Banana Bread

Preparation

10 mins

Cooking

55 mins

Makes

12 Slices

Low FODMAP serve

1 slice

Fill your kitchen with the smell of bananas with our delicious low FODMAP banana bread. A perfect dish for afternoon tea, it is made with our world first low FODMAP wheat plain flour and will leave you smiling without the sore tummy! Serve warm or cool with a cup of tea or coffee, this banana bread is fun to bake with kids and makes a great lunch box filler! Swap the pecans for blueberries for an even sweeter afternoon snack and be sure to tag us on Instagram @lofopantry so we can share your baking with our wonderful low FODMAP community!

What you'll need

1 ½ cups (225g) Lo-Fo Pantry Plain Flour

1 teaspoon (6.5g) baking powder

1 teaspoon (6g) bicarbonate of soda

1 teaspoon (3.5g) ground cinnamon

½ cup (80g) brown sugar

½ cup + 1 tablespoon (125g) butter, softened

2 (110g) XL eggs, whisked

1 teaspoon (6g) vanilla extract

3 ripe (300g; assuming 100g each) bananas, mashed

½ cup (65g) pecans

1 tablespoon (20g) maple syrup

Process

Step 1

Preheat oven to 160°C fan-forced (320°F). Grease and line a loaf tin 21 x 7cm with baking paper.

Step 2

With electric beaters, beat egg, sugar, butter, maple syrup and vanilla together until pale and creamy. Once creamy fold in mashed banana and pecans.

Step 3

Sift flour, baking powder, bicarb soda and cinnamon into the wet ingredients and fold until well combined.

Step 4

Pour the batter into the prepared pan and bake for 45-55minutes until well risen and golden. Once cooked, transfer to a wire rack to cool. Slice cake and serve with some lactose free cream cheese and a drizzle of maple syrup.

Recipe by FODMAP Friendly

*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet