Something Sweet

Bangin’ Banana Bread | Low FODMAP, Gluten Free

March 9, 2016

I was never one of those highly active athletic kids who played a plethora of sports after school. Mum tried to involve me in as many extracurricular sports as she could as a way of encouraging me to exercise, but I just wouldn’t have it – I didn’t see the point in moving for the […]

Travel the world on fifteen damn dollars
Why I don't believe in affiliate marketing
TEN THINGS I ALWAYS HAVE IN MY SUITCASE
Now Trending:
I'm KAte!

Put a short description here that explains the purpose of your blog and welcomes your readers. You could also link this to your About Page if you want to send people there.

hello,

Ready to Make Your Dreams Happen?

tell me more

Taiyaki occupy farm-to-table swag fashion axe four loko. Church-key palo santo selvage.

Overhead shot of two slices of banana bread served on a plate with fresh blueberries and maple syrup drizzled over, the rest of the loaf on another plate. Other elements seen in the frame are a small coffee perculator, egg shells and a small bowl of maple syrup

I was never one of those highly active athletic kids who played a plethora of sports after school. Mum tried to involve me in as many extracurricular sports as she could as a way of encouraging me to exercise, but I just wouldn’t have it – I didn’t see the point in moving for the sake of ‘being active’ unless there was a game to win, or junk involved straight after. I lived for Saturday netball game day (as well as the post-game canteen sausage roll breakfast), but you could almost count on me feeling too nauseous/headachy/sore/tired to train on Tuesday nights. Mum could only get me to go to swimming lessons if hot chips and a large packet of Skittles were promised at the cafeteria afterward. You get the picture.

All I wanted to do after school each day was write love stories (the protagonists were always named Rose and Jack), read The Babysitter’s Club, choreograph Britney Spears video clips, listen to my Discman (So Fresh was on heavy rotation), create magical elixirs with my Professor Snape’s Potion Making Class Lab, and attend Spy Club meetings and missions with Mitch, my Top Secret Agent partner and childhood bestie/neighbour. I didn’t have time for swimming lessons in an over-chlorinated public pool full of disgusting bandaids – I had way more fun and important shit to do!

Close-up front on photo of banana bread loaf that has been partially sliced. Banana and pecans can be seen on the top of the loaf.

But just as important as Spy Club meetings and bedroom dance concerts was the afterschool ritual that took place beforehand – Snack Time.

I’d barge through the front door at 3:45pm, throw four slices of Brumby’s banana bread in the toaster before I’d even put my bag down, then smother them with so much butter and honey that it would all run down my chin and hands as I took each bite. It’s only in hindsight I realise that mum’s encouragement of getting my heart rate up might have been to help counteract some of the snack consumption that was definitely excessive for my age and physical activity level at the time. Bless her for being so subtle.

I’d still eat the delectably sugary, buttery, bananary, refined floury classic from Brumby’s every day if I could, but I had to cease the road to type 2 diabetes at some point.

Overhead shot of overripe banana skins against a grey concrete tabletop
Front-on photo of two slices of banana bread served on a plate with fresh blueberries in the foreground, and a coffee perculator and banana bread loaf sitting in the background

If the hundreds of thousands of Google results for ‘banana bread recipe’ are anything to go by, the world is kinda obsessed with banana bread. And the internet probably didn’t need another recipe, but I always struggled to find one that was tasty and genuinely healthy enough to snack on daily.

So. Here’s my every-damn-day-friendly-version! It’s gluten and grain-free, relatively low in sugar, and FODMAP friendly (see recipe notes). It’s also high in all the good stuff – fibre, healthy fats, complete proteins, a range of vitamins and minerals, and anti-inflammatory properties that your gut, body and brain will thank you for. 

