Banana, Ginger and Maple Syrup Cake (Low FODMAP)
Rachel Allen's recipe inspired Banana, Ginger and Maple Syrup Cake (Low FODMAP) is very tasty and moist. It reminds me of both banana bread and ginger cake (Polish "piernik"). Irish baker's recipe has been adapted to be gluten free and Low FODMAP. We just need to remember that porridge oats are naturally gluten free and they are only contaminated with gluten during manufacturing process. Therefore, on a Low FODMAP diet usual, cheap porridge oats are fine, unless you are coeliac, then you need to get the expensive, branded "gluten free" ones.
Equipment
- bread baking tin
- mixing bowl
- a whisk or a hand mixer
Ingredients
- 100 g butter
- 45 g light brown sugar
- 2 tbsp. maple syrup
- 2 large eggs
- 80 g porridge oats gluten free if needed - 2 tbsps kept for sprinkling on top, rest blended into oat flour
- 40 g gluten free self-raising flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 2 flat tbsp. ground ginger
- 2 unripe bananas - you can keep a little bit for decorating the top of the cake.
- 1 tsp. xanthan gum
Instructions
- Preheat the oven to 180 degrees C/ 160 degrees C fan. Line the bread tin with baking paper.
- Beat the soft butter with the sugar until light and fluffy, then add the maple syrup and beat again. You can use a whisk or a hand mixer.
- Add the eggs, one at a time and whisk with the buttery mix.
- Add the gluten free self raising flour, the oat flour, baking powder, soda, kanthan gum and ginger and mix well.
- In the end add mashed bananas to the bowl with the rest of ingredients and whisk for the last time.
- Place the batter in a lined baking bread tin and bake for 40- 45 minutes. When a skewer comes out clean, take it out of the oven and firstly let cool in the tin. Then remove from the bread tin and cool on a wire rack.
- Enjoy!