Low fodmap banana bread with lactose free cream cheese icing

There’s nothing like a slab of banana bread, dripping in cream cheese icing to cheer you up after a long day.

I remember having banana bread when I was little and it always feeling like a proper treat.

So when I saw the bananas that I’d bought in the delusional hope of making lots of healthy smoothies every day and then turning into a yoga health godess, browning rapidly on the side, I knew what to do.

Of course, this recipe is low fodmap friendly but I don’t think anyone would know that it wasn’t made with proper flour or that you were on a special diet. The bananas add such a lovely natural sweetness that you can afford to lower the sugar content without this cake feeling ‘healthy’ or deprived.

 

Ingredients

Loaf:

  • 3 ripe bananas
  • 200g gluten free self-raising flour mix (I used Doves Farm)
  • 1 tsp gluten free baking powder
  • 100g butter, cubed
  • 70g caster sugar
  • 2 large eggs
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Icing:

  • 125g cream cheese, softened
  • 50g butter, softened
  • 200g icing sugar
  • 1 tsp vanilla

 

Method

  1. Preheat the oven to 180 C then grease and line a 2lb loaf tin with baking paper.
  2. Mash the bananas together in a bowl and set aside
  3. Tip the flour, butter, sugar, cinnamon, vanilla, baking powder and eggs into a large bowl and mix together until fully combined.
  4. Fold the mashed banana through the mixture.
  5. Pour the mix into the prepared tin and bake for 50 minutes (check it’s ready by piercing the centre of the cake with a skewer or butter knife – if it comes out clean then the loaf is ready).
  6. Turn the loaf out onto a wire rack and allow to cool completely.
  7. Beat the icing ingredients together until smooth and slightly stiff. Smooth onto the loaf when it’s cooled. I like to top mine with chopped walnuts or blueberries.
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Low fodmap leek and potato soup

I have such fond memories of sitting in my parents’ garden during the school summer holidays, eating leek and potato soup for lunch with big chunks of brown bread, still warm from where my mum had just whipped it out of her new bread maker, dripping with lots of salty butter.

I always crave this soup when I’m ill as its so comforting. But as we all know leeks and cream are a no go in the fodmap department.

But then I discovered that, like spring onions, the dark green ends of leeks (that you would usually throw away) are absolutely low fodmap and packed full of leeky flavour.

There are also lots of great lactose free dairy products on the market, arla being a firm favourite, but most of the big supermarkets now have equally as good lactose free ranges.

So it’s aurevoir tummy ache and hello my old leeky friend!

Ingredients

• 1 tbsp vegetable oil

• 225g potatoes, cubed

• 3 large leeks,(dark green leaves only), sliced

• 1.2 litres low fodmap stock

• 150ml lactose free cream

• salt and freshly ground black pepper

Method

1. Heat the oil in a large pan and add the potatoes and leeks. Cook for 3-4 minutes until starting to soften.

2. Add the vegetable stock and bring to the boil. Season well and simmer until the vegetables are tender.

3. Blend until smooth. Return to the pan on a low heat and stir in the cream. Season, heat through and serve.