YIELD: 1 LOAF (ABOUT 12 SLICES)
Who doesn’t love banana bread? It’s always been one of my favourite treats, that’s for sure. So I came up with this low-FODMAP version, which can also be made vegan by substituting the Chia Egg Replacer on page
39 for the egg. And I’ve replaced a portion of the flour with plain tapioca flour, which gives the bread extra elasticity and moistness. The coconut oil does add another subtle layer of flavour, but if you haven’t got it on
hand, you could always use melted butter instead.
LOW FODMAP BANANA BREAD Ingredients
- 1 CUP (162 G) BASIC FLOUR BLEND
- ⅓ CUP (40 G) TAPIOCA FLOUR
- ½ CUP (100 G) SUGAR
- 1 TEASPOON GROUND CINNAMON
- ½ TEASPOON SALT
- ½ TEASPOON BAKING SODA
- 1 CUP (225 G) MASHED BANANAS ( ABOUT 2 LARGE)
- ¼ CUP (56 G) VIRGIN COCONUT OIL, MELTED
- 1 LARGE EGG OR 1 CHIA EGG REPLACER (PAGE 39)
- 1 TEASPOON PURE VANILLA EXTRACT
LOW FODMAP BANANA BREAD Steps
- Preheat the oven to 325°F (160°C, or gas mark 3). Lightly spray a 4 x 8-inch (10 x 20 cm) loaf pan with cooking spray.
- In a medium bowl, combine the Basic Flour Blend, tapioca flour, sugar, cinnamon, salt, and baking soda.
- In a large bowl, stir together the mashed bananas, melted coconut oil, egg, and vanilla.
- Add the flour mixture and stir until well combined. Pour the batter into the prepared loaf pan. Bake for 50 to 60 minutes until a
toothpick inserted in the middle comes out clean and the top springs back when lightly touched.
- Let the banana bread cool in the pan for 5 to 10 minutes before turning it out onto a wire rack and slicing.