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Low FODMAP gluten free banana bread

Low FODMAP, gluten free banana bread.
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I love a banana bread and I didn’t make one for a while. One of the reasons is that the gluten free versions that I tried in the past, sourced from online recipes, usually turned out very
dry and close-textured. I needed to try and make it a Low FODMAP banana bread.
 
This time my challenge was not only to create a gluten free, but also a sugar free loaf. It is not about a natural sugar, coming from an unriped bananas, but ADDED SUGAR in a form of for example a white sugar, brown sugar, maple syrup etc.
 
I reached for a “Healthy Baking” book by Teresa Cutter and I found a recipe there for a gluten free banana bread, but unfortunately it used a coconut flour, which is high FODMAP.
It had to be replaced with my own blend of gluten free flours and swapped honey for erythritol, to have no added sugars as well as avoid honey which is high FODMAP.  Also, I added some walnuts for a crunchy topping.
 
The result is a lovely, moist banana bread, with a bit of crunch coming from the chia seeds in the loaf and the walnuts on the top.
Low FODMAP, gluten free banana bread.
Low FODMAP banana bread

 

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

 

Banana bread with chia seeds and walnuts
Banana bread with chia seeds and 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.

 

Low FODMAP Moist banana bread
Low FODMAP Moist banana bread

For a Polish version of this recipe, go here: http://przepisylowfodmap.eu/low-fodmap-chleb-bananowy-bezglutenowy

Low FODMAP Chleb bananowy bezglutenowy


Nutritional facts for 1 slice:

160 kcal
21.5 g Carbs
4.7 g Protein
10 g Fat
For more low FODMAP bread recipes, please go here: https://fitfodmapfoodie.co.uk/category/bread-

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