That is, until I realised that the combination of sugar from the banana bread and caffeine in my coffee was seriously impacting my blood sugar regulation. I would end up feeling shaky a few hours later, often feeling super hungry and craving more sugary foods to get me through the day. It was a vicious cycle. So, I gave up the store-bought banana bread (and swapped to decaf!) and created this recipe for my own delicious and healthy banana loaf. To help reduce sugar cravings and hypoglycemia, I made this loaf high in protein and lower in sugar than the stuff at the cafe. It can also easily be made gluten-free by using gluten-free self-raising flour. You can experiment with the amount of nuts and seeds you want to add, depending on your preferences, but I really enjoy the crunch that they give this loaf. Because of its high protein content, this loaf can be enjoyed as a meal or snack without impacting your blood sugar levels too much.Ingredients: 1 cup self-raising flour1/2 cup buckwheat flour1/2 cup almond meal2 tbsp pumpkin seeds2 tbsp sunflower seeds2 tbsp sesame seeds1/2 tsp baking sodapinch of salt3/4 cup soy milk1/2 cup softened coconut oil 2 medium eggs2 mashed bananas1/2 cup brown sugar1/4 cup brown rice syrup1/4 - 1/2 cup chopped walnuts Method: Combine flours, almond meal, seeds, baking soda, and salt.Make a well in the middle and add the soy milk, softened coconut oil, and eggs. Combine well. Add mashed bananas, brown sugar, brown rice syrup, and walnuts and combine all.Pour into a greased loaf pan, and cook for 40- 50 minutes at 180C (or until a skewer inserted into the middle comes out clean). Note: you can also add blueberries or raspberries for a little twist and for something different!