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.
- 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
- 125g cream cheese, softened
- 50g butter, softened
- 200g icing sugar
- 1 tsp vanilla
- Preheat the oven to 180 C then grease and line a 2lb loaf tin with baking paper.
- Mash the bananas together in a bowl and set aside
- Tip the flour, butter, sugar, cinnamon, vanilla, baking powder and eggs into a large bowl and mix together until fully combined.
- Fold the mashed banana through the mixture.
- 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).
- Turn the loaf out onto a wire rack and allow to cool completely.
- 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.