Low FODMAP Poppy Seed Carrot Banana Bread

Name: Low FODMAP Poppy Seed Carrot Banana Bread
Total time: 90 min
Ingredients: 1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour,; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup (120 ml) vegetable oil, (such as canola, rice bran or sunflower); 1/2 cup (99 g) sugar; 1/2 cup (107 g) firmly packed light brown sugar; 2 large eggs, (at room temperature); 1 cup (240 ml) fork-mashed banana ((about 2 medium very ripe bananas)); 1 teaspoon cinnamon; 1 teaspoon vanilla extract; 1/2 teaspoon ginger; 1/4 teaspoon nutmeg; 1/8 teaspoon cloves; 1 cup (90 g) grated carrots; 1 cup (about 60 g) unsweetened broad coconut flakes or unsweetened long shred coconut; 1/2 cup (75 g) toasted pecan or walnut halves, (finely chopped, or preferably a combination of both); 1/2 cup raisins; 2 tablespoons poppy seeds

www.fodmapeveryday.com

This Low FODMAP loaf has it all: our Poppy Seed Carrot Banana Bread has all of your favorites in one moist, easy-to-make loaf. Freezes well, too. Make 2!

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Ingredients

1 1/2 cups (218 g) low FODMAP gluten-free all-purpose flour,
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil, (such as canola, rice bran or sunflower)
1/2 cup (99 g) sugar
1/2 cup (107 g) firmly packed light brown sugar
2 large eggs, (at room temperature)
1 cup (240 ml) fork-mashed banana ((about 2 medium very ripe bananas))
1 teaspoon cinnamon
1 teaspoon vanilla extract
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/8 teaspoon cloves
1 cup (90 g) grated carrots
1 cup (about 60 g) unsweetened broad coconut flakes or unsweetened long shred coconut
1/2 cup (75 g) toasted pecan or walnut halves, (finely chopped, or preferably a combination of both)
1/2 cup raisins
2 tablespoons poppy seeds