Xylitol is derived from the fibrous parts of plants. Many fruits, like raspberries, plums and bananas are rich in xylitol and as a result, substituting regular sugar with xylitol makes natural sense when baking with these types of fruit. This bread recipe yields a sweet bread with a wonderful, tropical aroma that makes the whole house smell inviting. Since it is “sugar-free” it is great for diabetics or anyone concerned about excess sugar consumption.
- 6 Tbs. (85 grams) unsalted butter, softened
- 1 cup (250 mL) XyloSweet® xylitol granules
- 3 to 4 very ripe bananas (about 1½ cups or 375 mL), coarsely mashed
- 3 eggs
- ½ cup (125 mL) buttermilk (or mix ½ teaspoon lemon juice into ½ cup milk and let stand for 5 minutes)
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. nutmeg (preferably freshly grated)
- ½ tsp. salt
- ¾ cup walnuts, hazelnuts or pecans – coarsely chopped
Preheat oven to 175° (Gas Mark 4 or 350° F). Grease and flour a 13 cm x 23 cm (9 x 5 inch) loaf pan.
In a bowl, mix together the dry ingredients (flour, baking soda, baking powder, nutmeg, salt and nuts). Set aside while preparing the wet ingredients.
Using an electric mixer, cream the butter and XyloSweet® together until light and well combined. Add the bananas and lightly beaten eggs. Mix well. Add the buttermilk and mix just until all of the buttermilk is incorporated into the batter. Slowly add the dry ingredients to the batter and stir, but do not over mix as the final batter should still be lumpy.
Pour the batter into the prepared baking dish. Fill only about 2/3 full – the bread will rise and spill over the pan if it is filled too full. Any remaining batter could be put into individual muffin tins (note that these would require less baking time). Bake for about 55 minutes to one hour at which point the bread should be a golden brown and the bread will have pulled away from the sides of the pan slightly. A toothpick inserted into the center should come out clean. Remove from oven and allow the bread to rest for 5 minutes or so prior to removing from the pan. Let the bread cool completely prior to slicing.
To store: wrap the bread in plastic wrap and store at room temperature overnight or for longer storage, wrap and place in the refrigerator for up to 5 days.
More about Xylitol: Xylitol is an all natural sweetener derived from corn cobs, strawberries, plums, and other natural sources, and is similar to sugar in taste and texture but with unique and surprising health benefits not found in other artificial sweeteners and sugar substitutes. Xylitol contains 40 percent fewer calories than sugar, has a net carb level of only 0.4 per gram, and has minimal impact on blood-sugar levels, making it an appropriate sugar substitute for diabetics with a sweet tooth.
XyloSweet, made by Xlear, Inc. (pronounced “clear,” the leading manufacturer of xylitol based products in the United States, www.xlear.com), is the perfect alternative for health-conscious sweets lovers. In addition to being a superb option for those with diabetes, XyloSweet also helps promote good dental health and hygiene. NO, it isn’t too good to be true; baking with xylitol not only saves you calories, it also reduces the risk of tooth decay! XyloSweet offers parents, kids and grandparents the chance to create delicious holiday treats without sugar, while delivering health benefits to both teeth and body.
Offered in a variety of package sizes, including 1 lb. for $7.95, 3 lb. for $19.95, 5 lb. for $27.95, and even small packets for $9.95 per box, XyloSweet is available for purchase online at www.xlear.com, and at all Whole Foods locations nationwide.