Enhanced FODMAP friendly bakes

‘Everybody’s favourite’ gluten-free banana bread

Prep time: 15 minutes

Serves 6

Baking time: 50 minutes


One cup of gluten-free self-raising flour

Half a cup of butter (at room temperature)

Half a cup of caster sugar

Two eggs

Two very ripe bananas

¼ tsp of xanthan gum

½ tsp baking powder

1 tsp cinnamon

1 tsp vanilla


Rectangular loaf tin

Three mixing bowls

  1. Preheat the oven to 180ºC (fan). Start by mashing the two very ripe bananas in a separate bowl. In another bowl, add the sugar and butter and whisk until creamed.
  2. Add the two eggs in with the creamed sugar and butter and whisk again. Fold in the mashed bananas into the mixture.
  3. In a separate bowl, combine the gluten-free self-raising flour with the baking powder, xanthan gum and cinnamon, before sieving this into the wet mixture in three goes.
  4. Once all whisked, add vanilla and fold again before pouring into a greased loaf tin.
  5. Bake for 35 minutes at 180ºC, reducing the temperature to 145ºC for the remaining 20 minutes.
  6. Once baked, leave to cool on a rack for 10 minutes before serving.

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