You can’t really go wrong with this recipe. It’s perfect on its own, but also delicious with blueberries added to the batter. Or try it my favourite way – laden with dark choc. Dayum:

Overhead close-up shot of banana bread in the baking tin. This variation has dark chocolate and banana chips on top.
Overhead close-up shot of two slices of banana bread served on a plate with fresh blueberries and maple syrup drizzled over
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead close-up shot of two slices of banana bread served on a plate with fresh blueberries and maple syrup drizzled over

Bangin’ Banana Bread | Low FODMAP, Gluten Free, Grain Free

  • Author: Ashlyn Lincoln
  • Prep Time: 20 mins
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 12 slices 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 5 (560g)* medium overripe bananas, mashed, plus one firm banana cut lengthways, for topping
  • 3 large organic free range eggs (approx 65g each), lightly beaten
  • ¼ cup (50g) coconut oil, melted
  • 4 tbsp (70g) pure maple syrup
  • 1 tbsp (17g) pure vanilla extract
  • 220g buckwheat flour
  • ½ cup (30g) unsweetened shredded coconut (optional)
  • ¾ cup (80g) pecans or walnuts, roughly chopped, plus extra for topping
  • 5 tbsp (50g) chia seeds
  • 1 tsp baking powder (no aluminium added)
  • 2 tsp baking soda (aluminium free)
  • 2 tsp ground cinnamon
  • ¼ tsp ground cardamom
  • 2 generous pinches fine sea salt

Instructions

  1. Preheat oven to 160*C and line a loaf tin with baking paper. My tin is approximately 29cm x 11cm.
  2. In a medium sized bowl, whisk the mashed banana, beaten eggs, melted coconut oil, vanilla extract and maple syrup until fully combined.
  3. In a large bowl, combine the buckwheat flour, shredded coconut, chia seeds, chopped nuts, spices, and salt. Sift in the baking soda and baking powder to ensure there are no lumps (this is important). Create a well in the middle of the flour mixture and pour the banana mixture into it. Gently fold with a wooden spoon until just fully combined. Be very careful not to over-mix.
  4. Pour the batter evenly into the prepared loaf tin and smooth with the back of a spoon. Arrange the halved banana over the top of the batter, then top with extra pecans (or walnuts if using), and a little drizzle of maple syrup. Place on the middle oven rack and bake for 50 minutes to an hour, or until a skewer inserted into the middle comes out mostly clean with some moist crumbs on it. Don’t wait until the skewer comes out completely clean because the loaf will be too dry. If the top begins to brown too much while cooking, simply place some foil over the top. Remove from oven.
  5. Allow the loaf to stand in the tin for 10 minutes before transferring to a wire rack to cool. Store in an airtight container in the fridge for up to five days, or slice it up and freeze for up to one month.
  6. Serve toasted with a slab of organic salted butter. Also lovely on its own or with nut butter and fresh berries. For something a little more indulgent, serve warm with organic butter, a drizzle of maple syrup, and shaved dark chocolate. Ooo yeah.

Notes

  • Can’t find buckwheat flour at your local store? You can use buckwheat grouts instead! Simply process 220g buckwheat grouts on high speed for one minute or until a fine flour forms 🙂
  •  For blueberry banana bread, fold 1 cup fresh or frozen blueberries through the batter at the end of Step 3. You may need a little extra cooking time with frozen blueberries due to their water content
  • For choc-chip banana bread (my absolute fave), fold 3/4 cup roughly chopped good quality dark chocolate (I usually use Lindt 50-70%) through the batter at the end of Step 3, then sprinkle some extra on top. You could also use good quality dark choc chips. 

