Banana Bread With Coconut Rum |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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I created this recipe based on another recipe I saw on 'Zaar. I'm trying to stay away from refined sugar and white flour. I like to use unrefined coconut oil instead of butter in my baking, which also makes this bread a little healthier. Ingredients:
1/4 cup coconut oil |
1/2 cup sucanat |
1/2 cup xylitol sugar substitute (see note) |
1 egg |
1/4 cup malibu rum or 1/4 cup coconut rum |
2 bananas, mashed |
2 cups whole wheat flour |
1 1/2 teaspoons baking soda |
1/2 teaspoon salt |
Directions:
1. Preheat oven to 350°F.
2. Mix oil and sweeteners until creamed.
3. Add the egg.
4. Add Malibu and bananas and mix well.
5. Mix flour, soda, and salt together.
6. Add the dry ingredients to the wet mixture, and mix only until moistened.
7. Pour batter into a greased loaf pan. Spread evenly.
8. Bake for 1 hour, until a tester (toothpick or thin knife blade) comes out clean. After cooling for 10 min, remove from pan and cool on a rack.
9. *A note on Xylitol: Xylitol is a great option for people who want to cut calories (it has 40% less calories than sugar). It is not an artificial sweetener; it is what gives berries their sweet taste. It doesn't cause a sugar rush. It also helps fight calories. Xylitol may be used as a 1:1 substitute for sugar. However, Xylitol is EXTREMELY TOXIC FOR YOUR PETS, so please do not share Xylitol treats with your furry friends.
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