This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
Ingredients for a banana bread loaf (12 slices):
400 g unripe bananas
6 eggs
90 g erythritol (sweetener)
1 tsp. vanilla extract
60 ml extra virgin olive oil
1/2 tsp. ground cinnamon
2 tsp. gluten free baking powder
25 g of each: millet flour, yellow corn glour, potato starch flour, together 75 g.
2 tbsp. chia seeds
40 g walnuts
Instructions for a banana bread:
Preheat the oven to 160 degrees C (fan).
Line a loaf tin.
Mash unripe bananas in a large plate, move them into a large bowl.
Add the eggs, sweetener, vanilla, olive oil, cinnamon and baking powder.
Mix well with a whisk.
Add the flours and chia seeds and mix it well again.
Leave for 15 minutes (at least). Chia seeds need to absorb some of the liquid.
Pour the batter into a bread tin. Sprinkle with walnuts.
Bake for 1h until cooked through – you can check with a skewer, if comes out clean.
Remove from the oven and let cool before slicing.
For a Polish version of this recipe, go here: http://przepisylowfodmap.eu/low-fodmap-chleb-bananowy-bezglutenowy
Nutritional facts for 1 slice:
