Description
Het absoluut lekkerste low FODMAP bananenbrood! Een glutenvrij, luchtig en lekker klef low FODMAP bananenbrood. De perfecte low FODMAP snack of ontbijtje.
Ingredients
Scale
- 125 gr (1 cup) gluten-free white flour (I use Schär Mix It Universal)
- 120 gr (1 cup) gluten-free whole grain flour (I use Doves Farm Brown Bread mix)*
- 2 medium banana’s, mashed**
- 3 eggs
- 110 ml (1/2 cup) olive oil
- 110 gr (1/2 cup) brown sugar
- 80 ml (1/3 cup) brewed black coffee
- 2 tsp baking powder
- ½ tsp salt
- 2 tsp cinnamon or pumpkin spice
- A 25-cm (10 inch) loaf tin
Instructions
- Pre-heat the oven to 180 degrees Celsius (350 F).
- Mix the olive oil and the sugar together in a bowl. Add the eggs and mix everything together well.
- Add the mashed bananas and the coffee and mix everything together. Add the flours, baking powder, salt and cinnamon and mix everything together. Pour into a loaf tin covered with baking parchment.
- Bake the banana bread in the oven for 40-45 minutes. The cake is done when a toothpick comes out clean. It can differ per oven how long it will take for the banana bread to be done. Keep an eye on your banana bread the last 15 minutes of the baking time.
Notes
*I think the recipe will also turn out fine if you only use gluten-free white flour
**Read the text above this recipe for more information on which bananas to use.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 slice (1/16 of the recipe)
- Calories: 165
- Sugar: 7
- Fat: 7
- Carbohydrates: 16
- Fiber: 1
- Protein: 2
