Bananas are not considered “low sugar”. BUT, that really depends on when you eat them! I only buy bananas when they are still green, and then I put them directly in the fridge so that they stay that way. Naturally, they have less sugar when they aren’t ripe yet – the starches are still intact. This means you still get potassium and fiber without raising your blood sugar (and insulin) in the same way (glycemic index is 30 versus 51 when ripe). But there’s more! Green bananas have a particular kind of starch called “resistant starch”. This kind of starch gets to the intestines where it serves as a prebiotic food for all your bacterial buddies down there 🙂
But, they aren’t exactly “tasty” when green. Enter… banana nut parfait! So good! This makes an awesome, easy breakfast.
- 2 green bananas, peeled and sliced (sometimes green bananas don’t peel easy. I slice them down the middle, then peel off both sides, then slice into slices)
- 1/2 can coconut milk (the canned creamy kind) (if yours is cold and clumpy you may need to heat it just a tiny tad to get a good, smooth mix)
- 1/2 tsp glucomannan (stir quickly after adding)
- 1/4 tsp psyllium husk (stir quickly after adding)
- 1 tsp cinnamon
- 3/4 tsp nutmeg
- 1/4 tsp clove
- 1/4 cup shredded unsweetened coconut
- 1 squirt vanilla stevia
Mix all this together and store in the fridge for several days. Upon serving, top portion with:
- sliced almonds
You add the nuts when you are ready to eat it because otherwise they get soggy — and then you miss out on that satisfying CRUNCH!
This is a powerhouse of a breakfast …or snack, or dinner, we don’t judge here 😉 – a variety of different kinds of fibers, healthy fats, a host of spices with their individual phytonutrient profiles (anti-inflammatory and more!)