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125g self-raising gluten free flour

½ tsp gluten free baking powder

2 tsp ground cinnamon

50g lactose free butter, melted

2 tsp vanilla essence

1 egg

1 tbsp lactose free milk

3 ripe bananas, mashed


Preheat the oven to 180C/ 160C fan/ gas mark 4. Grease and line a 450g loaf/1lb tin with baking parchment.

Weigh the gluten free flour, baking powder and cinnamon into a bowl and mix with a wooden spoon.

Then weigh the lactose free butter, vanilla essence, egg, lactose free milk and mashed bananas and put into another bowl or jug and mix with a small balloon whisk or fork.

Pour the ‘wet’ banana mixture into the ‘dry’ flour mixture and combine thoroughly with a wooden spoon.

Pour the cake mixture into the prepared tin and bake for 30 - 40 mins or until a skewer inserted in the middle comes out clean.

Remove from the oven, allow to cool in the tin for 10 mins then turn out.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Sugar-free banana cake