Low FODMAP Banana Cake

Ingredients

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SERVES 16

Banana Cake

210   white sugar
250   dairy free spread (olive oil spread or butter)*
3   large egg
2   vanilla extract
600   banana (firm - no brown spots) (mashed- about 3-4 large bananas)*
2   lemon juice*
1   chia seeds (or 1 & 1/2 tsp guar gum/xanthan gum)
2   water (boiling)
2   baking soda
125   low FODMAP milk
420   gluten free all purpose flour*
2   baking powder

Lemon Icing

1.5   lemon juice*
80   dairy free spread (olive oil spread or butter)*
195   confectioners sugar (powdered sugar)*
1   lemon zest*

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Equipment

  • cake tin (25cm or 10 inch)

Birthday Banana Cake with Lemon Icing

PREP IN 15 MIN COOKS IN 55 MIN SERVES 16
BY ALANA SCOTT REVIEWED BY Kate Watson (RD)

I made this gorgeous banana cake with lemon icing for my birthday. This low FODMAP cake has the sweetness from the bananas and tanginess from the lemons which makes it absolutely delicious! My friends definitely couldn’t tell it was low FODMAP, gluten and dairy free. As always I would recommend having one piece of cake at a time so you don’t have too much sugar at once.

FODMAP Note: Common bananas when they are firm (unripe - green or just yellow) are low FODMAP in 100g serves, however they become high FODMAP for fructans when ripe (yellow with brown spots).

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Soy Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 405
Fat 18g
Saturates 2.8g
Protein 3.7g
Carbs 56.8g
Sugars 31g
Fibre 1.1g
Salt 0.4g
Iron 0.9mg
Calcium 82.7mg
Calories 405
Fat 18g
Saturates 2.8g
Protein 3.7g
Carbs 56.8g
Sugars 31g
Fibre 1.1g
Salt 0.4g
Iron 0.9mg
Calcium 82.7mg
Calories 405
Fat 18g
Saturates 2.8g
Protein 3.7g
Carbs 56.8g
Sugars 31g
Fibre 1.1g
Salt 0.4g
Iron 0.9mg
Calcium 82.7mg
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  1. Preheat the oven to 170ºC / 340ºF bake function. Grease and line a 25cm (10inch) round cake tin with baking paper. If the dairy free spread (olive oil spread or butter) isn't at room temperature, soften it slightly in the microwave for 10 seconds (you want it soft enough that you can press your finger in easily but not melted). Add the dairy free spread and sugar to a large bowl and mix using egg beaters or a cake mixture until it is creamy and fluffy. Add in the vanilla and then the eggs, one at a time until well mixed.
  2. Mash the bananas until you have two cups. Zest and juice the lemon. Place the zest to one side for the icing. Measure out 2 teaspoons of lemon juice and save the rest of the lemon juice for the icing. Mix the banana and the lemon juice through the wet mixture.
  3. In a cup dissolve the chia seeds with 2 teaspoons of boiling water. Stir until the mixture becomes gluggy. Then stir through the wet mixture - if using guar or xanthan gum instead add it now  (this will help hold the baking together like gluten does in normal baking).
  4. Heat the low FODMAP milk in the microwave until warm (about 20 to 30 seconds on high). Then mix the baking soda into the warm rice milk. Fold through the wet mixture.
  5. Sift the gluten free all purpose flour into a large bowl and stir through the baking powder. Tip the dry mixture into the wet mixture and stir until it is well combined (you can use a cake mixer if you have one).
  6. Pour into the cake tin and place in the middle rack of the oven. Cook for 45 to 60 minutes until the top is golden and the cake feels spongy to touch. To check the cake is fully cooked, push a wooden skewer through the center of the cake and if it comes our clean the cake is ready.
  7. Allow the cake to cool before icing.
  8. To make the icing place the confectioners sugar (powdered sugar) in a large bowl. Soften the dairy free spread (olive oil spread or butter). You want it soft enough that you can press your finger in easily but not melted (if it's melted start again as the icing will fail). Add the dairy free spread to the confectioners sugar (powdered sugar). Start mixing then add 1 tablespoon of lemon juice (you put this aside earlier). Mix the icing until smooth. If the mixture isn't wet enough (it should look like creamy butter) add another 1/2 tablespoon of lemon juice.
  9. Ice the cake and sprinkle with the lemon zest you put aside earlier.
  10. To serve cut the cake into 16 pieces by cutting the cake into quarters and then each quarter into four pieces. Enjoy!

Buying Tips

When choosing bananas make sure you select common bananas and not sugar bananas. Then use the bananas when they are firm (green to just yellow) and then become high FODMAP when they are ripe (have brown spots).

Buy a gluten free plain flour or gluten free all purpose flour. The one I used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.

Make your lemon juice and lemon zest from fresh lemon.

Gluten Free Tips

Most icing sugars (powdered sugar) are gluten free, however some do contain wheat starch. This means you should check that your icing/powdered sugar is gluten free.

Dairy Free Tips

Use a dairy free spread or olive oil spread instead of butter. Butter is considered low FODMAP.