Banana Bread Recipes for Diabetics

Author: Linda Wilson

Back-to-school and the upcoming fall season call for bringing out fruit bread recipes. Following are some recipes for banana breads and muffins. All are suitable for diabetics.


1 cup egg substitute or 4 eggs

2 cups Equal Sugar-Lite or Splenda Blend

3/4 cup canola oil

1/4 cup unsweetened applesauce

2 medium sized ripe bananas, mashed (1 cup)

2 cups all-purpose flour

1 cup whole-wheat flour

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1 1/2 tsp ground cinnamon

1/2 tsp salt

1 1/2 cups shredded unpeeled zucchini

1 cup chopped pecans

In a large mixing bowl, beat eggs. Blend Equal, applesauce and oil into eggs. Add banana and mix well. Combine flours, baking powder, baking soda, cinnamon and salt. Stir flour mixture into egg mixture. Stir in zucchini and pecans just until combined. Pour mixture into two greased 9-inch loaf pans. Bake at 350 degrees for 50 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Remove from pans and cool completely on wire racks.


3 large well-ripened bananas

1 egg or 1/4 cup egg substitute

1/2 cup sugar-free applesauce

1/3 cup low-fat milk

1/3 cup Splenda Blend

1 tsp. salt, optional

1 tsp. baking soda

1/2 tsp. baking powder

1 cup all-purpose flour

1/2 cup whole-wheat flour

(or you can use 1 1/2 cups all-purpose flour)

1/2 cup chopped walnuts or pecans

Preheat oven to 350 degrees. Mash bananas with a fork. Add egg, applesauce, milk, sugar or Splenda, salt, baking soda and baking powder to bananas. Mix well with fork. Slowly stir in the flour. Stir only until flour is moistened. Fold in chopped nuts. Lightly grease a loaf pan with cooking spray. Pour batter into pan. Bake 45 minutes or until a toothpick inserted near center comes out clean. Cool in pan for 5 minutes before removing to a cooling rack.


3-4 large bananas, ripe and mashed

3/4 cup Splenda granular

1/4 cup egg substitute or 1 egg

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

1/4 tsp salt, optional

1/3 cup butter, melted

1/4 cup mini chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl, blend together bananas, sugar and egg or egg substitute. Add flour, baking soda, baking powder and salt. Blend well. Stir in the butter and chocolate chips. Fill paper-lined muffin tins 2/3 full. Bake at 375 degrees for 15-20 minutes.


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About the Author

A grandmother with diabetes along with other autoimmune diseases, Linda enjoys sharing with others what she has learned about living with her diseases. For more of her diabetic recipes and information visit her website at
She also has a Vintage Recipe Blog at

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