Low FODMAP Banana Gingerbread
- Category : Low FODMAP, Snacks
Low FODMAP | Recipe
Ingredients:
- 1 cup mashed ripe bananas (about 2 large)
- 1/3 cup granulated sugar
- 1/4 cup canoloa oil or extra-light olive oil
- 3 tablespoons molasses
- 1 large egg
- 1 1/2 cups Dianne’s Gum-Free, Gluten-Free, Low-FODMAP Flour Blend
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves
Instructions:
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Preheat oven to 325 degrees F. Coat an 8″ x 4″ loaf pan with cooking spray.
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In a large bowl, blend together the bananas, sugar, oil, molasses and egg until smooth.
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Measure the flour by lightly spooning into a measuring cup and leveling off with the back of a knife. Add flour, cinnamon, ginger, salt, baking soda, and cloves to the banana mixture. Stir until smooth.
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Pour batter into prepared pan and bake 50 to 60 minutes, or until the middle of the top of the loaf springs back when lightly touched.
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Let cool in pan before turning out and slicing.
