This Classic Banana Bread is delicious and moist! It’s a bit more like bread, with less sugar, and therefore slightly different from a classic banana cake.
This banana bread is a BIG hit in my family. It is easy to bake, and you can mix it in no time, so it’s perfect when you want to do something cosy for your family. B t also a great way to use overripe bananas! e result is you will then get this beautiful banana bread!
The banana bread is very spongy, moist and with a perfect crumb. T e loaf can easily stay fresh for a few days. Y you can cut it into slices and freeze them with a small piece of baking paper between them. That way, you have a healthy snack option when you need one.
PrintClassic Banana Bread (Gluten-free & Low FODMAP)
- Yield: 1 1x
- Category: Heathy Snack
- Diet: Gluten Free
Ingredients
4 Un or ripe bananas
1 tsp Baking soda
2 tsp Ginger
1 tsp Vanilla powder
2 tsp Cardamom
2 tsp Cinnamon
1 tsp Salt
1 tsp Baking powder
50g Sugar
4 Eggs
2 tsp Apple cider vinegar
1 dl Oil (60g)
1 dl Milk LF (60g)
300g * Bob’s Red Mill Flour 1 to 1 – look under not
Instructions
Blend the bananas and put them aside.
Put everything in a bowl and mix until well combined with a mixer.
Heat the oven to 180C.
Pour the dough into the baking tin and bake for about 40 minutes or until it's done.
Serve the bread plain for an afternoon snack, or put a slice in your children's snack boxes.
Notes
Eat & Enjoy!
* Bob's Red Mill 1 to 1 is a flour blend you use where you usually use wheat flour. I recommend the product, and I order from Amazon & Iherb.
