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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Zesty Lemon and Raspberry Cupcakes

 After a quick break to sit my final year law exams at university I’m back! Seeing as it’s now officially summer time and raspberries are in season, I thought I’d upload my recipe for raspberry and lemon cupcakes. These cupcakes were inspired by the Hummingbird Bakery recipe but I’ve adapted it a little and made them my own way. I baked these cupcakes originally for my husband’s birthday and they turned out a treat! The sweet, juicy raspberries are a perfect pairing to the zesty lemon and together they add a yummy twist to the usual vanilla cupcake. They’re most certainly at the top of my list of favourite things to eat and they stayed moist for ages, not that they lasted very long with my husband around! You could also make this recipe into a large cake but I thought that cupcakes were more fun and less messy! Enjoy!

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Ingredients

110g softened butter or margarine
110g caster sugar (or xylitol for a sugar free version)
2 eggs
1 tsp vanilla essence
110g sifted self raising flour
1-2 tbsp milk
the zest of 1 lemon

For the Icing:

140g softened butter
280g sifted icing sugar
2 tbsp milk
1 tbsp lemon juice
a few spoonfuls of raspberry jam
fresh raspberries or dried raspberries to decorate

Method

Preheat the oven to 180C and fill your cupcake tin with cupcake cases.
Mix the butter and sugar together in a bowl until pale and fluffy. Beat in the eggs a little at a time and add in the vanilla extract and lemon zest.
Fold in the flour. Then little by little, pour in the milk until the mixture is of a dropping consistency. Spoon the mixture evenly into the cupcake cases until they are half full.
Bake in the oven for 10-15 minutes, or until golden-brown on top and a knife or skewer inserted into one of the cakes comes out clean. Set aside to cool for 10 minutes, then remove from the tin and cool on a wire rack.

For the buttercream lemon icing, melt the butter and milk in a sauce pan. Once melted pour the mixture little by little, stirring continuously into a bowl with the icing sugar in it and beat until smooth.
Then fold in the lemon juice, adding more milk or icing sugar if necessary, until the mix is silky and creamy.
Once the cakes have cooled, cut a small hole in the tops of the cakes, and add some raspberry jam!
Spoon the icing into a piping bag and pipe onto the cakes using a spiralling motion. I decided to colour half of my icing with blue food colouring but you can use any colour icing you like or just leave it as it is!
I then decorated half of the cupcakes with fresh raspberries and the other with dried raspberries.

These are perfect for a summer garden party or for an afternoon tea sat outside in the sunshine.