Lower Fat, Reduced Sugar Banana Bread
Our Lower Fat Reduced Sugar Banana Bread is, dare we say it, even better than the original and it is gluten-free and low FODMAP too! Based on our Monash University Certified Low FODMAP banana bread...
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.fodmapeveryday.com.
Cooking tools:
- Loaf pan
- Oven
- Mixing bowl
- Whisk
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Kitchen scale
- Cooling rack
- Toothpick
- Plastic wrap
- Zip-top bag
- Wooden spoon
- Chef's knife
- Cutting board
- Nonstick cooking spray
Ingredients
- 11/2 cups (218 g) low FODMAP, gluten-free all-purpose flour,
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup (75 ml) vegetable oil, (such as canola)
- 1/4 cup (50 g) sugar
- 1/4 cup (54 g) firmly packed light brown sugar
- 2 large eggs, (at room temperature)
- 11/2 cups (300 g) fork-mashed ripe banana ((about 3 medium))
- 1 teaspoon vanilla extract
- 1 cup (99 g) toasted walnut or pecan halves, (finely chopped (optional))
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