Low FODMAP Banana Bread
1½ Cups Low FODMAP, Lo-Fo Pantry Plain Flour
½ Cup Avocado oil
1 Cup Sugar
250 Grams of Mashed Yellow Banana
¼ Cup Liddells Lactose Free Yoghurt
1 Teaspoon Baking Soda
¼ Teaspoon Ground Cinnamon
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
1 Preheat the oven to 325 degrees F, about 165 degrees Celsius. Sift together the low FODMAP flour, baking soda, cinnamon and salt and set aside.
2 In a large bowl, add the eggs and the sugar. Beat with an electric mixer for about 7 minutes. Yes 7 minutes. Don’t cut this part short.
3 Once the eggs and sugar are light and fluffy and a creamy consistency, slowly stream in the avocado oil while mixing on low speed. Add the oil in a slow and steady stream.
4 Next add the lactose-free yogurt, mashed bananas, and vanilla extract. Mix on low speed until just combined.
5 Next gently fold in the dry mixture. Be gentle and try not to mix.
6 Pour into a loaf pan and bake for about 1 hour.
This recipe is by Shannon Kearney for Epicured, ensured to be FODMAP Friendly by the FODMAP Friendly Dietitians.