In all our years of eating naturally sweet, we’re still learning ways to make our treats even more healthy, without sacrificing taste. 2015 may have been one of our healthiest years thus far with a few sugar-free challenges and personal health goals. We’ve pushed the limits of sugar-free baking by being extra aware of the sugar we consume (natural or not) and have come up with some really delicious, EASY low sugar recipes this year (Chocolate Crack Candy, Healthy Peach Crumbles and this Carrot Cake Bread being a few favorites).
We’ve never regretted doing sugar-free challenges and simple food cleanses. We all have travels, celebrations and unexplained sugar binges. We can all use a little boost in the right direction every now and again. This gets us back in control of our choices and has given us a new perspective on healthy, wholesome foods. Who knew this could involve baking. When healthy, wholesome foods can mean ultra moist coconut banana bread laced with lime and vanilla, we’re living life incredibly well.
This coconut bread is still a boost in the right direction but it feels like a whole lot more. It may be filled with healthy fats, natural fruits and good salt. It may be only sweetened with stevia and be gluten-free. But it feels like something else all together. You can treat yourself in a way that won’t ruin your New Year’s resolutions. You can lose weight and still eat delicious sweet foods! Of course, you don’t need to be trying to eat healthy to make this recipe. Coconut and banana are incredibly delicious together, simple as that. It’s naturally healthy and just thinking about it will have you wide-eyed and satisfied.
- 3 Large Organic Eggs
- 2 Large Bananas
- ⅔ cup Canned Coconut Milk
- ½ teaspoon Pink Sea Salt
- ½ teaspoons Baking Soda
- 1 teaspoon Stevia Extract
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lime Zest
- 1⅓ cup Gluten-Free Flour Blend
- ½ cup Unsweetened Coconut Shreds, plus more for sprinkling
- 2 Tablespoons Xylitol
- Preheat oven to 350 degrees. Mix together the eggs, banana, coconut milk, salt, baking soda and extracts. Add the coconut shreds and lime zest. Add the flour and mix until just incorporated.
- Pour into a standard size loaf pan, lined with parchment paper and greased with coconut oil. Sprinkle with more shredded coconut and 2 tablespoons xylitol.
- Bake for 48-52 minutes, until the loaf has risen and a toothpick inserted into the middle comes out clean. Allow to cool for 5 minutes before cutting into but you can enjoy this bread warm or at room temperature.