By Anna Lewin, FODMAP Journey
*Before I begin, please note: This recipe contains sultanas – there is differing information about the FODMAP content of sultanas, and further investigation is yet to be carried out. If in doubt, replace with dried cranberries, or another suitable FODMAP-friendly fruit.
This banana bread is everything banana bread should be: BANANA-TASTIC!
The recipe is from one of the booklets I received from the dietitian when I first started on the diet, courtesy of King’s College London, and one I have to share as it’s just so yum! It ticks all the boxes; adaptable, low-FODMAP, simple, quick to make, inexpensive, freezable, and very more-ish! I added my own little touch with the lemon juice and poppy seeds…
250g gluten-free self-raising flour
1 tsp baking powder
1 tbsp golden syrup
100ml vegetable oil
To add after cooking (optional):
A healthy dash of lemon juice
A sprinkling of poppy seeds
1. Pre-heat the oven to 180C. Mash the bananas, then mix with the golden syrup.
2. Add to this the eggs (already whisked) and the oil. Mix everything together.
3. Add the dry ingredients, mixing well.
4. Then pop the mixture into a lined/greased loaf tin. Into the oven it goes…
5. 40 minutes later (or until cooked), take out the oven. Add the lemon juice and poppy seeds at this point. Then allow the bread to cool – taking out of the tin after a couple of minutes of cooling.
6. When cool enough to slice (or for as long as you can wait), enjoy a taste while it’s still warm (nothing beats it!) I had a slice (or two) with peanut butter and sliced fresh strawberries (with a nice cuppa, of course).
7. Store in an airtight tin or freeze, to enjoy again and again – I sliced before freezing for an easier life!
Something tells me I’ll be making more of this…
Happy Banana-Breading! xo