Can we all pause for a moment and giggle in unison that I’m staging photos of my baking ingredients?

I’m SO NOT that girl, but in a crazy way . . .

I’ve. Become. THAT. GIRL.  

Today, I hacked banana bread with this recipe: Chocolate Chip Banana Bread from Up Late Anyway

Q. How can banana bread be low carb?

A. Because it doesn’t contain bananas.

With a little banana extract, you’d barely know. I followed the recipe exactly except used only a hair shy of a cup of Swerve. I didn’t want it to taste overly sweet, and I think the outcome was perfect.

Ease of preparation? Bethany approved.

Taste? It was decent. I’m not really that into banana bread anyway, but the chocolate chips really added to the flavor.

River’s opinion? He LOVED it and begged for more!

With low carb living, you don’t abandon the food, you HACK the food!


Disclaimer: I’m not a chef, I’m not a nutritionist, and I’m not a doctor. I don’t love to cook but I DO love the way the food in the recipe above allows my dude with Type 1 Diabetes to maintain stable, healthy blood sugars. I share this recipe with you because I have found it to be quick and easy to prepare. Through trial and error, I have also discovered the best way to dose insulin for this recipe so that River’s blood sugar doesn’t spike. Everyone with diabetes responds differently to certain foods, so you may find that this recipe doesn’t offer the same benefit to you. Please consult your physician for proper insulin dosing, and as always, use caution when adding a new type of food to your diet. I recommend using a continuous glucose monitor and/or frequent finger pokes to best monitor the effects of a new food on blood sugars.