Healthy Low FODMAP Banana Bread – Gluten and Dairy Free

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Moist, crusty, and not too sweet, this incredible banana bread is perfect for everyone, gluten free or not! Frankly, I was shocked that such simple ingredients and easy procedures made such a perfect loaf, but I will go for it! This recipe uses a healthy amount of coconut oil, so if you would prefer, you could probably use applesauce, but that would make it not be low FODMAP. I prefer things a little less sweet than some, so you can add a little more maple syrup if you want a sweeter final product. Any nut, seed, chocolate chip, or dried fruit will work in place of the pecans. Some people lay fresh bananas on top of the batter before baking, so you could do that too, but I don’t think the top would get as beautifully golden brown, but it might possibly taste great (caramel – y?)! If you can’t have eggs, I think flax or chia eggs would work too, but I cannot guarantee. Oh, and do me a favor and DON’T taste the batter before baking, it is sorta foul J. This recipe is adapted from a recipe on ‘Gimme Delicious’.

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Serves: One 9 by 5 loaf
Prep Time: 10 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes

Ingredients:

2 each Large eggs
½ cup Coconut oil, melted
¼ cup Maple Syrup
1 tablespoon plus 1 teaspoon Water
¼ cup Almond milk (or your favorite alternative milk)
1 ½ teaspoons Vanilla extract
1 cup Mashed bananas (the riper they are makes them lower fodmap) (about 3 medium bananas)
1 ¾ cup GF All Purpose Flour Blend (I used Namaste)
½ teaspoon Ground cinnamon
1 teaspoon Baking soda
¼ teaspoon Salt
½ – ¾ cup Mix ins/topping (chocolate, nuts, fruit) (optional)

Directions:

Step 1:    Preheat the oven to 325 degrees. Lightly grease a nine by five loaf pan and set aside.
Step 2:    In a large bowl, beat together eggs (best at room temp), oil, maple syrup, water (room temp), almond milk (room temp), and vanilla extract until slightly frothy.
Step 3:    Stir in mashed bananas.
Step 4:    In a small bowl whisk together GF flour, cinnamon, baking soda, salt, and mix ins.
Step 5:    Add flour mixture to wet mixture and stir vigorously until just combined.
Step 6:    Spoon batter into the prepared pan and bake in the preheated oven for about 55 minutes or until a toothpick inserted into the center of the loaf comes out completely clean and the top is golden brown.
Step 7:    Let the bread sit in the pan for five minutes, and the transfer to a wire cooling rack to let cool completely before slicing.
Step 8:This bread is best the day it is made, so be sure to freeze it quickly. Enjoy!

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2 Comments Add yours

  1. Verena Poole says:

    Oh yum! Zoe, you did it again. Your photography is making my mouth water. I love how you’ve got the pecans along the top. I’ve never even thought of doing that. It is very artistic, and beautiful.

    Liked by 1 person

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