Ready to start your sugar detox? Or does the idea of kicking the sugar habit put you on edge? Now you can have your cake and eat it too with this sugar free Chocolate Chip Peanut Butter and Banana Cake!
When you’re avoiding sugar it’s important to learn your ingredients and the many, many sneaky names for sugars and artificial sweeteners. Low-fat, fat-free, calorie-free, or low-calorie are almost always packed with sugar. Labels will list everything under the sun from cane sugar, high-fructose corn syrup, maltodextrin, aspartame, glucose and the seemingly natural, agave. Here’s where you can breathe a sigh of relief. There are some Welli approved sweeteners that aren’t so harmful and some might even be beneficial.
Xylitol, like the one used in this Chocolate Chip Banana Cake, is a natural sugar alcohol found in plants. If you shop for xylitol look for one that is specifically derived from birch bark (some are made from not-so-good GMO corn).
Why I Like Xylitol
Sugars are typically made up of six carbons. Xylitol has only five, and that single carbon completely changes the way you metabolize xylitol. I’ve experimented with xylitol (hence the innovation aspect to Welli), because it does not spike insulin and hardly affects your blood sugar levels. And your dentist might sing its praises, too because xylitol actually helps prevent plaque and tooth decay! Your pearly whites will thank you for it and your taste buds will never know the difference.
Baking with Xylitol
Xylitol is a perfect 1:1 swap for sugar and bakes just the same. To get you started, here’s a deliciously healthy recipe for a gluten free, vegan, sugar free Chocolate Chip Peanut Butter & Banana Cake
Chocolate Chip Peanut Butter & Banana Cake
2 scant cups gluten free oat flour
1/3 cup MorningPep Xylitol
1 T baking powder
2 tsp Cinnamon pinch sea salt
2 ripe bananas
5 Tablespoons raw, creamy peanut butter
1 cup full-fat coconut milk
One flax egg
1 Tablespoon vanilla
Peanut Butter Frosting
4 Tablespoons raw creamy peanut butter
3 Tablespoons Coconut Milk
1/2 teaspoon cinnamon
Stir together! Add more non-dairy milk if it’s too thick.
[This loaf is also delicious without the frosting].
Preheat the oven to 350° fahrenheit. In a large mixing bowl, stir together your oat flour, xylitol, cinnamon, baking powder and the pinch of pink Himalayan salt. Set aside.
Add the remaining ingredients (except for chocolate chips and flax egg) to a blender. Purée until smooth. Stir the contents of the blender into your mixing bowl followed by the flax egg. Finally, stir in the chocolate chips; you could omit these… but why?
Pour batter into a parchment lined or coconut oil greased loaf pan. Bake for 28-30 minutes.
Allow the loaf to cool before adding frosting. Then scarf! Click Here for Nutritional Information
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