Just Add YUM!

Hey hey foodies!

Have I GOT something for you today!

But first, a little intro…

Remember on Monday when I mentioned that I had ordered MORE of my new favorite maple syrup? Now let’s rewind a bit to the moment when I first discovered it!

A few months ago, a representative from Xyla, one of the country’s leading producers of xylitol, contacted me about reviewing some of their products.

Not knowing much about the sugar-free sweetener, I asked a few questions and then did a little research on my own and here is what I found:

  • Xylitol is an all-natural sweetener derived from the fibrous plant material in many fruits and vegetables and it’s even found in corncobs.
  • Insulin is not required to break down xylitol in the body, which is great for diabetics looking for a substitute for sugar in their diets.
  • Xylitol has many dental benefits including fighting cavities!Β 
  • Our bodies naturally produce xylitol on a daily basis.
  • Xylitol looks like sugar, tastes like sugar, but has one THIRD fewer calories.Β 

To sum things up, it’s basically AWESOME! πŸ˜‰

[source] [source] [source]

After getting a bit excited over my new-found xylitol knowledge, I agreed to review a few products for the company.

Xyla - Syrup, Xylitol, Candy

I was sent a bottle of their maple syrup (specifically requested for OBVIOUS reasons) and a bag of pure granulated xylitol. They also threw in some watermelon-flavored candies.

Xyla Candies

I tried the them out right away and was pretty impressed with the flavor…
and just like they said, no funny aftertaste!

When I tried the syrup, I was a little unsure about it at first since I’m used to the super thick consistency of pure maple syrup, but once I drizzled it over my first pan-COOKIE?

Pan-COOKIES

Well, you guys were there for all that!

Yeah, that bottle went FAST! Hence the reason for the recent replenishing! πŸ˜‰

Xyla Xylitol

As for the xylitol itself…I wasn’t really sure what I should do with it.

It’s no secret, I’m no Betty Crocker, but I wanted to make the most of the sample that I had and I wanted a good basis to judge it off of.

About that time THIS arrived on my doorstep:

Chobani

Well, HELLO Cho!

Along with their new campaign to Just Add Good, Chobani sent me a case of their 16oz tubs to help “inspire” me…and it couldn’t have come at a better time!

chobani-conversion-chart

Once I saw this amazing conversion chart, I knew EXACTLY what to do!

I took my FAVORITE Whole Wheat Banana Bread recipe…

Coconut Oil & Sugar

Threw out the oil and the sugar…

Chobani & Xylitol

And threw IN some CHO and some XYLA! πŸ˜€

And this is what I came up with…

Coconut Banana Bread - TITLE

Ohhhh yeah baby!

Come on now, you didn’t expect me to just make plain ol’ banana bread didja? Oh no, not after my recent relapse with my coconut butter addiction

Coconut Banana Bread - 02

Coconut Banana Bread - 03

Coconut Banana Bread - 07

I’ve got 99 problems, but finding a reason to break out the coconut butter ain’t one of them! πŸ˜‰

Cho-Tastic Coconut Banana Bread

By:Β Heather @ Kiss My Broccoli

Prep Time: 10 minutes

Cook Time: 60 minutes

Keywords: bake breakfast dessert snack bananas coconut whole wheat pastry flour

Ingredients (1 Loaf, Serves 10)

  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons sodium-free baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 cup plain 2% Chobani yogurt
  • 3/4 cup xylitol (or other granulated sweetener)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cup mashed ripe banana
  • 1/2 cup unsweetened shredded coconut
  • 1 Tablespoon coconut butter, melted for drizzling overtop (optional)

Instructions

1. Preheat oven to 350 degrees Fahrenheit and coat a 9×5 loaf pan with non-stick spray.
2. In a large bowl, combine flour, baking powder, salt, and cinnamon.
3. In a separate bowl, use an electric mixer to beat eggs and xylitol until light in color.
4. Add Chobani, vanilla, and banana, and stir until combined.
5. Add wet ingredients to dry ingredients and stir until flour is incorporated.
6. Fold in shredded coconut.
7. Transfer batter to a loaf pan and bake for 55-60 minutes or until the top of the bread is golden brown and a toothpick inserted into the center of the loaf comes out clean.
8. Remove from oven and allow to cool for at least 10-15 minutes before drizzling with melted coconut butter.
9. Slice, serve, and smile!

Powered by Recipage

Now, may I have a drumroll for the nutritional stats?

Each slice without coconut butter (sad to think one would do such a thing) drizzle comes out toooooooo…

Screen shot 2013-01-17 at 3.25.18 AM

How ya like ‘dem cokernuts? πŸ˜‰

Coconut Banana Bread - 09

Oh I LIKE them…

So much so that I’ve already made TWO loaves in the last week!Β I’m telling you guys, this is BY FAR the BEST banana bread I have ever tasted! The flavor combination of the banana and coconut is amazing and the fact that there is no oil OR sugar?

Total bonus!

I was sent products from Xyla and Chobani free of charge but all of the opinions expressed in this post are of my own.

Have you ever tried xylitol before?

What’s the last thing you “added some good” to?

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40 Responses to Just Add YUM!

  1. I was just searching for a healthy (or at least healthier) banana bread recipe this morning. Seriously. Fate. :)

  2. Meg says:

    wow – those stats are impressive. I think that about all of your recipes, though. I just need to make something now.

  3. That bread looks awesome! My boyfriend is obsessed with banana bread. I haven’t heard of that sweetener before, but it sounds really cool. Did the maple syrup taste like normal maple syrup? I really like the “real” maple syrup (as opposed to the Betty Crocker crap or whatever), even though it has a lot of sugar and calories. I’ve been thinking of looking for a substitute… how does it compare?

