Bananas. Sweet, soft, delicious… and kind of high in fructose.

But that doesn’t mean we miss out on their potassium-rich goodness. Like all fruits with a higher fructose content, we pair them with healthy fats and protein to cushion our insulin response… and we eat them with vegetables, too.

Vegetables… and bananas?! Not as weird as you’d think. In World War II, when ratios were scarce, housewives used to mash up boiled parsnips with sweet spices and pass them off as exotic bananas.

While we’re not going that far, the principle is not a bad one. Our recipe for Not Quite Banana Bread in I Quit Sugar: Simplicious uses parsnips to bulk out the loaf and inject some extra nutrition in your brekkie (parsnips are high in anti-inflammatory compounds).

With their sweet and nutty flavour, nobody will be able to guess there are actual veggies in there, especially you slather it with butter and toast under the grill. Yum!

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