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.

Ingredients:

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

Directions:
Preheat oven to 350° F (Gas Mark 4 or 175° C). Grease and flour a 9 x 5 inch (13 cm x 23 cm) 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 xylitol 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.