Low FODMAP Banana Bread
Low FODMAP Banana Bread
It doesn't get better than soft fluffy low FODMAP banana bread smothered in butter! This low FODMAP recipe makes a yummy snack. It also freezes well so make a double batch and pop a loaf into the freezer.
Monash University Low FODMAP Certified™ recipe: One serving of a meal made in accordance with this recipe can assist with following the Monash University Low FODMAP diet™. A strict low FODMAP diet should only be commenced under the supervision of a healthcare professional.
A low FODMAP diet does not treat a disease but may help to meet nutritional needs with reduced gastrointestinal symptoms. Monash University receives a license fee for use of the Monash University Low FODMAP Certified trade marks.
Ingredients
Make gluten free(1 slice per serve)
Banana Bread
butter or dairy free spread
Dairy Free
banana (firm - no brown spots) (mashed, for best results weight out the amount)
FODMAP
gluten free all purpose flour
FODMAP
mixed spice (this is usually a mixture of cinnamon, coriander seed, cloves, ginger and nutmeg)
FODMAP
Gluten Free
lemon juice
FODMAP
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Learn moreMethod
- Preheat the oven to 180ºC (355ºF) bake function. Line or grease a loaf tin.
- Chop the bananas into small pieces, heat in the microwave for 30 seconds (this will help soften the firm bananas and make them easier to mash). Then mash the bananas until smooth.
- Cream the dairy spread (or butter) and sugars together. Mix through the eggs, mashed banana and vanilla.
- In a bowl whisk together the flour, salt, mixed spice and baking powder. In a small cup mix together the lemon juice and baking soda (this reduces the taste of the baking soda so your banana bread doesn't taste soapy!).
- Mix the flour mixture and baking soda mixture through the wet ingredients until combined.
- Transfer to the loaf tin and bake for 45 minutes in the middle of the oven. Check the loaf (it's done once the top is golden and a skewer inserted in the middle comes out relatively clean) and cook for a further five minutes if needed.
- We suggest serving this banana bread warm, so reheat your slice in the microwave for 20 to 30 seconds before eating!
Nutrition per serve
- Standard |
- Dairy Free |
- Gluten Free
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Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read more
Geraldine Perez (APD)
Geraldine Perez is an accredited practising dietitian in Australia with a special interest in IBS, gut health and food intolerance. Her daughter had food intolerance as a baby and her husband has IBS. These challenges have inspired her to keep her private... Read more
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