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Xylitol as a sugar alternative, banana bread recipe, part 2 of 2

By Robyn Openshaw, MSW | Apr 14, 2013

xyla breadHere’s an example of a recipe using XyloSweet, a brand name for xylitol available at health food stores that does not use chemicals to extract the sweetener from corn cobs, birch trees, or coconut shells. You can substitute this ingredient for sugar, 1:1 or use slightly less xylitol, in any recipe.  Xylitol has 40% fewer calories and prevents tooth decay. Enjoy!

BANANA NUT BREAD (sugar-free, gluten-free)

6 Tbsp coconut oil (or unsalted organic butter)

images1 cup XyloSweet xylitol granules

3-4 very ripe bananas (about 1 ½ cups, coarsely mashed)

3 organic eggs (or 3 Tbsp. chia soaked in 9 Tbsp. water for 10 mins or more)

½ cup organic buttermilk (or ½ cup organic milk, with ½ tsp apple cider vinegar or lemon juice added)

2 cups gluten-free flour like quinoa or buckwheat

1 tsp baking soda

1 tsp aluminum-free baking powder

1 tsp nutmeg

½ tsp sea salt

¾ cup walnuts, hazelnuts, or pecans, coarsely chopped

woo bananaPreheat oven to 350 and grease and flour a 9”x5” pan. In a bowl, mix dry ingredients and set aside. Use an electric mixer to cream butter and xylitol together until light and well combined. Add bananas and lightly beaten eggs (or soaked chia). Mix well. Add buttermilk and mix just until incorporated into the batter. Slowly add dry ingredients to batter, and stir. Do not overmix, as the final batter should still be lumpy.

Pour batter into baking dish. Fill pan to 2/3 full (if you have extra, use it to fill muffin tins, which will require less baking time).

Bake about 55-60 minutes until bread is a golden brown and has pulled away from the sides of the pan slightly. A toothpick inserted in the center should come out clean.

Remove from oven and allow the bread to cool for 5 minutes before removing from the pan. Cool completely before slicing.

Posted in: Recipes, Whole Food

2 thoughts on “Xylitol as a sugar alternative, banana bread recipe, part 2 of 2”

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  1. Deirdre says:

    I tried using Quinoa for a banana muffin recipe a few weeks ago and my kids refused to eat it because it tasted bitter. So, I’m hesitant to try again… because it’s so dang expensive. Is this common? Just got my own mill, so maybe that will help?

  2. KMF says:

    Oh my goodness. this was delicious. I made substitutions because I felt like using up some stuff in the pantry :). I subbed coconut flour (less 1/4 cup) for the flour, added some coconut cream to increase fluid (due to coconut flour) subbed pumpkin for banana (then added a banana), used 1/2 xylitol & 1/2 whey low brown sugar for sugar. Then did different toppings (whey low brown sugar with coconut flakes & or walnuts & or chocolate chips) & put them in muffin tins…it turned out awesome! I am sure if I made this with just banana it would have been yummy too. But pleased the subs worked out! Thanks 🙂

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