Category: Breakfast

Recently we have put one of my sons on a low FODMAP diet to help him resolve some GI issues.  I made my usual banana bread today, altering the ingredients to make this low FODMAP and thankfully the kids and my husband loved it!

Ingredients

3.5 ripe bananas

1/3 cup olive oil

3/4 cup cane sugar

1 egg beaten

1 teaspoon vanilla

1 teaspoon baking soda

pinch of salt

1.5 cups gluten free oat flour

Recipe

1.  Preheat oven to 350 degrees.

2. Mash the bananas in a bowl.

3. Add the remaining ingredients and mix together well.

4. Spray a loaf pan with a canola, or other oil, spray.

5. Pour prepared mixture into the pan.

6. Bake for 43 minutes, or until the edges look browned and a toothpick or knife comes out clean when you stick it in the bread.

I’m obsessed with these silicone mini cupcake trays! I’ve done some research and apparently these are safer than using non-stick trays and don’t leach nasty chemicals into your food.   The size is so fun, having several bite-size treats just makes food more satisfying in my opinion, rather than one big treat.

You may remember I made these peanut butter banana muffins before, but without the honey.  This time, I included the honey and the result was a big hit with the whole family!  And… only about 55 calories per muffin if you make 36!

As a reminder, here is the recipe I used.

https://www.pinterest.com/pin/466685580133564592/

Just mix together all the ingredients in a bowl (minus the chocolate chips), pour in the muffin trays and then add the chocolate chips, and then bake for 7 minutes at 350 degrees.  This recipe checks all the boxes – healthy, yummy and easy!

Side note: I learned from my sister-in-law that if you can’t use eggs because of an allergy, or are vegan, or have run out of eggs, that you can mix ground flaxseed with water and use that as a substitute.  AMAZING.  One tablespoon of ground flaxseed mixed with 3 tablespoons of water = 1 egg.