Low Fodmap Banana Bread
Low fodmap banana bread is moist, dense and full of flavor. It is dairy free and can be GF using GF flour. It does not contain any high fodmap ingredients.
Equipment
- 8 x 4 loaf pan
Ingredients
- 3 medium bananas
- 1/4 cup maple syrup or brown sugar or alternative sugar
- 1/4 cup coconut or other oil
- 1/4 cup lactose free Greek Yogurt, or apple sauce
- 1/4 cup Almond milk or lactose free milk (or other alternative milk
- 1 1/2 cup White AP Flour or King Arthur Measure for Measure GF flour
- 2 Eggs
- 1/2 tsp salt
- 1 tsp Baking soda
- 1/2 tsp Baking powder
- 1 Tbsp cinnamon (or less. I love cinnamon)
- 1 Tsp Vanilla Extract
- 1/4 cup Pecans, chopped optional
- 1/2 cup chocolate chunks (GF chocolate chunks) optional
Instructions
- Preheat the oven to 325 degrees for a dark colored pan or 350 for a light colored pan. Grease and flour or spray a loaf pan (8 X 4) with cooking spray.
- In a medium bowl whisk together the flour, salt, cinnamon, baking soda and baking powder. Set aside.
- In another bowl whisk together the yogurt (or applesauce), oil, maple syrup, eggs, milk and vanilla. Set aside.
- In a stand mixer fitted with the paddle and set on low, place the bananas. Beat on low until bananas are creamy. Still on low, add in the liquid mixture.
- Still on low, beat in the flour mixture until all is well combined. Do not increase speed or beat on higher speed.
- Stop mixer and with a spatula, scrape batter off the paddle. Remove the paddle and using a wooden spoon or spatula, scrape down the bowl and stir in the flour until all is incorporated. Stir in the chopped pecans and chocolate chunks until they are well distributed throughout the batter.
- Pour the batter into the prepared loaf pan, place in the oven and bake until a toothpick comes out clean. About 50 minutes.
- When the banana bread is golden and baked, remove from the oven and place the loaf pan on a cooling rack. After 10 minutes, remove the banana bread from the pan and place the bread on the cooling rack.
- When cool, wrap well and freeze, or eat that day. Keep left over bread wrapped in plastic wrap and foil. Can keep on the counter, keep in the fridge or freeze.