    • kissmybroccoli says:

      It wasn’t as sweet as pure maple syrup and nowhere near as thick, but after about the second time that I tried it, I got used to the flavor. I love using syrup for my pancakes, but I also don’t want to be in a sugar coma afterwards so this stuff is perfect for me…a 1/4 cup serving has less than HALF the amount of sugar compared to the pure stuff and totally free of sketchy ingredients! πŸ˜€

  4. I LOVE xylitol! I can’t believe how well it works in baked goods – no aftertaste. If only my ‘nanners were ripe I’d be making this right now.

    Awesome coconut drizzle on to too. Fo’ shizzle.

  5. Lucie says:

    Yumm! I’d like a piece right now! Need to give that a try, that’s for sure.

  6. Chobani says:

    Um, holy amazingness. Coconut + banana is a recipe for success, especially in this delicious bread.

    Amy
    @Chobani

    • kissmybroccoli says:

      Aww, thank you so much Amy! Can’t wait to try out the new banana-flavored Cho…I’m sure it’s amazing! :)

  7. betty says:

    i really wish i liked coconut :( and i add some good to my taco salads, smoothies, and applesauce!

    • kissmybroccoli says:

      Aww, well, you could always leave it out and just have plain ol’ DELICIOUS banana bread! πŸ˜€

      Applesauce, huh? That’s one I haven’t tried…

      • betty says:

        i know and i usually do, but i feel like sometimes the coconut MAKES the recipe and i just dont like it. :( i try it about once a year to see if my taste buds have changed (which they have a lot in the last 5 years) but no such luck with coconut.

        and yes, applesauce! i do 1/2 C each mixed with an unheard of amount of cinnamon sprinkled with chia seeds! SO GOOD! i use it as a mid-day snack!

  8. Tessa says:

    Hey Heather! Just found your blog. I live in Nashville, so we are not far! Love looking at your recipes. Keep up the great work!

    • kissmybroccoli says:

      Oh wow, always love hearing from locals! Sometimes it feels like everyone in blogworld is on one coast or the other! Nice to “meet” you Tessa! And thank you for such a sweet comment! Hope you stick around for more! πŸ˜€

  9. Beautiful!!! Somehow Chobani is amaaazing in baked goods πŸ˜€

  10. Simone says:

    I’ve never tried it before but my sister gave me a big bag a few weeks ago, its currently burning a hole in my pantry so this weekend I will definitely be recreating your B-bread :) thanks! i’m on a real coconut kick lately, coconut crusted everything :), so I know this is right up my alley

  11. lindsay says:

    been dying to find that xyla!!!!! where or where?! Maybe i’ll email them. hmmm. yum.

  12. I love the idea to add coconut into your banana bread… it sounds so tropical! Just what I need right now to make me temporarily forget about the freezing cold weather out there. πŸ˜›

    • kissmybroccoli says:

      AMEN! Winter has only really just begun around here (February and March are usually are harshest months) and I’m already ready for it to be over and done with…I miss my beloved sunshine!

  13. Although I have not been so lucky to try the maple syrup, I did get a chance to use the baking Xyla. I have to say, I really enjoyed it…and guess who just happens to have some left, as well as a whole bunch of ‘cho’? πŸ˜‰

  14. I adore xyla! I love mixing it with cinnamon and sprinkling it over pancakes or apple slices, mmm….

    • kissmybroccoli says:

      Omg, I didn’t even think about that until now, but it would be PERFECT for cinnamon toast! Mmm, childhood nostalgia! πŸ˜€

  15. I need some banana bread in my life. After the craziness that was Christmas cookies, I’ve gotta say that I’ve been craving a good loaf of something. I’ve seen xylitol in stores, but I’ve never actually picked it up because I was afraid it would have a funky taste like stevia. I trust your judgement though (and your tastebuds πŸ˜‰ ), so if you’re giving it the green light then I might just pick up a baggie the next time I go shopping.

    • kissmybroccoli says:

      I thought the SAME thing! I’m always up for trying new stuff, but I hate to waste money on something too. I even tried a bit straight up just to see if I could detect any sort of aftertaste and there was none! Now I just have to get my booty to the store to pick up more…I used the last of it the other day to make some muffins…yeah, apparently I caught the baking bug when I opened this up! Lol

  16. That bread looks awesome!! I love me some xylitol. Plus, your body doesn’t break it down like regular sugar so it can’t cause cavities!! :)

  17. Meg says:

    Making this today!!!! πŸ˜€

  18. Meg says:

    Do you think I could leave out the coconut??

    • kissmybroccoli says:

      Of course! The original recipe that I used was for banana nut bread (with the nuts being optional). You could really throw in just about anything…nuts or chocolate chips…or you could just leave it out and have plain ol’ DELICIOUS banana bread! πŸ˜‰

  19. Boy oh boy – I can not wait to try this banana bread out :)
    I knew xylitol was a good substitute – my nutritionist friend raves about it all the time. I didn’t know you could sub chob instead of oil – I am super impressed.
    xo Emily @ Hungry Delights

    • kissmybroccoli says:

      I was too! I always knew it was good for a substitute for sour cream or mayonnaise, but until I saw that handy dandy little chart, I never knew you could sub it for oil or butter! And I seriously couldn’t believe that it came out and still had the same consistency as it did WITH the oil…it wasn’t dry at all! πŸ˜€

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  24. this looks so yummy!! thank you for the recipe :) I’m a huge lover of yogurt, and banana bread. BOOM:)

    • kissmybroccoli says:

      Haha, win win!! Omg, I may be a little biased, but this bread is the BEST! I just took some out of the freezer for a little bedtime snack last night and it toooooooootally hit the spot! Let me know if you give it a try! I’d love to hear what you think! πŸ˜€

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