingredient, providing natural sweetness and moisture.

Flour: All-purpose or whole wheat flour works well for this recipe.

Plant-Based Milk: Almond, soy, or oat milk adds moisture and binds the ingredients.

Maple Syrup: A natural sweetener that complements the bananas beautifully.

Coconut Oil: Adds richness and ensures a tender crumb.

Baking Soda and Baking Powder: Essential for a fluffy texture.

Vanilla Extract: Enhances the flavor profile.

Cinnamon: A warm spice that pairs perfectly with bananas.

Optional Mix-Ins: Chopped nuts, dark chocolate chips, or dried fruits for added texture and flavor.

Step-by-Step Instructions

Preheat Your Oven

Set your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.

Mash the Bananas

In a large bowl, mash 3 ripe bananas until smooth. Leave some small chunks for added texture.

Mix the Wet Ingredients

Add 1/3 cup melted coconut oil, 1/4 cup maple syrup, 1/4 cup plant-based milk, and 1 teaspoon vanilla extract to the mashed bananas. Stir until well combined.

Combine Dry Ingredients

In a separate bowl, whisk together 1 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon cinnamon, and a pinch of salt.

Mix Wet and Dry Ingredients

Gradually fold the dry ingredients into the wet mixture. Be careful not to overmix; stir until just combined. If desired, fold in 1/2 cup of mix-ins like chopped walnuts or chocolate chips.

Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.

Cool Before Slicing

Let the banana bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. This step ensures clean slices and enhances the flavor.

Customizing Your Vegan Banana Bread

One of the joys of banana bread is its adaptability. Here are some ideas to make it your own:

Add a Crunch: Sprinkle the top with rolled oats, shredded coconut, or sliced almonds before baking.

Make It Gluten-Free: Use a gluten-free flour blend instead of all-purpose flour.

Boost Nutrition: Add ground flaxseed, chia seeds, or hemp hearts for extra fiber and omega-3s.

Sweeten Naturally: Replace maple syrup with agave nectar or date syrup for a different flavor profile.

Health Benefits of Vegan Banana Bread

This vegan treat isn’t just delicious; it’s also packed with nutritional benefits:

Rich in Potassium: Thanks to the bananas, this bread supports heart and muscle health.

Plant-Based Fats: Coconut oil provides healthy fats that are easily digested.

Fiber-Rich: Whole wheat flour and mix-ins like nuts contribute to a satisfying fiber content.

Serving Suggestions

Vegan banana bread is versatile and can be enjoyed in various ways:

Toasted with a spread of almond butter or vegan cream cheese.

Paired with a cup of coffee or herbal tea for a cozy breakfast.

Served with a scoop of dairy-free ice cream for a decadent dessert.

For more creative serving ideas, explore more recipes here.

Storing and Freezing Tips

Vegan banana bread stores beautifully, making it a great make-ahead option:

At Room Temperature: Store in an airtight container for up to 3 days.

In the Refrigerator: Keeps fresh for up to a week.

In the Freezer: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 30 seconds.

Why You’ll Love This Recipe

This vegan banana bread is moist, flavorful, and incredibly easy to make. It’s a crowd-pleaser that fits any occasion, from casual breakfasts to special gatherings. By using simple, wholesome ingredients, you’re creating a treat that’s both nourishing and indulgent. Ready to bake? Find more recipes here.

With this recipe in your arsenal, you’ll never let ripe bananas go to waste again. Enjoy the process of baking and sharing this delightful vegan banana bread with friends and family!