Here is a low FODMAP recipe that you might have to fight non FODMAPers for! What makes it a “bread” instead of a “cake” is that the recipe calls for an extra egg but less oil, so you can afford to top it with a bit of cream cheese frosting! Many thanks to Kirsten Swan for this recipe.
What you need: for the bread (makes 12 – 14 serves)
½ cup brown sugar
1/3 cup unrefined coconut oil, melted
1 ½ cups mashed bananas (3 – 4 overripe bananas)
1 cup grated carrot (about 2 medium carrots)
2 cups gluten free plain flour or brown rice flour
2 teaspoons bi carb soda
1 teaspoon cinnamon
½ teaspoon powdered ginger
½ teaspoon mixed spice
Lactose free milk, to consistency
What you need: for frosting
150g lactose free cream cheese
cottage cheese or ricotta
½ cup + 1 tablespoon icing sugar
zest of 1 lemon +1 tablespoon lemon juice
50g pepitas (pumpkin seeds)
What to do:
- Preheat oven to 180o Celsius
- Whisk together eggs, oil and brown sugar until light colour and frothy. Add mashed bananas and grated carrot.
- In a separate bowl, combine flour, baking powder and spices, mix well. Add the flour mix to egg mixture and combine, adding milk gradually until the mixture is the consistency of cake batter (you may not even need any, depending on the ripeness of your bananas)
- Cook in a greased cake tin for 45 – 60 minutes.
- Make frosting by combining cheese, icing sugar and lemon zest/juice. Sprinkle with walnuts and pepitas to decorate.
- Share with family or friends.
Blogged by Kerith Duncanson – March 2016