Banana-Sultana Bread: Low-FODMAP Recipe

By Anna Lewin, FODMAP Journey

*Before I begin, please note: This recipe contains sultanas – there is differing information about the FODMAP content of sultanas, and further investigation is yet to be carried out. If in doubt, replace with dried cranberries, or another suitable FODMAP-friendly fruit.

This banana bread is everything banana bread should be: BANANA-TASTIC!

Get in my tum!
Get in my tum!

The recipe is from one of the booklets I received from the dietitian when I first started on the diet, courtesy of King’s College London, and one I have to share as it’s just so yum! It ticks all the boxes; adaptable,  low-FODMAP, simple, quick to make, inexpensive, freezable, and very more-ish! I added my own little touch with the lemon juice and poppy seeds…

With added lemon juice and poppy seeds...
With added lemon juice and poppy seeds…

Ingredients:
250g gluten-free self-raising flour
1 tsp baking powder
125g sultanas*
4 bananas
2 eggs
1 tbsp golden syrup
100ml vegetable oil

To add after cooking (optional):
A healthy dash of lemon juice
A sprinkling of poppy seeds

Sliced and ready to freeze, or eat...
Sliced and ready to freeze, or eat…

1. Pre-heat the oven to 180C. Mash the bananas, then mix with the golden syrup.
2. Add to this the eggs (already whisked) and the oil. Mix everything together.
3. Add the dry ingredients, mixing well.
4. Then pop the mixture into a lined/greased loaf tin. Into the oven it goes…
5. 40 minutes  later (or until cooked), take out the oven. Add the lemon juice and poppy seeds at this point. Then allow the bread to cool – taking out of the tin after a couple of minutes of cooling.
6. When cool enough to slice (or for as long as you can wait), enjoy a taste while it’s still warm (nothing beats it!) I had a slice (or two) with peanut butter and sliced fresh strawberries (with a nice cuppa, of course).
7. Store in an airtight tin or freeze, to enjoy again and again – I sliced before freezing for an easier life!

Homemade low-FODMAP banana bread with peanut butter and strawberries - delicious!
Homemade low-FODMAP banana bread with peanut butter and strawberries – delicious!

Something tells me I’ll be making more of this…
Happy Banana-Breading! xo

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all about the balance

Hello, I'm Anna and I blog all things balance. My approach to managing IBS and endometriosis? Eat well, be mindful and stay active. Feel free to get in touch! xo Please note: I am not a dietitian or medically-trained - my blog is to share experiences/recipes/tips. It is always recommended to seek advice from an expert when making changes to your diet.

8 thoughts on “Banana-Sultana Bread: Low-FODMAP Recipe”

    1. Hi Jen,

      Do you mean sultanas? They are essentially dried grapes and are widely available so you shouldn’t have trouble finding them. If you’re not sure if you tolerate these, or can’t find them, you can always replace with another FODMAP-friendly dried fruit – just make sure no sneaky FODMAP ingredients have been added to them!

      Hope this helps,
      Anna

      1. Hi Were do I find sultanas in the Supermarket?? I can’t find them! Thanks

      2. Hi Jen,

        Usually in the baking aisle – it might be that the naming of ‘sultanas’ is different depending on which country you’re in – certainly in the UK they exist as sultanas!

        Thanks
        Anna

    1. Hi Jean,

      Golden syrup has a thicker consistency I believe, but as I’m not a user of pancake syrup I can’t advise further I’m afraid. I would always recommended checking the back of syrup labels to ensure they are FODMAP-friendly as some syrups contain the sneaky things!

      Thanks,
      Anna

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