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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Gluten and Dairy Free Pancakes

Lately this pancake has turned into somewhat of a craze in the health world as a super yummy, protein packed meal! They’re stupidly easy to make and taste exactly like normal pancakes (honestly!) with a hint of banana. This year I’ve had to give up having wheat and dairy in my diet and one of the worst parts was the thought of missing out on pancake day. Luckily a lovely friend of ours gave us this recipe and suddenly the world seemed a brighter place! I have tried a lot of substitute recipes in the past for different meals but this one has by far been the most impressive. I like to add a sprinkling of cinnamon and a few drops of vanilla essence to really make these pancakes stand out, but if I’m honest they’re perfection even without these extras.

I like to serve these the traditional way, with a sharp squeeze of lemon and a pinch of sugar, but they’d be great with a drizzle of maple syrup and hot, crispy bacon or anything else you may fancy!

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 Serves 2-3 

Ingredients
1 mashed, super ripe banana
2 eggs

Method

Use a fork to mash the banana. In a separate bowl, whisk up the eggs then mix the two ingredients together (if you’re pushed for time you can use an electric whisk). If your want to add in any extras, such as cinnamon or vanilla, mix these in too! Next, prepare your pan by pouring in a little oil of your choice and putting it on a low/medium heat. Add your pancake mixture in your desired amount to the pan,then let it set for around 30 seconds (or when the middle starts to bubble) then flip it and fry for another 30(ish) seconds! Repeat until you have no mixture left. Serve with your favourite toppings and don’t be surprised if you decide to make some more for seconds!