low FODMAP carrot cake banana bread - karlijnskitchen.com

Low FODMAP Carrot Cake Banana Bread (gluten-free and lactose-free)

Normally, I am thinking about which recipes to publish on my blog long before a holiday arrives. But this week, I suddenly realised that it is Kingsday next week and that I didn’t think of a recipe to share yet. Kingsday is a national holiday in the Netherlands where we celebrate the birthday of our King. Traditionally everything is orange on this day. Last year, I already shared the ultimate Kingsday recipe with you, the Dutch tompouce, but I did want to make a recipe with an orange vibe for this year too. And that recipe is this low FODMAP carrot cake banana bread!

A healthy Kingsday recipe, but a very tasty one!

Will you let me know if you make my low FODMAP carrot cake banana bread? I would love it if you would let me know what you think by leaving a comment and rating below or let me know on Instagram using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

low FODMAP carrot cake banana bread - karlijnskitchen.com

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
low FODMAP carrot cake bananenbrood - karlijnskitchen.com

Low FODMAP Carrot Cake Banana Bread


  • Author: Karlijn
  • Total Time: 1 hour
  • Servings: 12 1x

Description

A delicious low FODMAP carrot cake banana bread. Some “orange” to celebrate Kingsday in Holland. Gluten-free and lactose-free.


Ingredients

Scale
  • 150 g almond flour (ground almonds)
  • 3 eggs, at room temperature
  • 3 bananas
  • 60 g raisins
  • 50 g carrot, grated
  • 2 tbsp baking powder
  • A pinch of salt
  • Optional: some chopped walnuts
  • A 26 cm (10 inches) cake tin

Instructions

  1. Pre-heat the oven to 175 degrees Celsius (350 F)
  2. Put the bananas and the raisins together into a food processor or use a hand blender to turn it into a smooth mixture.
  3. Add the eggs, one by one, and whisk them into the mixture with a whisk.
  4. Do the same for the almond flour, baking powder and salt.
  5. Stir the grated carrot into the banana bread mixture and add the walnuts if you use them.
  6. Bake the carrot cake banana bread in the oven for 45 minutes. Check the bread regularly while it bakes. If it gets dark too quickly, you can cover the cake tin with some aluminium foil.
  7. Leave the banana bread to cool down completely before you cut it. You can store the banana bread in the fridge for about 4 days or you can freeze it in slices. I usually freeze the slices and take a slice with me to work to have as a snack.
  8. Spread some lactose-free cream cheese on top of a slice of banana bread to make the carrot cake taste complete. The banana bread is also very good with peanut butter.

Notes

  • *Ripe bananas are low FODMAP up to 35 g per serving. Unripe bananas up to 100 g per serving. For recipes like these, I always choose to use yellow bananas that don’t have any brown spots yet. Because the amount of banana per serving is quite low and because you use relatively unripe bananas the amount of banana per serving is low FODMAP.
  • Almond flour is low FODMAP up to 24 g per portion
  • Raisins are low FODMAP up to 13 g per portion
  • If you cut the banana bread into 12 slices, 1 slice per serving is low FODMAP
  • You can also try to use a different kind of low FODMAP flour, but I haven’t tested this yet.
  • Prep Time: 15 mins
  • Cook Time: 45 mins

Nutrition

  • Serving Size: 1 slice
  • Calories: 145
  • Fat: 8
  • Carbohydrates: 12
  • Fiber: 2
  • Protein: 5

low FODMAP carrot cake banana bread - karlijnskitchen.com

Gearchiveerd onder:

8 Comments

  • Pernille Wedel-Heinen says:

    Hey there… thank you for sharing… do I have to put raisins in it. I really don’t like them in food.

    • Hi Pernille, you could try leaving them out. But I think the raisins do give the cake some moist and sweetness, so it might affect the flavour if you leave them out. But just give it a try! Maybe add two tbsp of maple syrup as a replacement

  • Jeanne says:

    What is the conversion rate for grams to cups and tablespoons?

  • Cayce says:

    This is my absolute favorite. I add cocoa powder to make a chocolate version for my kids, I’ve done a round cake version with coconut butter frosting for parties…basically I bring some variation of this to every gathering and everyone absolutely loves it! Thank you so much!

  • Jo Cudmore says:

    I love this recipe as it is sugar and flour ( guilt!) free! I have made it with courgette and beetroot substituted for the carrot The beetroot one is sweeter than the courgette but they both were enjoyed by my friends.. I am going to try making it vegan with an egg substitute next!

Leave a Reply

Your email address will not be published.

Recipe rating