We love banana bread. Fresh out of the oven, the sweet aroma, the captivating smell of banana and butter, gives us a warm, fuzzy feeling.
But we don't like the sugar spike that comes with it. More often than not, we use bananas that are too ripe. Ripened bananas has heightened sugar levels compare to the not-so-ripe ones.
And then there's the flour and the sugar that we add into the mixture. White flour and white sugar (pretty much all white powdery foods) are high in sugars and causes our blood glucose to spike. Which, unfortunately, also causes diabetes.
So the short term satisfaction of that warm banana bread will have a long term detrimental effect on our health.
And we don't want that, do we?
But we still want the banana bread ....
So we modify the recipe. And it comes out better than the original recipe. This one uses keto, low carb ingredients, and it keeps our glucose level stable (we know, we've tested it on ourselves).
Here's the moist and yummy recipe:
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