Low FODMAP banana bread with walnuts

Name: Low FODMAP banana bread with walnuts
Total time: 1 h 10 min
Cuisine: British
Ingredients: 2 bananas, just ripe, mashed; 100g butter, melted; 120g soft brown sugar; 2 eggs; 220g gluten free plain flour; 1 tsp xanthan gum; 2 tsp gluten free baking powder; 1 tsp ground cinnamon; 50g walnuts, chopped

A moist, buttery banana loaf made with firm bananas and gluten free flour. Slice thick, with butter.

Time1 hr 10
LevelEasy
Costabout £0.34 a head
Oven175°C (155°C fan)

10 servings

Ingredients

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2bananasjust ripe, mashed
100 gbuttermelted
120 gsoft brown sugar
2eggs
220 ggluten free plain flour
1 tspxanthan gum
2 tspgluten free baking powder
1 tspground cinnamon
50 gwalnutschopped

Method

1
Heat the oven to 175°C (155°C fan). Line a 900g loaf tin.
2
Stir the mashed banana, melted butter and sugar together, then beat in the eggs.
3
Add the flour, xanthan gum, baking powder and cinnamon and fold until just combined. Fold in the walnuts.
4
Pour into the tin and level the top.
5
Bake for 50 minutes, until deep golden and a skewer comes out clean. Cover with foil if the top browns too fast.
50 min
6
Cool in the tin for 10 minutes, then lift out onto a rack.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.