Chocolate Swirl Banana Bread (Low-FODMAP Recipe)

Low-FODMAP Chocolate Swirl Banana Bread #FODMAP

Making banana bread is a great way to use up those old bananas that have gone a bit too brown and squishy. I decided to make this standard banana bread recipe more interesting by swirling chocolate and hazelnuts into the top before baking, but if you like you can leave that step out and enjoy the simple banana flavour all on its own. I’ve also used maple syrup instead of processed sugar, so it’s a fairly healthy treat.

Preparation time: 15 mins

Cooking time: 40 mins

Makes: 1 loaf or about 8 slices

Ingredients:

  • 130g gluten-free self-raising flour (I use Dove’s Farm gluten-free blend)
  • 130g almond meal (or substitute for more flour)
  • 30g gluten-free rolled oats or quinoa flakes
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 large bananas, as ripe as possible
  • 2 Tbsp maple syrup
  • 3 eggs
  • 30g dark chocolate (optional)
  • Handful of hazelnuts (optional)

Instructions:

1. Pre-heat oven to 180°c and grease a large loaf pan or line with baking paper.

2. Mash bananas with a fork and add the eggs, vanilla and maple syrup. I like to leave a few banana lumps, but you can mash as much as you like.

3. Mix the dry ingredients together in a separate bowl.

4. Add the wet ingredients to the dry ingredients and mix thoroughly.

5. Pour mixture into loaf tin.

6. Melt dark chocolate using a microwave or over a pan of hot water. Crush the hazelnuts and stir into the melted chocolate.

7. Spoon the dark chocolate and hazelnut mixture onto the top of the bread mixture and swirl around with a fork. You can also sprinkle more hazelnuts onto the top for a nice crunchy texture.

8. Place in the oven and bake for 40 minutes. Remove from oven and leave to cool before eating.

Low-FODMAP Chocolate Swirl Banana Bread

 

Low-FODMAP Chocolate Swirl Banana Bread
Yields 8
Making banana bread is a great way to use up those old bananas that have gone a bit too brown and squishy. I decided to make this standard banana bread recipe more interesting by swirling chocolate and hazelnuts into the top before baking, but if you like you can leave that step out and enjoy the simple banana flavour all on its own. I've also used maple syrup instead of processed sugar, so it's a fairly healthy treat.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 130g gluten-free self-raising flour (I use Dove's Farm gluten-free blend)
  2. 130g almond meal (or substitute for more flour)
  3. 30g gluten-free rolled oats or quinoa flakes
  4. 1 tsp baking powder
  5. 1/2 tsp salt
  6. 1/2 tsp cinnamon
  7. 2 large bananas, as ripe as possible
  8. 2 Tbsp maple syrup
  9. 3 eggs
  10. 30g dark chocolate (optional)
  11. Handful of hazelnuts (optional)
Instructions
  1. 1. Pre-heat oven to 180°c and grease a large loaf pan or line with baking paper.
  2. 2. Mash bananas with a fork and add the eggs, vanilla and maple syrup I like to leave a few banana lumps, but you can mash as much as you like.
  3. 3. Mix the dry ingredients together in a separate bowl.
  4. 4. Add the wet ingredients to the dry ingredients and mix thoroughly.
  5. 5. Pour mixture into loaf tin.
  6. 6. Melt dark chocolate using a microwave or over a pan of hot water. Crush the hazelnuts and stir into the melted chocolate.
  7. 7. Spoon the dark chocolate and hazelnut mixture onto the top of the bread mixture and swirl around with a fork. You can also sprinkle more hazelnuts onto the top for a nice crunchy texture.
  8. 8. Place in the oven and bake for 40 minutes. Remove from oven and leave to cool before eating.
FODMAP Fun http://www.fodmapfun.com/

Comments (9) Write a comment

  1. Thanks for the recipe! I tried it tonight and really enjoyed it. Just a couple of questions for you – how much vanilla do you use (I guessed at 1/2 tsp) and would you suggest adding more mashed banana to increase moistness? Mine was good, although slightly dry so I suspect my bananas weren’t large enough or as ripe as needed. Thanks again.

    Reply

    • Hi Ally, yes maybe wait until the bananas are more mushy or add more liquid to the mixture.

      Reply

  2. This worked out perfectly! I had extra dark chocolate so I put a swirl in the middle of the cake as well! Thanks so much!

    Reply

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