FODMAP Notes

  • Overripe bananas do contain excess fructose. Half a medium ripe banana (approx. 56g) is considered safe in terms of fructose content. When this loaf is topped with the extra banana and divided into 12 slices, each slice coincidentally contains 56g of banana, and is thus considered low in fructose. If you’re highly sensitive to fructose, use 4 bananas (450g) instead and reduce the chia seeds to 4 tbsp (40g).
  • The polyol content from the dried coconut is considered low if just one slice is consumed
Overhead shot of two slices of banana bread served on a plate with fresh blueberries and maple syrup drizzled over, the rest of the loaf on another plate. Other elements seen in the frame are a small coffee perculator, egg shells and a small bowl of maple syrup

+ show Comments

- Hide Comments

add a comment

  1. Thank you of your great comments! I agree, it’s best with the coconut! If you wanted it to taste a bit more like traditional banana bread, you could try adding natural banana flavouring (I’ve never used it myself). I’d be interested to see how it turns out! Thanks again 🙂

  2. Hey Alycia, so glad you love the recipe! Yeah I’d definitely say so, I haven’t tried it myself and they’d be more dense than normal muffins but you could use muffin liners and perhaps try baking them for around 25 minutes? Let me know how they turn out if you try it!

  3. Great to hear that this recipe is so adaptable Lucy! Thanks!

  4. I loved this recipe. It definitely does not taste the same as the delicious syrupy and calorific banana bread most people know and I made sure I warned people of that before they tasted it. But it is a banana bread nevertheless! It tastes clean, with a good amount of sweetness and good texture. I substituted the macadamia oil for coconut oil which possibly gave the banana bread a little more gooeyness (in a good way) and substituted the cardamom for nutmeg. I have been enjoying this a quick on the go breakie. WhenI made this a second time I wanted to omit the desiccated coconut as I am not a fan of the texture of coconut (although I love the flavour). As there is a decent amount of coconut I felt I should substitute it with something so I added more almond meal. It still turned out okay but was most definitely more dense. I will be going back to the original recipe 🙂

  5. LucyinAust says:

    I’ve made this a number of times. It is really easy to adapt to other ingredients (sometimes I use honey instead of maple syrup; replace the almond meal with oatmeal; wholemeal flour for spelt flour). Very moist and tasty! I was really glad a friend shared this with me!

  6. Alycia says:

    Hi Ashlyn!
    I love this banana bread! Is there any way I can make muffins out of this recipe? 🙂

  7. Absolutely, but it will just taste quite strongly of coconut oil, that’s all. If you love the taste of coconut oil then it won’t be an issue 🙂

  8. tracey says:

    can you substitute macademia oil for coconut oil?

  9. My pleasure! Thank YOU! X

  10. lillivreed says:

    I loveeeeee this recipe! Thank you so much

  11. Hello Ingrid!

    Yay! So happy that you enjoyed it. To be perfectly honest, I have no idea. I got two slices and the rest of my family ate it all up within a day haha! I’m sure it wouldn’t be terrible frozen, but you’d be best off storing it in an airtight container in the fridge, and it should be good for about 5 days. Freezing is worth a try, though! Let me know how you go xxx

  12. Ingrid Marcussen says:

    Hi! This recipe was so delicious! Thank you 🙂 I was just wondering; will the bread be good after being frozen?

Leave a Reply

so hot right now

I'm Ashlyn, your new get-a-grip friend.

Poke fixie kickstarter fashion axe mixtape brunch. Small batch bushwick master cleanse waistcoat, everyday carry chillwave la croix. Jianbing next level narwhal, messenger bag.

more about me

hey there!

Steal HerTips for Your Next Launch

get it now

FREE DOWNLOAD

Take Better Photos Without a Fancy Camera

read it

blog post

 Top Resources

Steal My 7-Step Guide to Glorious YOU-ness

Because who doesn't a) love free stuff, and b) want to be walked through a step-by-step process on how to get unstuck, step into your gloriousness, and live large and in charge

DOWNLOAD

First Name

Email Address

FREE EBOOK!

Lorem ipsum dolor amet pickled roof party artisan cray organic. Succulents cloud bread food truck glossier.

Home
services
About
offerings
blog

margarita

follow along         
 on Instagram:

SEND ME A NOTE >

GET ON THE LIST >

@MARGARITA >

© MArgarita Coaching 2020  |  Design by Tonic  |  Photos by social squares & Unsplash

podcast
photography
%d bloggers like this: