Description
A low FODMAP chocolate banana bread with walnuts and almond flour. A tasty and healthy snack. Low carbohydrate, SIBO diet proof, gluten free and lactose free.
Ingredients
Scale
- 3 bananas (total 300 grams)*
- 3 eggs, at room temperature
- 150 g (5.3 oz) almond flour (or ground almonds)
- 30 g (1 oz) cocoa powder
- 2 tsp baking powder
- A pinch of salt
- Optional: some chopped walnuts
- A 26 cm (10.2 inches) cake tin
Instructions
- Preheat the oven to 180 degrees Celsius (350 F).
- Mash the bananas with a fork and place them into a bowl.
- Add the eggs one at a time and beat them into the mashed bananas with a whisk.
- Do the same for the almond flour, cocoa powder, baking powder, and salt.
- Finely chop the walnuts and stir them into the batter.
- Bake the chocolate banana bread in the oven for 45 minutes. Keep a close eye on the bread while baking. If it gets dark too quickly, you can cover the baking tin with some aluminum foil.
- Let the banana bread cool completely after baking before cutting it into pieces.
Notes
*Use unripe bananas
Storage: You can keep the banana bread in the refrigerator for about 4 days or you can freeze it in slices. Handy as a snack for later.
- Prep Time: 10 min
- Cook Time: 45 min
- Category: Snack
- Method: Oven
- Cuisine: International
Nutrition
- Serving Size: 1 portion
- Calories: 162
- Fat: 11
- Carbohydrates: 9
- Fiber: 2
- Protein: 5
